Italian Walnut-Raisin Whole-Wheat Bread (Pane Alle Noci E Uva)
Cook Time: 3 hours 20 minutes
Prep Time: 20 minutes
Total Time: 3 hours 40 minutes
Category: Yeast Breads
Cuisine: European
Keywords: Breads, European, Low Cholesterol, Healthy, Oven, Less than 4 hours
Description
This Italian Walnut-Raisin Whole-Wheat Bread (Pane Alle Noci E Uva) is an outstanding and memorable bread that brings a wonderful combination of texture, flavor, and a delicate fragrance from the walnuts and raisins. It’s an exceptional addition to any table, whether for a special occasion or as a daily treat. Based on a recipe by Beth Hensperger in The Bread Bible, this bread is an irresistible blend of healthy ingredients and a lovely, aromatic taste. The bread is enhanced by the use of fruity Italian extra-virgin olive oil, which brings out its distinct character and makes the experience truly special.
Ingredients
| Ingredient | Quantity |
|---|---|
| Warm water | 2 1/2 cups |
| Active dry yeast | 2 teaspoons |
| Light brown sugar | 1 tablespoon |
| Honey | 1 tablespoon |
| Extra virgin olive oil | 1/4 cup |
| Salt | 1 teaspoon |
| Whole wheat flour | 1 1/2 to 1 3/4 cups |
| Unbleached all-purpose flour | 2 cups |
| Dark raisins | 3/4 cup |
| Walnuts | 2 cups, chopped |
| Whole wheat flour (for dusting) | 2 tablespoons |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 2274.2 kcal |
| Fat Content | 116.9 g |
| Saturated Fat Content | 12.9 g |
| Cholesterol Content | 0 mg |
| Sodium Content | 2357.8 mg |
| Carbohydrate Content | 287.9 g |
| Fiber Content | 36 g |
| Sugar Content | 84.4 g |
| Protein Content | 53.4 g |
Yield
Makes 3 loaves
Instructions
Step 1: Prepare Yeast Mixture
In a small bowl, pour 1/2 cup of the warm water. Add the active dry yeast and light brown sugar. Stir to dissolve the yeast, then let the mixture stand for about 10 minutes, or until it becomes foamy. This activates the yeast and ensures a good rise in the dough.
Step 2: Combine Wet Ingredients
In a large mixing bowl, whisk together the remaining 2 cups of warm water, extra virgin olive oil, honey, and salt. Once combined, pour in the yeast mixture that you prepared earlier. Stir well to combine.
Step 3: Mix Flours
Start adding the whole wheat flour to the wet mixture, half a cup at a time, stirring continuously to form a thick, sticky dough. Gradually add the unbleached all-purpose flour, 1/4 cup at a time, until the dough just begins to clear the sides of the bowl. If you are mixing by hand, you may need to switch to a wooden spoon once the dough becomes too stiff to stir with a whisk. The goal is to create a dough that is soft but not too sticky.
Step 4: Knead the Dough
Turn the dough out onto a very lightly floured surface. Knead it for about 6 minutes, dusting with flour just 1 tablespoon at a time to prevent the dough from sticking. You should knead the dough until it becomes soft, springy, and resilient to the touch. Alternatively, if you’re using a stand mixer, attach the dough hook and knead on medium speed for 5 to 6 minutes until the dough reaches a smooth, springy consistency.
Step 5: First Rise
Transfer the dough to a lightly greased bowl, turning it once to coat all sides with oil. Cover the bowl with plastic wrap and let it rise at room temperature for about 2 to 2 1/2 hours, or until it has doubled in size. The dough should feel airy and light when ready.
Step 6: Prepare the Work Surface
While the dough rises, prepare your baking sheet. Grease it lightly or line it with parchment paper. Combine the remaining whole wheat flour and wheat bran, then sprinkle the mixture onto the baking sheet. This will help prevent the bread from sticking and add a slight nutty flavor.
Step 7: Incorporate Walnuts and Raisins
Once the dough has risen, turn it out onto a lightly floured surface without deflating it. Pat it into a large oval shape. Evenly distribute half of the drained raisins and half of the chopped walnuts on the dough, pressing them gently into the dough. Roll the dough up into a log, pressing the nuts and raisins into it as you go. Pat it down again into an oval shape and repeat the process with the remaining raisins and walnuts.
Step 8: Shape the Loaves
Divide the dough into 2 or 3 equal portions. Shape each portion into tight, round loaves or, for a more traditional French shape, form 2 baguettes that are approximately 14 inches long. To shape the loaves, gently pull the surface of the dough taut from the bottom on both sides. Place the loaves on the prepared baking sheet, leaving space between them. Cover loosely with plastic wrap and let them rise again for 45 minutes to 1 hour, until doubled in size.
Step 9: Preheat the Oven
Preheat your oven to 400°F (200°C) about 20 minutes before the loaves are finished rising. If you have a baking stone, place it in the oven while preheating to help create a crisp, golden crust.
Step 10: Slash the Loaves
Once the loaves have risen, use a serrated knife to slash the tops of the loaves with two parallel lines and one intersecting line, each no more than 1/4 inch deep. This will allow the bread to expand properly as it bakes and create an attractive, artisan look.
Step 11: Bake the Bread
Place the loaves directly on the preheated baking stone, or on an oven rack, if you don’t have one. Bake the round loaves for about 35 to 40 minutes, or the baguettes for 25 to 30 minutes. The bread is done when it is brown and crusty, and it sounds hollow when tapped on the bottom.
Step 12: Cool the Bread
Once the bread has finished baking, remove it from the oven and transfer the loaves to a cooling rack. Let them cool completely before slicing. This is important as it allows the interior texture to set and become perfect for slicing.
Tips for Success
- Water Temperature: When preparing the yeast mixture, make sure the water is warm, not hot. If the water is too hot, it can kill the yeast. Ideal water temperature is around 110°F (43°C).
- Kneading by Hand or Machine: If kneading by hand, be patient and knead until the dough feels soft and elastic. If using a stand mixer, don’t overdo it, as the dough should still feel slightly sticky but manageable.
- Adding Nuts and Raisins: When incorporating walnuts and raisins into the dough, be gentle. Press them in without overworking the dough to preserve its lightness and prevent it from becoming too dense.
- Baking Stone: If you have a baking stone, use it to get a perfectly crispy crust. It helps with even heat distribution, making your loaves more bakery-like.
This Italian Walnut-Raisin Whole-Wheat Bread will be the star of your baking repertoire, delivering a delightful texture and robust flavor with every slice. Whether you’re making it for a special dinner or just as a treat for yourself, the combination of wholesome ingredients like whole wheat flour, walnuts, and raisins, along with the fruity richness of olive oil, creates an unforgettable loaf of bread that will impress everyone.
