Sunday, December 8, 2013

Whole Wheat Bread with Roasted Hazelnuts and Raisins

Raisin water

This is a very rare bread to be coming out of my oven. A straight dough, with no rye flour, what is has the Rye King done.....The answer is quite simple, he has used all of his whole rye flour and his bread box is empty. So the show must go on! This is a very simple bread, no sourdough build, no preferment at all, it just all comes together in less than twenty minutes.

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.

Bake on

DW, The Rye King

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