Fruits and Nuts Crusty Bread

 

 

 

 

 

 

 

I just bought a new bread knife and this purchase made me hungry for some good homemade bread. I searched the web for an old fashioned nut and fruits loaf and found none which appealed to me. I thus made the decision to create a loaf of my own. Its amazing how recipes are created. This is an old fashion walnut and raisins loaf which uses a combination of whole wheat flour and bread flour. It has a firm crust but a surprisingly light and fluffy crumb structure. It is a bit sweet. The sweetness however comes from the raisins and currants. If you are looking for a good hearty loaf of bread, this should be your go to recipe.

 

 

 

 

 

 

 

INGREDIENTS:

(1) 195 Grams Whole Wheat Flour (1-1/2 Cups)

(2) 195 Grams Bread Flour (1-1/2 Cups)

(3) 8 Grams Active Dry Yeast (2 Teaspoons)

(4) 1 Teaspoon Salt

(5) 1 Teaspoon Molasses (Optional)

(6) 1 Cup Warm Water

(7) 1 Tablespoon Olive Oil (Extra for Kneading)

(8) 100 Grams Walnuts (1 Cup) (Chopped)

(9) 110 Grams Raisins and/or Currants (I Cup)

 

 

 

 

 

 

 

PROCEDURE:

(1) Place flours, yeast, salt and molasses in a large bowl. Mix to combine.

 

 

 

 

 

 

 

(2) Make a well in the middle of the flour mixture and pour in the water and oil.

 

 

 

 

 

 

 

(3) Knead until dough comes together. Cover shaggy dough with a tea towel and allow it rest for 15 minutes. This will relax the dough and allow the flour absorb all the liquid thus making it easier to knead.

 

 

 

 

 

 

 

(4) After 15 minutes. turn the dough on a lightly oiled surface and knead until smooth. This takes about 5 minutes. Add more oil as needed.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(5) Add chopped walnuts, raisins and currants to the dough and knead in.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

USING A STAND MIXER: The above process can be done with a stand mixer. Place the first 5 ingredients in the bowl of a stand mixer fitted with the paddle attachment. Add water and oil and knead until dough comes together. Stop mixer and over mixing bowl with a tea towel. Allow the dough to rest for 15 minutes. Switch to the dough hook and knead dough until smooth. With mixer running on low speed, add nuts and dried fruits and knead until incorporated.

(6) Place kneaded dough in a lightly oiled bowl, cover with cling film, punch a couple of holes in the cling film and allow dough to proof for 3 hours. After every hour, deflate dough, form back into a ball and cover again. Good bread takes time.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(7) At the end of 3 hours, shape dough into a ball and place in a bread proofing basket, seam side up. If you do not have a proofing basket, place bread in a basket lined with a clean floured napkin. Cover bread with a clean kitchen towel and allow it to proof once more for an hour.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

NOTE: Loaf can also be baked in a bread pan. Shape dough into a loaf (See  how here) and place in a greased loaf pan. Cover the top of the pan with a greased cling film or tea towel.

(8) 30 minutes to the end of the proofing period, preheat oven to 500 degrees. Place an inverted baking pan or a pizza stone on one of the baking racks and another oven safe pan/dish on a lower rack.

(9) After the proofing period, turn bread on a bread peel dusted with semolina or flour.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(10) Transfer loaf to the inverted baking pan in the oven. Place some ice cubes (or hot water) in the pan below and immediately close oven door. Bake the bread for 10 minutes at 500 degrees. Reduce oven temperature to 450 degrees and bake for another 25 minutes. Total baking time: 35 minutes

Allow bread to cool on cooling rack before slicing.

 

 

 

 

 

 

 

NOTE: If using a loaf pan, bake bread in oven as above with pan of water/ice in oven.