Walnut and sultana bread
This is a great crusty style bread with a nice level of sweetness, its great served toasted for breakfast and is also really good with jam or cheeses and chutneys
Yield (makes): one loaf (12 people)
Prep time: one hour
Cooking time: 15 minutes
2 ¼ cups strong white bread flour
1 ¾ cups Granary or whole wheat flour
½ cup (60 g) Chopped walnuts
½ cup (60 g) Sultanas or raisins
½ teaspoon salt
3 tablespoons Honey
1 tablespoon dried yeast
1 cup (240 ml) warm water
2 tablespoons (25 g) unsalted butter
1. Mix the yeast, honey and a small amount of the warm water together in a bowl to activate the yeast.
2. Mix together the flour and salt, walnuts and sultanas
3. Add the yeast mixture and then the rest of the warm water and olive oil to the flour and salt mixture.
4. Mix all ingredients together until a smooth dough is formed; remove from the mixing bowl onto a floured surface.
5. Knead the dough for approximately 5 minutes until it takes on a more elastic, stretchy character.
6. Place in a floured bowl and cover with cling film, leave to prove in a warm place until the dough has doubled in size, approximately 20 minutes. (This will take longer if using dried yeast)
7. As soon as the dough has doubled in size it is time to "knock it back", this is done by kneading the dough for another 5 minutes to remove all of the large air bubbles and evenly distribute the small air bubbles.
8. If making a loaf Roll out the dough on a floured surface into a large rectangle then tightly roll it up. Pinch together the seam on the bottom of the bread and transfer to a lined baking sheet making sure the seam is on the bottom of the loaf, the loaf should be a long sausage shape.
9. If making bread rolls evenly split the dough into 12 pieces and shape into small balls, transfer to a lined baking sheet.
10. Cover the dough with plastic wrap and leave to double in size once more in a warm place.
11. Once the bread has doubled in size it can be egg washed or brushed with milk and sprinkled with sesame or poppy seeds.
12. Bake at 200°c/400F for 15 minutes turning the bread halfway through, to check if the bread is cooked pick it up and tap the bottom of the loaf if it makes a hollow sound its done, if the sound is more dense then the chances are its not fully cooked so return it to the oven for a few minutes to finish it off.
You can use any combination of nuts and dried fruit for this bread, why not try pecans and raisins or almonds and dried apricots