Extra thick slices of grilled raisin bread drenched with maple syrup pulls sleepy heads right out of bed. Make by hand or adapt for your mixer or bread machine. Either way this scrumptious raisin bread, spiced with cinnamon and nutmeg and studded with sunflower seeds is sure to please.

PREP STEP - SOAKING: Cover 1 cup raisins and 1/3 cup sunflower seeds with hot water and soak for at least half an hour or until raisins are tender and plump. Drain off soak water and save to use in bread dough. Put raisins and seeds in large bowl.

MIX BATTER: Stir together in large bowl:
1-3/4 cups warm water (use saved soak water)
4 tablespoons maple syrup (or maple-flavored pancake syrup)
1/3 cup oil
1/2 cup rolled oat flakes
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 cups bread flour (white or whole wheat)
1 package (or 1 tablespoon) active dry yeast

Mix well for 2-3 minutes.

MAKE DOUGH: Stir in 2-1/2 cups whole wheat flour to make a soft dough. You may need more whole wheat flour if you used white flour in Step 2. Let dough rest 5 minutes. Dust work surface with flour. Dump dough onto floured surface.

KNEAD, REST & SHAPE: Knead dough until it's smooth and elastic. Let rise until doubled. May take 30-50 minutes. Punch down.

Divide dough and shape into 2 loaves. Place dough into oiled bread pans and let rise in warm place about 40-50 minutes, or until doubled.

Bake at 350 degrees F. After 35 minutes, test for doneness: remove loaf from pan. Tap bottom and sides. If loaf sounds hollow, bread is baked. If you get a dull thud, return to pans and bake a bit longer. Cool on wire racks.

SERVE: Slice and toast. Top with peanut or other nut butter and a fruit smoothie for a hearty breakfast.

SPECIAL TREAT: For delicious, no-cholesterol grilled French toast, substitute peanut or other nut batter for egg. Warm 1/3-1/2 cup of peanut butter (or other nut butter) with an equal amount of warm water over low heat. Cream together with fork. Add more water if needed to make a batter the consistency of cream of tomato soup.

Dip thick slices of raisin bread into peanut batter and brown on both sides on a hot teflon-coated grill.

Serve with real maple syrup for a truly scrumptious treat.