This is the staple food of my family. I’ve probably made hundreds of loaves of this classic bread for family and friends. So yes, the recipe has been well tested. Its sweet, nutty flavor is delicious with savory dishes. With a bit butter or lashings of jam, it is also a perfect, tasty and healthy breakfast for you and/or kids.
Makes 1 loaf,
- 125g strong white flour 高筋面粉
- 125g wholemeal flour 全麦面粉
- 1 tablespoon dry yeast
- 28g (or 2 tablespoons) unsalted butter (softened)
- 1/2 teaspoon salt
- 70g (or 3/4 cups) roughly chopped walnuts
- 100g (or 3/4 cups) raisins
- 175g water to mix
- 10g same strong white flour for dusting
- Add strong white and wholemeal flour together into a bowl.
- Dilute the yeast in a little warm water, then put with the flour, salt and butter into the bowl and mix well. Slowly add water, mixing all the time, until dough becomes elastic.
- Tip the dough out onto a lightly floured surface and knead the dough for 5 minutes.
- Put the dough back in the bowl, cover the bowl in a plastic bag.
- Leave to rest for 2 hours.
- Take out the dough and incorporate into the walnuts and raisins.
- Press in firmly. Knead for 3 minutes.
- Flatten the dough and roll into sausage shape.
- Place the shaped dough on a lightly floured baking tray and leave to rest for 1 hour. Cover the dough in a plastic bag.
- Preheat the oven to 200℃.
- Move it into the pre-heated oven.
- Bake for 28 minutes and then turn out onto a wire rack to cool.
- Toast the walnuts and leave them cool off.
- Always cover the dough with cling wrap or in a plastics bag when dough resting.