WALNUT AND RAISIN BREAD

Add the yeast to the warm water, stir until well dissolved.

You can try adding half whole wheat flour and half strong flour, or more than one. With the strong flour it rises more, if you add all wholemeal it will be finer. In a large bowl add the flour (the strong flour must be sifted) and the teaspoon of salt. Make a hole in the center to add the water with the dissolved yeast.

Mix everything with a tongue. Add the chopped walnuts and raisins, to taste. Continue mixing.

Pour some flour on the table and knead. You have to knead until the dough does not stick, if you need it you can add a little flour to the dough, it is important to do it well.

Once we have the ball ready, we leave it in a bowl covered with a damp cloth or plastic wrap. Let it rest between 30 and 45 minutes.

Preheat the oven to 50 degrees for about 5 minutes and turn off. Put baking paper on the baking tray or oven rack and turn the dough into the desired shape. When it ferments in the oven, it spreads out in width, so it should be a little high. Make the marks of the bread with a knife.

With the oven off, put the rack with the bread in the oven to ferment for another 30 minutes. Then, remove the bread with the rack or tray and preheat again, this time at 180 degrees with heat up and down. Spray water over the top with a spray bottle (the crust will be crispier).

When the oven is hot, bake for approximately 30 minutes. It is advisable to put the last 5 minutes heat only from below so that it is well done (depending on the oven).

Remove and let stand on a wire rack.