Recipe help for pistachio and raisin bread

It would be difficult to suggest reproducing a recipe without any info on it. What kind of restaurant was it? Indian? Italian? German? 

With the current info, and based on my own preferences, I would do maybe a 70 -72% hydration sourdough with a small sweet starter, and a flour mix of 10% rye, 85% bread flour, and 5% whole wheat. I would keep the add - ins to a small percent, no more than 10% each. Maybe whack the pistachios with an iron pan to break them up a bit. Also, were the raisins chewy, or juicy and plump? Plump probably means a presoak. I would have them chewy so as not to upset the hyrdation level. No extra sugar, but for sweetness if it were wanted, maybe a bit of honey, say 2%. 1.5% salt. A long, slow ferment before adding the fruit and nuts, putting them in just before shaping. My final formula would look something like this:

Starter (fed and ready, at 100%): 200 grams

Bread flour: 850 grams

Rye flour: 100 grams

Whole wheat flour: 50 grams

Salt: 15 grams

Water: 792 grams, divided.  Soften the rye and whole wheat in about 200 grams the night before. Soften the salt in about 50 grams during the autolyse.

Directions would be to soak the rye in the fridge the night before, and feed up the starter.

Autolyse the bread flour with the remaining water and the starter sponge for 20-30 minutes. Add the rye / whole wheat mixture and salt, work to combine.

Let bulk ferment about 5 hours, giving a stretch and fold every 45 minutes for the first three hours.

During the last stretch and fold, incorporate fruit and nuts. Fold into the dough.

Shape and proof about 2 hours, maybe three, at about 68-72F degrees.

Bake in a prehearted oven, at 450F degrees, until done.

Hmmm...now I must try this out myself.

Matt

sweet bread you can take your favorite bread and thrown some nuts and dried fruits in it and see how it comes out.   I love pistachios and dried fruits in bread here is my most recent one.

http://www.thefreshloaf.com/node/30661/world-bread-day-sd-multigrain-figs-anise-pistachios-and-sprouts#comments

We were talking about how few pistachios  bread recipes there are but any bread that has nuts in it ....will work.  The search box might help too.

Heisann!

Ser du er fra Stavanger, brødfyr, så jeg lurer på hvor du spiste? Jeg er en Kleppbu selv, ser du... :-)

You can find a few interesting sourdough and straight/preferment nut-and-dried fruit formulas in the textbook "Bread" by Hamelman. One example is the "Golden Raisin and Walnut Bread" in chapter four (if you don't have the book yet, you can find a preview of this chapter at the publisher: http://media.wiley.com/product_data/excerpt/72/04711685/0471168572.pdf). You probably would want to adjust the weight of nuts if you're replacing walnuts with pistachios; have a go with some 7% - 8% in terms of baker's % instead of the 16% proposed in the original formula by Hamelman? If you want to leaven the bread with your starter, putting some 16% - 18% of the flour in the starter build sounds about right to me.

I would suggest soaking the raisins overnight, however - this makes them plump up and become more juicy. Drain them well in a colander before adding them to the dough at the very last stages of mixing.

Lykke til :D