Raisin and Nut Wreath Bread

Instructions

1. Preheat the oven to 350 degrees F and toast the chopped nuts for 5-7 minutes or until they are fragrant.
2. Meanwhile, cover the raisins with boiling water (add two Tablespoons of rum if you'd like) and allow them to plump for 15 minutes. Drain them and set aside.
3. Bring the milk to a simmer in a saucepan over medium heat. Cut the butter into small cubes. Once a thin skin forms, remove from the heat and add the butter. Transfer to a large bowl and leave to cool for about 30 minutes. The mixture should feel warm to the touch but not burning hot. Add the yeast and stir to dissolve.
4. In a medium sized bowl add the wheat flour, bread flour, sugar and salt. Whisk gently to combine. Pour the wet ingredients into a stand mixer. Add half of the dry ingredients then add the raisins and nuts. Stir with a spoon before adding the remaining dry ingredients. Mix thoroughly with a wooden spoon then put your dough hook onto the stand mixer and let the mixer knead the bread for 5-8 minutes or until the bread is smooth.
5. Spray a clean bowl with baking spray then turn the dough ball in the bowl a few times to coat all sides. Cover with plastic wrap also coated in baking spray and let the dough rise for about 2 hours.
6. Remove the dough from the bowl and divide into three pieces. Roll into sticks about 80cm (30in) long and 5cm (2in) wide. Start to braid, leaving the top end of your pieces unattached at first so that you can weave them into your braid as you complete the circle, forming the wreath shape.
7. Transfer the wreath to a large baking-tray. Cover with a clean tea towel and leave for 45 to 55 minutes.
8. Preheat the oven to 400 degrees F.
9. Use a spray bottle to spritz the bread with water right after you put it in the oven and bake for 35 to 40 minutes. If it starts to brown too much, turn the temperature down to 325 degrees F. Five minutes before the end, brush with milk for a shiny glaze. Serve warm.