Rustic Raisin Walnut Bread Tarifi

Malzemeler

• 1 Pound (16 Ounces) All-purpose Flour, 1 Pound (16 Ounces) Whole Wheat Flour, 3/4 Cup Sourdough Starter (or Biga - Recipe Below), 30 Grams (1 Ounce) Active Dry Yeast, 2 Teaspoons Salt, 2 Tablespoons Honey, 110 Grams (4 Ounces) Walnut Pieces, Coarsely Chopped, 150 Grams (About 6 Ounces) Sultana Raisins, 3/4 Liter (or 750 ml) Warm Water (Approximate). Biga: 1/2 Teaspoon Active Dry Yeast, 1 Cup Lukewarm water, 2 Cups Unbleached, All-purpose Flour

Hazırlanışı

1. To make the biga, mix the yeast and water together, and then slowly start adding the flour, mixing well. Cover with plastic wrap and let sit at room temperature for up to 6 hours, then refrigerate overnight. Use 3/4 of the biga for this recipe and refrigerate the rest to use within 3 days. In a large bowl, mix together the flours, salt, and yeast. Add the starter (biga) if using, the honey and raisins. Fill a large liter measuring cup water that feels warm to your wrist. Begin to add about 16 ounces (2 cups) of the warm water to your flour mixture. Stir, and continue to add additional water until the mixture comes together as a workable lumpy dough. Dump your dough out onto a lightly floured hard surface and spread out. Sprinkle the walnuts on top and roll into a ball. Knead by hand for about 7 to 8 minutes or until the dough is fairly smooth and no longer sticky. You may need to sprinkle on a little additional flour on top of your dough as you knead. Roll your dough into a ball and place in a large, lightly oiled bowl. Cover with plastic wrap and place in a warm spot to double in size, about an hour and a half. Divide the dough into two equal pieces and roll into an oval shape, and place each oval loaf onto a baking sheet that has been sprinkled with a little cornmeal and flour to prevent sticking. Cover each loaf with a kitchen towel and let double in size, about 45 minutes. During the last 15 minutes of rising, preheat your oven to 400 degrees F. Just before baking, dust the tops of your loaves with a little flour and cut a few slits into the top of each loaf with a dough lame, kitchen shears, or a very sharp knife. Bake for about 35 to 40 minutes, or until the bread is golden brown and has reached an internal temperature of 190 degrees F. Cool before slicing.

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