Walnut raisins sour dough bread. DIRECTIONS Place all ingredients, except raisins and walnuts, into bread machine pan, in order that they are listed. The first six were a mess and only two of them were edible, lol. Or perhaps replace walnuts and raisins with pecans and cranberries.
It was nearly impossible to stay away! The inside is so chewy, studded with plump organic raisins and bits of crunchy, toasty walnuts. Walnut & raisin sourdough boule As ever, the timings for the rises are not exact and depend on the warmth of the room and the level of sourness you want in the final bread: a slower rise will develop a more sour flavour with excellent depth (the fridge will retard the rise very well in this respect). You can cook Walnut raisins sour dough bread using 6 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Walnut raisins sour dough bread
- It’s of Dough.
- It’s of Refer to apple cinnamon sour dough recipe.
- It’s of Filling.
- It’s 1 cup of walnut.
- You need 1 cup of raisins.
- Prepare 2 tbsp of pumpkin seeds.
A couple of the breads I and the other students enjoyed the most are not, and one of them was a delicious Walnut Raisin bread made with a firm levain and a small amount of instant yeast. The following is my scaled down. Stir in raisins and walnuts; add water and enough remaining flour to form a moist, shaggy dough. To make the bread: In the bowl of a stand mixer, whisk all of the dry ingredients except the raisins and walnuts.
Walnut raisins sour dough bread instructions
- Wash and break the walnut to small pieces(no need air fry, it makes the bread dry).
- Spread the raisins and walnut mixture on top of the spreaded dough.
- Rolls the dough.
- Cut to 8 equal pieces.
- Arrange in the loaf tin.
- 2nd proof inside oven with hot water underneath in a separated tray for 1~1.5 hours or double the size.
- Pre heat oven to 190degree c, bake with cover for 40 minutes.
Add the levain and the water. Mix in the levain and the water with a large spoon or dough whisk. I baked the Pain De Camapgne from Daniel Leader's amazing book, Local Breads. I added walnuts and raisins to it. Here's yet another recommendation for this book.