I made Raisins whole wheat bread, the original recipe is without Raisins. I found the recipe from here. The result is good, but next time I have to put a cover before proofing the bread, if I put after, the bread will deflate slightly, because the cover will touch the raising dough. Well, next time I want to try using shortening instead of oil, to make it more softer.
900 gram bread flour
100 gram whole wheat
15 gram yeast
20 gram salt
20 gram sugar
20 gram milk powder
2 gram bread improver ( I don't used it)
40 gram cooking oil
620 ml Ice water
-put the bread flour in the bowl
-in the separate bowl soak the whole wheat with half of the water
-add the soak whole wheat into the bread flour, sugar,yeast,milk powder mix it for 2 minutes, add the rest of the ice water, mix it for 10 minutes, add the oil and mix it for 5 minutes.
-leave the dough for 10 minutes to rise
-divide the dough weight 200gr each, round it, cover half of the mold leave it for 1 hour or more until rising.
-baked for 220C for 25 minutes with the covered on the top.