Walnut and Raisin Bread


Here’s a loaf with a bit of a difference. Walnut and raisins go perfectly together to flavour this versatile bread that can be served alongside pates, soups or it’s just as good by itself with a little butter.

Walnut and Raisin Bread
  1. 255g Strong white flour, plus extra for dusting
  2. 7g Dried yeast
  3. 2 tbsp. Runny honey
  4. 1 tsp. Salt
  5. 15ml Walnut oil, plus extra for greasing
  6. 10ml Olive oil
  7. 45g Walnuts, chopped
  8. 45g Raisins
  9. 115ml Warm water
  1. Combine the water, yeast and honey in a bowl and mix together well. Set aside for 10 minutes to allow the yeast to activate.
  2. Sift the flour and salt into the bowl of an electric mixer fitted with a dough hook. Add the two oils and mix on a slow speed to combine. Slowly add in the yeast mixture and increase the speed to medium. Allow the machine to run for 5 minutes or until the dough is smooth and elastic.
  3. Add the raisins and walnuts with the machine still running for a further minute to incorporate fully. Cover the bowl with cling film and leave in a warm place for an hour or until doubled in size.
  4. Remove the cling film and tip the dough onto a lightly floured work surface. Press down on the dough to knock the air out and knead for 2 minutes. Shape the dough into an oblong and place onto an ovenproof tray greased with a little walnut oil. Cover with oiled cling film and leave to prove for an hour. Preheat the oven to 220C.
  5. Slash the dough a few times along the top with a sharp knife. Dust the top of the loaf with a little flour and place in the oven. After 10 minutes reduce the temperature for a further 15 minutes or until the bread sounds hollow when tapped at the base.
  6. Remove the loaf from the tray and place onto a cooling rack. Leave for 45 minutes before slicing and serving.
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