Jeffrey Hamelman

Sourdough Rye with Raisins and Walnuts

Preparation info
  • Dough Yield: About

    26

    loaves at 1.5 lb each
    • Difficulty

      Medium

Appears in
top 1000Bread: A Baker's Book of Techniques and Recipes
Bread

By Jeffrey Hamelman

Published 2004

  • About

This Rye Bread has a Light Texture, and the raisins and walnuts give it a delightful flavor. The walnuts can be increased to 20% of the flour weight for a fuller-tasting bread.

Ingredients

Overall Formula

U.S. Metric

Method

  1. SOURDOUGH: Prepare the sourdough and ripen for 14 to 16 hours at 70°F.
  2. MIXING: Add all the ingredients except the raisins and walnuts to the mixing bowl. In a spiral mixer, mix for 3 minutes on first speed and about 3 minutes on second, achieving a well-developed gluten structure. Add the raisins and walnuts and mix on first speed just until they