Wholegrain Raisin Loaf Bread

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.

 

Ingredients

[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 raisins [soak for 5 minutes]

50 gm toasted walnuts - chopped

1. 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].
2. 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.
3. Add in raisins and walnuts.  Knead until well incorporated.
4. 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].
5. 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.
6. 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.
7. Bake in preheated oven at 200 degrees C for 25-30 minutes.  Remove and cool on wire rack.