This recipe is best with
Recipe Ingredient
- 175g bread flour (sifted)
- 50g all purpose flour (sifted)
- 175g wholemeal flour
- 1tsp bread improver
- 10g milk powder
- 80g soft brown sugar
- 1/2tsp salt
- 8g instant dried yeast
- Coffee mixture:
- 200ml tepid milk
- 1/4tsp coffee emulco
- 1tsp instant coffee powder
- 50g butter (softened)
- 45g toasted walnuts
- 20g raisins
- Coating:
- Rolled or quick-cooking oats
Instructions
- To prepare dough: Place sifted flours, wholemeal flour, bread improver, milk powder, sugar, salt, and yeast into the bowl of an electric mixer fitted with a dough hook. Mix for 20-30 seconds.
- Pour in the coffee mixture and continue to beat for 5-6 minutes. Add the butter and mix to a smooth dough. Leave to rise for 40-45 minutes, until doubled.
- Knock back the dough and knead until smooth.
- To shape: On a lightly floured surface, roll the dough out to a rectangular shape. Scatter the walnuts and raisins over the dough.
- Roll up the dough and cut into three equal portions. For each portion, close the ends well and place all three into a greased and floured loaf pan. Cover with a damp tea towel. Leave to rise until doubled in size.
- To bake: Preheat the oven at 200°C. Lightly brush the top of the loaf with milk and sprinkle some oats over. Bake for 25-30 minutes, or until golden brown. Remove from the oven and cool on a wire rack.
