Ingredients

Method

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.