Italian Walnut-Raisin Whole-Wheat Bread (Pane Alle Noci E Uva)

There are some breads that just sing to the soul, and this Italian Walnut-Raisin Bread is unequivocally one of them. I still remember the first time I encountered it, not in a bustling Italian piazza, but in a quiet home kitchen, the aroma wafting out as if to beckon me closer. The deep, comforting scent of toasted walnuts mingling with the sweet perfume of plumped raisins, all cradled in a hearty, wholesome whole-wheat embrace, was utterly captivating. It’s a bread that speaks of tradition, of slow afternoons and shared meals, a testament to the simple magic that can be coaxed from flour, water, and time.

Recipe Overview

• Prep Time: 2 hours 45 minutes (including resting and rising)
• Cook Time: 35-40 minutes (for round loaves) or 25-30 minutes (for baguettes)
• Total Time: 3 hours 40 minutes (approximate)
• Servings: Approximately 6-8 slices per loaf
• Yields: 2-3 loaves
• Dietary Type: Whole Wheat, Nutty, Fruity

Ingredients

This recipe, a treasure from Beth Hensperger’s renowned “The Bread Bible,” truly shines when you use the best ingredients you can find. The quality of the olive oil, in particular, makes a noticeable difference, imbuing the bread with a subtle, desirable complexity.

• For the Dough:
  • 2 ½ cups warm water (105-115°F)
  • 2 packages (1 tablespoon) active dry yeast
  • 1 pinch light brown sugar or 1 teaspoon honey
  • ½ cup extra virgin olive oil (a fruity Italian varietal is highly recommended)
  • ¼ cup honey
  • 1 tablespoon salt
  • 4 cups fine-grind whole wheat flour, preferably stone-ground
  • 1 ½ to 1 ¾ cups unbleached all-purpose flour
• For the Add-ins:
  • 2 cups dark raisins, plumped in hot water for 1 hour and drained thoroughly on paper towels (approximately 10 ounces)
  • 3 cups walnuts, broken or chopped (approximately 12 ounces)
• For Sprinkling:
  • 2 tablespoons whole wheat flour
  • 2 tablespoons unprocessed wheat bran

Equipment Needed

• Large mixing bowl(s)
• Whisk
• Wooden spoon (if mixing by hand)
• Heavy-duty electric mixer with a dough hook (optional)
• Plastic wrap
• Baking sheet(s)
• Parchment paper (optional)
• Serrated knife
• Oven
• Cooling rack
• Baking stone (optional, but recommended for a better crust)

Instructions

The journey to this magnificent loaf is a rewarding one, filled with the satisfying process of transformation from simple ingredients to something truly special. Patience is key here, allowing the dough to develop its character and rise to its full potential.

1. Activate the Yeast: In a small bowl, pour ½ cup of the warm water. Add the active dry yeast and the light brown sugar (or honey). Stir gently to dissolve, then let it stand undisturbed for about 10 minutes. You’re looking for a foamy, bubbly mixture, a sure sign that your yeast is alive and ready to work its magic.

2. Combine Wet Ingredients and First Flour: In a large mixing bowl, or the work bowl of your heavy-duty electric mixer fitted with the paddle attachment, combine the remaining 2 cups of warm water, extra virgin olive oil, honey, and salt. Add 2 cups of the fine-grind whole wheat flour.

3. Incorporate Yeast Mixture and Beat: Add the foamy yeast mixture to the bowl. Beat vigorously with a whisk or the mixer on medium speed for about 1 minute until the mixture is smooth. This initial beating helps to start developing the gluten structure.

4. Build the Dough: Begin adding the remaining whole wheat flour, ½ cup at a time. Then, gradually add the unbleached all-purpose flour, ¼ cup at a time. Continue mixing until a soft dough forms that just begins to clear the sides of the bowl. If you are mixing by hand, you may need to switch to a sturdy wooden spoon as the dough thickens.

5. Knead the Dough:

   • By Hand: Turn the dough out onto a very lightly floured work surface. Knead the dough until it is soft, springy, and resilient to the touch. This should take about 6 minutes. Dust your hands and the work surface with flour only a tablespoon at a time as needed to prevent sticking. Over-flouring will result in a dry, hard loaf, so be judicious.
   • By Machine: If using a stand mixer with a dough hook, knead the dough on medium speed for 5 to 6 minutes, or until it becomes smooth and springy. Again, be mindful not to add too much flour.

6. First Rise: Lightly grease a clean bowl with a bit of oil. Place the kneaded dough into the greased bowl, turning it once to ensure all sides are coated. Cover the bowl tightly with plastic wrap. Let the dough rise in a warm, draft-free place until it has doubled in bulk, which typically takes 2 to 2 ½ hours.

7. Prepare for Shaping: Lightly grease a baking sheet or line it with parchment paper. In a small bowl, combine the 2 tablespoons of whole wheat flour and the 2 tablespoons of unprocessed wheat bran. Sprinkle this mixture evenly over the prepared baking sheet.

8. Incorporate the Add-ins (First Layer): Gently turn the risen dough out onto a lightly floured work surface. Do not punch it down at this stage; we want to preserve some of that precious air. Pat the dough into a large oval shape. Sprinkle evenly with half of the drained raisins and half of the chopped walnuts. Gently press the nuts and fruit into the surface of the dough.

9. Incorporate the Add-ins (Second Layer) and Roll: Roll the dough up, enclosing the nuts and raisins. Pat the dough down again into an oval shape. Sprinkle the remaining raisins and walnuts evenly over the surface. Press these additions in and roll the dough up again. This method ensures a beautiful distribution of nuts and fruit throughout the loaf.

10. Divide and Shape the Loaves: Divide the dough into 2 or 3 equal portions, depending on the size of loaves you desire. Shape each portion into either 3 tight, round loaves or 2 baguettes, approximately 14 inches long. To achieve a taut surface, gently pull the surface of each loaf from the bottom towards the top. Place the shaped loaves onto the prepared baking sheet(s). Loosely cover the loaves with plastic wrap.

11. Second Rise: Let the shaped loaves rise until they have doubled in bulk, which will take approximately 45 minutes to 1 hour.

12. Preheat the Oven and Baking Stone: About twenty minutes before you anticipate the second rise to be complete, preheat your oven to 400°F (200°C). If you have a baking stone, place it in the oven during preheating. This will help create a wonderfully crisp crust.

13. Score the Loaves: Just before baking, quickly slash the round or baguette loaves. Use a sharp serrated knife to make two parallel lines and one intersecting line on the top of each loaf. These slashes should be no more than ¼ inch deep. Scoring allows the bread to expand evenly in the oven.

14. Bake the Bread: Carefully place the baking sheet with the loaves directly onto the preheated baking stone or an oven rack.

    • Bake the round loaves for 35 to 40 minutes.
    • Bake the baguettes for 25 to 30 minutes.
      The loaves are done when they are deeply golden brown, the crust is crisp, and they sound hollow when tapped gently with your finger.

15. Cool Completely: As soon as the loaves come out of the oven, transfer them immediately to a wire cooling rack. It is crucial to let the bread cool completely before slicing. This allows the internal structure to set, ensuring the best texture and preventing a gummy interior.

Expert Tips & Tricks

• Raisin Plumping: Don’t skip the raisin plumping step! Soaking them in hot water not only softens them, making them more pleasant to eat, but it also helps prevent them from drawing moisture out of the dough during baking, leading to a moister crumb. Make sure to drain them very thoroughly to avoid excess moisture in the dough.
• Flour Power: The type of whole wheat flour can significantly impact the dough. A fine-grind, stone-ground whole wheat flour will yield a more tender loaf than a coarser grind.
• Olive Oil’s Embrace: The recipe specifically calls for a fruity Italian extra-virgin olive oil. This is not just a suggestion; it’s a key flavor component. The oil contributes a subtle, aromatic richness that is distinctly Italian and truly desirable.
• The Art of the Score: A sharp serrated knife is your best friend for scoring. Make decisive, quick cuts. If the dough is too sticky, a light dusting of flour on the knife can help.
• Oven Hot Spots: If your oven tends to bake unevenly, consider rotating the baking sheet halfway through the baking time. This ensures all sides of your loaves get an even golden-brown crust.
• Baking Stone Magic: A preheated baking stone mimics the hearth of a traditional oven. It provides intense, even heat to the bottom of the loaves, resulting in a superior, crisper crust. If you don’t have one, a preheated heavy-duty baking sheet can work in a pinch.

Serving & Storage Suggestions

This Italian Walnut-Raisin Bread is a true showstopper and is best enjoyed simply, allowing its inherent flavors to shine.

• Serving: Let the bread cool completely before slicing. Serve it as is, perhaps with a light smear of unsalted butter, or alongside a robust cheese board. It also makes a fantastic accompaniment to a hearty minestrone soup or a rich ragu. For a special treat, consider toasting slices and serving with a dollop of ricotta and a drizzle of honey.
• Storage: Store the cooled bread at room temperature in a paper bag or an airtight container for up to 2-3 days. If you live in a humid climate, it’s best to store it in a slightly open bag to prevent the crust from becoming soft. For longer storage, wrap the cooled bread tightly in plastic wrap, then in foil, and freeze for up to 3 months. To reheat, thaw at room temperature and then warm in a 350°F (175°C) oven for about 10-15 minutes, or until heated through and the crust is re-crisped.

Nutritional Information

This is an estimation, as exact values will vary based on specific ingredient brands and precise measurements.

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	350-400 kcal	18-20%
Total Fat	15-18 g	19-23%
Saturated Fat	2-3 g	10-15%
Cholesterol	0 mg	0%
Sodium	300-350 mg	13-15%
Total Carbohydrate	45-55 g	16-20%
Dietary Fiber	5-7 g	18-25%
Sugars	10-15 g	20-30%
Protein	8-10 g	16-20%

Variations & Substitutions

While this recipe is superb as is, feel free to experiment with its delightful components:

• Nut Alternatives: Pecans or even hazelnuts could be used in place of walnuts, offering a slightly different nutty profile. Toasting them lightly before adding can intensify their flavor.
• Fruit Twists: Dried cranberries or cherries could be used for a tart counterpoint to the sweetness of raisins.
• Spice it Up: A pinch of cinnamon or a touch of nutmeg added to the dough can provide a warming, aromatic boost, especially lovely during the fall and winter months.
• Gluten-Free Adaptation: Creating a truly successful gluten-free version of this whole-wheat bread would require a significant reformulation with specialized gluten-free flours and binders, as the gluten structure is crucial for this bread’s texture. It’s a different recipe altogether.

FAQs (Frequently Asked Questions)

Q: Why do my raisins need to be plumped?
A: Plumping softens the raisins, ensuring they are tender and moist within the baked bread, and prevents them from absorbing moisture from the dough.

Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can often substitute instant yeast for active dry yeast. You would typically omit the initial activation step (step 1) and add the instant yeast directly to the dry ingredients in step 2. The rising times might also be slightly shorter.

Q: My dough feels very sticky. Should I add more flour?
A: It’s important not to add too much flour. A slightly sticky dough is often ideal for achieving a tender crumb. Dust your hands and work surface with flour sparingly only as needed to manage the dough during kneading and shaping.

Q: How can I tell if my bread is fully baked?
A: The most reliable indicators are a deep golden-brown crust and a hollow sound when you tap the bottom of the loaf with your finger. An internal temperature of 190-200°F (88-93°C) on an instant-read thermometer also confirms it’s done.

Q: Why does the recipe say not to punch down the dough before shaping?
A: Not punching down the dough helps preserve some of the gas that has developed during the first rise, contributing to a lighter, more open texture in the final loaf.

Final Thoughts

This Italian Walnut-Raisin Whole-Wheat Bread is more than just a recipe; it’s an invitation to slow down, engage your senses, and create something truly nourishing. The robust flavors and satisfying texture make it a perfect companion to your morning coffee, a delightful afternoon snack, or a welcome addition to any family meal. I encourage you to embrace the process, let the aroma fill your home, and savor every delicious bite. Should you find yourself with any extra loaves, a generous slice of this bread, lightly toasted and perhaps spread with a good quality ricotta and a drizzle of honey, makes for an exceptionally simple yet elegant dessert. Buon appetito!