Mar 28 • 🍞 Recipes
Whole Wheat Raisin Bread
Whole Wheat Raisin Bread
A soft, fragrant pan loaf packed with rum-soaked raisins, warm spice, and a touch of whole grain.The crumb is tender, lightly sweet, and aromatic, the kind of bread made for toast, butter, and a quiet morning.
Formula: Scaled for a 12 × 4.5 × 3.125 inch Standard long loaf tin
Total dough: 1400 g
Total flour: 658 g (100%)
• 80% Bread flour - 526 g
• 20% Whole wheat flour - 132 g
• 70% Water - 461 g • 2% Salt - 13 g
• 7% KA Harvest Grain Blend - 76 g
• 30% Raisins - 197 g
• 0.6% Ginger - 4 g
• 0.6% Cinnamon - 4 g
• 0.6% Allspice - 4 g
• 2% Instant yeast - 13 g
Method: Using Brod & Taylor proofing box @ 26°C / 78°F and a Stand mixer
- Soak Raisins in Rum overnight, drain and sprinkle with flour
- Mix all dry ingredients, add water and mix for 2 min
- Mix on #2 for 8-10 min.
- Add Raisins and mix in on #1
- Bulk proof until doubled about 60-90 min.
- Shape and place in oiled tin
- 2nd proof to 1 inch over rim, about 1 hour
- Preheat oven to 375F
- Eggwash
- Bake for 20 min. with a second pan as cover, remove cover and bake for 25 min.
Soft crumb. Warm spice. Sweet bursts of raisins.
A classic pan loaf, done right.
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Whole Wheat Raisin Bread
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