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Raisin Walnut
Bread
• Put all the flour in a bowl, and make a hole in the middle (the classic
volcano).
• We dissolve the yeast in a little of water, and add the pinch of sugar, stir,
we cover, and let the yeast activate for about 10 minutes (better covered).
• After that time, we add the activated yeast and all the remaining
ingredients to the flour volcano (we hide the salt under the flour on one
side), except for the nuts and raisins.
• Stir with a spoon and stick your hand in to mix everything well.
• We leave the dough in the bowl, cover it well, and let it ferment in a
warm place.
• When it has doubled its volume, add the chopped walnuts and the
hydrated raisins (soaking for about 5 minutes, not more), and mix them
without adding flour using our hands.
• When the dough is degassed and has the raisins and nuts well
integrated and distributed, put the dough in a mold for bread or biscuits.
Cover again, and let the dough ferment and double its volume in the
mold itself this time.
• Preheat the air fryer to 200ºc, put the mold with the dough, well
covered with aluminum foil and leave it for at least 25 minutes. We will
check halfway through cooking.
• At the end, we will take it out, remove the aluminum foil, and toast the
crust for 4 minutes at 200ºC.
• We can substitute raisins and nuts for other seeds or nuts if we don't like
them.
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