I mixed up a batch of Aussie Bill’s Raisin, Walnut and Honey Loaf, it is wonderful! It is a one day sourdough recipe.
The bulk ferment was 5.5 hours. Second proof was 3 hours for the one loaf and 3.5 hours for the second loaf. The second loaf came out better so the extra half an hour made the difference. The second proofing takes so long for this type of bread because of the weight of the raisins and nuts. I had walnuts in one loaf and not in the other loaf (can you believe some people don’t like walnuts???)
The smell of this dough is so wonderful that family members were commenting about the heavenly smell whenever I took of the lid of the proofing bowl.
We had this Raisin, Walnut and Honey Loaf for breakfast this morning , toasted with butter and cream cheese. This bread is soooo delicious ! You really should make it up. The recipe is posted at the forum. Thanks Bill !!!