Pecan Raisin Rye Bread

My rolls in the freezer have almost gone.  So, it’s time to make another batch.  The temperature is low today.  Fermentation took really long.  The first fermentation went for 2 hours.  It’s bigger but I was not sure if it had been doubled in size.    Well, I divided it in 6 portions, each weighed about 120-130g.  Let them rest between 15 and 20 minutes. Roll them into rounds and cover with a towel.  One hour’s gone. They remained small.  Two hours’ gone.  No big change.  I went out for 2, 3 hours.  Finally, they grew to a lovely size and were ready for the oven.  This time egg glaze was brushed on top.  It gave the rolls a shine and the crust was added crisp.  Leave it cool.  Oh, so nice, the fragrance of pecan, sweetness of raisin, mingled with pine nuts.  Heavenly good.  My mum liked it.

Rough recipe:
240g bread flour
60g rye flour
3g malt
200g water
3g instant yeast
100g dough left by the last baking (from freezer)
6g salt
15g butter
pecan, pine nuts & raisin, much as you want but don’t over do it.

Mix the flour, malt, water, old dough and yeast with a machine until the dough forms a ball.

Add the salt and mix until well blended. 

Add the butter and mix until a transparent pane forms when stretching a piece of bread dough.

Add the nuts and raisin.  Knead with hands until the additions have been incorporated.

Form the dough to a ball.  Let it undergo the first fermentation.  Cover with a towel.

Cut the dough into 6 portions.  Cover with a towel and let rest for 15 to 20 minutes.  Shape into rolls (round) and let rise the second time.  Score the rolls as you like.  I made a cross, 3 parallel cracks and leave shape.

Turn on the over to 240°C.  When it meets the expected temperature, spray water to the oven walls to create steam.  Lower the temperature to 220°C.

Quickly brush the surface with egg.  Bake for 12 – 15 minutes.  Cooked bread’s temperature is between 80°C and 90°C.  Cool the rolls in a wire rack. Enjoy!!!

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