If you don’t want whole wheat you can make this with only bread flour or all purpose flour. I like to use red and yellow raisins for color. Be sure to reduce the heat in step 6 or the sugar will cause the crust to burn. Always aerate your flour before measuring. (For the overnight method, simply switch to COOL water and let the dough rest overnight on the counter top for 10 to 12 hours). - Jenny Jones
- 1 1/2 cups whole wheat flour
- 1 1/2 cups bread flour (or all purpose flour)
- 1/2 cup diced walnuts
- 1/2 to 2/3 cup raisins
- 3 Tablespoons sugar (or 4 Tbsp. for a sweeter bread)
- 1 teaspoon salt
- 1/4 teaspoon yeast (instant or active dry)
- 1 1/2 cups very warm water
- about 2 Tablespoons extra flour for shaping
- Combine flours, walnuts, raisins, sugar, salt & yeast in a large bowl. Stir in water until it’s well combined.
- Cover with plastic wrap and let stand at room temperature for 3 hours.
- After 3 hours dough will become puffy and dotted with bubbles. Transfer to a well-floured surface and sprinkle dough with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
- Place in a parchment paper-lined bowl and cover with a towel. Let stand on counter top for about 35 minutes.
- Meantime, place a 3 to 5-qt Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450°.
- When oven reaches 450°, carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and return to oven and immediately REDUCE HEAT TO 400° F. Bake for 30 minutes.
- After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake about 10 more minutes.
Notes: For more on this recipe in my blog click here.