Shepherd's Bread with Walnuts
Shepherd's Bread with Walnuts — a Komplet recipe, makes 54 (unit not printed). Uses Komplet Pastoral Bread Mix 25 kg.
- soaking time (raisins)
- 1-2 h
- resting time
- 5 min
- mixing time (low speed)
- 3 min
- mixing time (high speed)
- 8-10 min
- dough temperature
- 25 °C
- proofing time (dough)
- 60-90 min
- piece weight
- 0.58 kg
- proofing time (dough pieces)
- 45 min
- baking time
- 40 min
- baking temperature (start)
- 220 °C
- baking temperature (end)
- 200 °C
Ingredients
| Ingredient | Quantity |
|---|---|
| Komplet Pastoral Bread Mix 25 kgKomplet Pastoral Bread 20 | 3000 g |
| Wheat flour type 550 | 10000 g |
| Rye flour type 720 | 2000 g |
| Yeast | 200 g |
| Walnuts | 2250 g |
| Raisins | 2250 g |
| Ground cinnamon | 45 g |
| Water | 11200 g |
Method
Cover the raisins with water and leave to swell for about 1-2 hours.
Tip the soaked raisins onto a sieve to drain.
Mix a dough from all ingredients except the raisins.
After mixing, leave the dough to rest for about 5 minutes, then add the raisins and mix on low speed until the raisins are combined with the dough.
Mixing time: 3 minutes on low speed, 8-10 minutes on high speed (the dough must come away from the sides of the bowl).
When mixing is finished, place the dough in a lightly oiled tub.
Dough temperature: 25°C. Bulk proofing time: 60-90 minutes.
After proofing, divide the dough into pieces and shape them as desired.
Place in baskets dusted with rye flour and leave to proof.
Piece weight: 0.58 kg. Proofing time of the dough pieces: about 45 minutes.
Then turn out onto loading peels, score, slide into the oven and bake with steam.
Baking time: 40 minutes. Baking temperature: 220°C falling to 200°C.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.