Ingredients
- 260 g of strong flour
- 100 g rye flour
- 250 ml water
- 4 g baker’s yeast
- 1 teaspoon salt
- 1 pinch sugar
- 50 g walnuts
- 30 g sultanas
Sultana and walnut bread
Type of dish
Breakfasts
Preparation time
25 min
Cooking time
35 min
Portions
4
Step-by-step cooking method
- Put all of the flour in a bowl and make a hole in the centre like a volcano.
- Dissolve the yeast in a little warm water in a bowl and add a pinch of sugar. Stir, cover and leave the yeast to activate for approx. 10 minutes.
- Add the activated yeast and all of the other ingredients to the volcano of flour, except for the walnuts and sultanas.
- Stir with a spoon and mix everything together thoroughly using your hands.
- Leave the dough in the bowl, covered, to prove.
- Chop the walnuts and leave the sultanas to soak for approx. 5 minutes in water.
- When the dough has doubled in size, add the walnuts and sultanas, mix together thoroughly using your hands to integrate and distribute them evenly.
- When it has degassed, place the dough in a loaf tin.
- Cover the tin and leave the dough to prove and double in size.
- Dampen the surface of the dough with a little water spray or gently patting it with wet fingertips.
- Cover the tin with the dough fully using aluminium foil and bake in the fryer, removing the foil for the last 5 minutes of the cooking time.
