This is the recipe for the whole wheat bread pictured in the post on FB and Instagram.
- 300g of whole wheat flour (I mixed 270g of normal whole wheat flour with 30g of something called 'Graham', a type of course whole wheat grain product (brand of Graham I bought was imported from Canada))
- 80ml of milk
- 120ml of water
- 10g of dark brown sugar (15g if you do not use the honey below)
- 3g of salt
- 2 spoons of honey
- 2 spoons of butter
- 45g of walnut
- 25g of raisins
- 10g of dried mandarin or dried orange (optional. It's better to exclude this at the beginning since citrus affects flour rising. I do not use this ingredient any more. Just an idea. Instead, you can increase the raisins to 30g).
- 4.5g of dry yeast (instant dry yeast ok)
Note: the honey and butter help to make the bread to rise since whole wheat flour does not have much gluten in it.
The mixing and kneading times are from making it with a home bakery machine worked out as follows. It should not be difficult to translate into doing it by hand. It might be possible to take short cuts with experience. Total time is about 4 hours and 50 minutes.
- Add milk, and then water, and then the whole wheat flour into a mixing container.
- Next add the sugar, butter, honey, and salt
- Mix these ingredients lightly until combined (5 minutes).
- After mixing is complete, knead for 15 minutes.
- After kneading is complete, wait for 40 minutes.
- Add the yeast, but don't mix.
- Wait 30 minutes.
- Mix in the yeast for 8 minutes.
- Wait for about 3 minutes.
- Add the raisins, walnuts, and dried mandarin.
- Wait for 3 minutes.
- Mix the complete ingredients lightly for 1.5 minutes (90 seconds).
- Knead the ingredients for 3.5 minutes.
- Wait for 2 hours and 25 minutes (yeast will do its work).
- Bake for 30 minutes at 175 degrees C.
- If it comes out right, pat yourself on the back!
