Wheat bread with raisins

[sourdough.]

Wheat bread with raisins

Category: Sourdough bread

Ingredients
Liquid leaven
wheat flour	75g
water	95g
mother's leaven	15g
Dough
wheat flour	325g
whole wheat flour	100g
oat flakes	50g
water	250g
salt	10g
light raisins	125g
liquid leaven	170g
pressed yeast	5g

Cooking method

• Bread recipe from J. Hamelman from the book "Bread, technology and recipes".
• In the composition of oatmeal, whole grain flour and hopefully. that bread is not only tasty, but also healthy.
• Baked without yeast, on one leaven.
• 1. Prepare sourdough. Leave at 21 ° C for 12-16 hours.
• My sourdough rose in 8 hours at 24 ° C, froth and was about to settle, so I had to put the dough.
• 
• 2. Kneading the dough.
• Pour oatmeal into the bowl, add water and leave for a few minutes. Add the rest of the ingredients except the raisins. Mix at first speed for 3 minutes until complete mixing. Add more water if necessary. I added another 1st. l. (but it could have been more). Then knead at second speed until gluten is moderately developed.
• Add raisins, previously washed and dried, and knead at low speed until evenly distributed.
• 3.Fermentation from 1 hour to 2 hours.
• It took me 2h 30min to ferment because I didn't put in the yeast.
• Folded it twice in the first hour after 30 minutes.
• 4. Proofing.
• Form a round piece and put it in a basket for proofing at 24 ° C
• Proofing without yeast took 2 hours before doubling.
• 
• 
• 5. I cut it, turned it over on paper, laid out on a spatula and dropped it on a stone in an oven heated to 250 ° C. The first 15 minutes with steam, then reduced the temperature to 220 ° C and baked for another 30 minutes. Leave the bread for 15 minutes in the off oven.
• Cool on a wire rack.
• 

The dish is designed for

1 loaf approximately 900g

Cooking program:

Baking in the oven

Note

To be honest, I could not resist and ate two good slices of fresh bread in the evening. Raisins give a real "zest", turning ordinary bread into a delicacy one with a crispy crust and a slight sweet and sour aftertaste. Usually I try not to do this, but how can I resist if the scent is all over the stairwell.
Bake to your health!

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Vasilisa hello! how steep is it, tell me is it more dessert bread? mine with raisins do not eat but I love !! maybe I will be honored, nevertheless, I would have baked Hamelman, everything suits me

Galyun, it is good for sandwiches, with cheese, with pate it is very tasty, it goes with salads. Still, there is little sweetness; it may not suit everyone for dinner. My family is away now, so I baked for myself. Steep-sided, the dough is pretty steep, I added water, but more is possible, though then the hearth will not turn out like this, it will creep, so you have to guess the golden mean. In principle, it can be baked without raisins, ordinary good bread with c. with flour and oatmeal.

nope, I want raisins. I will probably bake and ... I will freeze, I will eat a piece YOURSELF you have a very beautiful one !!!!!!!! and in general I love to admire your bread !!!!! and they inspire me to be creative. I have already seen this recipe, I know it, but when I saw your bread, I wanted to bake it extraordinarily.
yeah I sing praises but you are worthy !!!

Thank you Galya! I am very pleased. Of course, bake, sometimes you need to pamper yourself ... Maybe you can slowly teach your family.

Yes, beauty, not bread! It's great that without yeast and such holes are good at the same time!
I'll take it to my bookmarks and try to bake in the near future

[Elena_Kamch]

Elena_Kamch Lena, bake to your health! If you're baking without yeast, feed your starter well to keep it strong. Success!

[Vasilis]

Vasilis, but tell me as a specialist in sourdough, how is it - to feed well?

[Vasilis]

Vasilis, is it like - good food?

A good strong leaven should rise (minimum) twice in three hours. If she stood in the refrigerator for several days, then I do this: 20 g of the mother's starter culture + 20 g of flour + 20 g of water, preferably two or three times. After such rejuvenation and feeding, the balance of lactic acid bacteria and yeast will be straightened, then you can already set it for bread. If you often bake or keep the starter culture at room temperature and feed it every day, then such a softening and feeding is not needed. Sometimes I do without such preliminary softening, if I often bake, but I do not use sourdough from the refrigerator directly into the dough.
However, each leaven has an owl character, whatever you call it, it is a leaven of spontaneous fermentation, so you need to watch how it behaves, what its smell, taste ...
I don't know if I could or explain, it's easier to do ...
Natasha, grow the leaven and you will figure it out in practice ...

Natasha, grow the leaven and figure it out in practice ..

So that's already begun

[Natali06]

Natali06Good luck!

A good strong sourdough should rise (minimum) twice in three hours. If she stood in the refrigerator for several days, then I do this: 20 g of the mother's starter culture + 20 g of flour + 20 g of water, preferably two or three times. After such rejuvenation and feeding, the balance of lactic acid bacteria and yeast will be straightened, then you can already set it for bread. If you often bake or keep the starter culture at room temperature and feed it every day, then such a softening and feeding is not needed. Sometimes I do without such preliminary softening, if I often bake, but I do not use sourdough from the refrigerator directly into the dough.
However, each leaven has an owl character, whatever you call it, it is a leaven of spontaneous fermentation, so you need to watch how it behaves, what its smell, taste ...
I don't know if I could or explain, it's easier to do ...
Natasha, grow the leaven and you will figure it out in practice ...

Yes, that's what I do with leaven. I take it out of the fridge and cheer it up for a couple of days
Now I have a hoppy and somehow I'm not very happy with it ... She picks up badly, although not young
I think I can have a potato or an apple ...
Vasilisa, what kind of leaven do you have?

Lena, I have a hop for rye bread. Now I've put in a new one, I don't know yet how it turned out. Usually I had enough hop for 9 months, then put a new one. And for wheat bread, wheat bread, grown according to Hamelman (from his book "Bread, Technology and Recipes). It was liquid according to Bertina, I also liked it. I wanted to grow an apple bread, but as long as the one that exists, I don't want to bother. It seems to me that a lot depends on flour.Try it with another flour and also hop loves warmth ...

Well, here I am with a report
Has already baked twice. We liked
I photographed my first creation. The holes are too small ...

And so the bread turned out to be fragrant and soft. True, I added a little bran and somewhere a teaspoon of honey, I wanted sweeter. It tastes like a bun
For more than a year I have been baking mainly rye bread with whole grain flour, because we try to eat right and therefore do not use premium flour. There is not enough experience with wheat dough ... Maybe you didn't knead enough or fermentation did not go completely ...

With the same sourdough, I put rye bread at the same time. Luckier holes

I am glad that I liked the bread. Perhaps the fermentation was not complete, especially since you added bran. But this is all fixable. The sourdough, as you can see from the rye, works well for you.
I froze this bread, and then you take out a piece and it's so good for breakfast, you can make toasts.
Good luck in baking! And thanks for the report ...

I am glad that I liked the bread. Perhaps the fermentation was not complete, especially since you added bran. But this is all fixable. The sourdough, as you can see from the rye, works well for you.
I froze this bread, and then you take out a piece and it's so good for breakfast, you can make toasts.
Good luck in baking! And thanks for the report ...

Thank you!
And if the bread is frozen, how does it taste after defrosting? I've never tried to do this

I, too, did not want to freeze for a long time, I thought that nothing good would come of it, and my husband was grumbling. But they began to eat much less bread, probably they were already stuck. I don't want to eat stale, and frozen, if pulled out in advance, is no different from the bread of the second day. Only you need to cut into portions and freeze fresh bread. Now in my bread basket on the table there can be bread for every taste. Try ...

I, too, did not want to freeze for a long time, I thought that nothing good would come of it, and my husband was grumbling. But they began to eat much less bread, probably they were already stuck. I don't want to eat stale, and frozen, if pulled out in advance, is no different from the bread of the second day. Only you need to cut into portions and freeze fresh bread. Now in my bread basket on the table there can be bread for every taste. Try ...

Thanks for such an interesting idea! I'll try today