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Hazelnut and Raisin Bread
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Hazelnut and Raisin Bread
This is gorgeous eaten as it is or very lightly buttered. If you feel like accompanying it with some fruit, try grilling some sliced bananas or dessert apples, tossed in lemon juice, on a stove-top griddle pan.
- Preparation time: 30 minutes, plus about 2½ hours rising
- Cooking time: 20 minutes
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Total time:
3 hours 30 minutes
Makes: 2 x 450g loaves
Ingredients
- 100g shelled hazelnuts
- 100g raisins
- 500g organic strong white flour
- 2 tsp Doves Farm Quick Yeast
- 1 tsp salt
- ½ tsp ground cinnamon
- 2 medium eggs, roughly beaten
- 1 tbsp runny honey
- 1 tbsp walnut oil
Method
- Cut the hazelnuts in half and mix with the raisins. Set aside.
- Mix the flour, dried yeast, salt and cinnamon in a large bowl. Place the eggs and honey in a measuring jug. Add enough tepid water to make up 275ml and mix into the flour until it forms a medium soft dough. Knead thoroughly for 10 minutes until it is silky-smooth and resilient. Flatten out, then press in half the hazelnuts and raisins. Roll up, knead and then repeat the process until the fruit and nuts are evenly distributed through the dough.
- Pour the walnut oil into a large clean bowl. Add the dough, moving it around so that it gets a light coating of oil. Cover with a tea towel or clingfilm and leave in a warm place until it has doubled in bulk. This should take about 2 hours.
- Preheat the oven to 220°C/gas mark 7. Turn the dough out on to a lightly floured surface and knead again, so that the air is punched out of it. Divide into two pieces and knead each piece into your required loaf shape. You can bake them in two small (450g) loaf tins or shape them into rounds or torpedoes, depending on your mood. The latter two options should be placed on a large floured baking sheet, allowing room between each loaf for expansion. Lightly cover once more with the tea towel or clingfilm.
- Leave to prove in a warm, draught-free place until they have risen by half again. This should take 30-40 minutes. Then bake for 15-20 minutes or until they have a golden crust and sound hollow when their bases are tapped. If baking in a tin, remove the loaves from the tin and return to the oven 4 minutes before the end of cooking.
Comments
This recipe was first published in January 2002.
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