Walnut and raisin bread

4 h
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Seasonal period: All year
Allergens:
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
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
See Recipe
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.