Chai Cake for Bread Machines

1 (1.1 oz) package chai tea powder

¾ cup hot water

¼ cup Chardonnay wine

½ teaspoon vanilla extract

1 egg yolk

½ cup frozen unsweetened raspberries

1 tablespoon butter, room temperature

½ cup bread flour

¼ cup rye flour

1 cup all-purpose flour

½ cup wheat bran

1 (.25 ounce) package active dry yeast

½ cup coarsely chopped walnuts

½ teaspoon caraway seed

¼ cup white sugar

1 teaspoon coarse smoked salt flakes

Prepare the chai tea using one packet or two tablespoons of dry mix stirred into 3/4 cup hot water. Allow to cool for about 10 minutes.

Combine the chai tea, Chardonnay, vanilla extract, egg yolk, frozen raspberries, and butter in the pan of a bread machine. Add the bread flour, rye flour, all-purpose flour, wheat bran, yeast, walnuts, caraway seed, sugar, and salt.

Select the Sweet setting with a Light Crust and press Start. When the bread has finished baking, allow it to cool for at least 30 minutes before slicing and serving.