Spiced plaited loaf

  • Side
  • medium
  • 16
  • 60 minutes, plus proving time

PT1H

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Ingredients

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Imperial

1
Place both flours and the spices into a bowl
2
Add the yeast and water and mix until a dough forms - you can use a food mixer with a dough hook attachment to make this process easier
  • 12g of dried yeast
  • 540ml of water
3
Transfer the dough from the bowl to a floured surface and knead for approximately 20 minutes until smooth and velvety in texture
4
Sprinkle salt over the dough and mix through by kneading for another 5 minutes. Place back into the bowl and cover with cling film. Leave to prove for 1 hour in a warm place until doubled in size
5
Knock back the dough to remove the air. Remove from the bowl and sprinkle the raisins and sultanas on top of the dough, knead gently for 2 more minutes to incorporate
6
Cover and leave in a warm place to prove again for 1 hour
7
Split the dough into 3 even pieces and roll into long sausage shapes of equal length, 3cm thick. Plait the dough then stretch gently and join both ends by pinching at the seam to form into a circle
8
Place on a heavily floured tray and cover with a warm, damp cloth, leave to prove until it doubles in size again
9
Preheat the oven to 250°C/gas mark 9, or highest possible temperature
10
Place the loaf into the oven for 10 minutes then turn the oven down to 180°C/gas mark 4 and cook for 20 minutes
11
Remove the bread from the oven and tap the bottom of the loaf, if it sounds hollow it is cooked
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