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Bread with raisins and almonds (from morning to evening)


Last week I had breakfast with this bread with raisins and almonds. A couple of slices with a layer of peach jam and the day was already off to a good start. I must admit, however, that the opportunity to prepare it started from a completely different need: a romantic dinner based on good wine and selected cheeses (by now I have also torn my soul to pieces with this cheese thing, but what can I do if I'm greedy?). An equally fitting combination.

The recipe is taken from one of the books bought in Paris. Compared to the original version I replaced the pecans with almonds and slightly speeded up the process. If I can give advice to those with a sweet tooth I would say to increase the quantity of raisins, another 15 grams won't hurt, my word 🙂

Bread with raisins and almonds

  • 35 g of sultanas
  • 35 g of unpeeled almonds
  • 200 g of 0 flour
  • 50 g of manitoba flour
  • 3 g of Cervia salt
  • 2 g of organic dry yeast
  • 180 g of warm water

Soak the raisins for 10 minutes, squeeze them and add them to the almonds. Dissolve the yeast in a little warm water (taken from the 180 g of the recipe) and let it rest for 5/10 minutes. In a bowl mix the flours and salt. Add the warm water and the water with the yeast to the flours, mixing with a wooden spoon at first and then by hand, until you obtain a ball of dough. Cover with a cloth and leave to rest for 10 minutes. Take the bowl back, add the raisins and almonds and begin to fold the dough from the outside towards the center of the bowl, rotating the bowl 90° each time. Repeat the complete round 8 times and leave to rest again for 10 minutes.

Repeat the last step and repeat it another time, then leave the dough to rest for an hour in a warm place away from drafts (I keep it in the oven with the light on which releases a very light heat). Once the time has passed, flour the work surface and slide the dough from the bowl onto the cutting board, create a loaf and place it in the baking tray lined with baking paper. Score the surface of the dough with a sharp knife, creating 4-5 diagonal cuts. Cover with a cloth and leave to rise for 40 minutes.

Heat the oven to 240° and, once baked, lower the temperature to 200° and cook for 35 minutes. Once baked, leave to cool on a rack before slicing.

PS: if you have a mixer, you can replace the steps made by hand by using it and the low speed ka hook. It's the version for lazy people… I'll try my hand at it soon 🙂

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