Raisin, Walnut, & Honey Loaf

Bill44's picture
Bill44

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 Metric Imperial Baker's Percentage
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 automatically converted to other measures.

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.

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