Walnut Raisin Bread

I was pickling beetroot today, having remembered just how much I like it.  Meanwhile, I got thinking I'd like to make some bread.  So I leafed through my collection of potential bread recipes, and settled on this one of Nigel Slater's from the Guardian.

Makes 2 small loaves.

200 g strong wholemeal bread flour
300 g strong white flour
7 g dried yeast (2.5 tsp)
1 tbsp black treacle
1 gently heaped tsp salt
350 ml warm water
100 g raisins
50 g walnut pieces

Put the flours in a large bowl with the yeast.  Add the treacle and the salt then mix in the water with a wooden spoon.

Knead for 3 or 4 minutes.  Cover with a clean cloth and leave in a warm place for an hour, until doubled in size.  Push the raisins and walnuts into it, kneading lightly.  Cut the dough in half and make two equal balls.

Line a baking sheet with baking paper and leave to prove for an hour until risen.  Heat the oven to 430F/220C. Bake for 25 minutes, until the bread sounds hollow when tapped.


I like this bread: the method, the taste and the texture.  I've been trying various different bread prep / cooking methods - haven't figured out my favourite yet, but I'm working on it...

Note: this recipe could be very easily adapted to make S's favourite cranberry pecan loaf - he used to always buy it in the canteen but now they don't seem to ever have it any more.