Walnut Raisin Rye Bread

Ingredients

Group 1

560g bread flour

200g rye flour

6g dark malt

6g yeast (low sugar)

12g salt

Group 2

453g cold water

Group 3

130g chopped walnuts (or other nuts)

67g golden raisins

Directions

• using a paddle attachment in a mixing bowl, add Group 1 and mix at speed 1 for 20s
• add water and mix at speed 1 for 2min followed by medium speed (KA 4) for 6min till window pane stage
• add Group 3 and mix at speed 1 for 1min (or mix by hand if ingredients are not mixing well)
• transfer in a lightly oiled large bowl and cover with a clingwrap (no need rounding) and rest for 60min
• divide the dough into 2 equal portion and rest for 10min
• shaping: lightly flatten the dough with fingertips, smooth side down... roll gently and pinch the open edge.. tuck in side edges to form a loaf
• place on parchment paper on a baking tray and proof for 30-35min
• spray water on top of loaf and lightly dust with flour + score
• spray water on the parchment paper around the bread (for oven without steamer) and bake at 200°C + 20% steam for 10min and 180°C without steam for 20min

Foodnote: I love this bread because of the walnuts and raisins. I can eat it on its own or... as usual with a generous spread of butter. Yum yum... Next time must make sure that the raisins are mostly in the bread instead of the surface as baking it will burn the raisins and burnt raisin is yucky! Might want to try replacing it with dates and pecans next time.