Print Options:

California Raisin Rye Bread

Yields1 Serving

Master Baker, Chef Yukichi Matsubara

California Raisin Rye Bread

Rye Sour Starter
1st Day
 100 g Rye Flour
 100 g Water
2nd to 7th Day
 100 g Rye Flour
 100 g Water
 10 g Starter Dough from the day before
Main Dough
 900 g California Raisins
 500 g Bread Flour
 250 g Rye Flour
 20 g Salt
 20 g Fresh Yeast
 550 g Water
 As desired Pumpkin Seeds (Without shells)
Starter Method 1st to 7th Day
1

Mix all the ingredients in a sterilised bowl.

2

Set aside in room temperature for 15 hours.

Method
3

Mixing - L5" 9 California Raisins

4

Temperature - 28°C

5

Floor Time - 10" (30°C 80%)

6

Division - 200 g

7

Bench Time - 10"

8

Shaping - One loaf with pumpkin seeds

9

Proofing Time - 40" (30°C 80%)

10

Baking - Top 220°C Bottom 200°C with steam

11

Baking Time - 25"

Nutrition Facts

0 servings

Serving size