Have you ever thought of having pistachio in bread, I tried pistachio raisin rye bread. Normally we find pistachio raisin combination in dessert not in bread. Actually I was planning to use walnut instead of pistachio, but I was out of walnuts. So I checked my pantry, and only found pistachio. As I had already prepared sourdough and did not want to waste it, I decided to use pistachio.
This is the first bread I made after making sourdough. As I was not sure about the ability of sourdough I added a little bit of commercial yeast also. I used this recipe from my favorite bread baking forum “Fresh loaf”. However I had to modify the original recipe as I had 100% hydration starter not the stiff one. Further I want to add some corn flour to the bread and also exchanged walnut for pistachio. Whenever I am skeptical about the fan base of the bread, I try to add some raisins; they make it more flavorful and tasty. This bread has little tanginess from the sourdough, sweetness from raisin, chewiness from corn flour and the nuttiness from rye and whole white wheat flour.
Addition of extra instant yeast may help to reduce the doubling time or rising. Sourdough usually takes long hours to double. We loved this bread, next time I will again experiment with different nuts and dry fruits. Entire house was filled with beautiful aroma while this bread was being baked in the oven. To my surprise this bread finished within 2 days even my little one was enjoying little bites of the bread. Thus I got another wonderful combo. Here goes the recipe.
Whole wheat flour: 77g ( I used King Arthur whole wheat flour)
Rye flour: 9 g
100% hydration starter: 80g
Whole white wheat flour: 133g (I used King Arthur flour)
Bread flour: 213g (I used unbleached King Arthur flour)
Corn flour: 35g
Rye flour: 42g
Salt: 9 g
All of the leavin
Yeast: 2g (I used instant yeast)
Water: 1 cup
How I made
Day before baking mixes all the ingredients for levain in a bowl and set aside for 12 hours at room temperature.
On the day of baking in a bowl of kitchen aid stand mixer fitted with paddle attachment add all the flours for the dough, yeast and the water to form a shaggy mass. Cover with plastic wrap and set aside for autolyse for 20-60 minutes.
In between toast the pistachios in a small pan on stove top. You can toast them in a preheated oven for 15 minutes at 325ºF also.
In a small bowl add raisins and 1cup of water and bring to boil. Once they start boiling switch off the flame drain them using a strainer and dry it in kitchen towel. Set aside the water used to soak the raisins.
Add the salt and the levain to dough (kept for autolyse) attached with a dough hook and mix everything at Speed 1 until well incorporated (about 2 minutes). Gradually increase the speed to get moderate gluten development (about 8 minutes) or until dough pas the window pan test.
Add the nuts and raisins (well-drained) and mix at Speed 1 until they are well-distributed in the dough.
Transfer dough into a lightly floured board and knead well for a few times if necessary to better distribute the nuts and raisins. Shape them into a ball and transfer dough to a well oiled bowl and also coat them with oil. Cover with plastic wrap and set aside for first rising or until they double in size. It took about 3 hours.
Divide the dough into two equal pieces. Shape the dough pieces into bâtards or boules and place, seam side up. Cover well. Proof for about 1.5 to 2 hours.
By the end of the second proofing preheat the oven to 450 F. Keep an empty broiler pan in the lower rack of oven. Add boiling hot water into the broiler pan when you are ready to bake the bread. (This will create steam, necessary to make the thick crust).
When you are ready to bake, score the bread and dust them with flour, reduce the oven temperature to 425F. Bake for about 25 minutes or until the center become golden brown, and make a hollow sound when thumped in the bottom. If using instant thermometer, when it is done bread should register 185-190 F. Rotate the baking sheet/stone at 180 degrees in between around 10 minutes of baking.
When the boule is finished baking, turn off the oven but leave the loaves on the baking stone with the oven door ajar for another 8-10 minutes.
Transfer the loaves to a cooling rack.
Cool completely before slicing.
Enjoy as much as you wish.
Preparation time: 12 hours for leavin+ 5 hours for fermenting + 25 minutes for baking.
Yield: 2 boules
Will you make it again: Yes I will
Sending this beautiful bread to Yeast spotting
Bread baking day 37: Bread with preferment/sponge hosted by champa of versatile kitchen originally started by Zorra of Kochtopf