Pickled Walnut and Raisin Bread

Preparation info

  • Makes


    • Difficulty


Appears in

Formulas for Flavour

By John Campbell

Published 2001

  • About


  • 10 g/½ oz/2 tsp fresh yeast
  • 1 t


Dissolve the yeast and sugar in the water. In a food mixer with dough hook attachment, place both flours, the fermenté and butter. Pour in the yeasty water and mix to a solid dough. Mix on low for 4 minutes. Add the salt, then mix on medium speed for 1 minute. Add the chopped raisins and walnuts and mix to ensure even distribution.

Remove the dough from the mixer, place in a bowl and co