Walnut and raisin bread
4 h
Suitable for vegetarians
Type of dish:
Bread and pastries
Temperature:
Room temperature
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Strong flour
0.5 kg
Water
0.075 l
Sourdough
0.05 kg
Table salt
10.0 g
Flour enhancer
5.0 g
Yeast
30.0 g
Sterilised milk
0.175 l
Sunflower oil
0.075 l
Sugar
0.075 kg
Corinto raisins
0.125 kg
Walnut
0.125 kg
Elaboration
Kneading time: 14´
Temperature of the dough: 25 ºC
1st fermentation (the dough is not divided yet):
2nd fermentation (the dough divided): 15´
3rd fermentation (the piece is finished): 2h 30´
Cooking time: 25´
Temperature of the oven: 185 ºC
RECIPE
- Knead everything together until the dough is fine and elastic.
- Divide the dough into pieces of about 250 g, depending on the size of the moulds.
- Make ball shapes.
- Leave to stand for 15´.
- Make blunt loaves. Place them on one side of the moulds, with the fold towards the middle, so it is not visible when baked.
- Ferment at 28 ºC and with 80 % of humidity, until the dough is almost taller than the mould.
- Wash with beaten egg.
- Bake with a little steam or without any steam.
- Open the oven for the last 10´ of baking.
Nutritional information (1 portion)
Energy
871.25
kcal
Carbohydrates
123.03
g
Proteins
18.51
g
Lipids
32.69
g
Fiber
8.36
g
Saturates
4.48
g
Monounsaturated fatty acids
6.83
g
Polyunsaturated fatty acids
19.71
g
Cholesterol
4.98
mg
Calcium
90.87
mg
Iron
2.97
mg
Zinc
1.7
mg
Vitamin A
12.25
ug
Vitamin C
0.63
g
Folic acid
136.94
ug
Salt (Sodium)
837.75
mg
Sugars
33.36
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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