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sourdough rye cranberry walnut bread
On 03/07/2016 10:06 AM, Dusty wrote:
> On 02-Jul-16 15:15, graham wrote: >> On 01/07/2016 6:34 PM, Dusty wrote: >>> I used to get this bread from a local supplier (Costco). They no longer >>> do so. Now, I've found several recipes for bread of this kind, but they >>> differ in both content and construction. I was hoping that someone here >>> might have knowledge of a recipe like this, and have some pertinent >>> tips. >>> >>> Take care and be well all, >>> Dusty >> I have no idea what the bread at Costco was like as I haven't been there >> in ages. However, have you looked at the Hamelman recipe for sourdough >> rye with walnuts and raisins that could be adapted. The overall >> formula is: >> >> High gluten flour(ie hard spring wheat bread flour) 65% >> Medium rye flour 35% >> Water 68% >> Salt 1.8% >> Fresh yeast 1.5%*** >> Raisins/cranberries 12.5% >> Walnuts 12.5% >> >> *** A sourdough culture is made with most of the rye flour and matured >> for 14-16 hours. >> If it looks like what you are looking for, I could scan the 2 pages and >> e-mail them to you. >> Graham > Hello Graham! Good to hear from you again my friend. > Sounds wonderful! If it's not too much trouble, please do eMail it to > me. I would love to have as many tried-and-true variations as I can > get, to test and compare against each other. > > Take care and be well all, > Dusty It's on its way! Graham |
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