Sprouted Wheat Bread with California Raisins

FORMULA

Total Dough    Whole Wheat Sponge   Soaker   Final Dough
Ingredients Bakers % US/Oz Metric/g Bakers % US/Oz Metric/g Bakers % US/Oz Metric/g US/Oz Metric/g
Wheat berries, sprouted 60 15.2 432 100 15.2 432 0 0
Whole wheat flour 40 10.2 288 100 7.6 215.83 2.5 72
Water 100 25.4 719 65 4.9 140.29 100 15.2 432 5.2 147
California raisin juice concentrate 5 1.3 36 1.3 36
California raisin paste 5 1.3 36 1.3 36
Gluten 5 1.3 36 1.3 36
Honey 4 1.0 29 1.0 29
Milk powder 4 1.0 29 1.0 29
Yeast 3 0.76 21.58 0.1 0.005 0.14 0.76 21.44
Salt 2 0.5 15 0.5 15
California natural raisins, macerated 25 6.3 180 6.3 180
California golden raisins, macerated 25 6.3 180 6.3 180
Total Sponge  175 13.9  394  13.9  394 
Total Soaker 200 21.6  614  21.6  614 
Total 261 70.6  2000  71.1  2015 

PROCEDURE

  1.  Twenty-four (24) hours before final mixing, put wheat berries to soak in water, ideally, in a very warm room (about 80°F).
  2. Twelve (12) hours before final mixing, gently mix sponge ingredients together with bench scraper or wooden spoon until mixture forms shaggy dough. Cover with plastic wrap or damp towel and leave at room temperature (75°F) for 12 hours.
  3. Macerate raisins in warm water or orange juice (75°F) just to cover; let stand for 12 hours. (Desired final macerated weights are approximately 72% raisins and 28% liquid.) 2

Final mixing:

  1. Drain wheat berries; rinse thoroughly and grind coarsely. Drain raisins thoroughly. Scale out final amounts of wheat berries and macerated raisins. Set both aside.
  2. Break sponge into smaller pieces and place in bowl of spiral mixer. Add wheat flour, water, raisin juice concentrate, gluten, milk powder, yeast, salt and ground wheat berries; mix on 1st speed for 3 minutes. Add raisin paste and honey; mix on 2nd speed for 5 minutes more.
  3. Add drained raisins and mix on 1st speed until fully incorporated, 1 to 2 minutes. (Dough should be 75°F at this point. Do not over mix.)
  4. Remove dough from mixer and place in a covered container to bulk ferment for 2 hours folding after 1 hour.

Shaping:

  1. Divide into 17.7-ounce (500-gram) pieces and shape into cylinders. Let rest for 20 minutes. Shape into loaves and place in oiled bread pans. Proof for 1 hour and score as desired.
  2. Bake at 400°F for about 45 minutes or until done. Remove from pans to wire racks and cool completely.

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