
Nuts & Raisin Bread
16h 55m
This Nuts & Raisin Bread contains loads of hazelnuts, almonds, walnuts, and delicious raisins. It can be either savory or sweet, and you'll want this bread for breakfast, lunch, or dinner.
We use the nuts mentioned above, but you can stick to one type, use different ones, or even leave them all out for a delicious raisin loaf!
The bread syrup is made from soaking old toasted bread, and reducing the liquid with some sugar. You can leave this ingredient out of the recipe or, if you want a bit of sweetness, add a syrup like maple with half the weight mentioned in the recipe.
Don’t know how to make your own Sourdough Starter? Find here on CREME!
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!
Yield 2 loaves
Stone-ground Bread Flour
1 kgStone-ground Wholemeal Flour
100 gSourdough Starter
200 gRaisins
200 gBread Syrup
60 mlGolden Raisin
90 gHazelnut
80 gAlmond
80 gWalnut
70 gCinnamon Powder
20 gSalt
20 gWater
730 ml
Equipment
Kitchen Scale
Stand Mixer
Dough Hook Attachment
Bowl Scraper
Bread Pan