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Wednesday, April 30, 2014

Walnut Raisin Rye Sourdough


Another great rye recipe that you would love to bake everyday.

Walnut Raisin Rye Sourdough

280g    High Protein Flour
120g    Rye Flour
6g        Sugar
240g    Water

6g        Salt
120g    Rye Sourdough Starter

40g      Walnut  
40g      Raisin  

First 4 ingredients in a mixing bowl, mix with slow speed for the first 2 minutes, then put in salt, mixing for another 2 minutes, add in starter, continue mixing for 3 minutes, turn stand mixer to speed 3 to continue kneading for another 30 minutes. or till the dough is elastic.

  1. Mix in walnut and raisin, knead till they are evenly spread. 
  2. Oil a large plastic bag (9" x 11"), let the dough sit in the  plastic for the first rising - 1 hour. 
  3. Take it out after 1 hour, knead it and press the excess gas out to knead into round dough keep this back into the plastic bag, let it prove for 6 hour in room temperature (you may need up to 24 hours if you are in cold country). Make sure press all air out before tying up with elastic band. 
  4. After the first proving. Using a plastic cutter, cut into 4 pieces mold them into oval in shape.
  5. On a baking tray lays with baking sheet, or oil the baking tray, let dough set for 2 hours, with a dry cloth cover them to prevent drying. Or keep them in the oven, put in a cup of hot water to moist the room.
  6. After the 2nd proving, Spray water onto dough, sprinkle flour on it. Use a small blade to give one straight cut in the center and two slant cuts. 
  7. Pre-heat oven 210°C. Spray water into oven, bake for 25 minutes.


















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