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.
|Wholemeal Flour||65 grams||2.29 oz||12.87%|
|10% White plain Flour||440 grams||15.53 oz||87.13%|
|Starter @ 166% hyd||280 grams||9.88 oz||55.45%|
|Full Cream Milk||216 grams||7.62 oz||42.77%|
|Honey||15 grams||0.53 oz||2.97%|
|Salt||15 grams||0.53 oz||2.97%|
|Olive Oil (Extra Virgin)||15 grams||0.53 oz||2.97%|
|1 Egg (whisked)||30 grams||1.06 oz||5.94%|
|1 ½ Tsp Mixed Spice||7 grams||0.25 oz||1.39%|
|Raisins (Lightly dusted with flou.r, shake off excess)||250 grams||8.83 oz||49.50%|
|Walnuts (Chopped about the size of a pea & smaller)||95 grams||3.35 oz||18.81%|
Total Flour Weight: 505 grams
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. This recipe was originally in grams and has been converted to other measures.
- 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.