Spelt Bread with Pecans and Golden Raisins

 

This Spelt Bread with Pecans and Golden Raisins gets it’s sweet flavor from the raisins and nutty texture from the pecans.

Whole Wheat with Pecans and Golden Raisins was the third bread in the lineup for the Mellow Bakers for September.

 

The ingredients in this bread are very simple. There is no added sugar, just sweetness from the raisins. I substituted whole wheat spelt flour for the whole wheat flour which gave it a wonderful flavor and golden color.  It tastes great toasted with butter or as a grilled cheese sandwich.

 

Spelt Bread with Pecans and Golden Raisins

Makes

: 2 large loaves

Adapted from Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman

I used freshly-milled whole grain spelt flour. Learn more about milling your own grains.

 

Ingredients:

• 1 lb (3 5/8 cups) Spelt flour
• 1 lb (3 5/8 cups) Bread flour
• 1 lb, 5.8 oz (2 3/4 cups) Water
• .6 oz (1 T) Salt
• .16 oz , instant dry (1 1/2 tsp) Yeast
• 4.8 oz (1 cup) Golden raisins, soaked and drained)
• 4.8 oz (1 1/8 cups) Pecans (I used about 1 cup)

 

Directions:

Soaking the raisins

: Pour warm water over the raisins and let them sit for 30 minutes to soften.  Drain the raisins well before mixing.  You can also do this the day before you plan to bake.

Mixing the Dough: Mix the ingredients (except the raisins and pecans) in a spiral mixer on first speed for 3 minutes. The dough consistency should be  moderately loose.  Mix for 3 minutes more on second speed to achieve a moderately strong gluten development. Add the drained raisins and pecans. Mix on first speed until the raisins and nuts are thoroughly incorporated into the dough.

 

Bulk Fermentation: Let the dough bulk ferment for 2 hours or retard it overnight in the refrigerator. I covered the dough with plastic wrap and placed it in the refrigerator overnight. I took it out the next day and let it warm to room temperature before proceeding.

Folding the Dough: Fold the dough once, after 1 hour.  Learn how to fold the dough.

Dividing and Shaping the Dough:

You can make this dough into pan loaves, round or oblong loaves, or rolls.  I thought this bread would make really good toast so I decided to make pan loaves.Divide the dough into the desired weights.  I had enough dough for two loaves of about 2 pounds each. Preshape lightly into rounds. Place the rounds seam side up on a lightly floured surface, cover with plastic wrap and let them relax for about 10 to 20 minutes.

 

Final Fermentation: Shape the dough into blunt cylinders for pan loaves and place in the pan.  Cover the loaves with plastic and let them proof for 1 to 1 1/2 hours.

 

Baking the Loaves: Preheat the oven to 450 degrees F. Bake the loaves for about 20 minutes, then lower the temperature about 25 degrees and continue baking until the loaves are done, about 15 to 20 minutes.

Cooling the Loaves: Remove the loaves to a baking rack and let them cool completely before slicing or serving.

 

Slicing and Eating the Loaves: After the loaves have cooled completely, slice and enjoy.

 

This bread has been YeastSpotted. Please visit Wild Yeast to view all of the lovely breads in the roundup.

 

Mellow Bakers was started by Paul at Yumarama. We’re baking breads from Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman.

 

Happy Baking!
Cathy