Josh's Mom Best New England Molasses Fruit and Nut Bread

Step 1: In a large bowl, mix water, sugar, yeast, and oil together and let sit for about 5 minutes or so. Add the other ingredients starting with the flours. Turn out dough into the bowl of a mixer and begin kneading using a dough hook or can knead by hand and/or using a wooden spoon. Dough should eventually come together and clean the inside of the bowl, but still be slightly sticky.

Step 2: Cover with plastic wrap and towel and let rest in a non-draft area (preferably in a cozy warm area) for about 2 hours, until doubled in size. (This first step of rising can also be done via cold-rise method, letting it rise overnight in the refrigerator).

Step 3: Punch down dough, re-cover, and let rest for 1 hour (if using the cold method for the first rise, let it rise for the second rise (not in fridge) possibly 1 1/2 hours more in a non-drafty area).

Step 4: Place rested dough on slightly floured countertop and cut into 4 equal portions, each weighing about a pound. Form loaves about a foot long, placing them on a baking sheet pan that has been dusted with cornmeal. Cover once again with plastic wrap and dish towel and let rise about an hour or until doubled in size in a non-drafty area.

Step 5: Before ready to place loaves in the oven, preheat oven to 400-degrees Fahrenheit. Carefully slash loaves twice with a sharp knife or razor blade, and place in pre-heated oven for 23 minutes or until done. When loaves register 190-degrees F on a meat thermometer, they are done.