Vegan Walnut & Raisin Bread

🛒 Ingredients

• #Dough;
• 400 g strong white bread flour (or 350 g white + 50 g wholemeal for extra depth)
• 7 g (1 sachet) instant dried yeast.. 1 tsp fine sea salt
• 1 tbsp maple syrup or coconut sugar (feeds the yeast and enhances sweetness)
• 280–300 ml warm water.. 1 tbsp olive oil, plus extra for greasing
• #Add‑ins;
• 100 g plump raisins (or sultanas/currants)
• 80 g raw walnuts, roughly chopped and lightly toasted
• 1 tsp ground cinnamon (optional, for warm aroma)

👩‍🍳 Instructions

1. 1

   Prep add‑ins: Toast chopped walnuts in a dry pan over low heat for 2–3 minutes until fragrant — do not burn. Set aside to cool completely. Soak raisins in warm water for 10 minutes if very dry, then drain well and pat dry.

2. 2

   Mix dough: In a large bowl, combine flour, yeast, sugar/syrup, and cinnamon (if using). Add salt to one side. Pour in warm water and olive oil, mixing to form a soft, slightly sticky dough.

3. 3

   Knead: Turn out onto a clean surface and knead for 8–10 minutes until smooth and elastic. Gently work in the cooled walnuts and dried fruit during the last 2–3 minutes of kneading — avoid over‑handling so the fruit does not break down.

4. 4

   First rise: Lightly oil a clean bowl. Place dough inside, cover with a damp cloth, and leave in a warm spot for 1.5–2 hours until doubled in size.

5. 5

   Shape & second rise: Deflate gently, shape into a round or oval loaf, and place on a floured baking tray. Cover and rise again for 45–60 minutes until puffy and springy when gently pressed.

6. 6

   Bake: Preheat oven to 220 °C (425 °F). Slash the top lightly with a sharp knife. Bake for 10 minutes, then lower heat to 200 °C (400 °F) and bake for another 25–30 minutes until deep golden and the loaf sounds hollow when tapped on the base.

7. 7

   Cool: Transfer to a wire rack and let cool completely before slicing — the crumb sets as it cools.