Sunflower and California Raisin Loaf

FORMULA

Total Dough    Sponge   Final Dough  
Ingredients Bakers % US/Oz Metric/g Bakers % US/Oz Metric/g Bakers % US/Oz Metric/g
Bread flour 100.0 128 3628.8 100.0 96 2721.6 100.0 32 907.2
Instant yeast 1.6 2 56.7 1.0 1 28.4 3.1 1 28.4
Salt 2.6 3.3 93.6 0.3 0.3 8.5 9.4 3 85.0
Water 64.1 82 2324.7 56.3 54 1530.9 87.5 28 793.8
California Raisin White Starter* 25.0 32 907.2 33.3 32 907.2 0 0 0
Sugar 2.5 3.2 92.1 10.0 3.2 92.1
Butter, softened 5.5 7 198.4 21.9 7 198.4
Sunflower seeds 12.5 16 453.6 50.0 16 453.6
Sesame seeds 3.1 4 113.4 12.5 4 113.4
Flax seeds 3.9 5 141.8 15.6 5 141.8
Rolled oats 3.9 5 141.8 15.6 5 141.8
Rye flakes 3.1 4 113.4 12.5 4 113.4
California Raisins, marinated in rum 37.5 48 1360.8 150.0 48 1360.8
Zante currants, marinated in rum 37.5 48 1360.8 150.0 48 1360.8
Total Sponge  190.9 183.3  5196.6  572.5  183.2  5196.6 
Total 212.8 387.5  10987.1  1210.6  387.6  10987.1 

PROCEDURE

  1. Fifteen (15) to eighteen (18) hours before final mixing, combine ingredients for sponge and mix on low for 6 minutes until sponge is 77°F. Bulk ferment 15 to 18 hours in refrigerator at 40°F.
  2. Meanwhile, combine raisins and currants with just enough rum to cover; let stand at room temperature.

Final mixing:

  1. Combine sponge, flour, yeast, salt, water and sugar; mix on low for 5 minutes, then on medium for 4 minutes more. Add butter; mix on low for 5 minutes, then on medium for 3 minutes. 2
  2. Add raisins and currants; mix on low for 2 to 3 minutes.
  3. Bulk ferment for 30 minutes at 85°F.

Shaping:

  1. Divide and scale dough into 2-pound pieces; bench rest for 30 minutes.
  2. Shape each loaf into a long oval; spray with water and dip into a mixture of sunflower seeds, flax seeds and sesame seeds. Proof 50 minutes at 90ºF.
  3. Bake at 425ºF with steam for 35 to 40 minutes.

* See recipe

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