Happy first day of spring!
This raisin and macadamia bread will be a new favourite of mine. I cannot resist freshly baked bread (I think it's the Finn in me) and this bread is perfectly wholesome and tasty with all the spices and additional treats. I've used the gorgeous crimson raisins, but you could just as well use normal raisins or dried cranberries. If you don't have macadamia nuts, opt for hazel nuts or walnuts instead. Either way I think you'll enjoy this bread as much as I did!
Raisin and macadamia spelt bread
(recipe adapted from Maku magazine)
600ml warm water
22g dry active yeast
50ml honey
about 600g whole spelt flour
50g macadamia nuts
50g crimson raisins
1/2 tablespoon fennel seeds
1/2 tablespoon cumin seeds
2 teaspoons salt
100ml olive oil
1. Pour the water in a large mixing bowl and stir in the yeast, honey and 200g of flour. Cover the bowl and leave in a warm place for about 10 minutes or until bubbly.
2. Add the nuts, raisins, spices and oil into the starter. Knead in the rest of the flour (you may need to use less or more depending on the type of flour you are using). The dough should be soft and elastic.
3. Divide the dough into two portions. I was being rather ambitious making just one (giant) loaf. There is definitely enough dough to make 2 normal sized loaves instead! Place the portions into greased loaf tins, cover the tins and leave to rise for at least an hour.
4. Preheat your oven to 200C.
5. Bake the breads in the preheated oven for 30-40 minutes or until thoroughly baked through. Cool on a wire rack before serving.
Happy Spring! Raisin and macadamia, a unique combination, I'd love to try it.
ReplyDeleteThe bread looks hearty and delicious- I love raisin bread! I'm so glad spring is here for you, just as the weather turns to fall for me in the U.S.
ReplyDeleteWow, that bread looks pretty much perfect. Great stuff!
ReplyDeleteBeautiful photos, looks delicious!
ReplyDeleteThere's definitely something about Finns and bread. Panu's sister is going to bake us some housewarming bread. wtf? :)
ReplyDeleteA beautiful loaf! Healthy and tasty, just like I love my bread.
ReplyDeleteCheers,
Rosa
I love this recipe, Maria, because it's vegan! I love vegan baking. Is the flavour rather savoury then sweet?
ReplyDeleteYou start a completely new season in Australia. It's spring there, more sunshine, all the wonderful summer vegetables and fruits will be in season soon that I already miss so much! Oh, well. Pumpkin season starts soon here and I'm glad I can develope new recipes with it! :)
Mmm, delish!
ReplyDeleteI love the flavour combination here and one of many things I love about Australia is macadamia nuts. I don't think I would be able to stop at one piece of this - did you???
ReplyDeletei love that it has whole spices, looks so good :)
ReplyDeletelooks & sounds totally delicious
ReplyDeletelovely presentation! You always make me want to bake more bread!
ReplyDeleteSince you are always so successful with yeast and whole spelt flour, I have to give it a try. Until now my yeast breads all ended in disasters. But this one is truly tempting. I can taste it by just looking at the ingredients list. So delicious. Thanks for sharing.
ReplyDeleteOh gosh, I completely forgot today was the first day of spring. Guess I'm in denial that summer is officially over. Anyways, this bread looks/sounds delicious. I wouldn't mind a slice right now!
ReplyDeleteThis bread looks delicious! I have never used spelt before... maybe this could be the week and this could be the recipe. Yum.
ReplyDeleteThis will be the recipe I make with the hand ground spelt flour my brother sent me. The raisins and nuts sound enticing! It's another foggy day here along the coast and warm bread from the oven sounds delightful.
ReplyDeleteSounds awesome! Your blog and your recipes are absolutely amazing, thank you for all the inspiration <3
ReplyDeleteMacadamia nuts are so buttery and delicious I so love them but they are SO expensive over here!
ReplyDeleteMaria, this bread look so good, love the macadamias and the raisins in it.
ReplyDeleteHope you are having a great week :-)
The use of fennel and cumin make this sound very moreish!
ReplyDeleteGosh you make baking bread seem so easy! I'll definitely have to try this one.
ReplyDeleteYou always make the most beautiful breads! Thanks for the lovely post :)
ReplyDeleteI love the warm mood of your pictures. They are as conforting as the bread the portrait. <3
ReplyDeleteLovely! I'm jealous that you get to have spring now, we're about to hit autumn and I hate the thought of it.
ReplyDeleteI love the graphic look of the check in that tea towel. Lovely images, Maria!
ReplyDeleteI love macadamias in everything. so rich and nutty but combining them with the raisins in this bread sounds like magic!
ReplyDeleteI cannot think of a more perfect use for my spelt flour!
ReplyDeleteIt has been too hot around here to bake bread, but I am putting this recipe on my list for when the temperatures cool down a bit.
ReplyDeleteYour bread always looks perfect!! You are my inspiration :)
ReplyDeletei say again and again that macadamia nuts aren't used nearly enough in this country--they're amazing, and so is this bread!
ReplyDeleteLove that you used macadamia nuts! Can't wait to make this. Thinking I will give it a shot over our "long" Labor Day weekend!
ReplyDeleteThis looks delicious! Macadamias have such a great texture for bread :) love spring!
ReplyDeleteI don't think Fall is officially here yet? We are still summer weather here. Love the addition of raisins that sweeten up the bread.
ReplyDeleteI love the second picture... So pretty and bread looks super delicious!
ReplyDeleteThis looks like a divine bread and I like your use of cumin and fennel seed in it, too. As we go into autumn this will be lovely with soup. Happy Spring to you!
ReplyDeleteI'll try that as soon as I can. Looks so easy and delicious!
ReplyDeleteMore wonderful bread, love all the spices & fruit in this one. Definitely on the to do list. :)
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