Citrus Bread with California Raisins and Macadamia Nuts

FORMULA

Total Dough
Ingredients Bakers % US/Oz Metric/g
Dough
Bread flour 89 128 3628.8
Coarse rye flour 11 16 453.6
Rolled oats 22 32 907.2
California Raisin Rye Starter* 22 32 907.2
Instant yeast 1 2 56.7
Salt 2 3.5 99.2
Water 78 112 3175.2
California Raisins 44 64 1814.4
Macadamia nuts, roasted 17 24 680.4
Orange peel, candied 6 8 226.8
Total 292 422  11949.5 

PROCEDURE

  1. One hour before mixing, combine 1 pound of the rolled oats with 1 pint of the water heated just to boiling, and let stand for 1 hour.

Final mixing:

  1. Mix all ingredients for dough on low for 6 minutes. (Desired dough temperature is 75ºF. Do not over mix.)
  2. Set aside to bulk ferment for 2 hours. Fold after 30 minutes; at the same time fold in raisins, macadamia nuts and orange peel. Fold again after another 30 minutes, and again after another 30 minutes. Let rest 30 minutes.

Shaping:

  1. Scale dough into 5-ounce pieces and shape into squares or rectangles.
  2. Proof dough pieces on a canvas sprinkled with rolled oats for 30 minutes at 90ºF. Turn and dust with rye flour.
  3. Bake at 410ºF with steam for 30 to 35 minutes

This recipe is found in the following categories:

Comments are closed.