Recipe - Heartnut Sausage

1 cup Water; plus 2 tablespoons
1 lg Egg
1 teaspoon Lemon juice
1 teaspoon Lecithin; liquid or granules
2 One half cup Unbleached flour
One half cup Wholewheat flour
3 tablespoon Wheat germ; toasted
2 tablespoon Wheat germ; raw
One fourth cup Rolled oats
1 One half teaspoon Salt
1 tablespoon Dark brown sugar
4 tablespoon Nonfat dry milk
3 tablespoon Vital wheat gluten
2 tablespoon Whey
1 tablespoon Unsalted butter
2 One fourth teaspoon Active dry yeast
6 tablespoon Seedless raisins
6 tablespoon Golden raisins
1/3 cup Walnuts; toasted

Have all ingredients at room temperature.

Toast walnuts just briefly in a moderately hot oven, just until they begin
to give off their aroma. Let cool, then rub off papery husks & break into
pieces or chop coarsely.

All all ingredients EXCEPT raisins & nuts to the bread pan in the order
given; if your bread machine specifies dry ingredients first, reverse the
order. Set the machine on basic cycle, medium crust. At the beep, add the
raisins & nuts. If larger pieces of raisins & nuts are desired in the final
loaf, reserve about half of the total to add 23 minutes after the beep,
but make sure to allow enough time in the kneading to cycle for the final
batch of raisins & nuts to be worked into the dough.

Do NOT use a programmable timer, as this bread contains perishable
ingredients.

Adapted from recipe in _The Ultimate Bread Machine Book_ by Tom Lacalamita.