I needed some raisin-walnut bread, and couldn't find what I wanted at any local store or bakery, so I made some! I used a recipe from the Zesty Cook blog, and it turned out great.
1 package (1/4 ounce) active dry yeast
3/4 cup raisins
2 cups lukewarm water (105° to 115°)
2 Tbs. honey
2 3/4 cups whole wheat flour
1 1/2 – 2 cups flour
2 tsp. salt
1 cup walnut halves, coarsely chopped
In a large mixing bowl, stir together honey and 1/2 cup of the lukewarm water. Add yeast and stir to dissolve. Let stand until foamy, about 5 minutes. Stir in remaining 1 1/2 cups lukewarm water.
Add whole wheat flour, 1 1/2 cups of white flour and salt. Stir until well combined. Add enough of remaining white flour until dough leaves sides of bowl. (I did this in my mixer.)
Sprinkle flour on a flat dry surface. Turn dough onto the surface and knead 5 to 10 minutes, adding more flour if necessary, until dough is smooth and elastic. Don’t make the dough too dry.
Lightly oil a large mixing bowl. Place dough in bowl and turn to coat. Cover with damp cloth and set aside in warm place to rise until doubled in bulk, about 1 1/2 hours.
Place a piece of parchment paper on a large baking sheet.
Punch dough down and turn on to floured surface. Knead raisins and walnuts into dough.
Shape (round, long, square,) into 1 large loaf and place on prepared baking sheet. I made two baguette shaped loaves for crostini.
Cover with damp cloth and let rise until almost doubled, about 30 minutes.
Preheat oven to 425°F. Using a spray bottle spray loaf with water. Bake 15 minutes. Reduce oven temperature to 375°F and bake 30 minutes or until nicely browned. Cool on rack before slicing.
***Adjust baking time if making 2 loaves. My two baguettes took a total of 22 minutes.