Remember the easiest bread recipe ever we shared last month? Today’s bread recipe is a complete opposite to it but well worth a try. Once again, it’s one of our copycat recipes: every now and then we go and have lunch at a nearby restaurant Siltanen and a couple of weeks ago they served interesting bread on the salad table.
We fell in love with it immediately and started to plan how to bake it at home. The bread had nuts and raisins in it. Or perhaps they were dates.
Walnut and raisin bread
100g raisins soaked in water
50g rye flour
50g wholegrain flour
1dl plain yoghurt
200g wheat flour or whole grain flour
40g durum flour
pinch of sea salt
We started to make the bread in the morning: we put the raisins into a bowl of water. They soaked there for about six hours. Then we mixed the first 5g of yeast with warm water and rye and wholegrain flour. We covered the bowl with a cling film and let it be at room temperature for about two hours.
The next step was to add the rest of the ingredients: yogurt, yeast, wheat and durum flour, honey, salt, and smooth butter. The original recipe advised to knead the dough for 20 minutes (10 if you use a food processor) but I was lazy and I kneaded it only for 10 minutes, which seemed to be enough.
Then, I let the dough rest while I crushed the walnuts and chopped the drained raisins. After 30 minutes we added them into the dough and I need it for five more minutes. It is best to bake the bread it a tin so we buttered one and put the dough into it. It had to be raised for an hour so at this point it was quite late.
Then the baking started: we preheated the oven to 250 Celsius and put the bread in. Then, we lowered the temperature immediately to 180 Celsius. We baked the bread for 45 minutes and then we removed it from the tin and baked it another 10 to 15 minutes. And then the bread was ready! It was 11 P.M.
The bread was crispy and tasty, and it got even better during the week. Even though it required lots of work, it was very simple to make and truly worth the effort. We suggest that you make it on your day-off and soak the raisins well beforehand.
And don’t worry if you don’t know exactly how much is 5 grams of yeast. We put a tiny bit of yeast into the dough and didn’t knead it enough but the bread was still perfect! The only downside was that we happen to have an overenthusiastic oven: it burns everything if you’re not careful. Around 11 P.M. we weren’t that alert, so that’s why our bread is such a brownie and covered in a kitchen towel to hide the burned crust.