Friday, June 18, 2010

Raisin, Hazelnut and Shallot Bread


Happy Anniversary to Bread Baking Day!
It is true, this monthly world-wide celebration of home artisan bread baking is three years old. Zorra of 1x umruehren bitte aka kochtopf, the originator of Bread Baking Day, is hosting this special event. Her theme is breads with nuts. This is an easy one for me being a little nuts having a good supply of nuts in my freezer, I do love nuts baked into breads.

I decided to go with Richard Bertinet's Raisin, Hazelnut, & Shallot Bread - a delicious combination of flavours in a same-day whole wheat loaf. Or two loaves, really. We served the bread with butter and some salad and had a lovely light dinner on the deck - delicious!

Bertinet's book Dough: Simple Contemporary Bread is great as it has basic doughs; white, whole wheat, rye, sweet - and then multiple recipes with which to use said doughs. It can be a little confusing if there are some ingredients that need to be added to the original dough - I have simplified the recipe and instructions for this post - enjoy!

Raisin, Hazelnut & Shallot Bread
adapted from Richard Bertinet, Dough

Ingredients (by weight)
10.5 oz whole wheat flour
7 oz white bread flour
1.5 tsp instant yeast
2 tsp fine grain sea salt
12.5 oz water
1 tsp honey
3 oz shallots that have been sautéed in butter with
3 oz chopped hazelnuts and
3 oz raisins mixed in - let mixture cool

Combine all the ingredients together in a large stainless steel bowl to make shaggy dough. Turn out on an unfloured work surface and work by lifting and stretching and folding. It will be messy, a bench scraper will be handy, but it will start to form a cohesive mass over time. When you have a tacky ball, scrape up the dough and toss a little flour on the board. Form your dough into a nice, tight ball.

Let rise in a lightly floured bowl for 45 minutes. Fold and let rise another 45 minutes.

Form into loaves and place into 2 pyrex loaf pans, buttered. Let rise 1.5 hours.

Slash, mist, and bake at 400 for about 30 minutes. Turn the pans after about 20 minutes for even colouring.

When you have a good colour on your loaves, remove from loaf pans and let rest on a wire rack until cool.

*alternative - if you have recipe ADD like me and forget to add the hazelnut, raisin, shallot mixture in the beginning - roll it in cinnamon roll style and bake.

This bread has been Yeastspotted!

You have until the first of July to bake along with us in this month's Bread Baking Day.

Bread Baking Day #31 - 3rd anniversary and giveaways (last day of submission July 1st)