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1
Crush the walnuts roughly.
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2
Snap the banana chips in half and soak in hot water for about a minute.
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3
Drain off the rum soaked raisins.
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4
If you are making the natural leaven version, you don't need to soak the banana chips in hot water!
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5
Split the chips into quarters.
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6
I recommend using homemade rum-soaked raisins rather than the kind sold to make desserts.
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7
Please refer to steps 1 to 5 and 9 offor the natural leaven procedure.
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8
Put the ingredients in a bowl, and mix together with a whisk.
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9
Add the milk, and fold it together using a pastry scraper until the dough is no longer floury.
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10
Please adjust the amount of milk so that the dough is easy to knead.
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11
I used 230 g of milk this time.
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12
Add the ingredients and knead some more.
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13
Round off into a ball, and leave for the 1st rising.
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14
When the dough has doubled in volume, the 1st rising is done!
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15
Punch it down, round it off smoothly again, and let it rest for 15 minutes.
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16
Form into a round ball with a smooth surface again, put into a banneton (round bread mold) with the seam side up, cover with plastic wrap and leave to rise again (2nd rising).
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17
There's a lot of additions, so it might be hard to form a proper loaf.
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18
Take it carefully out of the banneton, and slash the top in any pattern you like.
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19
It looks like this when you slice through it after baking.
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20
Bake in a preheated 250C oven, lowered to 230C, for 25 to 28 minutes.
