1 1/4cup300 g whole wheat flour, plus a little for dusting
1slightly rounded teaspoon salt
1slightly rounded teaspoon dried yeast
7ozwarm water
1level teaspoon brown sugar
1teaspoonwalnut oil or olive oil
1/2cup110 g walnut pieces
1/2cup110 g dark or golden raisins (optional)
Instructions
Lightly grease a 12 x 10 in (30 x 25.5 cm) baking sheet or line it with a silpat liner.
Put the flour, salt and yeast together in a mixing bowl. Whisk the warm water, brown sugar and walnut oil until the sugar has dissolved. Add the liquid mixture to the flour mixture and either mix by hand or using the dough hook of your electric mixer. Mix to form a dough, adding a further tablespoon or two of water if it appears too dry. The dough should start to pull away from the sides of the bowl and yet not be so soft that it clings to your hands and sticks to the work surface.
Either stop the machine and knead for approximately 5 minutes by hand or until elastic or knead in your electric mixer. If possible, avoid using any additional flour because, as you knead, the dough will become more elastic and less sticky.
Press the dough out into a rough 12 inch (30 cm) square, and sprinkle the dried fruit and nuts over the surface. Roll up the dough, like a jelly roll and then knead briefly again to distribute the fruit and nuts evenly. Shape the dough into an oblong or round and place on the baking sheet and cover with a piece of oiled cellophane.
Let rise in a warm place for about 1-1/4 hours or until the dough has almost doubled in size. Put two or three slash marks in the dough or mark with an X.
Preheat the oven to 400°F (200°C) and bake for approximately 35 minutes.