Walnut and Raisin Bread

Wake up the next morning, punch down the dough and allow it to rise for another hour or so (I think 1 1/2 hours is perfect but you can get away with 1 hour or 2 hours ) Then bake in a dutch oven and 30 to 35 mins later you will have the MOST delicious bread!!


Preparation: 12 hours12 hours12 hours
Serves: 9 to 11

Ingredients:

1 ½ cups (180 g) all-purpose flour
1 ½ cups (180 g) whole wheat flour
¼ tsp (1.25 ml) yeast
1 ½ tsp (7.5 ml) of salt
1 tbsp (15 ml) ground cinnamon
1 ½ cups (350 ml) room temperature water (more if needed in 1 tbsp increments)
½ cup (75g) walnuts
½ cup (75 g) raisins

METHOD:

Whisk together the flours, yeast, salt, and cinnamon. Then add the walnuts and raisins. Stir to combine.
Slowly add the water and stir with a wooden spoon until a dough forms. If the dough looks to dry add more water in 1 tbsp increments. Too wet add more flour in 1 tbsp increments.
Transfer dough into a clean bowl that has been greased with olive oil. Cover with plastic wrap and rise overnight
The following day, punch down dough and with “floured hands” form dough into a ball. Place in a clean bowl dusted with flour, cover with plastic wrap and allow to rise for 1 ½ hours.
Pre-heat oven to 500F (260C) with the Dutch oven so both can get up to temperature together. Place dough inside and cover. Bake for 30 mins.
Allow bread to cool for 1 hour. Slice and serve! Bread also freezes well if sliced and placed in a plastic freezer bag.