- In a large bowl mix the flours with the sunflower seeds, wheat germ and salt. Add the walnuts and raisins and mix again.
- In a small bowl, using a spoon, mix the yeast, honey and warm water until well incorporated.
- Add the yeast mixture to the flour and knead by hand. When a dough has formed turn onto a surface sprinkled with bread flour and start kneading.
- Add a little extra water if needed to produce a soft but not too sticky dough, or add a little flour if the dough is too sticky. Continue kneading until the dough is smooth and springs back when pressed with a finger.
- Place in a large bowl, brush the top with a little oil and cover the bowl with a clean kitchen towel.
- Leave in a warm place and let rise until the dough has almost doubled in size. For me, it took 4 hours. It was a very cold day, with the temperature around 20°F. The kitchen was warm, but I think the low outside temperature had an impact on the time it took for the dough to rise.
- Lightly dust with bread flour and knead again, pressing down on the bubbles that have been created in the dough.
- Preheat the oven to 325°F/150°C.
- Shape into loaves, and lay on a baking sheet that has been sprinkled with a little bread flour or cornmeal. Sprinkle the loaves with some flour and score them. Cover and let rise for about an hour.
- Place the tray on the middle shelf of the oven, spray the interior of the oven with a quick spritz of water (or place a small ovenproof dish filled with water on the floor of the oven).
- Close the oven door and immediately raise the temperature to 350°F/180°C.
- Bake for 30–35 minutes or until crisp and dark golden in colour.
Thursday, 24 January 2013
WHOLE WHEAT RAISIN WALNUT BREAD
1 bag (19 ounces) 10-grain bread mix (remove the yeast package that comes inside the bag)
10 ounces whole wheat flour
6 ounces bread flour
5 tablespoons sunflower seeds
4 tablespoons wheat germ
2½ tablespoons active dried yeast (use the envelope that comes with the bread mix, that’s one tablespoon, and then use more active dry yeast from your own supply)
4 tablespoons honey
Approximately 20 ounces of warm water
8 ounces roughly chopped walnuts
6 ounces raisins
some bread flour for dusting