Ingrediënts Nuts and raisins bread
600 gram Wheat flower
330 gram Lukewarm water
160 gram Raisins
140 gram Mixed nuts
10 gram Smoked seasalt
6 gram Olive oil
5 gram Dried yeast
5 gram Sugar
Set up all ingredients for the nuts and raisins bread. Make sure that all ingredients are at room temperature. Let the raisins swell in warm water for at least 10 minutes. Meanwhile roast the mixed nuts in a pan with a thick bottom. Let the mixed nuts cool off after roasting.
Put the dried yeast and the sugar in the bowl of the food processor and mix them. Add the lukewarm water, stir well shortly and them leave it for 10 minutes.
Chop the roasted mixed nuts into rough bits. Pour the water off the raisins. Put the bowl of the food processor in the machine (after 10 minutes) and apply the dough hook to it. Shortly stir the yeast mixture and add the smoked seasalt. Add the wheat flower spoon by spoon until all of it is included in the dough. Add the olive oil to the dough and let it knead for another 5 minutes in the food processor.
After these 5 minutes the raisins and the mixed nut can be added to the dough. Make sure the nuts and raisins are distributed evenly in the dough.
Take a piece of baking paper and sprinkle it with some flower. Take the dough out of the food processor and put it on the baking paper. Sprinkle a little bit of flower on top of the dough, cover it with household foil and let it rise for 60 minutes.
After rising the dough should be kneaded again to push all air out of it. Then shape the dough into a loaf of bread. Sprinkle the baking paper with flower one more time and put the bread on it. Sprinkle a little bit of flower on top of the dough, cover it with household foil and let it rise again for 120 minutes.
Prepare the barbecue with an indirect zone at 220 degrees Celcius. Put the pizzastone on the barbecue immediately so that it can warm up.
After 120 minutes, remove the household foil from the dough. Sprinkle Some flower on the (warm) pizzastone and put the dough on it. Brush the dough with a little water to keep it flexible and to get a nice crust. Close the lid of the barbecue and bake the nuts and raisins bread in 45 minutes to a golden brown color. After baking you can check if the bread is done by knocking on its bottom: if it sounds hollow the bread is OK.
Take the nuts and raisins bread of the barbecue and put in on a grate to cool off for 20 to 30 minutes before cutting it.
Have fun barbecue.