Walnut and raisin bread

This rustic loaf is brimming with flavour from the rye flour, sweet raisins, treacle and plenty of walnuts. Once made, it will last for days without going dry, in fact the flavour seems to become more intense from the day after it’s made. It’s particularly good served with strong cheeses, or even toasted for breakfast topped with ricotta and fresh figs, and drizzled with honey.