Sultana Sunflower Raisin Bread

Sultana Sunflower Bread

Submitted by: Kristin Troester, Pastry Chef, St. Peter’s Bakery

We wanted to create a new bread with California Raisins and a variety of other dried fruits and nuts to sell at our farmer’s markets. This bread has a distinct flavor, texture, and shape, with contrast in color to make it appealing to the eye and also to the taste buds!

FORMULA

INGREDIENTS PREFERMENT MAIN DOUGH TOTAL FORMULA
Metric g/ml Baker's % Metric g/ml Baker's % Metric g/ml Baker's %
Bread Flour  168  100  2304  100  2472  100
Whole Wheat Flour  168  100    58.6  168  6.8
Water  335  100  1351  .6  1686  62.5
Yeast      14  .6  14  .6
Salt      67  2.9  67.2  2.9
Dried Cranberries      156  6.8  156  6.8
California Natural Raisins      241  9.8  241  9.8
California Zante Currants      241  9.8  241  9.8
Dried Apricots      156  6.8  156  6.8
Sunflower Seeds (toasted)      469  20.3  469  20.3
Triple Sec      351  15.3  351  15.3
Starter      672  29  672 29
California Raisin Paste          1200  31
TOTALS 671 300 6022 201.9 7893.2 301.6

PROCEDURE

PROCEDURES
Mixing for pre-ferment Whisk by hand until combined
Preferment Temp Room temp (70-80oF)
Fermentation Time Overnight (16-20 hrs)
Fermentation Temp 70-80oF
Mixing Time 10 minutes
Mixing Speed 5 min-1st speed / 5 min-2nd speed
Dough Temp 77-78oF before adding fruit;  75-76o after adding fruit
Fermentation Time 1.5-2 hrs
Fermentation Temp 80oF
Folding if Needed N/A
Dividing Weight 750g
Resting Time N/A
Make Up Roll dough into a rectangle.  Spread with 150g of California Raisin Paste.  Roll up like a baguette.  Shape into an “S”.
Proofing Time Overnight under refrigeration.  Next day 3 hours.
Proofing Temp 80oF
Proofing Humidity 70%
Type of Oven Deck
Baking Temp 440oF
Baking Time 6 minutes w/steam / 18-20 without steam
Steam if needed Yes
Finished Weight 856g
ADDITIONAL PROCEDURE Dust with flour and score along the “S” before baking.

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