Raisin & Cinnamon Bread

 

1 1/2 cups (180g) all purpose flour

1 1/2 cups (169g) whole wheat flour

1/4 (2g) teaspoon yeast

1 1/2 (8g) teaspoons salt

1 tablespoon ground cinnamon

1 1/2 cups (354ml) water, room temperature

1/2 cup (56g) chopped walnuts 

1/2 cup (85g) raisins

1. whisk together the flours, yeast, salt and cinnamon. Mix in walnuts and raisins

2. pour water, and mix with a wooden spoon until a dough forms. Should dough be too dry, add more water (1 tablespoon at a time)

3. transfer dough to a big bowl that has been greased with olive oil. Cover with cling wrap, and let rise overnight

4. the next day, punch down dough, and form a ball on a floured surface. Place dough in a floured bowl, and allow to rise for 1 1/2-2 hours

5. in the meantime, heat oven to 500°F (260°C), with a Dutch oven inside so they can heat up together 

6. place dough inside Dutch oven,  cover and bake for 30 minutes. Allow bread to cool for 1 hour