Peanut Sultana Bread

Ingredients for 1 servings:

• 700 g wheat flour type 550
• 350 ml water, lukewarm, up to 400 ml
• 50 g peanuts, roasted and salted
• 40 g sultanas
• 1 tsp salt
• 1 cube of yeast

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 2 hours 35 minutes

Sift the flour and make a well in the center. Lightly crush the peanuts and scatter them around the edge with the salt and sultanas. Crumble the yeast into the well, pour over 150 ml of lukewarm water, and mix well. Make sure that none of the remaining ingredients fall into the well. Now mix the yeast mixture with the flour, first on low speed, then on higher. Gradually add more lukewarm water. The dough should be soft and may be slightly sticky. Let the dough rise for about 1 hour, until it has roughly doubled in size. Using a spatula, transfer the dough from the bowl to a greased baking sheet and shape into a round ball. A cake ring is helpful in this case, as it allows you to control the sideways expansion of the loaf. If you don’t want a round loaf, simply place the dough in a greased loaf pan. Preheat the oven to 210°C. Place the bread on the middle rack and bake for 10 minutes. Now change the temperature to 175°C (remove the cake ring if necessary) and bake the bread for another 55 minutes. Brush the loaf with a little water every 15 minutes after the temperature change to create a pleasantly light crust.