Nut Cranberry Raisin Bread
Here is a delicious sourdough bread that can be stored well. It is rich in nuts and cranberries and pairs lovely with cheese and wine.
- 100 g whole wheat flour
- 100 g chakki atta whole wheat flour
- 100 g unbleached white flour
- 20 g buckwheat flour
- 50 g semolina
- 30 g gluten
- 1/4-1/3 cup sourdough
- 170 ml water non-chlorinated
- 1.5 tsp salt in 10 ml water non-chlorinated
- 2 tbsp molasses organic unsulfured
- 1/4 cup almond flour
- 1/4 cup hazelnut flour
- 1/3 cup walnut crushed not too fine
- 1/3 cup cranberries dried, Costco
- 1/4 cup raisins
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Take sourdough from the refrigerator and let it sit on the counter for 2 to 3 hours at room temperature or put for 1 hour in proofing oven.
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Add all grain flours, semolina, gluten, sourdough and water in a bowl food processor, or a breadmaker (use only the dough or sourdough cycle) and keep it warm or in proofing oven and start kneading for 10 min. The dough must come together and thus adjust the moister content by adding small amounts of water or white flour.
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Now knead at a faster speed for 10 min. Watch that the dough comes together to a smooth consistency.
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Remove kneading hooks and keep the proofing until the dough is entirely made, which takes several hours. Let it rise for 3 hours.
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The dough has risen. Poke with your finger holes in the dough and add the molasses and saltwater.
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Fold from right to left and press down lengthways. The fold from left to right and press down. Then the dough 90 degrees and press flat and fold the short side several times as before. Don't worry if your hands are moist and not all liquid is incorporated at this point.
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Add the rest of the ingredients and fold in the same way as before. Not that if it is too dry, you add a little water if i is too wet you can add some flour, but it is essential to keep the dough moist.
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Repeat the folding procedure every 25- 30 mins for 4 times and then let it rest for 1 additional hour. Then cover and put in refrigerator overnight.
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Put a pizza stone in the oven and on the bottom a pan for water. Preheat oven to 500F and 1 cup of water in the pan. Remove the dough from the refrigerator and carefully without pressing from the form on top of a well-floured aluminum baking sheet. Shape slightly and cut with a sharp knife a cross cut pattern.
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Put an aluminum foil over the loaf and put in the oven and add one 1 cup of water in the pan and spray water from a spray bottle. (Be careful of water steam when open the oven)
Bake
15 min. at 500F
15 min at 450F then remove foil should be brown
10 min at 450F *
20 min at 350
10 min resting in the oven without heat
*if your bread was too brown then decrease the temperature
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Let rest for several hours on a cooling rack.
Please note: water and mister content depends on the flour and weather conditions. Baking recipes are giving you guidelines and you need to try, with experience you get the feeling how to correct a dry or wet dough to the right consistency which is moist and not sticky.
Ovens are often very different and sometimes back uneven. A baking or pizza stone will help with this. If your oven is too hot reduce the temperature but still keep the overall time. 1 kg of whole wheat bread is better to be baked fully for about 50 to 60 min.
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