Carrot Wheat Bread with Pecans and Raisins

Since I had some flexible carrots in the refrigerator, I decided it was time to make a bread that called for carrots again. This bread also called for walnuts and raisins ... I made do with pecans and golden raisins since those were what I had on hand. (I prefer golden raisins in breads, though, for some reason.) The dough is really pretty with speckles of orange. This is a really good, somewhat sweet, bread. Very satisfying.

Carrot Wheat Bread with Pecans and Raisins
2/3 cup water (I used water left from cooking carrots)
2/3 cup cooked carrot puree
2 tsp. yeast
2 Tbsp. honey
1 1/2 tsp. salt
2 Tbsp. vegetable oil
1 cup wheat flour
3 cups bread flour
1 cup raisins
1 cup chopped pecans

Heat the water and carrot puree until warm, between 105ºF and 115ºF. Pour both into warmed mixing bowl, and add yeast and honey. Let stand 5 minutes.

Add salt, oil and wheat flour. Beat well. Cover and let stand 15 minutes.

Slowly add bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Knead in raisins and pecans. Cover and let rise one hour.

Punch down dough, and divide into 2 to 3 loaves. Shape into round loaves, and place on lightly greased baking sheets. Cover and let rise until doubled, about 60 minutes. Preheat oven to 350ºF. Bake 25 to 45 minutes until loaves sound hollow and wooden skewer comes out clean. Cool on wire rack.