Nuts, Raisins, Honey Bread

Recipe

• 1500 gr wholemeal - 100%
• 22.5 gr salt - 1.5%
• 7.5 gr yeast - 0.5%
• 30 gr gluten powder - 2%
• 30 gr honey - 2%
• 450 gr traditional wholemeal sourdough Vanilla Planifolia Black - 30%
• 975 gr water - 65%

Filling

• 1500 gr nut mix - 30%
• 3000 gr raisins - 50%

Method

• Mix all ingredients except the filling together and knead into a well-kneaded dough.
• Then carefully mix in the filling.
• Place the dough in a container greased with oil and cover with plastic.
• Allow the dough to bulk for 60 minutes
• Weigh the dough to 350g and immediately lightly ball up.
• Let the balls rise for 20 minutes
• Then roll up the balls again
• Allow the bread to rise for approx. 60 min.
• Cut the bread into a cross.
• Bake the bread at approx. 210 degrees with steam in 30-32 minutes.

Traditional leavening 24 hours at room temperature

• 100 gr (1 part) baking sourdough traditional
• 200 gr (2 parts) wholemeal flour
• 200 gr (2 parts) water
• 50 gr (0.5 part) vanilla pod (Planifolia Black) finely ground

Recipe: Hiljo Hillebrand