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
- 255g Strong white flour, plus extra for dusting
- 7g Dried yeast
- 2 tbsp. Runny honey
- 1 tsp. Salt
- 15ml Walnut oil, plus extra for greasing
- 10ml Olive oil
- 45g Walnuts, chopped
- 45g Raisins
- 115ml Warm water
- Combine the water, yeast and honey in a bowl and mix together well. Set aside for 10 minutes to allow the yeast to activate.
- 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.
- 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.
- 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.
- 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.
- Remove the loaf from the tray and place onto a cooling rack. Leave for 45 minutes before slicing and serving.
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