This is one of my best breads and it is baked in my Le Crueset cooking pan. The pan used to be my grandmother's and must be around 50 years old. I bake my round shaped breads in this pan. With the lid on the pan it goes in the oven. This technique is ideal which you will notice when you open the lid of the pan. The crust will be perfect with a warm golden brown colour. You can also decorate the top of this bread with sliced almonds.
500 g (4 1/2 cup) AP flour (gebuild meel) 80 g (1/2 cup) raisins 130 g (1 full cup) mixed nuts 100 g (1 cup) dates, cut in half 2 tbl organic candied orange peel 2 tsp cinnamon 1 tbl flax seed, grounded (gemalen lijnzaad) handful oats (havermout) 1 tsp salt
Make the bread as described in my post on how to make bread. Here are some tips on how to bake this bread:
-The nuts I chopped corsely in the food processor before adding it to the dry ingredients.
-The 250 ml milk is an minimum amount of fluid. When mixing the dough in the bowl with your hands, you may find the mixture still too dry. Then just add some warm water until the dough is moist enough. Place the dough on the counter and knead.
-When you are ready to raise the dough for the second time, shape the dough into a perfect ball. Place this dough ball in the greased pan. Don't worry about the shape because the dough will spread out when it rises and fill the space of the pan. Cover the pan in the usual way so that the dough can rise a second time, with plastic- film and a tea towel.
-Place the pan with the lid on in the preheated oven. Heat the oven to 200 C. Bake for about 40 minutes. Check the temperature of the bread to know when it is ready. Please be very careful when taking the pan out of the oven- it will be burning hot!