Raisin, Walnut, & Honey Loaf

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.

The Dough

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.

Method

  1. Add all the first ingredients and mix well, let rest for 10 minutes. Do not add the Raisins and Walnuts.
  2. Knead for 10 minutes and 1st proof for about 3 hours at 25C.
  3. Knead in the walnuts and raisins, shape loaf and final proof for about 2 1/2 hours at 25C.
  4. Bake at 210C for 45 minutes.


Tip. Get the big fat soft raisins and you don't have to soak them.

3 comments