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1
Roast the walnuts in a 160C oven for 10 minutes, watching it so it doesn't get burned.
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2
Put all the ingredients in the bread machine.
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3
Put the nuts and dried fruits in the side container if the machine has one, and the dry yeast in the yeast container if there is one.
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4
Choose the raisin bread program and switch the machine on.
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5
Take the dough out after the 1st rising and divide into two.
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6
Round out each portion of dough, cover with plastic and rest for 10 minutes.
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7
When the dough has rested, roll each ball of dough out into a flat circle and roll up from the edge.
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8
Pinch the seam to close securely.
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9
Fold back both pointed ends too and secure, to form an oval shaped loaf.
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10
Line a baking sheet with kitchen parchment paper, and place the loaves on it, seam side down.
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11
Cover with plastic wrap and use the oven's bread rising setting to raise the dough (2nd rising) for 20 to 25 minutes.
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12
When the 2nd rising is done, take the dough out and start preheating the oven to 220C.
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13
Mist the raised dough with a mister, dust with the joshinko flour using a tea strainer.
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14
Slash the top of each loaf in a leaf pattern using a razorblade.
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15
Optionally sprinkle with poppyseeds.
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16
Bake for 20 to 25 minutes at 220C and it's done.
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17
The crispy, natural sweetness is so good!
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18
You can also just bake it in the bread machine using a timer.
