Raisin bread

2 h 5 min
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Seasonal period: All year
Allergens:
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Goxo flour (W 170 - 200) 0.833 kg
Water 0.417 l
Table salt 16.667 g
Flour enhancer 8.333 g
Yeast 50.0 g
Honey 0.042 kg
Butter 0.042 kg
Sugar 0.042 kg
Corinto raisins 0.167 kg
Elaboration

 

Kneading time: 13´/ 15´
Temperature of the dough: 25 ºC
1st fermentation (the dough is not divided yet): 20´
2nd fermentation (the dough divided): 10´
3rd fermentation (the piece is finished): +/- 1h
Cooking time: 20´
Temperature of the oven: 190 ºC

RECIPE

  • Knead everything together, except for the raisins. Add them when the kneading is about to finish.
  • Ferment.
  • Make 300 g balls.
  • Leave to stand uncovered.
  • Make loaves.
  • Ferment in a chamber at 30 ºC and with 75 % of humidity, until their volume increases.
  • Wash with beaten egg.
  • Make cuts with a blade as seen in the picture.
  • Bake on a low heat, without steam.
Nutritional information (1 portion)
Energy
873.25
kcal
Carbohydrates
172.14
g
Proteins
21.41
g
Lipids
9.53
g
Sugars 38.16 g
Salt (Sodium) 1332.75 mg
Folic acid 194.15 ug
Vitamin C 0.0 g
Vitamin A 69.0 ug
Zinc 1.65 mg
Iron 3.58 mg
Calcium 43.7 mg
Cholesterol 19.17 mg
Polyunsaturated fatty acids 1.13 g
Monounsaturated fatty acids 2.0 g
Saturates 4.11 g
Fiber 10.66 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.