Traditional bread of London’s Savoy Hotel with pecan nuts and raisins.
Preparation time 15 minutes .. Rising 3 x 10 + 45 minutes .. Baking 30 minutes
- 35 g chopped pecans
- 35 g Sultana raisins
- 200 g wheat flour
- 50 g wholemeal
- 180 ml warm water
- 1 tsp salt
- 3 g fresh or 2g + 3/4 tsp dried yeast
Mix the pecans with sultanas and set aside.
In a small bowl, combine the flour plus the flour with the salt and put the dry mixture aside.
Put in another large mixing bowl the right amount of yeast. Add the water and stir until the yeast is dissolved in the wet mixture.
Add the dry mixture to wet it. Mix both mixtures with a wooden spoon and then until you have a dough with your hands. Cover with foil and let the bowl or 0 minutes.
Add after 10 minutes add the pecan mix to the dough. Knead gently so that you do not crush the raisins. Cover the bowl again and leave for 10 minutes.
Repeat kneading again. Cover the bowl again and let rise for 1 hour now.
Press your knuckles with the air from the dough when the dough is twice as large.
Dust a clean work surface with a little flour. Place the dough on the work surface and fold one side of the dough to the center. Then fold the opposite side to the middle.
Roll the dough into a sausage with tapered ends. Sprinkle some flour on the bread. Score the bread diagonally with a sharp serrated knife.
Place the bread on the lined baking sheet. Cover and let the dough rise for about 30-45 minutes, until it is almost twice as large.
Preheat the oven to 240°C. Place a roasting pan in the oven under. Flood and a cup with water and set aside. Put the bread in the preheated oven, pour the cup of water in the hot roasting pan and lower the oven temperature to 200°C. Bake for about 30 minutes until golden.
After baking, let the bread cool on a rack.