Friday, November 26, 2010

Raisin and Walnut Rye

What I have discovered by milling my own whole grains: That whole grains are not, despite what the grocery store flours would have you believe, bitter. In fact when they come out of the mill they smell like honey. If you happen to peer into my window and see me sniffing a large vat of something or other, know that I have not lost my mind nor have I taken up some odd, new illicit drug; it is just that I can't get enough of the scent of fresh milled whole grains.

This is the first batch of my loaves that are made of 100% home-milled grain. Not a speck of white flour to be seen here, ladies and gentlemen, we are talking about the somewhat dense nutrition of the beautiful hippie loaf.

They are flavoured lovingly with caraway, raisins, and toasted California walnuts. And they go great with tuna salad - especially if you throw a little chopped apple into your tuna salad - then you get that whole Waldorf thing going with the walnuts... divine.

Try it yourself. Store-bought flour is perfectly acceptable. ☺

Raisin and Walnut Rye
adapted from the The Laurel's Bread Book

Ingredients:
1 cup raisins
1 cup water

2 tsp active dry yeast
½ cup warm water

Dry
3 cups whole rye flour
4 cups whole wheat flour
1 tsp salt
½ tsp caraway seeds

Wet
3 Tbsp molasses
2 Tbsp cider vinegar
2 Tbsp vegetable oil
Raisin water, plus more water if needed

2/3 cups California walnut pieces, toasted

  • Cook raisins for 5 minutes in the 1 cup water, drain and reserve water, let cool. 
  • Dissolve the yeast in the ½ cup warm water, let proof for 10 minutes. 
  • Add dry ingredients to a stand mixer bowl, stir. 
  • Combine the wet ingredients in a 2 cup measure, adding water as needed to bring it to the full 2 cups. 
  • Add the liquid to the dry ingredients and stir on med-low with the dough hook until combined and all the flour is incorporated. You may have to stop the mixer a couple of times to rotate the dough and get the flour from the bottom. 
  • When fully incorporated, add the raisins and walnuts. Stir to combine, then empty onto a table and knead lightly to make sure they are evenly distributed. 
  • Shape into a round, and place in a lightly oiled bowl. Cover and let rise 2 hours. 
  • Knock down and let rise one more hour. 
  • Knock down and divide dough into two. Form into loaves and let rise for 1 hour. 
  • Preheat oven to 350°F. 
  • Bake on a lined baking sheet in the middle of the oven for 40-60 minutes, depending on your shaping. An internal temperature should come back as 200°F.
*Cornstarch glaze - this makes it pretty. It is optional but very nice to look at.
¼ cup cold water
½ tsp cornstarch
1 tsp molasses
Mix the ingredients in a small saucepan and cook until liquid and combined, about 3-4 minutes. Brush on loaves half way during the baking.
If you need to, you can add a bit more water - spoonful at a time, to thin.

*Tip -if any walnut pieces are sticking out of your loaves before baking - poke them back in to avoid being over-cooked. 

This bread has been Yeastspotted!
bbd #34 - Breads with Grains hosted by Zesty South Indian Kitchen
Deadline: December 1st, 2010