Tuesday, 9 September 2014
Nutty Raisin Bread
The life here has been more than hectic. I have missed writing my blog and recipes. Now it seems that things calm down a little and maybe I am able to post recipes more often.
This bread was so wonderful to make. After such a long time I was able to do something else than just basic bread. Basic is good too but it becomes boring after a while and you would like to add something extra in it. This time it was nuts and raisins. Breads and nuts go so well together! Add some raisins or other dried fruits with them - it's well made match in heaven!
This is what I made this time. It was rather large dough since I had lots of sourdough starter which needed to be used. It's good idea to either down size the recipe or maybe you can freeze some of the bread so you will save some time on the following days.
1000 grams (2.2046 lb) water
150 grams (5.2911 oz) hazelnuts
250 grams (8.8185 oz) raisins
3-4 tsp salt (or what ever you prefer)
1800-2000 (3.9683 - 4.4092 lb) grams all-purpose flours
appr. 100 grams (1.7637- 3.5274 oz) olive oil
1. Add lukewarm water to the sourdough starter.
2. Add chopped nuts and raisins to the dough and let them soak for about 30 minutes so that the raisins get softer.
3. Add some flours and salt. Then almost all the flours
4. Keep kneading and adding flours if needed.
5. Add the olive oil
6. Knead some more (add flours if necessary) and let rest about 30 minutes before kneading a bit more and shaping into breads.
7. Cut the bread in a preferred way and let them rise under a baking cloth about 6 to 8 hours depending on the room temperature.
8. Bake in the 200°C (400°F) for about an hour or so. Knock the bottom of the bread and if you hear the nice "drumming" sounds it's well baked.
Enjoy the days nutty recipe!