Saturday, 30 July 2011

Sourdough Rye with Raisins and Walnuts

This is an interesting combo - the tang and earthiness of sourdough rye with the sweetness of raisins and walnuts. Some fellow Mellows found the sweetness disconcerting when their palates would normally expect caraway with rye or something equally as savoury. But I loved the Waldorf-ish addition to the loaf. The bread goes great with cheddar cheese, cream cheese, and either tuna or chicken salad. Also makes great toasting bread, slathered with salted butter. Mmm, salted butter...

Sourdough Rye with Raisins and Walnuts
adapted from Jeffrey Hamelman's Bread
for the Mellow Bakers

The night before:

Medium rye flour - 9.6 oz
Room temperature water - 7.7 oz
Mature sourdough starter - 1 Tbsp + 2 tsp

Mix sourdough ingredients together and let ripen on counter, covered, overnight - 14-16 hours.

The next day:

Final dough
High gluten flour - 1 lb, 4.8 oz
Medium rye flour - 1.6 oz
Room temperature water - 14.1 oz
Salt - 1 Tbsp
Instant, dry yeast - 1½ tsp
Sourdough - all

Raisins - 1 cup
Walnuts - 1 cup

Add all final dough ingredients, except raisins and walnuts, into your stand mixer bowl.
Mix on low for 3 minutes to combine.
Add raisins and walnuts, mix 3 more minutes on second speed.
Dump dough out onto floured board and knead gently until you have a nice, smooth ball.
Place in bowl and cover with plastic wrap.
Let rise 1 hour.

Divide dough into two pieces.
Shape each piece into a loaf and let rise (seam side up) in well floured bannetons or brotforms.
Rise 1 hour.
Preheat oven, with stone, to 460°F.
Bake loaves for 15 minutes at the high temperature, then reduce it to 430°F and bake another 20-25 minutes.
Let cool on wire racks.
This bread has been Yeastspotted!