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Walnut and Raisin Loaf

Walnut and Raisin Loaf

Cinnamon Raisin Walnut BreadA slightly sweet bread featuring whole wheat flour, plump raisins, and crunchy walnuts with a hint of warming cinnamon. Brushed with egg for a beautiful golden crust, this loaf is perfect for breakfast or as an afternoon snack.
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Prep Time 25 minutes
Cook Time 34 minutes
Rising time 1 hour 40 minutes
Servings: 1 Loaf
Course: Breakfast
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • 1¾ cups 225g bread flour, plus extra for dusting
  • 1⅔ cups 225g whole wheat bread flour
  • 1 tsp salt
  • 1 tbsp light muscovado sugar
  • 1 tsp ground cinnamon
  • 3 tbsps 40g salted butter, melted
  • 1¼ cups 300ml warm water
  • 1 × ¼-ounce 7g packet fast-acting dried yeast
  • 1 cup 115g walnuts, finely chopped
  • ¾ cup 115g raisins
  • 1 extra-large egg beaten (for glaze)

Method
 

  1. Begin by combining 1¾ cups (225g) bread flour, 1⅔ cups (225g) whole wheat bread flour, 1 tsp salt, 1 tbsp light muscovado sugar, and 1 tsp ground cinnamon in a large mixing bowl.
  2. Create a well in the center and add 3 tbsps (40g) melted salted butter, 1¼ cups (300ml) warm water, and 1 × ¼-ounce (7g) packet fast-acting dried yeast. Mix all ingredients together to form a fairly sticky dough, then knead for 4–5 minutes, adding a little additional flour as needed to reach the desired consistency.
  3. Transfer the dough to an oiled bowl, cover tightly with plastic wrap, and allow it to rise in a warm place for 1–1½ hours until the dough has doubled in size.
  4. Once the dough has risen sufficiently, turn it out onto a lightly floured surface and flatten it slightly. Knead in 1 cup (115g) finely chopped walnuts and ¾ cup (115g) raisins until they are evenly distributed throughout the dough.
  5. Shape the mixture into one long loaf or two smaller loaves and place them on a parchment-lined baking sheet. Cover the sheet loosely inside a large plastic bag and allow the loaves to proof for 35–45 minutes until they have risen again.
  6. Preheat the oven to 425°F while the loaves are proofing. Once proofing is complete, brush the top of each loaf with 1 extra-large egg that has been beaten, which will create a beautiful golden glaze.
  7. Bake for 20–25 minutes until the loaves are golden brown and sound hollow when tapped on the bottom. Remove from the oven and cool on a wire rack before slicing.

Notes

How to Stop Walnuts and Raisins from Sinking in Bread

Preventing walnuts and raisins from sinking in your walnut and raisin loaf starts with proper preparation. Toss your walnuts and raisins in a tablespoon of flour before adding them to the dough. This coating helps them grip the dough and stay suspended throughout the walnut loaf rather than dropping to the bottom during baking.
Dough consistency plays a crucial role in keeping ingredients evenly distributed in raisin loaf recipes. If your dough is too wet or slack, heavy additions like walnuts will sink regardless of coating. Ensure your dough is properly developed with good structure. Adding mix-ins during the final stages of kneading, rather than at the beginning, helps maintain even distribution throughout your walnut and raisin bread.
Chop larger walnut pieces into smaller, more manageable sizes for your walnut and raisin loaf. Smaller pieces are lighter and distribute more evenly. Pat raisins dry if they're particularly moist or plump from soaking. Another effective trick is to fold in half the nuts and raisins into the shaped dough, then press the remaining half onto the surface. This ensures beautiful distribution both inside and on top of your finished walnut loaf.