Tuscan Walnut & Raisin Bread

Method

1. The evening before baking, mix the poolish ingredients (bread flour, warm water, and yeast) in a bowl. Cover with a damp tea towel and leave overnight at room temperature.
2. Cover the raisins and currants with warm water and leave to soak.
3. The next morning, strain the dried fruit, discarding the water. Gently warm the olive oil in a pan and add the walnuts, sugar or honey, strained fruit, and mixed peel. Remove from heat and let sit to infuse the oil.
4. In a large bowl or stand mixer, combine flours, black pepper, rosemary, fennel seeds, and yeast.
5. Slowly mix in the poolish, followed by the warm water and the fruit, nut, and oil mixture (ensure all the oil is added).
6. Mix on low, adding the vinegar gradually, then finally the salt. Mix until the dough is smooth and combined, approximately 8-10 minutes.
7. Shape into a round, place on a lined and oiled tray, and cover with a damp towel. Leave to rise for about two hours until doubled in size.
8. Gently knock back the dough and divide into two equal rounds. Place on the tray with space between them and score a cross on top of each.
9. Cover and let rise again for a few hours.
10. Preheat oven to 175°C. Brush tops with milk or egg yolk, sprinkle with extra fennel seeds, and bake for 45-50 minutes until dark brown and the internal temperature reaches 95°C.
11. Allow to cool completely; these breads are best if left until the next day before slicing. Wrap in a clean tea towel once cool.