We’ve all spent money on fruit toast before, but with this Walnut Raisin Loaf you’ll never have to buy an overpriced commercial raisin loaf again. This is super easy to make at home, and we know you’re going to love it. Add more spices if you want, or less if you like it a bit plainer!
Walnut Raisin Loaf
Course: BreakfastCuisine: AustralianDifficulty: Easy
Servings
12
servingsPrep time
15
minutesCooking time
50
minutesCalories
150
kcalTotal time
1
hour5
minutesA soft and hearty loaf studded with walnuts and raisins, perfect for breakfast, snacks, or afternoon tea.
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Ingredients
7 gram Yeast
1 tsp Salt
2 tbsp Brown Sugar-or more to taste
2 tsp Cinnamon-or mixed spice
2 tbsp Vegetable oil
1 cup Sultanas
0.75 cup Walnuts
1 Bread flour
Directions
- Add the bread flour into a bowl and stir through the yeast, salt, sugar, and cinnamon. In a jug, mix the oil to around 300ml of warm water, then pour this into the flour.
- Mix the flour until a soft dough forms, then turn that dough out on a lightly floured surface. Knead for a few minutes, until the dough becomes smooth and elastic.
- Add the sultanas and walnuts into the dough, and knead to distribute them.
- Shape the dough into a rough oval, and place it into a lightly greased loaf tin, pressing into the corners. Cover it with a cloth or some oiled cling wrap and put aside until it has doubled in size.
- Preheat your oven to 220 degrees. Once the oven is hot, place the loaf pan in the middle of the oven and bake for 20-30 minutes. It should appear golden when ready, and will sound hollow when you turn it out of the tin and tap on the base.
- Cool the bread on a wire rack and serve, warm, cold or toasted, with butter and your favourite toppings.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…