Country Walnut & Rasin Loaf
This recipe is a great intro to working with Whole Wheat Flour. Whole Wheat flour can be intimidating to work with for some people but this country loaf tastes great and is super easy to make.
450 grams of All-Purpose Flour
50 gram of Whole-Wheat Flour
365 grams of filtered water (75-80 degree)
50 grams of Raisins (You can also use Cranberries)
100 grams of Walnuts (You can also use Pecans)
10 grams of Salt
6 grams of Instant yeast
Bakers Scale (Click here to see the one I use)
Bakers Mat (Click here to see the one I use)
Dough Scraper (Click here to see the one I use)
Proofing Basket (Click here to see the one I use)
Begin by measuring out all of your ingredients into separate bowls using your bakers scale. Then in a large mixing bowl, mix together your water and yeast. Let your yeast activate (this should take about 5-6 minutes). Once your yeast is ready, sprinkle your flour over your water mixture, and then add in your salt. Now gently combine everything until you have fully hydrated your flour. Cover your dough with cling wrap, and let it relax for 30 min.
Once 30 minutes are up, turn out your dough onto a sanitized floured bakers mat. Set a timer for 7 minutes and knead your dough by hand. It will start off pretty sticky, but once your 7 minutes are up, you should have a firm dough. After kneading for 7 minutes, carefully encorporate your raisins and walnuts. This could get messy, so do this slowly.
Once everything has been encorporated, let your dough rise for 3 hours.
After 3 hours are up, gently turn out your dough onto your bakers mat. Grab your proofing basket (use a bowl thats big enough to hold your dough and has ample room for it to rise, if you do not have a proofing basket). Prep your proofing basket by lining it with a tea towel and flouring the towel with AP flour. Once your basket is prepped, take your dough scraper and use it to gently form your dough into a tight ball. Then very quickly, pick up your dough and transfer it into your proofing basket with out deflating it. The seem of your dough ball should be face up. Now cover your dough with the excess fabric of your tea towel, and let it proof for 1.5 hours.
When you have about 30 minutes left on your timer, go ahead and preheat your oven with your dutch oven (with lid), inside. Preheat your oven to 475 degrees.
When your dough is done proofing, carefully take your hot dutch oven out of your preheated oven, and carefully place your dough ball (seem side down) in your dutch oven. Then take a lame or sharp knife and put a large "X" in your dough. This will allow for your bread to expand nicely in the oven. Once you have scored your dough, put the lid on your dutch oven, and bake it for 25 minutes. After 25 minutes, remove the lid from your dutch oven and continue baking for another 15 min.
At this point, your bread should be ready. Take it out the oven and let it cool down on a cooling rack. Be sure to let your bread completly cool down, before slicing into it. This is what will keep your bread from drying out.
I like to enjoy this bread for breakfast with a bit of butter and honey!