I have begun to think that I should eventually become a baker. I have such a love for bread and pastries! I get so much joy every time I try a new bread and it’s a success. Lately, I deal with it more and more often. It enchants me. Today’s bread is a sweet bread with walnuts and raisins, which does not need to be kneaded. It just needs a bit of mixing the day before, once again the same day and then baking in the dutch oven. It has a stunning crust and great taste; it’s ideal for breakfast and a snack, as well.
Do not be frightened by the lengthy description of the process. I write everything in detail to make it clear. Besides, you may find the photos of the entire process on Instagram Highlights, and I believe you will not be left with any questions. If you still have something to ask me, do not hesitate and send me a message.
Always keep in mind that what worked for me, may not work for you exactly the same way. Flour, yeast, ambient temperature, play an important role in working with dough. You should get to know your dough and study it. Do not be afraid to experiment, even if you fail at first. Sooner or later you will be able to make the perfect bread for you.
The dutch oven I used is made by cast iron. You can use other types as sell, but the cooking time will probably vary.
No-knead Walnut & Raisin Bread
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An easy, sweet whole wheat no-knead bread, ideal for breakfast or snack (*see note for rising time)
Ingredients
- 220 gr. spelt flour 1050 + 1 teaspoon
- 130 gr. whole grain flour
- ¾ teaspoon of dry yeast
- 375 ml lukewarm water + 1 teaspoon
- 60 gr. Corinthian (black) raisins
- 70 gr roughly chopped walnuts
- 1 tablespoon honey (or, maple syrup)
- ¾ teaspoon of cinnamon
- 1 teaspoon of salt
- cornmeal (for sprinkling)
Instructions
1
In a bowl, mix flour, yeast, honey and 375ml lukewarm water. Stir with a wooden spoon, cover with a clean towel and leave it for about 30 minutes.
2
Mix the walnuts and raisins in another bowl and sprinkle them with 1 teaspoon of flour. Mix well.
3
Then add the salt and 1 teaspoon of lukewarm water to the dough to help dissolve it. Stir with the wooden spoon.
4
Add walnuts and raisins and mix them with the ladle to incorporate.
5
Cover with the towel and let it rise. The dough will be ready for the next step when it has almost doubled in volume and the surface is dotted with bubbles. This can take from a few hours to 12-18 hours. The time it takes will depend on the ambient temperature. In the summer months, the bread will rise very fast, while in the winter will be the opposite. I suggest that you prepare the bread in the afternoon and let it rise overnight. In the summer months you may need to let it rise in the refrigerator to control the rise rate and to prevent over proofing.
6
When the first rise is completed, flour your work surface well and using a bowl scrapper or your hands transfer the dough onto the floured surface. With floured hands shape the dough on a loaf, lifting the edges of the dough and folding it towards its center. Turn it over. Once the bread has been formed, transfer the loaf to the non-floured section of the bench and give it its final shape. With your hands on the sides of the dough, rotate it with circular movements.
7
Line a large bowl with parchment paper and sprinkle it generously with corn meal. Transfer the loaf to the bowl, sprinkle with cornmeal , cover it with a towel and let it rise in a warm place for 1-2 hours. It will be ready when it has doubled in volume and if you poke it with your finger the impression remains. If it springs back, let it rise for a few more minutes.
8
Preheat the oven at 230 ° C and place in the dutch oven on the third rack.
9
When the bread rises, carefully transfer it into the dutch oven. Slash the center of the loaf with a sharp knife. Cut with a scissors as much paper is left over and put the lid on. Put it back in the oven and bake the bread for 30 minutes. Remove the lid and bake for another 30 minutes until it gets a deep color. In the last 10 minutes slightly open the oven door.
10
Once cooked, remove the pot from the oven and carefully, using the non-stick paper again, lift the bread out of the pot. Let it cool on a rack before cutting it. If you slice it too soon the texture will be gummy.
Notes
*Rising time may take from a few hours to 14-18 hours
No-knead Walnut & Raisin Bread
(No Ratings Yet)Loading...An easy, sweet whole wheat no-knead bread, ideal for breakfast or snack (*see note for rising time)
Ingredients
- 220 gr. spelt flour 1050 + 1 teaspoon
- 130 gr. whole grain flour
- ¾ teaspoon of dry yeast
- 375 ml lukewarm water + 1 teaspoon
- 60 gr. Corinthian (black) raisins
- 70 gr roughly chopped walnuts
- 1 tablespoon honey (or, maple syrup)
- ¾ teaspoon of cinnamon
- 1 teaspoon of salt
- cornmeal (for sprinkling)
Instructions
In a bowl, mix flour, yeast, honey and 375ml lukewarm water. Stir with a wooden spoon, cover with a clean towel and leave it for about 30 minutes.
Mix the walnuts and raisins in another bowl and sprinkle them with 1 teaspoon of flour. Mix well.
Then add the salt and 1 teaspoon of lukewarm water to the dough to help dissolve it. Stir with the wooden spoon.
Add walnuts and raisins and mix them with the ladle to incorporate.
Cover with the towel and let it rise. The dough will be ready for the next step when it has almost doubled in volume and the surface is dotted with bubbles. This can take from a few hours to 12-18 hours. The time it takes will depend on the ambient temperature. In the summer months, the bread will rise very fast, while in the winter will be the opposite. I suggest that you prepare the bread in the afternoon and let it rise overnight. In the summer months you may need to let it rise in the refrigerator to control the rise rate and to prevent over proofing.
When the first rise is completed, flour your work surface well and using a bowl scrapper or your hands transfer the dough onto the floured surface. With floured hands shape the dough on a loaf, lifting the edges of the dough and folding it towards its center. Turn it over. Once the bread has been formed, transfer the loaf to the non-floured section of the bench and give it its final shape. With your hands on the sides of the dough, rotate it with circular movements.
Line a large bowl with parchment paper and sprinkle it generously with corn meal. Transfer the loaf to the bowl, sprinkle with cornmeal , cover it with a towel and let it rise in a warm place for 1-2 hours. It will be ready when it has doubled in volume and if you poke it with your finger the impression remains. If it springs back, let it rise for a few more minutes.
Preheat the oven at 230 ° C and place in the dutch oven on the third rack.
When the bread rises, carefully transfer it into the dutch oven. Slash the center of the loaf with a sharp knife. Cut with a scissors as much paper is left over and put the lid on. Put it back in the oven and bake the bread for 30 minutes. Remove the lid and bake for another 30 minutes until it gets a deep color. In the last 10 minutes slightly open the oven door.
Once cooked, remove the pot from the oven and carefully, using the non-stick paper again, lift the bread out of the pot. Let it cool on a rack before cutting it. If you slice it too soon the texture will be gummy.
Notes
*Rising time may take from a few hours to 14-18 hours
→Expert’s opinion:
No-knead Walnut & Raisin Bread
Serving size: 77gr.
Per serving: Calories: 196 kcal, Carbohydrates: 33g, of which only sugars are: 7gr., Protein: 5 g, Fat: 5 g, of which saturated are: 1 gr., Fibers: 3 g
Nutrition Tips:
Let’s see 5 things about walnuts that you certainly do not know:
- They have a high content of good ω-3 and ω-6 fatty acids, offering protective effect against many diseases
- They promote heart health because they reduce LDL cholesterol, improve vascular function and reduce inflammation
- Helps in the mental function; if you notice well the shape reminds that of the brain
- The plethora of antioxidants, omega-3 fatty acids, phytosterols and gamma-tocopherol give them great value in reducing cancer risk
- It is one of the 8 most prone foods to cause allergy
Maria Mentzelou
Dietitian – Nutritionist, Harokopio University, specialized in clinical nutrition and Life Coaching
Mob: +306984515475
E-mail: maria.mentzelou@hotmail.com
1 Comment
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