Nuts & Raisin Bread

Add 730 ml of water and 1 kg of stone-ground sifted bread flour to the bowl of a stand mixer

Add 100 g of stone-ground wholemeal flour. Mix with the hook attachment on medium-low speed until fully combined

Cover with cling film and put in the refrigerator for 30m to 24h to hydrate. The longer it sits, the more flavor and lightness your bread will have

Add all of the nuts and both types of raisins to a bowl

Add enough water to cover the nuts and raisins mix. Let it soak for 20m

Drain the nuts and raisins mix, and transfer to another bowl

Add 20 g of cinnamon powder, 60 ml of bread syrup, and mix well

Add 20 g of salt and 200 g of sourdough starter

Mix in the stand mixer with the hook attachment for 4m at low speed until everything is combined

Turn up the speed to high and knead for 4m, until the dough starts to form a ball and pulls away from the bowl

Transfer the dough to a bowl and add the hydrated nuts and raisins

Gently lift the dough up and fold one side underneath itself. Repeat on all sides to form a loose ball

Cover the dough. Leave at room temperature for 45m to proof the dough and make it double in size

Wet your hands and repeat the process of folding the dough onto itself

Cover the dough. Leave at room temperature for 45m to proof the dough and make it double in size

Transfer the dough to a working surface and divide it in two parts. Place each part in a bread pan and let them proof for 45m at room temperature

Take the loaves to the refrigerator and let them proof overnight

Preheat the oven to 210 °C for 10m

Lower the temperature to 200 °C, and bake the bread for 40m until golden brown

Let it sit for 30m to cool down. The Nuts & Raisins Bread is ready

Enjoy! It pairs perfectly with some brown butter or a jam of your choice!