Pineapple Carrot Coffee Ring

1 Pk active dry yeast (1tbsp)

1/4 c Warm water (110-115 F)

1 Egg

2 tb Honey

1 c Unbleached white flour

1 8 oz crushed pineapple in

Its own juice 1 c Grated carrots (2 med)

1/4 c Raisins (dark or golden)

1/4 ts Salt

1/2 ts Cinnamon

1/4 ts Ground nutmeg

1/4 c Sunflower seeds

1 1/2 c Whole wheat flour

1/2 c Bran

2 tb Vegetable oil

Sprinkle the yeast over the warm water in a bowl. Stir to dissolve the yeast. Combine the egg, honey, yeast mixture, unbleasched white flour, and the pineapple in a mixing bowl. Beat well. Let stand in a warm place for 30 minutes covered with a wet towel. Add the carrots, raisins, salt,

cinnamon, nutmeg, sunflower seeds, whole wheat flour, bran and oil. blend well. Spoon the dough into a lightly oiled 10 inch tube pan. Let rise unti ldoubled in a warm place for 60 minutes. Bake in a 350 F oven for 25 minutes or until browned. Cool in the pan for 5 minutes; then remove from the pan and cool completely on a wire rack. Engergy per serving (1/16 of recipe): 130 calories