120g levain (100% hydration) for those who don’t do hydration 50/50 water/flour
180g water (if using a thirsty flour like the Waitrose Canadian you may want touch more)
6g salt
50g Walnut Paste
50g walnuts toasted lightly and roughly chopped- toast til you start to smell aroma but don’t let them darken just a light beige colour
50g raisins – I like soak raisins first in hot water, when ready drain it and discard the water (cooling it down first obviously)
Walnut Paste
30g walnuts toasted
30g water
20g (1 tablespoon) runny honey
I start by toasting all of the walnuts, dividing the ones for the paste and making that first in order to be cool enough by the time I come to mix the dough.!
Instructions
For the paste – Mix all the paste ingredients together in a mini-chopper until you have a fine paste…there will be about a tablespoon too much but hard to make smaller amounts.
See details above on how to fold the dough.
Recipe by Azelia’s Kitchen at http://www.azeliaskitchen.net/walnut-raisin-bread/