Walnut and honey raisin bread without kneading and without sourdough

This walnut and honey raisin bread is one of my favorites along with the pumpkin one that I promise to bring you soon.

They are a bread that does not need kneading but thanks to the potato it is super juicy and thanks to the walnuts, honey and raisins it is full of flavor.

If you are a bread maker but you are afraid of making bread at home, this is your recipe without a doubt. you will tell me

Ingredients

300 g potatoes
420 ml of warm water
10 g dry yeast
550 g strength flour*
2 teaspoons salt
15 ml (1 tablespoon) organic flower honey
75 g chopped walnuts
75 g seedless raisins
a little more flour to dust the work area

Directions

We wash the potatoes with skin well and cook (boiled or in the microwave). Peel and mash until you have a fine puree. We let it cool.

In a bowl, put the slightly warm water and the yeast. Mix with a wooden spoon or a Danish whisk and add the mashed potatoes, salt, chopped herbs and mix again. Add the flour and olives and mix until the flour has been fully incorporated.

Mix with a wooden spoon, cover and let rise for 2 and a half hours.

When the dough has risen, we transfer it to the work surface sprinkled with flour. We give it a flat and somewhat oval shape. and we fold on itself, folding from the right to the center and the same from the left. From bottom to center and from top to center. We turn it over so that the folds are on the bottom and we form an oval ball with our hands by simply pushing it gently from one side to the other with the palm of the hand open.

Put in a banneton (a basket to rest the bread) and sprinkle with flour and let stand 20 minutes
If you don't have a banneton, you can put a cotton cloth in a large bowl. Sprinkle with a little flour and let the bread rise for another 20 minutes.

Meanwhile, preheat the oven to 220 ºC with a 24 cm saucepan inside (I use an iron one that are best for baking bread). After this time, put the bread dough on a baking paper. Take out the saucepan and put the bread inside. Cover and bake for 35 minutes.

After this time, we lower the temperature to 200 degrees, remove the lid. We return without lid to the oven. When placing the saucepan back in the oven and before closing the oven door, we will throw a small glass of water or several ice cubes on the bottom. This will create a lot of steam at once and make the bread come out with a very crispy crust. We let it bake for 15 more minutes.

Remove from the oven and let cool before cutting. It is important to remove it from the pan and remove the paper and let it cool on a rack. This will keep it crispy.

Tips and Tricks

*I use very strong flour that I buy at the Amasadero
If your saucepan is smaller, you can make a loaf of bread and make small buns with part of the dough
Difficulty: easy
Preparation time: 10 minutes + 2 and a half hours + 25 minutes + 60 minutes oven
Servings: one kilo loaf of bread