07/04/07

Sourdough Walnut Raisin Bread

More sourdough again and my craving for something other than plain bread makes walnut raisin an easy choice. This time, I added rye and whole wheat with a little sugar and oil. The rye and whole wheat was 10% each. The starter was 30% and hydration was 75% with 2 teaspoon of brown sugar and a table spoon of olive oil. I used atta, an Indian stone-ground whole wheat flour. From some sources, atta is whole wheat durum flour. My experiments with it showed that breads made with it had lesser volume. The loaves turned out darker, probably due to the longer fermentation and added sugar.