Golden Raisins Wholemeal Loaf (Autolyse)

 

   

 

I have been mixing part of the bread flour used in my bread recipe with water (autolyse) and allowing the mixture to rest overnight before mixing it with the rest of the ingredients to begin kneading. This autolyse method allows the flour to fully hydrate and helps in gluten development. As a result, window pane is achieved easily. This means that less time is required in kneading the dough.

This Golden Raisins Wholemeal Loaf turned out to be soft and remained soft till the third day. It is also flavourful.


Ingredients:

• 100 g bread flour
• 100 g water

• 220 g milk
• 75 g wholemeal flour
• 320 g bread flour
• 100 g golden raisins
• 7 g yeast
• 7 g salt
• 30 g sugar
• 1 egg
• 30 g butter

Method:

• Mix 100g bread flour with 100g water in a bowl till they are well incorporated. Cover the bowl with cling wrap and keep it in the fridge overnight. (Autolyse.) Take out the bowl from the fridge 30 min before mixing the mixture with other ingredients.

• Soak wholemeal flour in 220g milk 30 minutes before the bread making process begins.

• Add bread flour to the bowl of a stand mixer. Add raisins to it and mix them up.

• Add the autolysed ingredients, soaked wholemeal, yeast, salt, sugar and egg to the bowl.

• Knead the ingredients till a dough ball is formed.

• Add butter and continue kneading till window pane is achieved.

• Cover the bowl with cling wrap and let the dough proof till double in size.

• Punch down the dough and shape it.

• Place the shaped dough into a 9inch x 4inch x 4 inch pan.

• Let the dough proof till it doubles in size.

• Preheat oven at 175 deg. C.

• Bake the dough in preheated oven for 45 minutes.

• Remove the pan from the oven once the bread has been baked.

• Remove the bread from the pan onto a cooling rack.

• Brush the bread immediately with butter.

• Let the bread cool down completely before slicing it up.