Raisin and rye bread

1 comment
aga, baking, bread, thermomix

I love 'bread with bits' as James Morton in Brilliant Bread calls it. I have featured recipes from this book before and it never disappoints. All of us with too many cookbooks go through phases of using a book, move on and then rediscover. I am in the 'rediscover' phase and my Thermomix adaptations have benefitted from one of his simple tips. He is not only a proponent of the the overnight first prove in the fridge, but also of the extra 30-45 minute rest before kneading, or using the dough function on the Thermomix. I have been doing this lately and the only downside is that it adds another half hour to the whole process, but that is not a sacrifice when you taste the result. So if you are not using a Thermomix he suggests you mix all your ingredients and the rest for 30 minutes BEFORE kneading for 10 minutes.

raisin and rye bread

  • Servings: 10
  • Difficulty: easy
  • Print


Ingredients

  • 150g raisins – soaked overnight in coffee (I used a nespresso shot)
  • 375g water, bring to 37°
  • 1 pkt 7g fast action yeast
  • 250g wholemeal rye flour
  • 250g strong white bread flour
  • 10g salt




How to…


Preheat oven to 240°C/460°F about 30 minutes before you want to bake


Bring water to tepid, 37°, in TM bowl, adding yeast when temperature reached.

Add flours, and on top of that, the salt. The reason for this is that salt and yeast don't like each other and if you were mixing by hand you would add each a different sides of your bowl.

Mix for 20 seconds sp3/4

Rest in bowl for 45 minutes

Now mix on dough setting for 3minutes

Add the soaked raisins and continue on dough setting for 1 minute. Be aware that the raisins will not stay whole, so if you want that texture you will need to mix in by hand or use a dough hook.

Leave in bowl to rise- 60-90 minutes.

Knock back by using dough setting to mix for 1 minute

Transfer to appropriate tin(s)

Leave to rise again- at least an hour.

Bake in pre heated oven for 35 minutes- turn down the temperature to 220°C/430°F or roasting oven Aga


 

 



This Lakeland silicone bread baker giver a nice bloomer shape

Have a wonderful day!

 

Posted by

hi! i am Anne (hence vANNilla) - two 'N's autocorrect WILL autocorrect - grrrrrr I can most often be found cooking up a storm in the kitchen,(with my trusty thermomix) behind a camera or a kindle. If you are a traveller/photographer my bog is @vannilla http://vannillarock.wordpress.com If you have come as a baker my blog is http://vannillarock.com i studied economics in Edinburgh in the early 70's; now retired from a day job, on paper i have plenty of time to explore the blogosphere and enjoy the shared experiences of others. like every other retiree i know we wonder how we fitted in a day job. I split my time between Guernsey,. In the Channel Islands -a 20-odd square mile island with 60thousand+ inhabitants- and Phoenix, Arizona. The mix is perfect- the former is beautiful but attacks of cabin fever are never too far away. Arizona, on the other hand IS king of the open road and has THE biggest bluest sky EVER. my blogs revolve around baking (vannillarock) and photography/travel if you like what you see please do start a conversation :)

One thought on “Raisin and rye bread”

  1. Pingback: A-Z challenge ….R is for rum, rye and raspberries….. | vannillarock

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