Walnut and raisin bread

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Walnut and raisin bread
One of my absolute favourites, although I don't often see much after the kids have discovered it on the cooling rack. Perfect with an after dinner cheese board or great as it is.
  • 50g raisins
  • 50g golden sultanas
  • 100g walnuts
  • 1tbsp runny honey
  • 150g granary flour
  • 200g strong white bread flour
  • 150g wholemeal flour
  • 15g dried yeast
  • 10g fine sea salt
  • 1tbsp walnut oil
  • 1tbsp olive oil
  • 300ml warm water, plus 2tbsp for the walnut paste
  • 2tbsp pumpkin seeds
1. Start by soaking the dried fruit in warm water for 15 minutes. 2. Meanwhile toast the walnuts lightly in a dry frying pan, allow to cool, then chop very roughly.3. Make a paste by blitzing 30g of the toasted nuts, 2tbsp of water and the runny honey in a small blender or spice grinder.4.Crumble the yeast into the flours and mix well in a large bowl. Stir in the salt, oils, walnut paste and warm water and mix with a wooden spoon until it comes together as a rough mass.5. Knead the dough for about 10 minutes, adding the seeds, remaining walnuts and soaked fruit for the last minute until well distributed.6. Shape into a ball and return to a lightly floured bowl. Cover with a tea towel and leave to prove for two hours until doubled in volume.7. Carefully knock out some of the air from the dough and shape into two loaves. Cover again and rest for a final hour.8. Put an empty roasting tin in the bottom of the oven and preheat to 230C (445F).9. Dust the top of the loaves with a little flour and slash the tops with a sharp knife.10. Pour a cup of cold water in to the pre-heated roasting tin to create steam, this will give you a better crust. Bake the loaves for 30 minutes until cooked through - they should sound hollow when tapped.11. Cool completely on a wire rack, then slice and serve.
Prep time: Cook time: Total time: Yield: 2 loaves