This loaf will be heavy for its size. Note the use of 10% protein plain flour.
166% starter is a starter fed in the proportions of 100g water to 60g flour.
|Ingredient||Weight||US Volume||Bakers Percentage|
|Wholemeal Flour||65 g||2.29 oz||0.51 cups||12.87%|
|10% White plain Flour||440 g||15.52 oz||3.45 cups||87.13%|
|Starter @ 166% hyd||280 g||9.88 oz||2.19 cups||55.45%|
|Full Cream Milk||216 g||7.62 oz||0.95 cups||42.77%|
|Honey||15 g||0.53 oz||1.12 tbspns||2.97%|
|Salt||15 g||0.53 oz||1.12 tbspns||2.97%|
|Olive Oil (Extra Virgin)||15 g||0.53 oz||1.12 tbspns||2.97%|
|1 Egg (whisked)||30 g||1.06 oz||2.08 tbspns||5.94%|
|1 ½ Tsp Mixed Spice||7 g||0.25 oz||0.48 tbspns||1.39%|
|Raisins (Lightly dusted with flou.r, shake off excess)||250 g||8.82 oz||1.1 cups||49.50%|
|Walnuts (Chopped about the size of a pea & smaller)||95 g||3.35 oz||0.42 cups||18.81%|
Total Weight: 1428 grams / 50.37 ounces
Total Flour Weight: 505 grams / 17.81 ounces
Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know  of any corrections.
- Add all the first ingredients and mix well, let rest for 10 minutes. Do not add the Raisins and Walnuts.
- Knead for 10 minutes and 1st proof for about 3 hours at 25C.
- Knead in the walnuts and raisins, shape loaf and final proof for about 2 1/2 hours at 25C.
- Bake at 210C for 45 minutes.
Tip. Get the big fat soft raisins and you don't have to soak them.