Ingredients for the Bread
250g Wholemeal flour
29g Unsalted butter
29g Soft brown sugar
5g Salt
14g Fresh yeast
150g Milk
80g Chopped walnuts
40g Tea soaked raisins*
50g Plain flour (for dusting)
Ingredients for the Kumquat Marmalade
500g Fresh kumquats
310g Preserving sugar
2 Star Anise
3 Cloves
1 Vanilla pod
Water to cover
Method for the Bread…
In a freestanding mixer with a dough hook attachment place the flour, sugar, salt and yeast
Put the milk and butter into a saucepan and warm to 65°c. Make sure the butter has fully melted
Pour milk and melted butter into the dry ingredients. Mix on a low speed for 5 minutes, then mix on a medium speed for a further 1 minute
Place the dough into a bowl, cover with a damp cloth and leave in a warm place until the dough has risen by two thirds its original size
Heat the oven to 220°c/425°F/gas mark 7
Knock back the dough and gently roll to make a rectangle shape. Scatter the raisins and chopped walnuts over the dough and roll tightly to make a baguette shape
Place on a baking tray lined with parchment paper, cover with a damp towel and leave until it has risen by two thirds its original size
When the dough has risen and is ready to bake, dust with flour and score the top of the dough with a razor blade
Bake immediately for 40-45 minutes. Allow to cool on a wire rack before slicing
*Method for the Tea Soaked Raisins…
Place the raisins in a small pan and cover with water. Bring to the boil and add the tea to infuse and rehydrate the raisins. Leave for around 1 hour until cool
When ready, strain the excess liquid and reserve the raisins for later use
Method for the Kumquat Marmalade…
Quarter the kumquats and remove the pips. Add to a pan with the remaining ingredients and bring to the boil
Reduce to a slow simmer, stir occasionally and cook until the rind is soft and tender
Remove from the heat and allow to cool slightly then pour into a sterilized jar
When completely cold seal the jars and reserve for later use
Recipe courtesy of Stuart Collins, head chef and owner
