Rustic Raisin Walnut Bread is a lovely yeast bread made with a mix of whole wheat and all-purpose flour. Lightly sweetened from raisins and honey, with a nice crunch from the walnut halves.
Rustic Raisin Walnut Bread
Geoff baked bread for dinner that night and he also baked this bread for the family to enjoy for breakfast the next morning.
I snapped a quick photo of Geoff’s bread with my camera. It was rustic perfection.
Marta, the Bolognese mamma, offered for me to take some home. She was going to break one of the breads for me and I said declined her offer. I know…very unlike me! Who can turn down the offer a freshly baked rustic and gorgeous bread. What was wrong with me? What in the world was I thinking to turn down this heavenly homemade baked good.
But I did and I regretted it the whole drive home. I kept thinking of it’s thick crust and sweet smell. I was imagining having a slice for breakfast with my caffe latte. I asked Geoff to share the recipe with me and he said it wasn’t written down and he perfected it after trying different recipes. He promised to email me the recipe when he returned home after vacation. I couldn’t wait.
I started googling whole wheat raisin walnut breads and I settled on bread I found on Zesty Cook. It looked as similar as I could remember to Geoff’s recipe.
I had some as soon as it cooled that evening and I had some for breakfast the next day. Fabrizio wasn’t interested. He said he can’t get into it with his caffe latte and said it would be better with cheese…more savory than sweet. I was into it. I was digging it.
Can you dig some rustic and wonderful homemade bread?
My friend Deb from Italian Food Forever lives in Umbria part of the year posted a recipe for a similar bread. She does hers with a biga (sourdough starter). Her recipe is the one I will try next.
I came across this gorgeous Cinnamon Raisin Walnut Bread on Pinch My Salt. There was not a recipe with the bread and it is making me want to buy The Bread Baker’s Apprentice to get the recipe. It looks incredible!
I found this blog called Azelia’s Kitchen with a Walnut Raisin Bread. It has great photos with directions.
Rustic Raisin Walnut Bread
Ingredients
1 package (1/4 ounce) active dry yeast
3/4 cup raisins
2 cups lukewarm water (105° to 115°)
2 Tbs. honey
2 3/4 cups whole wheat flour
1 1/2 – 2 cups flour
2 tsp. salt
1 cup walnut halves, coarsely chopped
Method
In a large mixing bowl, stir together honey and 1/2 cup of the lukewarm water. Add yeast and stir to dissolve. Let stand until foamy, about 5 minutes. Stir in remaining 1 1/2 cups lukewarm water.
Stir in the whole wheat flour, 1 1/2 cups of white flour and salt. Stir until well combined. Keep adding the rest of the white flour until dough leaves sides of bowl.
Sprinkle flour on a clean counter or flat dry surface. Turn dough onto the surface and knead 5 to 10 minutes, adding more flour if needed, until the dough is smooth and elastic. Be sure not to add too much flour.
Lightly oil a large mixing bowl. Place dough in bowl and turn to coat. Cover with damp cloth and set aside in warm place to rise until doubled in bulk, about 1 1/2 hours. Place a piece of parchment paper on a large baking sheet.
It rose beautifully.
Punch the dough down and dump it on to floured surface. Gently knead the raisins and walnuts into the dough. Shape (round, long, square,) into 1 large loaf and place on prepared baking sheet. Cover with damp cloth and let rise in a warm, draft free area of your house until almost doubled, about 30 minutes.
Preheat oven to 425°F. Using a spray bottle spray loaf with water. Bake 15 minutes. Reduce oven temperature to 375°F and bake 30 minutes or until nicely browned. Cool on rack before slicing.
What is your opinion? Would you eat this bread for breakfast smothered with jam with your coffee or tea or as a savory treat with delicious cheeses?
Thanks for coming by to say HELLO:) Happy baking!
Rustic Raisin Walnut Bread
Ingredients
- 1 package 1/4 ounce active dry yeast
- 3/4 cup raisins
- 2 cups lukewarm water 105° to 115°
- 2 Tbs. honey
- 2 3/4 cups whole wheat flour
- 1 1/2 – 2 cups flour
- 2 tsp. salt
- 1 cup walnut halves coarsely chopped
Instructions
- In a large mixing bowl, stir together honey and 1/2 cup of the lukewarm water. Add yeast and stir to dissolve. Let stand until foamy, about 5 minutes. Stir in remaining 1 1/2 cups lukewarm water.
- Stir in the whole wheat flour, 1 1/2 cups of white flour and salt. Stir until well combined. Keep adding the rest of the white flour until dough leaves sides of bowl.
- Sprinkle flour on a clean counter or flat dry surface. Turn dough onto the surface and knead 5 to 10 minutes, adding more flour if needed, until the dough is smooth and elastic. Be sure not to add too much flour.
- Lightly oil a large mixing bowl. Place dough in bowl and turn to coat. Cover with damp cloth and set aside in warm place to rise until doubled in bulk, about 1 1/2 hours-2 hours. Place a piece of parchment paper on a large baking sheet.
- Punch the dough down and dump it on to floured surface. Gently knead the raisins and walnuts into the dough. Shape (round, long, square,) into 1 large loaf and place on prepared baking sheet. Cover with damp cloth and let rise in a warm, draft free area of your house until almost doubled, about 30 minutes.
- Preheat oven to 425°F. Using a spray bottle spray loaf with water. Bake 15 minutes. Reduce oven temperature to 375°F and bake 30 minutes or until nicely browned. Cool on rack before slicing.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Jennie @themessybakerblog says
Wow, this bread looks so pretty. It looks picture perfect. It sounds like a yummy recipe.
Kiri W. says
Oh my, that looks like such a fantastic crusty bread 🙂 I miss a thick, crunchy chew crust... wonderful recipe!
Reeni says
This bread is gorgeous Lora! The raisins and walnuts are thoroughly enticing! I wouldn't be able to turn it down. xoxo
Monet says
Homemade bread and homemade tortellini? Oh my, I'm smitten. Thank you for sharing, sweet friend. I hope you have a lovely weekend full of baking, friendship, and family.
Dionne Baldwin says
Both! 🙂 You had me at rustic bread. I love homemade pasta and that mushroom sauce is teasing me right now! AAARGH! I'll have to try this bread. I'm sold!
I've been thinking of you my dear and I hope that you're having a good spring.
Anonymous says
Oh, this sounds absolutely amazing! i'd enjoy it morning noon and night!
Bunkycooks says
I adore these these rustic breads and love when they are baking. The whole house smells so wonderful!
Karriann says
Perfection!
"Happy Cooking"
Deb says
Homemade bread is so extraordinary! The rustic raisin walnut loaf is irresistible!
Jean (Lemons and Anchovies) says
Yes, I can definitely dig some rustic homemade bread, especially if it is as beautiful as this and has a Bolognese pedigree. 🙂 I have still yet to visit that region of Italy but one day I hope to. One of my favorite breads has both walnuts and raisins. Loving this!
jen laceda says
wow-za! love this rustic bread! but i'm so scared of baking yeasted products...i'm afraid of failure, as you can see. LOL!!! can i bake this bread in a cast iron Dutch oven?
Paula says
I'm wondering what kind of flour Geoff used in his bread. It is so dark and rich looking. Your "Zesty Cook's bread is beautiful. I'd enjoy slices of that with butter and cheddar cheese right along with my morning coffee.
Magic of Spice says
Such a gorgeous bread...the crust looks so deliciously perfect!