Full Recipe
Author
Susan Reid | 2007-12-31
Description
Looking for an interesting bread to go with your morning bowl of granola? Using a pre-ferment in the dough (a portion of the flour and water with yeast mixed ahead of time) allows the flavor — sweet, tangy and nutty — and texture — irregular holes and a chewy crust — in this fruit- and nut-laden bread to shine.
For a festive, holiday version, replace the raisins with dried cranberries.
