Saturday, 29 May 2010

Wholemeal Raisin Pullman Tin Bread

Posted by Sweeter side of life at 00:14:00


I am really thankful for Vesak day to fall on friday, it gave me an additional of 24 hours to study :D okay maybe 8 hours went to sleep and 4 hours went for making this bread and a few hours to eating. This is my first attempt to make a rectangular shape bread using the pull man tin i bought a month ago.



Man my bread had sharp corners! haha, usually it was round. Perhaps it contains a lot of whole wheat flour so there was an additional fermentation step prior to mixing the main dough. The recipe was adapted from Happy Home Baking



Recipe makes a 7.5" x 4" x 4" bread loaf

Ingredients A
120g wholemeal flour
85g bread flour
15g wheat bran
4g (1 tsp) instant yeast
145g water( It was hot and sunny that day, and the extra wheat bran added absorbed more water, so i added 15g more water)

Ingredients B
85g bread flour
15g caster sugar
1 teaspoon salt
10g milk powder
45g water

Ingredients C
15g salted butter, softened

Method

Mix the dry ingredients in (A) in a mixing bowl. Make a well in the centre and add in the water. Mix by hand to form a soft dough. Place dough in a mixing bowl, cover with cling wrap and let it rise for 90 minutes . The dough will look like this after 90 minutes, you can see some tiny bubbles and holes.


Place the ingredients in (B) into the standing mixer. Knead the (B) using dough hook at spead 1 for 2 minutes and increase to spead 2 and knead till a dough forms, add in dough from step one.

After about 8 mins of kneading, add in the 15g of butter (Ingredient C). Let the mixer continue to knead the dough at speed 2 for about 30 minutes or the dough becomes elastic.(Note: the dough will not be as smooth as a white bread dough due to the wheat bran.

Cover with cling wrap and let it rise till double in volume for about 60mins.

Punch out the air and remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead. Divide into 3 equal portions and shape into balls. Cover with cling wrap, let the doughs rest for 15mins.

Flatten and roll out each dough into an oval shape (20cm by 10cm). Add in the sunflower seeds and roll up swiss roll style and pinch the seams in place. Repeat again but this time adding raisins instead.



Place in a pullman tin (size, 7.5"x4"x4", well greased), seams side down. Cover the lid and let dough proof for 60mins or until the dough rise up to 90% of the height of the tin.



Bake at preheated oven at 190 degC for about 30mins.



Remove from oven and unmold immediately. Let cool completely before slicing.

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