Nut, Raisin and Honey Bread
Preparation time: 30 minutes, plus 1½–2 hours rising time. Cooking time: 35 minutes.
- 15g (½oz) fresh yeast OR 2 tsp dried yeast and ½ tsp sugar OR 7g sachet easy-blend yeast
- 150ml (5fl oz) warm water
- 225g (8oz) plain wholemeal flour
- 1 tsp salt
- 15g (½oz) butter, plus extra for greasing
- 50g (2oz) each flaked almonds, raisins and honey
A slightly sweet bread that’s delicious sliced and buttered.
If you’re using fresh or dried yeast, dissolve it in the water; for dried yeast add sugar too and leave it for 10–15 minutes or until frothy.
Mix the flour, the easy-blend yeast (if using) and the salt in a bowl. Rub in the butter.
Mix to a dough with the yeast and water (or just the water if using easy-blend yeast), then knead for 5–10 minutes.
Put the dough into the bowl, cover with a clean damp cloth and leave until doubled in size – about 1 hour in a warm place.
Knock back the dough, by pushing it down firmly in the bowl, then knead in the almonds, raisins and honey.
Shape the dough and place in a greased 450g (1lb) loaf tin. Cover and leave until the centre of the bread has risen 2.5cm (1in) above the top of the tin.
Bake in a preheated oven, 230oC, 450o F, Gas Mark 8, for 10 minutes, then turn down to 200oC, 400oF, Gas Mark 6, for a further 20–25 minutes. Turn out on to a wire rack to cool