The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole wheat panettone?

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LLM777's picture
LLM777

Whole wheat panettone?

This could be a really stupid question but...Could I just add rum soaked dried fruit to PR's master formula (Whole Grain Breads) to make a comparable panettone for Christmas? I am going for the tradition in a healthy way. What other suggestions would you make, increasing honey/agave nectar perhaps? And would that throw off the formula?


Thanks for the suggestions.

breadinquito's picture
breadinquito

Yes, based on my personal experience, i firmly recommend you to soak in rum the raisin you normally include in the final dough of your panettone, beside increasing the flavor, you' get a more moisten product...about the quantity? I'd simply consider for how long I want to soak the raisin (as when you marinade a fish, a pork leg for instance...the longer you do it, a stronger flavor you get)...hope I gave you a good tip, cheers from Quito, Ecuador.

breadinquito's picture
breadinquito

yes, if where you live, you find sun-dried figs you could soak them in ron, to chop them and add to the dough...I think they (the figs)have a good feeling with crunched nuts...hope to see around some pics of your baking activity....Palo

LLM777's picture
LLM777

Thanks for the ideas! I have sundried figs in my frig and love them as snacks. I will definitely try this and hopefully, have a picture or two with the results.


Thank you for the encouragement.

breadinquito's picture
breadinquito

i was glad that you liked my suggestion and please, feel free to ask me about any kind of suggestion...I would like to make at home candied orange for this year panettone, but sigh....the ideal ones (imported from USA) seem to be covered by a toxic sustance that I read may also cause cancer....you'll say "use local oranges!" but the local ones have a very thin peel (or skin)...happy baking, Paolo