Traditional British, Lite Bite Vegetarian, Strong White Bread Flour

Rustic Country Bread (Granary) with Raisins and Roasted Walnuts

Serves 8

Ingredients

Method

100 g. Strong White Flour
4 tbsp. Water(Luke Warm)
5 g. Yeast (Fresh)
500 g. Strong White Bread Flour
300 ml. Water(Luke Warm)
12 g. Yeast (Fresh)
165 g. (1 batch) Fermented Dough 
15 g. Salt (Kosher)
125 g. Walnuts
125 g. Raisins (Seedless) poached for 5 minutes in white wine.

Start by making the fermented dough starter.

Knead the flour and water in a bowl for 5 minutes.

Crumble in the yeast and knead for a further 10 minutes.

Cover the bowl with a cloth and prove the dough for 3 hours at room temperature then knock back the dough and prove again for another 3 hours.

It is now ready to be used or stored in the refrigerator in an airtight container. If refrigerating, take out 2 hours before re-prove.

This starter dough will make 3 Loaves or 25 Rolls.

To make the Granary Walnut and Raisin Bread :

Place the flour in an electric mixing bowl, pour the water in and start the mixer and mix slowly for 3 minutes.

Crumble the yeast into the bowl and knead in the mixer for 10 minutes.

Add salt and fermented dough starter and knead for a further 5 minutes at the same speed.

Leave in a greased bowl to prove for at least 1 hour, knock it back and leave to prove again for a further 1 hour.

Knock it back, add the raisins and walnuts, incorporate them into the mixture, and if making loaves split into 3 equal portions, or divide dough into 25 equal portions for rolls. Mould into desired shape and place on a greased baking tray. Cover lightly in cling film and leave to prove for 1 hour or until they have doubled in size.

Remove cling film, dust with flour and cook in a pre-heated very hot oven 230ºC / 450ºF until cooked.

Tip: When cooking bread, place a roasting tray of water in the bottom of the oven, this helps to keep the bread moist.