This bread is fine with a spot of any jams and butter or cream cheese spread.
Ingredients:
400g plain flour
200g wheat flour
2 tbsp unsalted butter
50g walnuts, coarsely chopped
100g multi dried fruits
1 egg, beaten
15g active dried yeast
3 tbsp brown sugar
1 tsp salt
230ml red wine
50ml lukewarm water
Methods:
1. Dissolve yeast in lukewarm water in small bowl and let stand 5 minutes. In a stand mixer, place wheat and plain flour, salt and sugar. Attach bowl and dough hook to stir the dry ingredients. Add the egg, butter, yeast mixture follow by the wine and pour gently.
2. Mix dough at medium speed 10 minutes or until smooth and elastic or until dough clings to hook and cleans sides of bowl. Transfer to a lightly floured surface and knead for 1 minutes with your hand. Once the dough has been kneaded, fold in the dried fruits and walnuts.
4. Punch dough down, roll the dough lightly and shape into a batard, pinch ends together at one end to seal. Sprinkle with some flour or spritz top and side of loaf lightly with water from a spray bottle. Using a sharp scissor, cut a slash into the top of loaf. Place the loaf in baking tray with greased proof paper. Cover and let rise again for about 30 minutes or until doubled in size.
200g wheat flour
2 tbsp unsalted butter
50g walnuts, coarsely chopped
100g multi dried fruits
1 egg, beaten
15g active dried yeast
3 tbsp brown sugar
1 tsp salt
230ml red wine
50ml lukewarm water
Methods:
3. Turn the dough, shape it into a ball, and place it into a lightly greased bowl and cover with plastic and towel, let rise in warm place, free from draft 1 hour or until double in bulk.
5. Just before placing the bread in the oven. Preheat oven to 200°C; bake the loaf for 30 minutes or until brown.
