Walnut and Raisin Bread

Walnut & Raisin Bread has a rich history dating back centuries, with origins likely rooted in European baking traditions. Walnuts, prized for their flavor and nutritional value, were often incorporated into bread recipes. Raisins, with their natural sweetness, became a popular addition, enhancing both taste and texture. Over time, this beloved combination evolved into a timeless classic enjoyed worldwide.

Ingredients

Makes: 1 x large baguette

• 65g strong white flour
• 185g granary flour (malted, not wholemeal)
• 150ml whole milk
• Pinch caster sugar
• 5g fast acting dried yeast
• 25g unsalted butter
• 30g demerara sugar
• ½ tsp. salt
• 35g chopped walnuts
• 35g raisins or sultanas
• Egg wash

Method

1. Sieve the strong flour and mix with the granary flour and leave in a warm place.
2. Warm the milk with a pinch of caster sugar and add the yeast, mix well to dissolve.
3. Brown the butter in a frying pan and allow to cool slightly and then add the demerara sugar, chopped walnuts and raisins, do not continue to cook whilst the walnuts are in thebutter or they will burn and become bitter.
4. Add the yeast to the flours along with the salt, walnuts, butter and raisins and mix toform a smooth but slightly sticky dough.
5. Knead well until smooth and set aside to prove.
6. Knock back and roll into sausage shaped baguettes or place in a loaf tin.
7. Prove until doubled in size.
8. Brush with a little egg wash, sprinkle with flour and bake at 180°C for approx. 30 – 40 minutes depending on size.
9. Place on a cooling rack to cool.

Tips

• The milk can be replaced by a dairy-free milk or water, the butter can be replaced by a non-dairy fat.
• The fresh yeast can be replaced by half the weight of dried/fast acting yeast.
• The walnuts can be substituted for pecan or hazelnuts.
• The raisins can be replaced by chopped semi-dried figs.
• The bread will work well if made and left to prove overnight in the fridge, it also freezes well so can be made in advance.