Proofed yeast and maple crystals anchor this loaf, kneaded a full ten to fifteen minutes with bulgur wheat, plump raisins, cinnamon, and allspice until the dough turns smooth and ready for two pans.
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Preheat oven to 375° F. Prepare two 5 x 9 loaf pans with parchment. In medium bowl, combine water, maple crystals, and yeast. Proof for 10 minutes or until mixture is foamy.
Add salt, oil, cinnamon, allspice, vanilla, bulgur wheat, raisins, white high-gluten flour, and all-purpose flour. Then add just enough whole wheat pastry flour to create dough that pulls away from sides of bowl.
Knead dough adding remaining pastry flour as needed for about 10-15 minutes or until smooth dough has been created.
Transfer dough to large, clean, lightly oiled bowl and cover with plastic wrap. Proof in warm place for 45-60 minutes or until dough has doubled in size.
While dough is proofing, prepare bread pans or sheet pans with parchment.
Fold/turn dough. Rise again.
Divide dough into two equally sized balls. Roll each dough to a long rectangle, about 1/2-inch thick. Spread maple crystals and cinnamon over surface of dough. Roll dough lengthwise, jelly-roll style and transfer to loaf pans, seam side down.
Cover dough with wet towels and set aside in warm place. Rise until dough has doubled in size.
approximately 30 minutes or until dough is golden and firm to touch. Internal dough temperature should be approximately 190°-205° F.
Cool bread on racks (out of pan) before serving.
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