Sultana and walnut bread

Type of dish

Type of dish Breakfasts

Preparation time

Preparation time 25 min

Cooking time

Cooking time 35 min


People 4


  • 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

Step-by-step cooking method

  1. Put all of the flour in a bowl and make a hole in the centre like a volcano.
  2. 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.
  3. Add the activated yeast and all of the other ingredients to the volcano of flour, except for the walnuts and sultanas.
  4. Stir with a spoon and mix everything together thoroughly using your hands.
  5. Leave the dough in the bowl, covered, to prove.
  6. Chop the walnuts and leave the sultanas to soak for approx. 5 minutes in water.
  7. When the dough has doubled in size, add the walnuts and sultanas, mix together thoroughly using your hands to integrate and distribute them evenly.
  8. When it has degassed, place the dough in a loaf tin.
  9. Cover the tin and leave the dough to prove and double in size.
  10. Dampen the surface of the dough with a little water spray or gently patting it with wet fingertips.
  11. 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.

Products it is prepared with