I almost forgot how addictive bread with dried fruits can be. Crispy crust (bien sur), slightly sweet tender and moist interior, a perfect bread for cheese (or on its own!).
My first attempt with raisin and walnut was so successfully that I started another dough immediately after. Cinnamon raisin is a hard to beat combination. I urge you to try. And yes, toast walnuts before adding to the dough does make a difference in terms of the aroma afterwards. It took me many years to realize that so I hope you would also give it a go.
Next flavor combinations on the list are Prune and Hazelnuts or Apricot and Sunflower seeds!
Cinnamon raisin walnut bread (75% hydration dough)
- 250 g white bread flour
- 50 g strong wholemeal flour
- 1/2 tsp yeast
- 1 tbsp sugar
- 1 tsp ground cinnamon
- 1/2 cup chopped toasted walnuts
- 1/2 cup raisins
- 1/2 tsp salt
- 225 g water
- oil for kneading
Mix everything into a rough dough. Rest the dough in a bowl, covered for 1 hour. Knead the rested dough with oiled fingers into a smooth ball. Then starts the bulk fermentation. During the first two hours of bulk fermentation, perform 3-5 rounds of stretch-and-fold. At the end of bulk fermentation, the dough has to double its original size.
Remove the risen dough onto a floured surface. Gently shape it into a ball by tucking all sides underneath. Bench rest for 30-60 minutes. Shape the dough into a batard, a boule, or into several smaller rolls if you prefer. Let the shaped dough proof for 60-90 minutes.
Preheat your oven at 220C for 20 minutes along with a baking tray. Score and mist the dough top, transfer the dough unto the preheated tray and put it into the oven. Bake for 35-40 minutes (reduce the temperature to 200C during the second half if the bread browns too fast) until the sound of tapping the bread bottom is hollow.
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