Walnut Raisin Bread

Overview

Trim. I have been thinking about this for the past two weeks. I originally wanted to leave this task that requires careful planning and arrangement until the end of the bookstore. However, when I saw that the room temperature displayed on the thermometer was floating around 22 degrees, I decided to advance this plan. Because there is a fermentation of 15-20 hours at 22-25 degrees. If we wait until the end, when summer comes, it will probably be difficult to have such a suitable temperature that does not require regulation. So, it’s best to take action as soon as possible before the temperatures climb. Three kinds of bread, walnut raisin bread, French country bread, French rye bread, all use the same yeast, and they are all part of the same amount of yeast, or even a small part.

Tags

• baking
• children
• bread
• breakfast
• cheesecake
• butter
• fermented seeds
• high gluten flour
• raisins
• rye flour
• walnut
• white sugar
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Yeast ingredients: 100g high-gluten flour, 2g salt, 1g dry yeast, 68ml water

   

2. 2 Pour the yeast mixture into a large bowl

   

3. 3 Stir into a uniform dough, place it at 28-30 degrees, and ferment for 1-3 hours,

   

4. 4 The dough has grown

   

5. 5 Round

   

6. 6 Wrap in plastic wrap, place in the refrigerator, refrigerate overnight and take out

   

7. 7 Dough ingredients: 100g high-gluten flour, 25g rye flour, 6g white sugar, 2.5g salt, 6g butter, 25g yeast, 2g dry yeast, 78ml water, 18g walnuts, 18g raisins

   

8. 8 Pour 25 grams of yeast and dough ingredients except butter and fruit ingredients into the bread barrel

   

9. 9 Mix the dough for 13 minutes

   

10. 10 Add butter and continue mixing for 30 minutes

    

11. 11 Can pull out the film

    

12. 12 Add walnuts and raisins and mix well

    

13. 13 Put into a large bowl, 28-30 degrees, ferment for 60 minutes

    

14. 14 The dough has grown

    

15. 15 Divide into 3 equal parts, roll into balls, and rest for 15 minutes

    

16. 16 Press flat

    

17. 17 Fold it into 30% and press it flat

    

18. 18 Rotate 180 degrees, fold in thirds, press flat

    

19. 19 Fold it in half and pinch the interface tightly

    

20. 20 Round into a rod shape

    

21. 21 Place in baking pan, 35 degrees, ferment for 50 minutes

    

22. 22 Make two diagonal cuts on the surface,

    

23. 23 Spray water on the surface, place in a preheated oven at 220 degrees, middle rack, and bake for about 15 minutes

    

24. 24 Golden on the surface, out of the oven