RAISIN AND WALNUT LOAF
Ingredients
500g strong white flour
10g dried active yeast
Pinch of sugar
15ml black treacle
5ml salt
350ml water
250g juicy raisins
50-75g shelled walnut halves.
Servers: 2 500g loaves
Source: Nigel Slater/Observer
Method
Oven: 220C/Gas 8
Activate the yeast with 100ml of the water, warmed, with a pinch of sugar.
Once the yeast is frothing, add the treacle, whisk together.
Put the flour in the bowl of a mixer with a dough hook.
Add the yeast and the rest of the water.
Mix to a smooth dough, it should feel springy and moist but not sticky.
Place in a floured bowl and leave to rise until doubled in size, about 1 hour.
Turn out the dough and knead in the raisins and walnuts. Keep at it as the fruit and nuts will eventually go in.
Divide into two small loaf tins or put in one large tin.
Set to prove for about 1 hour.
If you have any eggwash handy, glaze the top of the loaf before baking.
Bake for 35-35 mins until sounds hollow when knocked on the base of the loaf.