Hazelnut and Raisin Bread

This is a lovely bread to make and if you prefer you can substitute walnuts and dried cranberries instead of the hazelnuts and raisins. It is delicious when served with Mull of Kintyre Mature and Extra Mature Cheddar cheese.

Hazelnut and Raisin Bread


  • 225g strong plain flour
  • 225g wholemeal flour
  • ½ teaspoon salt
  • 15g fresh yeast or 7g dried yeast
  • 300ml lukewarm milk
  • 1 tablespoon olive oil
  • 115g hazelnuts, roughly chopped
  • 85g raisins
  • 1 egg, lightly beaten


  1. Sift the flours and salt into a large mixing bowl, add the bran from the sieve and make a well in the centre.
  2. Mix the yeast with a tablespoon of warm milk. Pour into the well with the rest of the milk and oil.
  3. Mix with a knife and then draw together with the fingers of one hand to make a soft but not sticky dough.
  4. Knead for about 10 minutes until smooth and elastic, using more flour as necessary.
  5. Put the dough into a large, clean, lightly oiled bowl and cover with a piece of lightly oiled cling film. Put in a warm place to rise until it has doubled in bulk, which will probably take about 1 hour.
  6. Set the oven to210˚C/ fan oven 190°C/gas mark 7.
  7. Take the dough out of the bowl and sprinkle over the hazelnuts and raisins. Carefully knead them evenly into the dough. Divide the dough into 2 pieces and shape into ovals. Place on a baking sheet.
  8. Cover the loaves with lightly greased cling film and leave in a warm place until they have reached 1 ½ times their original size.
  9. Brush the beaten egg evenly over the loaves. Bake in the oven for 10 minutes and turn the oven down to 190˚C/fan oven 170˚C/ gas mark 530 minutes, or until they sounds hollow when tapped on underside.
  10. Place on a wire rack to cool.