This is a good healthy bread recipe. The loaves stays soft even for next 3-4 days. Especially like the bite of the walnuts. Eaten as it is or with slices of cucumber and cheese or toasted and spread with butter, there shouldn't be any complaints for a breakfast meal or light snack or lunch.
[makes 1 big loaf or 2 small loaves in Pullman's tin]
250 gm bread flour
250 gm wholemeal flour
20 gm milk powder
50 gm brown sugar or 40 gm brown sugar and 1 tbsp honey
1 tsp salt
2 tsp instant yeast
320 ml water
50 gm butter
50 gm butter
50 gm raisins [soak for 5 minutes]
50 gm toasted walnuts - chopped
- Knead all dough ingredients [except butter, raisins and walnuts] on slow speed to combine. Add in water gradually, continue kneading on medium speed until dough is soft and smooth [about 7-10 minutes].
- Add in butter and continue kneading on low speed from the start then turn to medium speed when butter and dough has combined. Knead for about 5-7 minutes until smooth, elastic and dough is not sticky.
- Add in raisins and walnuts. Knead until well incorporated.
- Form dough into a ball. Place in a bowl covered to rest for 40 minutes or double in size [usually is less than 1 hour depending on temperature of the day].
- Punch down rested dough. Divide into 2 equal portions [you can bake as 1 loaf]. Round up into a ball. Fold into thirds then roll each portion into a rectangle. Roll up like swiss roll and seal the edges well. Place the loaves in greased Pullman's tins.
- Leave in oven to proof until double in size [about 1 hour/rise to 80% of the baking tin for 1 loaf] or in a heated oven at 40 degrees C for 45 minutes.
- Bake in preheated oven at 200 degrees C for 25-30 minutes. Remove and cool on wire rack.