Nut and raisin bread
Description
Homemade baked goods for tea. This recipe will yield a loaf weighing approximately 650 g. Serve warm or cooled. Perfect with tea.
Instructions
- 1
Step 1
1. In a medium bowl, mix flour, raisins, chopped walnuts, salt, cinnamon, yeast, and black pepper.
- 2
Step 2
2. Add water and, using a wooden spoon or your hands, mix until a sticky dough forms, about 30 seconds.
- 3
Step 3
3. If the dough is not very sticky, add 1-2 tablespoons of water.
- 4
Step 4
4. Cover the bowl and let it stand at room temperature until bubbles form and the dough doubles in volume, for 12 to 18 hours.
- 5
Step 5
5. Place a clean kitchen towel on the work surface. Lightly sprinkle it with wheat bran, cornmeal, or regular flour. Shape the dough into a ball and place it on the towel. Fold the ends of the towel over the dough to cover it, then put it in a warm, well-ventilated place. Let it rise for 1–2 hours. The dough is ready when it has nearly doubled in size. If you gently poke it with your finger, it should hold the indentation. If it springs back, let it rise for another 15 minutes.
- 6
Step 6
6. Thirty minutes before the end of the second rise, preheat the oven to 245°C with a rack in the lower third. Place the dough into a large pot, cover it, and bake for 30 minutes. Remove the lid and continue baking until the crust is chestnut brown, for 15 to 30 minutes more. Let the bread cool completely before serving.