Hazelnut and Raisin Loaf

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Preparation info

  • Makes

    2

    loaves
    • Difficulty

      Medium

Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

  • About

Ingredients

Fruit Soak (makes 220 g/7¾ oz)

  • 50 g ( oz/ cup) currants

Method

To make the fruit soak, put the currants and raisins in a bowl and pour over the water. Cover with plastic wrap and soak the fruit overnight. Drain the fruit, discarding the water, and set aside until needed.

Follow the instructions for mixing a sourdough loaf until you can create a window. Measure 125