Name: Walnut Raisin Bread
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 100g High-gluten flour; 25g Rye flour; 6g White sugar; 2.5g salt; 6g butter; 25g Fermented species; 2g Dry yeast; 78ml water; 18g walnut; 18g raisin

Walnut Raisin Bread

by Food·Color

4.6 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

Arbitrage. I have been calculating this for the past two weeks. Originally, I wanted to leave this work, which requires careful planning and careful arrangement, to the end of the Bread Bookstore. However, when I saw the room temperature displayed on the thermometer fluctuating around 22 degrees, I decided to advance this plan. Because, there is a fermentation at 22-25 degrees for 15-20 hours. If you wait until the end, summer comes, it may be difficult to have such a suitable temperature without regulation. Therefore, it is best to rush into action as soon as possible before the temperature rises.
Three kinds of bread, walnut and raisin bread, French country bread, and French rye bread, all use the same kind of yeast, and they are all part of the same amount of yeast, or even a small part. "

Walnut Raisin Bread

1. Ferment seed material: 100g high-gluten flour, 2g salt, 1g dry yeast, 68ml water

2. Pour the fermented seeds into a large bowl

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

4. Dough grows up

5. Rounding

6. Wrap it in plastic wrap, put it in the refrigerator, and take it out after refrigerating overnight

7. Dough ingredients: 100 grams of high-gluten flour, 25 grams of rye flour, 6 grams of white sugar, 2.5 grams of salt, 6 grams of butter, 25 grams of fermented seeds, 2 grams of dry yeast, 78 milliliters of water, 18 grams of walnuts, 18 grams of raisins

8. Pour 25 grams of yeast and dough materials except butter and fruit into the bread bucket

9. Kneading program and mixing for 13 minutes

10. Add butter and continue to stir for 30 minutes

11. Can pull out the film

12. Add walnuts and raisins and knead well

13. Put it in a large bowl, let it ferment for 60 minutes at 28-30 degrees

14. Dough grows up

15. Divide into 3 equal parts, round and relax for 15 minutes

16. Flatten

17. Fold in three, press flat

18. Rotate 180 degrees, fold it three times, press flat

19. Fold in half and pinch the interface tightly

20. Round into a rod

21. Put it in the baking tray, 35 degrees, ferment for 50 minutes

22. Make two diagonal cuts on the surface,

23. Spray water on the surface, put it in a preheated 220 degree oven, middle layer, and bake for about 15 minutes

24. Golden surface, baked

Tips:
Walnuts need to be broken into larger particles in advance.
This bread can also be made into a round shape.
The cutting style can be changed as you like.
The baking time and temperature need to be adjusted according to the actual situation of the oven.