RAISIN AND WALNUT LOAF

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500g strong white flour

10g dried active yeast

Pinch of sugar

15ml black treacle

5ml salt

350ml water

250g juicy raisins

50-75g shelled walnut halves.

 

Servers: 2 500g loaves

Source: Nigel Slater/Observer

 

METHOD

Oven: 220C/Gas 8

Activate the yeast with 100ml of the water, warmed, with a pinch of sugar.

Once the yeast is frothing, add the treacle, whisk together.

Put the flour in the bowl of a mixer with a dough hook.

Add the yeast and the rest of the water.

Mix to a smooth dough, it should feel springy and moist but not sticky.

Place in a floured bowl and leave to rise until doubled in size, about 1 hour.

 

Turn out the dough and knead in the raisins and walnuts. Keep at it as the fruit and nuts will eventually go in.

Divide into two small loaf tins or put in onelarge tin.

Set to prove for about 1 hour.

If you have any egfgwash handy, glaze the top of the loaf before baking.

Bake for 35-35 mins until sounds hollow when knocked on the base of the loaf.

 

 

 

 

 

This bread is wonderful with a really tasty cheese.

 

Makes great toast too.

 

Please add some strong wholemeal bread flour, up to halve of the quantity.

Be prepared for adding more water.