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Raisin, Walnut, & Honey Loaf

Bill44's picture
Bill44

This loaf will be heavy for its size. Note the use of 10% protein plain flour.
166% starter is a starter fed in the proportions of 100g water to 60g flour.

The Dough: 
IngredientAmountMeasurement
Wholemeal Flour
65.00
grams
10% White plain Flour
440.00
grams
Starter @ 166% hyd
280.00
grams
Full Cream Milk
216.00
grams
Honey
15.00
grams
Salt
15.00
grams
Olive Oil (Extra Virgin)
15.00
grams
1 Egg (whisked)
30.00
grams
1 ½ Tsp Mixed Spice
7.00
grams
Raisins (Lightly dusted with flou.r, shake off excess)
250.00
grams
Walnuts (Chopped about the size of a pea & smaller)
95.00
grams
Method: 
  1. Add all the first ingredients and mix well, let rest for 10 minutes. Do not add the Raisins and Walnuts.
  2. Knead for 10 minutes and 1st proof for about 3 hours at 25C.
  3. Knead in the walnuts and raisins, shape loaf and final proof for about 2 1/2 hours at 25C.
  4. Bake at 210C for 45 minutes.


Tip. Get the big fat soft raisins and you don't have to soak them.

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