|15 min||35 min||18|
|1 1/2 cup||Water (warm)|
|3/4 tbsp||Yeast, active dry|
|3 cup||All-purpose white flour|
|1/4 cup||Wheat flour, whole wheat|
|1/4 cup whole||Almonds, raw|
|1/4 cup||Pumpkin seeds (pepitas)|
|1/4 cup||Raisins, seedless (sultana)|
|1 cup||Water, filtered (hot)|
Combine warm water, yeast, salt, all purpose and whole wheat flours in a large mixing bowl and stir with a spoon until well combined. If using a stand mixer, beat at medium speed for about a minute. The result will be a sticky, rough dough.
Lift the dough out and lightly grease the bowl with nonstick spray or olive oil. Cover and let rise in the refrigerator for two hours. Alternatively, let rise for 2 hours at room temp and 2 hours in the fridge.
Once risen, lightly sprinkle the dough with flour and transfer to a floured work surface. Knead a few times and then add pumpkin seeds, almonds and raisins. Knead until until just combined, trying to keep the add-ins on the inside of the loaf, or else they’ll get too crisp while baking.
Place on parchment-lined baking stone or lightly greased baking sheet. Sift a light coating of flour over the top; to help keep the dough moist. Let rest for 45-60 minutes.
Preheat oven to 450°F while the dough rests. Place a metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready.
When ready to bake, slash the bread 2 or 3 times with a knife, making a cut about ½-inch deep. Place bread in oven and carefully pour hot water into the shallow pan on the rack beneath. Expect it to bubble and steam; then close oven door quickly.
Bake the bread for 25 to 35 minutes, or until deep, golden brown. Store leftovers in a plastic bag at room temp.
Remove the bread from the oven and cool on a rack.