This recipe uses a basic brown dough with a little more yeast to
counteract its enrichment with oil, nuts and raisins.
MIXING AND RESTING ABOUT 11/4 HOURS
SHAPING AND PROVING ABOUT 11/4 HOURS
COOKING 20 MINUTES
Makes 2 small round loaves
300g (10oz) organic stoneground wholemeal bread flour
200g (7oz) organic unbleached strong white flour
15g (1/2oz) fresh yeast or 8g (1/4oz) dried yeast or 11/2 teaspoons fast-action dried yeast
10g (1/4oz) salt
350ml (12fl oz) water
2 tablespoons walnut oil
100g (31/2oz) freshly shelled walnuts, coarsely chopped
100g (31/2oz) raisins
1 Mix and knead the dough as for the Basic White Dough. Add the oil,
walnuts and raisins when the dough is almost ready to rest and continue
kneading until they are evenly incorporated. Form the dough into a ball and
rest in the bowl, covered, for 1 hour or until doubled in volume.
2 Preheat the oven to 220°C (200°C fan oven/425°F), gas mark 7. On a
floured surface, divide the dough in half. Form each half into a ball and
prove in floured linen-lined baskets (or bowls lined with floured cloths),
covered, until almost doubled again.
3 Turn the loaves out onto a peel (a long-handled shovel) or tray (the base of a
loose-bottomed cake or flan tin makes an impromptu peel for round loaves,
and is easier still to use if lined with a circle of baking parchment). Mist the
oven (see here) and slide in the loaves. After 5 minutes reduce the heat to
200°C (180°C fan oven/400°F), gas mark 6,
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