This is my take on Karin’s challenge bread. I’ve used 3 freshly milled whole grain flours, which all happened to be from Germany: Whole Wheat, Whole Spelt, Whole Rye; all organic. The flours account for 60% of the total, while 40% was regular Bread flour for extra lift and lightness. The raisin mush lends a sweet undertone that really pairs well with the nutty/ roasty/ soury flavors.
Prepare the levain by mixing the starter with the flours, cover, and let ferment overnight. Mix the raisins with hot water, cover, and leave on counter overnight. Next day, make an autolyse out of flour and water, leave to rest for 30min to an hour. Later, mix the remaining ingredients together for 5 minutes on speed 1, let rest for 5 minutes, and on speed 2 for 3 minutes. Remove the dough to an oiled container , cover, and let it ferment for 2- 2.5 hours. Apply one stretch and fold after 1 hour. Finally , divide the dough and preshape into rounds, rest for 15 minutes, and then shape and insert them into floured proofing baskets. After 2 hours, the dough will be ready for baking, so preheat your oven 1 hour earlier. Bake for 15 minutes with steam at 450F (250c), then remove your steaming pan, and reduce the temp. to 380F (210C) and bake for 25 minutes until the crust is dark and aromatic. Cool on wires.
German Organic Whole Wheat (Spring?)
The bread was delicious. Smoky, nutty, slightly sour, and caramel sweet. Good with spreadable cheeses, poached eggs, and smoked Fish.
Forgot to add: Blend the soaked raisins into a mush before incorporating.
Thanks Karin for stirring up our imaginations.
The Iron Fisted Knight would be proud to eat this fine bread and it is a great addition to Karin's challenge examples. Well done and
Happy baking :)
This is super, the raisin mush is inspired - Gotz would definitely have approved of this bread! Well done, anoher great bake! Thanks for posting this! Hope all is well with you!
Looks great Khalid. I've had the raisin puree idea on my mind for a while now and still haven't gotten to it. Looks like it worked out nicely for you.
Yes the puree is definitely a good choice for whole grain breads. Most Dried fruits are, probably. Give it a ago.
I almost missed this post...glad I didn't. I love this bake Khalid. I usually don't like whole raisins added to my bread, but I love the idea of using it like a mush similar to the date bread. Will definitely try this one soon. Opens up many possibilities with other dried fruits as well.
Also love the scoring and imprints from your baskets. What types of baskets are you using?
You'll like this one, but it is intense. Sliced somewhat thin, it is perfect for deli accompaniments.
As to the baskets, the oblong one is from a cheap basket i recently bought. The boule was proofed in a plastic brotform (german made) that i picked up from a hotel supplies store.
Your take on the Götz challenge turned out great, Khalid.
I like the idea of the raisin puree added to the dough. I know a fruit soaker from Reinhart's Power Bread ("Whole Grain Breads"), you taste only a delicate sweetness, but it's not predominant.
Now there is no excuse anymore to procrastinate on the round-up, I have 30 loaves for Götz' bread basket. Fantastic!
Khalid, the temperature conversion is not quite correct. 250 C = 482 F and 210 C = 410 F.
Did you bake it at Celsius or Fahrenheit?
As regards temperature conversions, i stand corrected. I baked at 250c , and 210c.
Thank you, Karin. Although it took me 3 trials to get to this recipe, i consider It being a joyous adventure.
Awaiting for the round up.