Honey Bread with Walnuts and Raisins
Honey Bread with Walnuts and Raisins — a Zeelandia recipe. Uses Zeelandia Bioferm Dark Liquid Sourdough 19 kg and Optimax Free Bread Improver 20 kg.
- soaking time (rye flour)
- 3 h
- soaking time (raisins)
- 1 h
- mixing time (low speed)
- 8 min
- mixing time (high speed)
- 3 min
- dough temperature
- 28-30 °C
- resting time
- 5 min
- initial fermentation time
- 10 min
- final proofing time
- 50 min
- baking temperature (start)
- 250 °C
- baking temperature (end)
- 220 °C
- baking time
- 45 min
- steam release after
- 5 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Zeelandia Bioferm Dark Liquid Sourdough 19 kg | 2.7 kg |
| ExtraMalt | 2.5 kg |
| Optimax Free Bread Improver 20 kg | 1 kg |
| Rye flour type 2000 | 60 kg |
| Wheat flour type 850 | 40 kg |
| Salt | 2.1 kg |
| Yeast | 3 kg |
| Walnuts | 8 kg |
| Raisins | 7 kg |
| Honey | 3 kg |
| Grain coffee | 0.5 kg |
| Water | 84 kg |
Method
Soak the rye flour type 2000 with Bioferm Dark in 60% of the water 3 hours before making the dough.
Pour hot water over the raisins and leave for about 1 hour, then drain on a sieve before adding to the dough.
Add the remaining ingredients (except the raisins) to the soaked flour and mix for 8 minutes on low speed and 3 minutes on high speed. Dough temperature: 28-30°C.
Leave the dough to rest for 5 minutes.
Add the drained raisins and mix briefly on low speed until well combined with the dough.
Initial fermentation of the dough: 10 minutes.
Divide the dough into 660 g pieces, shape, roll in sesame seeds and place in tins.
Final proofing: about 50 minutes.
Bake for about 45 minutes at 250°C falling to 220°C, with steam in the oven; release the steam after about 5 minutes of baking.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.