Wholegrain Raisins Toast Recipe
(recipe adapted from Bread Code)
250g high protein flour (bread flour)
250g wholegrain flour
5g (1/2 tbsp) instant yeast
20g milk powder
40g brown sugar
15g (1 tbsp) honey
10g (1 tsp) salt
50g raisins (soak for 5 minutes)
- Blend ingredients A at slow speed in a mixer for 1 minute, then switch to medium speed for another 5 minutes till bread dough is coarse. Add ingredient B, continue to knead till bread dough is shiny and springy.
- Place in container and cover with cling wrap, allow to leaven for 40 - 50 minutes till bread dough double it size. Cut out a 500g portion, make it round, proof for 10 minutes, roll it into a long strip, place soaked raisins and chopped walnuts on top, roll up into oval shape, place into bread pan, allow to leave for 40 minutes.
- Place into pre-heated oven, bake at 200c for 25 to 30 minutes.
- Cold the baked toast on wire rack, sliced and it's ready to be served with butter or jam.
HAPPY BAKING !!!!
p/s: I sprinkled some rolled oats on the surface of the toast and omit the chopped walnuts as my kids they don't like nuts in the bread. *I baked this toast straight with my breadmaker and surprisingly it turn out just perfect, SOFT & FLUFFY! It remained soft for the next 2 days and I have no regret getting this breadmaker after all!