Crusty Sour Cream Bread

1. 1

   Pour hot water over the raisins, drain immediately in a sieve, sprinkle on some rum, and let cool.

2. 2

   Bake the walnuts in an oven preheated to 180C for 5 minutes, then chop roughly.

3. 3

   Boil the water marked in a small saucepan, add the whole wheat flour and stir over a medium heat.

4. 4

   When it is well mixed, transfer to a bowl and let cool.

5. 5

   Knead the ingredients marked with the cooled mixture from Step 2 together in a bowl.

6. 6

   When the dough has come together, mix in the raisins and walnuts from Step 1 and the orange peel.

7. 7

   Once you've formed it into a nice round shape, place it in a bowl and leave to rise until it's more than double its original size.

8. 8

   When finished rising, divide into 3 portions and let rest for 20 minutes.

9. 9

   Form into any shape you like, place on a baking tray and allow to rise for a second time until it doubles in size again.

10. 10

    Sprinkle on some whole wheat flour (not listed), make small cuts in the surface, and bake for 20 minutes in an oven preheated to 220C.

* Per serving · 4 servings · Values may vary.