Walnut and Raisin Loaf

To start off our adventure I’d like to share this bread recipe. The process is effortless and so versatile, perfect in the morning for french toasts with caramelised bananas, with coffee, butter and jam and Nutella ,or served at the end of a meal with a cheese selection. The key for the success of this loaf is the proofing, let’s have a look at the ingredients and I’ll guide you through the process with more details.


  • 408g strong brown flour
  • 5g dried yeast
  • 1\2 tsp salt
  • 1 tbsp demerara sugar
  • 205g water, lukewarm
  • 50g raisins
  • 50g roasted walnut
  • 1 orange zest

First things first: Soak the raisins. It’s crucial in order to remove the paraffin. If you want to give your loaf a different flavour, use rum, orange juice or syrup instead of water. While the raisins are soaking place flour, salt, Demerara and orange zest in a big deep bowl. Put the yeast with the warm water, whisk until dissolved and leave for 5 minutes. Add the water and yeast to the dry mix, work it with your hands until you form a shaggy ball. Cover the bowl with cling film or a wet towel and leave it to rise in a warm place for 7\10 hours.

Now dust the surface and place your dough directly on the table; try to flatten it up and spread it with your fingers to form a rectangle. Scatter the chopped walnuts and raisins and fold them into the dough. Work on it until you feel satisfied, until you see the raisin and the walnut sprinkled through evenly. Cover again and let rest for one more hour.

Preheat oven to 200C (400F). Bake at this temperature for 25\30 mins and leave it to rest on a rack before slicing.

I hope you enjoy making this loaf as much as I do! If you end up trying one of my recipes I would love to hear your feedbacks ands see your pictures! Follow me on Instagram!! #thekittchenchronicles


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