Pan co'Santi (Walnut Bread)

Paul Lynch
Bread
  • 400g bread flour
  • 85g raisins (0.5 cup)
  • 50g walnuts (0.5 cup)
  • 8g salt (1.25 tsp)
  • 2g cinnamon (0.75 tsp)
  • 2g yeast (0.5 tsp)
  • pinch black pepper
  • 350g water (1.5 cups)

Mix. Rise for 12-18 hours.

Shape and dust. Prove 1-2 hours.

Bake in cast iron pot at 250C/475F for 30 mins covered, plus an extra 15-30 mins until deep chestnut colour.