Wild Wheat Bakery

Our Breads - Walnut and Raisin

Walnut and Raisin SourdoughLight rye sourdough studded with walnuts and jumbo raisins.  

Toasting the walnuts adds a nuttiness to this light, subtle sourdough.

Compliments these meals:
Cheeseboards. Pates.

600gm round loaf.

Serving Suggestion:
A great option as a side to cheeseboards. Brush with olive oil and grill, serve warm with cheese. An option for Bread and Butter Pudding. Will make great Crostini: brush with butter and sprinkle with cinnamon and brown sugar. Bake until crunchy and use as a crisp bread with cheese. View the nutritional information (PDF).

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Andrew FearnsideFrom Andrew

The classic bread created for the cheese course of the meal. A subtle mix of rye and wholemeal adds extra flavours to the obvious walnut and raisins. To accentuate those core ingredients, we lightly toast the walnuts first and use a delicious medley of sweet jumbo raisins. These are lightly folded through the end of the mixing to allow the finished dough to be studded with big chunks throughout.

The sourdough process is much different for this dough, so designed to combat the walnut's aversion for turning everything purple. We use a 'poolish' method, a French technique that simply means we make a part of the dough the day beforehand and incorporate it with the remaining ingredients 24 hours later. The dough then ferments for 12 hours before being shaped and baked so it's still a 36 hour plus process, just a different way of using the hours.

A quince paste spread liberally over a slice of bread with some goats cheese will make a great toasted sandwich. Alternatively, slice 2-day-old raisin dough very thin, brush with olive oil and dry out in the oven. These will make great crisp bread to enjoy with the cheese course and a glass of sauterns.