Total Dough

Ingredients Bakers % Metric/g
Rye flour 40 1814.4
Water 65 2948.4
California Raisin Rye Starter 3   141.8
Mixture A
Rye flour, fine 30 1360.8
Hot water (175o) 30 1360.8
Mixture B
Flax seeds 15 680.4
Hot water (175o) 15 680.4
Mixture C
Bread crumbs 10 453.6
Water, cold 10 453.6
Dough
Bread flour 30 1360.8
Salt 2 99.2
Instant yeast 1 42.5
California raisins, soaked in balsamic vinegar 50 2268.0
Total 301 13664.7

 

Starter

Ingredients Bakers % Metric/g
Rye flour 100 1247.4
Water 100 1247.4
California Raisin Rye Starter 11 141.8
Total 211 2636.6

 

Soakers

Ingredients Bakers % Metric/g
Mixture A
Rye flour, fine 100 1360.8
Hot water (175o) 100 1360.8
Mixture B
Flax seeds 100 680.4
Hot water (175o) 100 680.4
Mixture C
Bread crumbs 100 453.6
Water, cold 100 453.6
Total 600 4989.6

 

Final Dough

Ingredients Bakers % Metric/g
Rye flour 29 567
Water 88 1701
Dough
Bread flour 71 1360.8
Salt 5 99.2
Instant yeast 2 42.5
California raisins, soaked in balsamic vinegar 118 2268.0
Total Soaker  259  4989.6 
Total Starter  137  2636.6
 Total  709  13664.7

 

Procedure

Twenty-four hours (24) before final mixing, mix ingredients for started together on low for 5 minutes. (Desired starter temperature is 83ºF. Do not over mix.) Ferment for 24 hours at 83ºF. (Desired final pH 3.9.) Mixture A: Three (3) hours before final mixing, stir hot water and rye flour together in mixing bowl. Mixture B: Mix flax seeds and hot water together in another bowl. Mix both well and set aside. Mixture C: Three (3) hours before mixing dough, pour cold water over bread crumbs. Set aside 2. Mix Dough on low for 5 minutes. Add raisins and mix on low for 1 minute more. (Final dough temperature 75ºF. Do not over mix.) Bulk ferment for 15 minutes.

 

Shaping

Divide and scale dough into 2-pound pieces. Shape into ovals; roll in rolled oats and rye flakes. Arrange in individual loaf pans. Proof: 70 minutes at 95ºF. Bake at 445ºF with steam, gradually reducing temperature to 375ºF until done.

 

Formulation courtesy of California Raisin