Rye And Raisin Bread / 汤种裸麦提子包

Recipe Category:

Ingredients / 材料:

a: 285 g All-purpose flour, 60 g Rye flour, 30 g Sugar, 5 g Salt, 7 g Dry active yeast
b: 185 ml Lukewarm milk, 90 g Water Roux Starter
c: 20 g Butter
d: 180 g Raisin (soaked in the warm water, drained)

Method / 做法:

Add dough ingredients A and B in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Change to the medium speed, and continue to mix on slow speed for 3 minutes on medium speed until a dough is form.
Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl. Add raisins and knead for another 2 minutes at low speed.
Put the dough mixture in a lightly greased plastic bag, and let rise for about 1 hour on a warm draft free spot or until double in bulk.
Dust a 20cmx7cm bamboo basket with some rye flour and set aside.
Punch the dough down and round up. Allow the dough rest for 10 minutes. Round up again and place it into the prepared basket. Cover the basket with a plastic bag and ferment.
After the dough has risen by about 4/5. Turn the dough out onto a baking tray lined with a baking paper. Prick the sides 2 or 3 times with a toothpick. Bake in a preheated 175C/350F oven for about 35 minutes.

面团的（a）+（b），低速揉搓1分钟，改为中速，继续搅拌揉搓3分钟，直到面团成型。
接着加入牛油，搅拌大约5分钟，直到面团拉开呈现薄膜状。加入提子，低速继续拌均匀大约2分钟。
将面团从搅拌盆中取出，取一个塑料袋，倒入少许油（这样可以防止面团黏在袋子上）。用手将塑料袋中的油搓匀，将面团收口朝下，把袋子中的空气排出。打个结，放到温暖处发酵1小时直到面团膨胀为双倍大。
准备一个20厘米x7厘米的圆形竹篮。洒上一层裸麦粉备用。
将基本发酵后的面团收口朝下，排除气体滚圆静置10分钟。再滚圆一次放到备好的竹篮中。将竹篮放入塑料袋中封好，进行最后发酵。
面团发酵至模型8分满，轻轻倒放在烤盘上。用竹签在面团侧面刺入深度约2厘米的孔洞2-3个，如预热175C/350F烤箱烘焙35分钟。

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