Bread with Walnuts and Raisins, an incredibly simple recipe prepared in just a few hours and tastier than store-bought or bakery bread. To make it, I used oat and cereal flour, a balanced mix with high nutritional value, easily found in supermarkets. Along with oat flour, of course, water, yeast, and salt. I then added walnuts and sultanas to the dough, but you can omit them or use others to your liking.
A genuine homemade bread that disappeared in no time! It took me back in time, when my grandfather Pierino was fond of raisin bread, typical of Brianza. Of course, the recipe I’m sharing today has nothing to do with pan tramvai, but the aroma and taste of the bread with walnuts and raisins reminded me of it. Now, let’s get our hands dirty, because the bread with walnuts and raisins will be ready in a click!
If you’re interested in other leavened recipes, also read:
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 2 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 7 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups oat flour (and cereals)
- 1 3/4 tsp instant dry yeast
- 2/3 cup water (at room temperature)
- salt (to taste)
- 1/2 cup raisins
- 1/2 cup walnuts
- semolina flour (for the work surface, as needed)
Tools
- Bowl
- Baking Pan
- Parchment Paper
Steps
To prepare bread with walnuts and raisins, you can knead with a stand mixer or by hand, like I did. Soak the raisins in a bowl of water for about ten minutes. Then pour the flour with yeast and water into the bowl and start mixing with a spoon until the flour has absorbed the liquid part. Then add the salt and start kneading by hand until the dough is more compact.
Then add the well-drained raisins, patted dry with paper towels, and walnuts coarsely chopped with your hands. It doesn’t matter if there are slightly large pieces of walnuts; the bread will be even better. Knead again by hand on a work surface until you get a smooth and homogeneous dough. Put it back in the bowl, cover it with plastic wrap, and let it rest for 30 minutes.
Then take the dough and turn it out onto the work surface. Flatten it with your hands to form a rectangle and roll it tightly, from the long side. You will have obtained a roll. Turn it with the seam side up and roll it again from the long side to form a ball. Put the dough back in the bowl sprinkled with a little flour, cover it with plastic wrap, and let it rise for at least 2 hours, or until doubled.
After the rising time, take the dough and turn it out onto the work surface. Repeat the folding round as before. Then place the dough on a baking sheet lined with parchment paper, cover it, and let it rise for at least 30 minutes, dusting it with a little semolina flour.
Then spray the bread with water to allow your bread to form a crispy crust. Then make a deep cross cut on the surface with a sharp knife.
Bake in a preheated oven on the lower part at 450°F with static function for 20 minutes. Then lower the temperature to 390°F and complete baking in the middle part of the oven for another 10 minutes, or until the surface is golden brown. Let cool and slice.
Storage and Tips for Bread with Walnuts and Raisins
Bread with walnuts and raisins can be stored in a cool, dry place for 1 day, in a paper bag. It can also be frozen in suitable freezer bags, after being sliced.
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FAQs for Bread with Walnuts and Raisins
What is the best flour for making bread?
The flour for this type of preparation should have at least 12/13% protein. You can find this information on the package where nutritional values are displayed.
Why doesn’t the bread rise?
It could be that the dough wasn’t kneaded enough, or the yeast has expired.
Why does the bread remain heavy?
It may be due to the rising time. Bread requires adequate rising time to develop a light and airy structure.
