Friday, August 24, 2007

Raisins whole wheat Bread

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.


Patricia Scarpin said...

I haven't baked bread in quite a while now, this is tempting me!

Everything4sweets said...

Thanks Patricia, but it is better using shotening or butter instead of oil for the dough to make it more softer,because whole wheat flour has tendency more dense than white flour. Happy baking.

WokandSpoon said...

The bread looks fantastic. I'm always too lazy to bake bread ;-)

Everything4sweets said...

Thanks,Welcome back,how are you?