Danni Inspired Fennel Raisin 100% Milled grain
Danni is my inspiration, (fellow teacher, Canadian, baker, potter) http://www.thefreshloaf.com/node/57017/raisin-fennel-sourdough%C2%A0
She posted about a Fennel Raisin bread, and I had *just* managed to find some raisins that were safe for my allergies, so I was excited to try this bread. (I have a corn allergy, which is more challenging than I wish) So.... With my new Komo Mill and $200 worth of buckets filled with wheat berries, I have been working on using all home milled flour. Some attempts have been more successful than others.
Well, maybe I have finally figured this out! This is one gorgeous loaf of bread, and it smells divine.
In case this looks interesting, here is the recipe:
The night before:
125g Hard Red
135g Hard White
Mill Spices/Flax (in my spice grinder)
25g Flax seeds
a handful of raisins in 205g water (I have pretty big hands)
40g sunflower seeds
In the Morning:
Autolyse grains and flax with water from raisin soak plus extra water to equal total of 215g 1 Hour
Add 280g well fed and bubbly NMNF starter, http://www.thefreshloaf.com/node/40918/no-muss-no-fuss-starter ground fennel, 9g salt
Mix in KA mixer for 20 minutes Use folds to add in sunflower seeds and raisins.
Bulk ferment in refrigerator for 7 hours, shape and proof in banneton for 2 1/2 hours
Bake @475F for 25 minutes in DO lid on, remove lid and bake another 25 mins.
Crumb shot, It's delicious! (I might have cut it *a little* early....don't care!