September 01, 2011

Raisin and macadamia spelt bread

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.