Raisin Nut Bread

Raisin Nut Bread     

Yield 2 Loaves

Lynette Robinson Keep it Simple Food

Adapted from Baking with Natural Yeast by Melissa Richardson

Ingredients

½ C natural yeast starter (stir before measuring)

2 C lukewarm water, unchlorinated

½ plain yogurt or milk kefir

2 tsp salt

½ c real maple syrup

1 Tbsp. coconut oil

5-6 C Whole Wheat flour

2 C fresh white flour

½ C soaked Raisins  (I like to heat the water and lightly blend in blender)

½ c chopped nuts (walnuts, pecans, almonds or a mixture)

½ C shredded coconut

Setting up the dough

(at least 10 hours before baking)

Combine starter, water with chopped raisins, yogurt, salt, maple syrup, oil and 2 c whole wheat flour in mixer. At this point I use a wire whisk if by hand or use whip in my mixer and beat until smooth.

Change to dough hook and add flour a cup or two at a time and mix until smooth or until dough cleans the sides of your mixer bowl. (There will be residual bits near the top and on the sides but the dough will pull into a ball.

Allow the dough to knead for 10 (Yes Ten) minutes.

While the bread is kneading, prepare your nuts and coconut.  If your coconut flake is large you may want to pulse it once or twice in a food processor or blender to make it extra small.  Some people love the flavor but not the texture of shredded coconut.  A few minutes before the end of kneading, dump your chopped raisins, nuts and coconut into the mixing bowl with the dough.

When the dough has been kneaded long enough to pass the “windowpane test” remove the dough and any loose fruit and nuts onto a slightly damp work surface.  (You want just enough water to keep the dough from sticking, but not enough to waterlog your dough.

Wet your hands with water, and knead the dough a few times, until the texture is uniform and the remainder of the fruit and nuts has been incorporated into the dough evenly.  This can take a minute or two so be patient.

Place dough smooth side up into a pre-greased bowl or container.  Remember to choose a container that allows room for your dough to double in size.  You can also split your dough and use two smaller bowls.

Cover your bowl with greased plastic wrap or with a thick, damp kitchen towel. (Thin towels dry out too quickly and stick to the dough)

Place on countertop to rise overnight or all day for 6-12 hours.

If you haven’t fed your starter, now is the time. 

After a minimum of 6 hours, turn dough out of bowl onto wet work surface.

Wet hands and use dough scraper or sharp serrated bread knife to cut the dough in 2 equal pieces.

Set pieces aside on a damp surface and grease your pans. (This gives your dough time to “relax” before shaping.)  Take one dough section and pat it out on your damp work surface.

Shape each piece individually into sandwich loaves, artisan boules, or rolls.

Allow the loaves to rise in a warm place until the dough slowly returns a gentle fingerprint.

Preheat the oven to 375 degrees.  Bake for 25 minutes or until a thermometer inserted into the bottom of the loaf reads at least 180 degrees.

Remove from pans and allow to cool completely before cutting.

For a little extra pizazz, toss a small handful of chopped nuts and coconut in a little maple syrup and sprinkle on top of your loaves just before placing them in the oven.  These will brown and crisp, creating a pretty topping for your bread.