Take a large mixing bowls and pop both flours in and mix together by hand.
Add the dried yeast , pinch of sugar and mix through, followed by the sea salt. Make a well in the center add ¾ of the water and begin to mix in with your hand, don’t over mix before adding in enough water to make a smooth dough.
Lightly oil your surface and throw the dough to extend in front of you, roll it back, pick up and then repeat. Half way through add the hazelnuts and raisins. Continue the throwing process for about 4-5 minutes until smooth and tight elastic. Alternatively you can mix the dough in a stand mixer using a dough hook and mix for 5-6 minutes until smooth and elastic adding the nuts and fruit half way through.
Pop into an oiled bowl or on an oiled tray and cover. Place in a proving drawer, oven setting at 40c or in a warm place. Leave to double in size.
Preheat the oven to 180c/350f/gas 4, Circotherm 170c.
Turn the dough out onto a lightly floured surface and gently knead to get rid of any excess air. Cut the dough into 2 and shape each of them into a smooth ball or baton shape. Dust a baking sheet with a little white flour and place the 2 dough balls on the top. Cover again and leave to prove again until doubled in size.
Place in the oven and bake at 190c/375f/Gas5- Circotherm 180c, bake for 30-35 minutes or until the crust becomes a pale golden colour. Pick up the loaf
Using an oven glove, tap the bottom. It should sound hollow when it is cooked. Leave the loaves on a cooling rack. Store the bread and eat within 2 days.
