Italian Walnut Raisin Whole Wheat Bread Pane Alle Noci E Uva
Experience a taste of rustic Italian baking with this hearty and flavorful Walnut Raisin Whole Wheat Bread, or Pane alle Noci e Uva. Made with a perfect blend of whole wheat and all-purpose flour, this artisan-style loaf is naturally sweetened with honey and studded with crunchy walnuts and plump, juicy raisins. The slow rise ensures a tender, chewy crumb while the olive oil gives it a fragrant Mediterranean touch. Its golden, flour-dusted crust is crisp and irresistibly bakery-worthy. Ideal for breakfast with a dollop of butter, as an afternoon snack with cheese, or even as a unique addition to a holiday bread basket. This recipe brings the charm of homemade Italian bread to your kitchen with simple ingredients and step-by-step guidance for perfect results every time.
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Recipe Information
Ingredients
- 300 g Whole wheat flour
- 200 g All-purpose flour
- 7 g Active dry yeast
- 350 ml Warm water
- 10 g Salt
- 30 g Honey
- 20 ml Olive oil
- 100 g Chopped walnuts
- 80 g Raisins
- 30 g Extra flour (for dusting)
Instructions
In a small bowl, combine the warm water and honey, then add the active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy.
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and salt. Stir to mix evenly.
Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil. Mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If the dough is too sticky, add flour 1 tablespoon at a time.
Flatten the dough slightly and sprinkle the chopped walnuts and raisins evenly over the surface. Fold the dough over and knead gently to incorporate the nuts and raisins evenly.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1–1.5 hours until it doubles in size.
Punch down the risen dough and shape it into a round or oval loaf. Place it on a parchment-lined baking sheet or a floured proofing basket if available.
Lightly cover the dough with a towel and let it rest for another 30–40 minutes until it rises slightly again.
Preheat your oven to 220°C (430°F). If using a baking stone, place it in the oven to preheat as well.
Before baking, lightly dust the top of the loaf with flour and score the surface with a sharp knife or razor blade to create decorative slashes.
Bake the bread in the preheated oven for 30–35 minutes or until the crust is golden and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
3042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.9 g | 120% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3979 mg | 173% | |
| Total Carbohydrate | 496.8 g | 181% | |
| Dietary Fiber | 54.5 g | 195% | |
| Total Sugars | 82.3 g | ||
| Protein | 86.1 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 2628 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
