California Raisin Walnut Atta Bread

AuthorCalifornia Raisins
Rating

PETER LUM | SENIOR PASTRY CHEF, (INSTITUTE OF PASTRY AND BAKING) SHATEC INSTITUTES

California Raisin Walnut Atta Bread
Yields1 Serving
Makes 4 loaves
 300 ml water
 20 g instant yeast
 10 g salt
 15 g fat
 200 g atta flour
 300 g bread flour
 12 g sugar
 15 g sour flour
 175 g California Natural Raisins, soaked in water for 5mins
 175 g walnut, crushed and lightly roasted
METHOD
1

Mix all ingredients together in a spiral mixing machine for 2mins on slow speed and 5mins on fast speed. The dough temperature should be between 26-28°C. Set the dough aside for bulk fermentation for 30mins.

2

Divide and round the dough into portions of 300g and leave for final proof for 40-50mins.

3

Bake in a preheated oven at 200-230°C for 20-30 mins.

CategoryCooking Method

Ingredients

Makes 4 loaves
 300 ml water
 20 g instant yeast
 10 g salt
 15 g fat
 200 g atta flour
 300 g bread flour
 12 g sugar
 15 g sour flour
 175 g California Natural Raisins, soaked in water for 5mins
 175 g walnut, crushed and lightly roasted

Directions

METHOD
1

Mix all ingredients together in a spiral mixing machine for 2mins on slow speed and 5mins on fast speed. The dough temperature should be between 26-28°C. Set the dough aside for bulk fermentation for 30mins.

2

Divide and round the dough into portions of 300g and leave for final proof for 40-50mins.

3

Bake in a preheated oven at 200-230°C for 20-30 mins.

California Raisin Walnut Atta Bread
IngredientsDirections