Whole wheat raisin-walnut artisan bread

Ingredients

• 1 1/2 cups whole wheat white flour
• 1 1/2 cups unbleached white flour
• 1/4 teaspoon instant yeast
• 1 1/4 teaspoon salt
• 1 1/2 cups purified or spring water
• 1 cup raisins
• 1/2 cup chopped walnuts

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Preparation

• Mix together the dry ingredients.
• Mix in water until the water is incorporated. Dough should be sticky.
• Fold in raisins & walnuts. Cover with plastic and let sit overnight on counter.
• In the morning transfer dough to floured board and flatten into a rectangle and fold in thirds. Use enough flour to form dough and shape into ball.
  
• Transfer to well floured bowl or basket for proofing . Cover with towel and let rise about 1 1/2 hours.
• Bake in covered La Cloche or Dutch oven preheated to 500 degrees for 30 minutes.
• La Cloche should gradually heat along with the oven when preheating. Let cool completely on rack.

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