|Dough after mixing on first speed for three minutes|
This bread is 50% whole wheat and 50% bread flour, combines 4.8 ounces of whole hazelnuts and 4.8 ounces of raisins which are covered in water to soak. I then used the raisin water in the bread to add a sweetness and enhance the breads browning during the bake. Like most doughs that contain nuts and seeds the raisins and hazelnuts are added after the bread has mixed for three minutes on first speed and then three minutes on second speed. Unlike the rye breads I have been baking this bread does require one fold half way through the bulk fermentation phase (that is assuming you are not rising this bread in the cooler overnight.
This bread is normally baked at 460 for twenty minutes but with the inclusion of the raisin water I baked this bread at 440 to prevent over browning this bread.
|Addition of auxiliary ingredients after dough is mixed on second speed for three minutes|
A short post for a simple but wonderful bread.
DW, The Rye King