Total Dough

Ingredients Bakers% Metric/g
Bread flour 100 3628.8
Instant yeast 1.6 56.7
Salt 2.6 93.6
Water 64.1 2324.7
California Raisin White Starter 25 907.2
Sugar 2.5 92.1
Butter, softened 5.5 198.4
Sunflower seeds 12.5 453.6
Sesame seeds 3.1  113.4
Flax seeds 3.9 141.8
Rolled oats 3.9 141.8
Rye flakes 3.1 113.4
California raisins, marinated in rum 37.5 1360.8
Zante currants, marinated in rum 37.5 1360.8
Total 212.8 10987.1

 

Sponge

Ingredients Bakers % Metric/g
Bread flour 100 2721.6
Instant Yeast 1 28.4
Salt .3 8.5
Water 56.3 1530.9
California Raisin White Starter 33.3 907.2
Total 190.9 5196.6

 

Final Dough

Ingredients Bakers% Metric/g
Bread flour 100 907.2
Instant yeast 3.1 28.4
Salt 9.4 85
Water 87.5 793.8
California Raisin White Starter 0 0
Sugar 10 92.1
Butter, softened 21.9 198.4
Sunflower seeds 50 453.6
Sesame seeds 12.5 113.4
Flax seeds 15.6 141.8
Rolled oats 15.6 141.8
Rye flakes 12.5 113.4
California raisins, marinated in rum 150 1360.8
Zante currants, marinated in rum 150 1360.8
Total Sponge 572.5 5196.6
Total 1210.6 10987.1

 

Procedure

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. Meanwhile, combine raisins and currants with just enough rum to cover; let stand at room temperature.

Final Mixing

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. Add raisins and currants; mix on low for 2 to 3 minutes. Bulk ferment for 30 minutes at 85°F.

Shaping

Divide and scale dough into 2-pound pieces; bench rest for 30 minutes. 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. Bake at 425ºF with steam for 35 to 40 minutes.

Formulation courtesy California Raisin