This bread is delicious freshly sliced and topped with butter on the day it’s made. Once it’s a day or two old, toasting it will bring out the flavour of the nuts even more
- 500g (1lb) malted-grain flour
- 7g sachet fast-action dried yeast
- 1 level tsp salt
- 2 level tbsp caster sugar
- 2 tbsp sunflower oil
- 150g (5oz) raisins
- 100g (3½ oz) walnuts, chopped
Tip the flour into a bowl and stir in the yeast, salt and sugar. Add the oil to 300ml (½ pint) warm water, then pour it into the flour. Mix the flour to form a soft dough, then turn the dough out on to a lightly floured work surface and knead it for 5 – 8 minutes, or until the dough is smooth and elastic. Add the raisins and walnuts to the dough and knead them into it.
Shape the dough into an oval and place it in the loaf tin, pressing the dough into the corners. Cover the tin with a sheet of oiled cling film and leave the loaf in a warm place until it has doubled in size. Set the oven to 220°C/Gas Mark 7.
Place the loaf in the centre of the hot oven, and bake for 20 – 30 minutes, or until it’s golden in colour and sounds hollow when taken out of the tin and tapped on the base. If the loaf starts to brown too quickly, cover the top with a sheet of foil.
Remove the tin from the oven, and transfer the loaf to a wire rack to cool. Serve warm or cold, with butter.
Top tip for making Walnut and raisin loaf
Wrap the cold loaf in a freezer bag, seal, label and freeze for up to 3 months. Allow the loaf to defrost and then refresh it in a hot oven for a few minutes before serving.