Wholemeal raisin bread

Today I baked a new bread recipe that I created. It was a new recipe  using wheat bran and raisins. The bread turned out delicious and slightly sweet. The texture was also soft and slight moist, perfect  if toasted on the next day. I used only 1/3 cup raisins and  it  would taste even better  if I used more, maybe about 2/3 cup or about 1/2 cup. The bread was quite big, weighted nearly 800gm.

200ml water
3 cups bread flour
4 tbsp wheat bran (whole meal flour)
2 tablespoons butter
1 1/3 teaspoons salt
1 tablespoons  sugar
1 1/3 tablespoons nonfat dry milk
3 tablespoons condensed milk
1 1/3 teaspoons instant dried yeast
1/2 cup raisins

1. Put all the ingredients in a mixing bowl and mix well. Add a little more flour or water if necessary.  Mix till  dough is not sticky and leave side of bowl or  not sticking to hands.
2. Turn onto a floured surface, knead until smooth and elastic, about 15minutes by hand or machine 6-8 minutes.
3.Cover and let proof in a warm place, about 2 hours or until doubled in size.
4. Punch  down and knead again  for another 5 -10 mins. Then divide the dough into three equal portions. Shape each portions into oval shape and place them in a bread baking pan.
5. Proof for another 60 - 90 minutes or doubled in size.
6. Preheat oven to 180° C. and bake for 25-30 minutes, or until golden brown on the top or sound  hollow when thumped on the bottom.

For more detail information please visit my website Whole meal Raisin bread

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