Kitchen Stories: No Knead Walnut Raisin Bread

Bread without kneading: we know it, we have made it and we like it. But this particular is very tasty and has to do not only with the ingredients it contains but with the time in which it is being prepared. The time matures the leaven and the result is excellent.
We follow the program and dedicate a morning of Saturday & Sunday to complete it -with the second bread rise & baking- to enjoy it with a companion and combined in a brunch, with salty and sweet tastes on a plate of cheese, sausages, butter, jam and honey or whatever else we like. The Bread will, however, be the king of the brunch. Oh, eaten and plain, especially plain!
The organization of the long wait for the preparation of this bread is made on the basis of the following timetable and which we must follow. In the standby time we do not discount. Since you do not knead let the time do the work for us.
Yours!
⌚

18:00 make the dough
10:00 next day start the second rise
11:30 turn on the oven with the cast iron pot in
12:00 bake the bread
13:00 you have ready, hot, baked bread!

work: 20′

time: 18h:00′

easy:

★Click with your mouse on the images to learn more.

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Ingredients (1 loaf)

400g (14.1oz) bread flour
1 tsp dry yeast
80g (2.8oz) raisins, sultanas
80g (2.8oz) walnuts
1 tsp cinnamon
1½ tsp salt
½ tsp pepper
380g (13.4oz) water
2 tbsp semolina fine
1 tbsp Flax Seed, grated or other seeds

In a bowl add the flour, walnuts coarsely cut with a knife and all subsequent ingredients except semolina and ground flaxseed.

Add the water gradually and stir, with a wooden spoon and with quick movements, for 1 minute.

Then a tight and rather sticky dough will be formed in this form. If necessary, add a little flour or 1-2 tablespoons of water. Depends on the dryness of the flour or the quality of the water.

★ In this one point, before raising, change bowl by selecting a deeper and transfer there the dough.
Cover it and leave it aside until the next day it's swollen.

After the first raising flour well the work surface and our palms and pour the dough from the bowl onto the bench. Fold it 2-3 times. Do not knead. Sprinkle a non-stick paper with semolina and roll the dough ball to go everywhere. Cover it with the bowl itself in which it raised for the first time and with something hot on top and let it go up for a second time for 2 hours.

At this point, after 1h:30' of the dough's rise, turn the oven to 190℃ (374℉, Gas Mark:5) in the air with a small cast iron pot in the oven and warm the lid for half an hour.
★ When spend the two hours raising the dough, sprinkle the surface of the ground flax seeds or whatever we want as chia, poppy seeds, sesame seeds, etc.

Lift the non-stick paper together with the bread dough and put it in the hot cast-iron pan straight from the oven, which we have already preheated.
★ See the schedule above.

Cover the pot with its lid and turn it back into the hot oven on the lower grill and bake for 30'. Remove the lid of the pot and continue baking for 20'-30' or until golden brown on top.