 |
Total Dough
| Ingredients | Bakers % | Metric/g |
| Rye flour | 40 | 1814.4 |
| Water | 65 | 2948.4 |
| California Raisin Rye Starter | 3 | 141.8 |
| Mixture A | ||
| Rye flour, fine | 30 | 1360.8 |
| Hot water (175o) | 30 | 1360.8 |
| Mixture B | ||
| Flax seeds | 15 | 680.4 |
| Hot water (175o) | 15 | 680.4 |
| Mixture C | ||
| Bread crumbs | 10 | 453.6 |
| Water, cold | 10 | 453.6 |
| Dough | ||
| Bread flour | 30 | 1360.8 |
| Salt | 2 | 99.2 |
| Instant yeast | 1 | 42.5 |
| California raisins, soaked in balsamic vinegar | 50 | 2268.0 |
| Total | 301 | 13664.7 |
Starter
| Ingredients | Bakers % | Metric/g |
| Rye flour | 100 | 1247.4 |
| Water | 100 | 1247.4 |
| California Raisin Rye Starter | 11 | 141.8 |
| Total | 211 | 2636.6 |
Soakers
| Ingredients | Bakers % | Metric/g |
| Mixture A | ||
| Rye flour, fine | 100 | 1360.8 |
| Hot water (175o) | 100 | 1360.8 |
| Mixture B | ||
| Flax seeds | 100 | 680.4 |
| Hot water (175o) | 100 | 680.4 |
| Mixture C | ||
| Bread crumbs | 100 | 453.6 |
| Water, cold | 100 | 453.6 |
| Total | 600 | 4989.6 |
Final Dough
| Ingredients | Bakers % | Metric/g |
| Rye flour | 29 | 567 |
| Water | 88 | 1701 |
| Dough | ||
| Bread flour | 71 | 1360.8 |
| Salt | 5 | 99.2 |
| Instant yeast | 2 | 42.5 |
| California raisins, soaked in balsamic vinegar | 118 | 2268.0 |
| Total Soaker | 259 | 4989.6 |
| Total Starter | 137 | 2636.6 |
| Total | 709 | 13664.7 |
Procedure
Twenty-four hours (24) before final mixing, mix ingredients for started together on low for 5 minutes. (Desired starter temperature is 83ºF. Do not over mix.) Ferment for 24 hours at 83ºF. (Desired final pH 3.9.) Mixture A: Three (3) hours before final mixing, stir hot water and rye flour together in mixing bowl. Mixture B: Mix flax seeds and hot water together in another bowl. Mix both well and set aside. Mixture C: Three (3) hours before mixing dough, pour cold water over bread crumbs. Set aside 2. Mix Dough on low for 5 minutes. Add raisins and mix on low for 1 minute more. (Final dough temperature 75ºF. Do not over mix.) Bulk ferment for 15 minutes.
Shaping
Divide and scale dough into 2-pound pieces. Shape into ovals; roll in rolled oats and rye flakes. Arrange in individual loaf pans. Proof: 70 minutes at 95ºF. Bake at 445ºF with steam, gradually reducing temperature to 375ºF until done.
Formulation courtesy of California Raisin
