Golden Raisin and Nut Baguette

It was a great hiking snack, but also super tasted sliced, toasted and topped with butter or honey.

To make this bread keep its freshness for longer than a few hours making a sponge is the key!
This should be made the night or early morning before so it can sit and bubble
This is also a really good was to make any bread last longer than with only using dry active yeast.
adapted from this recipe

sponge:
3/4 cup flour
1/2 cup whole wheat flour
1 1/4 cup water; room temp
1/4 tsp active dry yeast

1   mix together and let sit for12-24 hours at room temperature

dough:
the sponge
1 cup flour
1 cup whole wheat flour
1 1/4 tsp salt
2 tbs chia seeds (can easily leave out, only added them for additional protien/fiber benefits)
1/2 cup walnuts; toasted and roughly chopped
1/2 cup almonds; toasted and roughly chopped
3/4 cup golden raisins

1   knead with your hands or using a dough hook for mixer, the sponge,
     flours, salt, chia seeds until the dough is smooth, 8-10 minutes
2   knead in the nuts and raisins until well incorporated and spread out
3   lightly oil a medium size bowl and place the dough inside, cover with plastic wrap
4   let rise at room temp for 1-1 1/2 hours, should about double in size
5   divide the dough in 1/2 and roll each into a small baguette
6   place parchment paper on baking sheet, place the baguettes on top and place a towel over them
7   let rise for another hour
8   preheat oven to 450 degrees F and slice 4 diagonal slits down the loaves and brush with water
9   bake for 10 minutes, then reduce the oven to 375 degrees F and bake for 10-12 more minutes
10 let cool, and devour :)