Whole Wheat Fruit and Nut Bread (Vegan)

With temperatures dropping and a mild sheet of fog looming all over, I had sealed and packed my yeast and sent it for hibernation in a safe corner of my refrigerator. Artisan Bread bakers (fb), a forum for the passionate bread bakers, announced the Bread of the month – Whole Wheat Hazelnuts and Raisin Bread. It was a simple challenge and I wanted to make it.

My yeast was unpacked; layers of covers peeled and the bread making proceeded. I used Almonds, golden raisins and black grapes. To give it an interesting shape, I used a small steel container for final proofing and baking.

This is how I made Whole Wheat Fruit and Nut Bread

Whole Wheat Fruit and Nut Bread

Ingredients

1 cup Whole wheat flour

1 ¼ cups all purpose flour

1 ¼ teaspoon instant dry yeast

¾ cup almonds (roasted and chopped)

½ cup golden raisins

1/3 cup dried black grapes (seeds removed)

3 tablespoons brown sugar

2 tablespoons olive oil

½ teaspoon salt

¾ cup warm water

Method

Dissolve sugar in ½ cup warm water. Add yeast. Cover for 15 minutes.

Whisk together whole wheat flour, all purpose flour and salt. Add olive oil.

Add yeast mix to flour mix in a kneading plate and knead for 6 to 8 minutes. Keep adding warm water from the remaining ¼ cup of water till the dough becomes soft and smooth. Transfer dough to an oiled bowl, cover and keep for 30 minutes in a warm place.

Transfer the dough to the kneading plate, punch, and stretch with the heels of your palm and knead for 3 to 5 minutes. Stretch again and sprinkle fruits and nuts evenly. Fold, and add fruits and nuts and repeat till fruits and nuts are evenly distributed in the dough. Knead again for 2 minutes.

Oil one 7x3 inch loaf pan; roll the dough into a rectangle. Fold the two sides of the dough to the center, and fold  here)

Cover and leave to rise in a warm place for 1 hour or till doubled.

Bake in a preheated oven at 190 degrees C for 30 to 35 minutes or when golden brown from top and the bottom sounds hollow when tapped.

Remove from the pan after 10 minutes. Cool in the rack. Slice next day.

Submitted for Yeastspotting