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Rustic Raisin and Walnut Bread

Rustic Raisin and Walnut Bread
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Rustic Raisin and Walnut Bread is a hearty, artisanal loaf that blends the sweet chew of raisins with the earthy crunch of walnuts, all wrapped in a crusty, golden exterior. Since you’ve just given me the name, I’ll assume you’re after a straightforward recipe that captures its rustic charm—perfect for a cozy breakfast or alongside a cheese board. Here’s a simple, no-fuss version that delivers on flavor and texture:

Ingredients

Scale
  • 3 cups all-purpose flour (or a mix with bread flour for extra chew)
  • 1 teaspoon salt
  • 1 teaspoon active dry yeast (or instant yeast)
  • 1 1/4 cups warm water (about 110°F/45°C)
  • 1 tablespoon honey (or sugar)
  • 3/4 cup raisins (soaked in warm water for 10 minutes if dry, then drained)
  • 3/4 cup walnuts, roughly chopped (lightly toasted for deeper flavor, optional)
  • Optional: 1 teaspoon cinnamon for a warm twist

Instructions

  • Mix the Dough:
    • In a large bowl, whisk flour, salt, and yeast. Stir honey into the warm water until dissolved, then pour into the dry ingredients. Mix with a wooden spoon or your hands until a shaggy, sticky dough forms (about 1-2 minutes). Fold in the raisins and walnuts until evenly distributed.
  • First Rise:
    • Cover the bowl with a damp towel or plastic wrap. Let it rise at room temperature for 12-18 hours (overnight works great) until doubled and bubbly. The long, slow rise builds flavor—no kneading needed.
  • Shape the Loaf:
    • Dust a work surface with flour. Turn the dough out and gently shape it into a round or oval, tucking the edges under for a tight surface. It’ll be sticky—use extra flour as needed, but keep it minimal for that rustic look. Place seam-side down on a parchment-lined baking sheet or in a floured proofing basket.
  • Second Rise:
    • Cover loosely and let it rise again for 1-2 hours, until puffy and nearly doubled.
  • Preheat and Bake:
    • Preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside (if using; otherwise, just a baking sheet is fine). If using a Dutch oven, transfer the dough (on parchment) into the hot pot, cover, and bake for 30 minutes. Uncover and bake 15-20 minutes more until deep golden and hollow-sounding when tapped. For a baking sheet, bake 35-40 minutes total. Cool on a wire rack.

Notes

  • Crust: For extra rusticity, mist the dough with water or add a pan of water to the oven for steam during the first 10 minutes.
  • Nuts & Fruit: Toast the walnuts (5-7 minutes at 350°F) for richer flavor; swap raisins for dried cranberries if you’re feeling adventurous.
  • Storage: Keeps at room temp in a bread bag for 3 days or freezes for up to 3 months—slice first for easy toasting.

Nutrition

Keywords: Rustic Raisin and Walnut Bread

Find it online: https://sofyarecipes.com/rustic-raisin-and-walnut-bread/