All sliced and ready to toast!
This bread is what I call a breakfast treat! The crumb is very dense and flavorful, plus with the addition of a variety of nuts and dried fruit, it is a meal in one slice. As it toasts, the aroma is wonderful and enticing. Toasted, crunchy and warm, it is calling out to be slathered with butter. Now for that first bite,..... don't delay! You will want to immediately toast a second piece!
At lunch or with a glass of wine, this bread is fabulous served with cheese.
As Always,
ENJOY!
INGREDIENTS
3 1/2 cups stone-ground whole wheat bread flour
1 1/2 cups unbleached white bread flour
2 1/2 tsp. salt
1 - 0.6 oz. cake fresh yeast (1 pkg.- 1/4oz./7g active dry yeast)
1 1/2 cups warm water
1 1/2 Tbs. well-flavored honey
extra flour for dusting
1 1/2 cups large raisins( or other combination of dried fruit such as dates, apricots, cherries etc.)
1 1/2 cups toasted and roughly chopped walnuts, hazelnuts, or a mixture
Mix the flours and salt together in a large bowl. Make a well in the center. Mix the yeast, half the water and honey. Pour the liquid in to the well. Mix with just enough flour to make a batter, and let "sponge" for 15 minutes.
Add the remaining water, gradually working in the flour. Work until you have a soft, but not sticky dough.
Turn the dough on to a floured work surface and knead for 10 minutes. Sprinkle the raisins and nuts over the dough and knead them in gently.
Shape the dough into a ball and return to the bowl. Cover with a damp dish cloth and let rise for
2 hours or until doubled in size.
Punch dough down, divide in half, shape into a ball and place on a parchment lined baking sheet. Cover as before and let rise for 1 1/2 hours or until doubled in size.
Preheat oven to 425 degrees. Slash the top of each loaf two or three times. Bake for 15 minutes, then reduce the oven temperature to 375 degrees, and bake for another 20-25 minutes.
Let cool on a wire rack completely before cutting.
Recipe courtesy of The Baking Book by Linda Collister
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