Walnut and Sultana Loaf

Method

1. Oil a 1kg/2lb bread tin.
2. Put the flour, yeast, sugar and salt into a large bowl and blend them together.
3. Stir in the water, and when everything looks craggy and lumpy, stir in the oil.
4. Using your hands, gather everything together into a doughy mass.
5. Knead the dough in the bowl, or on a work surface, for 100 presses. Avoid adding flour if possible.
6. Cover the dough bowl with oiled cling film and leave it in a warm place for the dough to double in size, which will take about an hour.
7. Knead the dough for another 100 presses then incorporate the walnuts and sultanas until well combined.
8. Shape the dough, pushing any exposed sultanas back into the dough and put it into the prepared tin.
9. Loosely cover the tin with the oiled cling film and & leave it to rise in a warm place for 40 minutes.
10. Pre-heat the oven.
11. Remove the cling film and bake for 40–45 minutes. You will know it’s done when the bottom sounds hollow when tapped.
12. Leave to cool on a wire rack.