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Ingredientes
- 3/4 c. Spring water
- 1 tsp Moist or possibly 1/2 tsp. dry yeast
- 3/4 c. 20 percent bran wheat flour
- 1/2 c. Whole wheat flour
- 1/2 c. Sesame seeds
- 2 1/4 c. Spring water
- 1 tsp Moist or possibly 1/2 tsp. dry yeast
- 1 3/4 c. Whole wheat flour
- 1 Tbsp. Fine sea salt
- 3 1/4 c. 20% bran wheat flour, up to 4
- 3 c. Golden brown seedless raisins
Direcciones
- Make and ferment the poolish: Combine the water and yeast in a medium bowl. Let stand 1 minute, then stir with a wooden spoon till yeast is dissolved. Add in flours and stir till the consistency of a thick batter. Continue stirring for about 100 strokes or possibly till the strands of gluten come off the spoon when you press the back of the spoon against the bowl. There will be lively bubbles on the surface. Cover with a clean damp towel or possibly plastic wrap and put in a moderately hot, draft-free place till it is bubbly and has increased in volume.
- Prepare the sesame seeds: Place the sesame seeds in a small dry skillet. Cook over medium heat, stirring constantly, till lightly toasted, 2 to 3 min. Transfer immediately to a plate, place in the refrigerator, and cold completely.
- Mix and knead the final dough: Measure the remaining ingredients.
- Bring the bowl with the poolish to your work space. The poolish should be soupy, bubbly and puffy and it should have a wheaty aroma.
- Scrape the poolish into a 6-qt bowl. Add in the water and yeast.
- Break the poolish up well with a wooden spoon and stir till it loosens and the mix foams slightly. Add in the whole wheat flour and cooled sesame seeds; stir till well combined. Add in the salt and sufficient bran flour to make a thick mass which is difficult to stir.
- Turn out onto a well-floured surface. Knead, adding more flour as needed, for 10 min. Gradually knead in the raisins and continue kneading till the dough is soft and smooth, 15 to 17 min total.
- The dough is ready when a little dough pulled from the mass springs back quickly.
- Ferment the dough: Shape the dough into a ball and let it rest on a lightly floured surface while you scrape, clean, and lightly oil the large bowl. Place the dough in the bowl and turn once to coat with oil. Take the dough's temperature: the ideal is 78 degrees. Cover with a clean damp towel or possibly plastic wrap and put in a moderately hot
- (74 to 80 degrees) draft-free place till doubled in volume. The dough has risen sufficient when a finger poked 1/2-inch into the dough leaves an indentation.
- Divide and shape the dough: Deflate the dough by pushing down in the center and pulling up on the sides. Transfer the dough to a lightly floured work surface and knead briefly. Cut into 2 equal pcs.
- Flatten each with the heel of your hand using hard, direct strokes.
- Shape each piece into a 9-inch-long log, sealing firmly and pinching closed.
- Proof the loaves: Place the loaves seam side down in lightly buttered 9 by 5 by 3-inch baking pans. Cover with a clean damp towel or possibly plastic wrap and put in a moderately hot draft-free place till dough rises just to the rim of the pan.
- Bake the loaves: 45 min to 1 hour before baking, preheat the oven and homemade hearth or possibly baking stone on the center rack of the oven to 450 degrees. The oven rack must be in the center of the oven. Gently roll the loaf onto a lightly floured peel, seam side down. Score the loaf with a sharp razor blade or possibly serrated knife making quick shallow cuts. Place the pans on the hearth and bake 15 to 20 min. Reduce heat to 400 degrees and bake till loaves are a rich caramel color and the crusts are hard, another 15 to 20 min.
- To test the loaves for doneness, remove from the pans and hold them upside down. Strike the bottom firmly with your finger. If the sound is hollow, the breads are done. If not, bake 5 min longer. Cold completely on a wire rack.
- Yield: 2 loaves, 9 by 5-inches
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