Cinnamon Raisin Walnut Bread

There’s something magical in baking your own bread. I am new in the subject, trying my best, exchanging recipes, asking for advices, learning all the time. So far I love it, especially the smell of fresh bread around my apartment. It’s not always easy, this time I ended up with a new scar on my wrist. But T. says that it makes me even more special, so I don’t mind (we’re married for almost 7 years, he knows what to say ;). 

This time I took a part in a group baking and I definitely recommend it. I had a chance to share my little experience and learn from other, more experienced bakers. 

The original recipe comes from Apple pie, patis & pate. It’s a good idea to start preparations a night before, because parts of a dough need to rest for minimum 8 and 12 hours. 

You will need for biga (pre-fermented dough):

• 170 g flour
• ¼ tsp instant yeast
• 6 tbsp milk
• ¼ cup unsalted butter, melted
• 1 egg, beaten

Mix all the ingredients for biga in a bowl. Put it on  side for 10 minutes, then knead for another 1 minute. Cover your biga and refrigerate for minimum 8 hours (up to 3 days). 

Before using biga you should leave it in a room temperature for at least 2 hours.

For the soaker: 

• 170 g flour
• ½ tsp salt
• ¾ cup milk
• 1 cup raisin

Mix flour, salt and milk in a bowl. Add raisins and continue kneading until it’s evenly distributed. Cover the bowl and leave in a room temperature for minimum 12 hours.

For the final dough:

• biga
• soaker
• 7 tbsp flour
• 1 flat tsp salt
• 2 & ¼ tsp instant yeast
• 3 tbsp granulated sugar
• ½ tsp cinnamon
• ¾ cup walnuts, toasted and chopped

For cinnamon sugar: 

• 3 tbsp sugar
• 2 tsp cinnamon

We’re almost there. Mix all the ingredients for the final dough except for walnuts and knead for 4 minutes. Add walnuts and knead, so it will distribute equally in the dough. Leave it on side for 5 minutes (so it rests) and then knead for another 1 minute.

Place the dough in a bowl brushed with an olive oil, cover and leave in a room temperature for 45-60 minutes (dough should double it’s size).

Flatten the dough into a squere shape as wide as your form. Sprinkle the cinnamon suger over ¾ of the dough surfece and roll it, starting with a sprinkled side. Place rolled dough in a greased form, cover with a towel and leave for 45-60 minutes.

Heat an oven to 200*C. Place the dough in the oven and straight away decrease the temperature to 165*C. Bake for 45-60 minutes, until it’s golden brown. Cool down for at least an hour before eating. 

Enjoy, Marta.