Whole Wheat Raisin-Walnut Artisan Bread

4 servings
20 min
25 min
Very Easy




  • 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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