|Preparation||Resting||Cooking||Start to finish|
|2 hours 25 min.||1 hour 30 min.||37 min.||4 hours 32 min.|
|1||Put 75 g flaked almonds in a non-stick frying pan on high and toast for 5 to 7 minutes. They should only just begin to colour.
You can also do this in the oven at 360°F (180°C): spread the almonds on a baking sheet and toast for 8 minutes.
|2||In bread-making, the water temperature is always important. It's not a fixed value, but related to 3 other temperatures: 1) the temperature of your flour, 2) the room temperature in your kitchen, and 3) the basic temperature of this recipe, which is 56-60°C.
You can calculate the temperature of the water for this recipe in one click, using this small calculator.
|3||Put into a mixer bowl: 380 g water at the correct temperature, 100 g leaven, 200 g rye flour, 300 g plain white flour (French Type 65), 9 g fine (or table) salt and 10 g yeast.||3 min.|
|4||Knead on slow speed for 12 minutes, adding 300 g raisins and the toasted almonds 2 minutes before the end of kneading.
Note: For the best way to knead, see: A few tips for effective kneading at home..
|5||Gather the dough into a ball and transfer to a large, clean bowl.
Cover with a plastic sheet and leave to rest for about an hour and a half. It's pointage (starting).
|1 hour 30 min.|
|6||After this time, flatten out the dough by hand, or with a rolling pin, into a large rectangle about half an inch (a generous centimetre) thick. Scatter 50 g Pearl sugar over and press gently into the dough by hand or with the rollling pin.||3 min.|
|7||Cut the rectangle in half.||2 min.|
|8||Cut each half into rectangles about 1x4 inches (2x10 cm) and arrange these on a baking sheet.||5 min.|
|9||Cover with a plastic sheet and leave to rest for 2 hours.||2 hours|
|10||Preheat the oven to 460°F (240°C) and bake for about 30 minutes.
Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..
|11||Leave to cook on a wire rack.|
For 16 pieces : 4.10 €
Per piece : 0.26 €
|Water: You can get more informations, or check-out other recipes which use it, for example: Butter cream, Spaghetti Bolognese, Special small breads, Cornmeal baps for Anne, Nougat, ... [All]|
|Raisins: You can check-out other recipes which use it, like for example: Moist cereal bars, You should not add raisins to recipes dry , Sweet pancake rolls from Brittany, Dublin fruit scones, Pains briochés aux raisins, ... [All]|
|Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: New hamburger buns, Ali Baba bread, Cretan Bread, Jura bread, Loaf for "les filles'", ... [All]|
|Rye flour: You can get more informations, or check-out other recipes which use it, for example: Jura bread, Fougasse with bacon and Comté, Gingerbread, Sandwich bread, Lumberjack turnovers, ... [All]|
Sign up to receive the latest recipes (next batch due to be sent on 2018-11-25)