Total Dough

Ingredients Bakers % Metric/g
Wheat berries, sprouted 60 432
Whole wheat flour 40 288
Water 100 719
California raisin juice concentrate 5 36
California raisin paste 5 36
Gluten 5 36
Honey 4 29
Milk powder 4 29
Yeast 3 21.58
Salt 2 15
California natural raisins, macerated 25 180
California golden raisins, macerated 25 180
Total 261 2000


Whole Wheat Sponge

Ingredients Bakers % Metric/g
Whole wheat flour 100 215.83
Yeast 65 140.29
Salt .1 .14
Total 175 394


Ingredients Bakers % Metric/g
Wheat berries, sprouted 60 432
Water 100 719
Total 261 2000


Final Dough



Wheat berries, sprouted 0
Whole wheat flour 72
Water 147
California raisin juice concentrate 36
California raisin paste 36
Gluten 36
Honey 29
Milk powder 29
Yeast 21.44
Salt 15
California natural raisins, macerated 180
California golden raisins, macerated 180
Total Sponge 394
Total Soaker  614
Total   2015



Twenty-four (24) hours before final mixing, put wheat berries to soak in water, ideally, in a very warm room (about 80°F). Twelve (12) hours before final mixing, gently mix sponge ingredients together with bench scraper or wooden spoon until mixture forms shaggy dough. Cover with plastic wrap or damp towel and leave at room temperature (75°F) for 12 hours. Macerate raisins in warm water or orange juice (75°F) just to cover; let stand for 12 hours. (Desired final macerated weights are approximately 72% raisins and 28% liquid.) 2

Final Mixing

Drain wheat berries; rinse thoroughly and grind coarsely. Drain raisins thoroughly. Scale out final amounts of wheat berries and macerated raisins. Set both aside. Break sponge into smaller pieces and place in bowl of spiral mixer. Add wheat flour, water, raisin juice concentrate, gluten, milk powder, yeast, salt and ground wheat berries; mix on 1st speed for 3 minutes. Add raisin paste and honey; mix on 2nd speed for 5 minutes more. Add drained raisins and mix on 1st speed until fully incorporated, 1 to 2 minutes. (Dough should be 75°F at this point. Do not over mix.) Remove dough from mixer and place in a covered container to bulk ferment for 2 hours folding after 1 hour.


Divide into 17.7-ounce (500-gram) pieces and shape into cylinders. Let rest for 20 minutes. Shape into loaves and place in oiled bread pans. Proof for 1 hour and score as desired. Bake at 400°F for about 45 minutes or until done. Remove from pans to wire racks and cool completely