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1
Roast the walnuts in a un-preheated oven at 170C for 10 minutes, and let cool.
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2
(The walnuts taste nuttier this way.)
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3
Soak the raisins in boiling water, leave for a while and then drain into a colander.
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4
Pat dry very well with paper towels.
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5
Make the dough (you can do this in a bread machine).
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6
Mix the bread flour, whole wheat flour, cane sugar, salt and dry yeast together, and add the lukewarm water to it little by little.
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7
When the dough comes together roughly, knead it.
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8
You don't have to knead it for too long.
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9
When it's about 80% kneaded, add the walnuts and raisins and knead them in.
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10
(Wrap them in the dough, and fold them in.)
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11
Round out the dough, and let it rise (1st rising), covered with plastic wrap.
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12
When it has almost doubled in volume, poke it with a finger; the hole should remain.
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13
Punch the dough down.
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14
Cover with a tightly wrung out moistened kitchen towel, and leave to rest (about 10 minutes).
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15
In the meantime, flour a banneton or bread rising mold (this flour is not included in the ingredient list).
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16
Be generous!
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17
When the dough has rested, round it out again, pinch the seams closed, and place with the seam side up in the banneton.
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18
Cover with a tightly wrung out moistened kitchen towel and leave for the 2nd rising.
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19
When the dough has risen to about 80% of the banneton, invert it onto a baking sheet.
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20
This is how the dough looks when it's inverted out of the mold.
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21
This is where the look of the loaf is decided, so do it carefully!
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22
Score the loaf on four sides.
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23
(You can score the tops with a cross-hair, or any pattern you like.)
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24
Bake in a preheated 220C oven for about 25 minutes.
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25
(Adjust the temperature and baking time depending on your oven and your preferred level of doneness, etc.)
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26
Sliced, the bread looks like this.
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27
It's packed with walnuts and raisins.
