Rustic Raisin Bread (B&P15)

Baking & Pastry Project #15 - Rustin Raisin Bread

We spent a busy weekend cleaning up after the carpenter and working on our yard. It was such a pleasure to see the changes in our kitchen. The carpenter takes care to vacuum while he works, but all the little bits of saw dust seems to float through the air and wedge into cracks around the kitchen. It's amazing how it travels, even though he's cutting all the wood outside.

It is taking him a while to trim all the entry ways, and each connection of the boards. You realize while he's working on the boards that there will be all these intersection points to work, but seeing him work all the angles and cuts is beauty and the mastery of wood with geometry. One area near our pantry looks almost like old English wood work.

I worked up some bread for our breakfasts for the weekend. Since we were trying to finish off some yard projects. I fixed us a breakfast of scrambled eggs with pancetta and a fresh fruit salad to go along with this bread. Afterwards, I headed out and finished off painting our patio furniture, a job that will hopefully last another 10 years.

Recipe

Yield: 1 loaf

Protein Content follows the flour in parenthesis

Original Protein Content: 22.88 g

GF Protein Content: 22.96 g

2 Tb/30 g brown rice flour (2.7 g)

1 3/4 Tb/25 g sweet rice flour (1.5 g)

1 3/8 Tb/20 g arrowroot starch (.06 g)

2 7/8 Tb/40 g almond meal (8 g)

1 7/8 Tb/26 g millet flour (2.99 g)

2 Tb/30 g white bean floour (6.45 g)

1 1/4 tsp/6 g chia seed meal (1.26 g)

3/8 tsp/2 g agar agar powder

2 3/8 tsp/12 g instant dry yeast

1 1/2 tsp/7 g sea salt

1 1/2 Tb/21 g cane sugar

6 1/2 Tb/92 g raisins

1/2 - 2/3 cup/125-135 ml whole milk, room temperature

1 tsp/5 g honey


1. In a large bowl, combine the dry ingredients, along with the raisins. Pour in the honey and milk then stir together. Lay out a sheet of parchment paper. Sprinkle the parchment paper with sweet rice flour and place the bread dough in the center of the paper. Shape into a round ball and score four slashes down the top of the dough. Cover and allow to rise for 1 ½ hours.


2. Preheat the oven to 400 degrees F/204 degrees C. If you have a baking stone, place it in the oven at the same time on a shelf in the top third of the oven. Gather an oven proof bowl that can hold water and a squirt bottle filled with water for steaming your bread. Place the water bowl on a shelf in the bottom third of the oven.


3. Remove the stone or brick from the oven and slide the parchment paper with the loaf onto the baking stone. Squirt the sides of the oven with water and the top of the bread. Then bake for 30 minutes. Prop open the door of the oven and allow the bread to cook for 10 minutes. Remove the bread from the oven, then let the bread cool about 1 ½ hours before cutting.




Notes:


1. White Bean Flour – You can purchase white bean flour from Barry Farm or you can grind your own using a coffee grinder. Make sure to sift your bean flour before using to make sure any bits that weren’t ground are removed


2. Chia Seed Meal – You can purchase chia seeds from Barry Farm and use a coffee grinder to turn them into meal.


Other Baking & Pastry Project Posts

Baking & Pastry Project #14 - Cheddar & Onion Mock Rye Batard
Baking & Pastry Project #13 - Prosciutto & Provolone Bread
Baking & Pastry Project Week 7 - Ham & Cheese
Baking & Pastry Project #12 - Belgian Apple Cider Bread
Baking & Pastry Project #11 - Beer & Cheese Bread
Baking & Pastry Project Week 6 - Beer, Cheese & Cider



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