- bread flour - 3 cups
- raisins - 1/2 cup
- salt - 1 1/4 Teaspoons
- cinnamon - 3/4 Teaspoons
- walnuts - 1/2 cup
- water - 1 1/2 cups
- dry yeast - 1/2 teaspoonfuls
- freshly ground black pepper - 1 pinch
- wheat bran, corn flour or additional flour for the working surface - To taste
1. In a medium bowl, mix the flour, raisins, chopped walnuts, salt, cinnamon, yeast and black pepper. 2. Add water and, using a wooden spoon or hands, mix until a sticky dough forms, about 30 seconds. 3. If the dough is not very sticky, add 1-2 tablespoons of water. 4. Cover the bowl and let stand at room temperature until bubbles form until the dough doubles in volume, from 12 to 18 hours. 5. Put a clean kitchen towel on the work surface. Sprinkle it lightly with wheat bran, corn or plain flour. Form a ball out of the dough and lay it on the towel. Fold the ends of the towel to cover the dough, and place it in a warm ventilated place. Allow to rise for 1-2 hours. The dough is ready, when it increases almost twofold. If you gently press it with your finger, it must hold a shape. If it returns to its original form, let it rise for another 15 minutes. 6. Half an hour before the end of the second test run, preheat the oven to 245 degrees with the counter in the lower third. Put the dough into a large pot, close it and bake for 30 minutes. Remove the lid and continue baking until chestnut, from 15 to 30 minutes. Allow the bread to cool completely before serving.
Servings: 8-10