California Raisin Cream Cheese Rye Bread

AuthorCalifornia Raisins
Rating

JONATHAN O. CABILES
Adding fiber to our diets has never been easier. Dense, rich and packed with earthy flavor, this perfectly rustic bread has one of the highest fiber content due to the addition of rye, making it the perfect complement to California Raisins. California Raisins in itself has a generous amount of fiber. This California Raisin Cream Cheese Rye Bread recipe will now be a household favorite.

California Raisin Creamcheese Rye Bread
Yields1 Serving
Makes 6 loaves
SPONGE
 300 g Bread FlourBakers % - 30.0
 180 g WaterBakers % - 60.0
 8 g Instant Dry YeastBakers % - 0.8
FINAL DOUGH
 400 g California Raisins (A)Bakers % - 40.0
 140 g Sugar, dark brownBakers % - 14.0
 20 g Salt, iodizedBakers % - 2.0
 75 g HoneyBakers % - 7.5
 20 g MolassesBakers % - 2.0
 320 g WaterBakers % - 50.0
 233 g Bread FlourBakers % - 23.3
 233 g Whole Wheat FlourBakers % - 23.3
 233 g Rye FlourBakers % - 23.3
 40 g Milk Powder, non-fatBakers % - 4.0
 2 g Instant Dry YeastBakers % - 0.2
 50 g ShorteningBakers % - 5.0
 190 g Walnuts, toasted and choppedBakers % - 19.0
FILLING
 150 g California Raisins (B
 400 g Cream Cheese, softened
 50 g Sugar, white refined
Sponge
1

Combine bread flour, water and yeast and mix until incorporated.

2

Ferment for 3 hours.

Cream Cheese Filling
3

Using a mixer fitted with a paddle attachment, combine cream cheese and white sugar. Mix well.

4

Divide into 6 x 75 grams and place individually inside plastic bag and flatten using a rolling pin.

5

Chill for 30 minutes until ready to use.

Final Dough
6

In a mixer fitted with a dough hook attachment, combine sugar, salt, honey, and molasses and dissolve in water.

7

Add bread flour, whole wheat flour, rye flour, milk powder and yeast into the mixing bowl.

8

Add sponge and mix at low speed until hydrated. Add shortening and continue mixing at high speed until gluten is fully developed.

9

Shift to low speed, add in the walnuts and California Raisins (A).

10

Cover and rest the dough for 30 minutes.

11

Divide dough into 6 x 400 grams, round and intermediate proof for another 15 minutes.

12

Using a rolling pin, sheet out the dough and place the cream cheese filling in the center. Sprinkle with California Raisins (B) and roll into batard shape.

13

Preheat oven to 200 ̊C.

14

Proof for 45 minutes, dust with flour and gently score the top of each bread to expose the filling.

15

Bake for 25 to 30 minutes until golden brown.

16

Remove from baking pan and let it cool on a wire rack.

CategoryCooking Method

Ingredients

Makes 6 loaves
SPONGE
 300 g Bread FlourBakers % - 30.0
 180 g WaterBakers % - 60.0
 8 g Instant Dry YeastBakers % - 0.8
FINAL DOUGH
 400 g California Raisins (A)Bakers % - 40.0
 140 g Sugar, dark brownBakers % - 14.0
 20 g Salt, iodizedBakers % - 2.0
 75 g HoneyBakers % - 7.5
 20 g MolassesBakers % - 2.0
 320 g WaterBakers % - 50.0
 233 g Bread FlourBakers % - 23.3
 233 g Whole Wheat FlourBakers % - 23.3
 233 g Rye FlourBakers % - 23.3
 40 g Milk Powder, non-fatBakers % - 4.0
 2 g Instant Dry YeastBakers % - 0.2
 50 g ShorteningBakers % - 5.0
 190 g Walnuts, toasted and choppedBakers % - 19.0
FILLING
 150 g California Raisins (B
 400 g Cream Cheese, softened
 50 g Sugar, white refined

Directions

Sponge