Friday, September 12, 2008

Pumpkin Raisin Bread

Day Before:
1 1/4 cup bread flour
3/4 cup water
1/4 teaspoon instant yeast
Day of:

1 cup bread flour
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup rye flour
1/2 cup lukewarm water
1 3/4 teaspoon instant yeast
2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
2/3 cup pumpkin puree
1 1/2 cups raisins
The night before you want to make this bread. Combine the "night before" ingredients together and beat till well combined. Cover with plastic wrap and allow to sit out for 12-16 hours. In a large bowl combine the mixture from the night before, add the pumpkin puree and the water. Add in the whole wheat flour and the rye flour; mix till well blended. Add in the yeast, salt, cinnamon and allspice. Mix together till well blended. Now, allow the mixture to sit for 10 minutes uncovered. After the mixture has sat for 10 minutes, start to add in about half of the remaining flour. Mix till the dough is smooth and elastic. Place some of the flour onto a flat surface and begin to knead. Slowly continue to add more of the flour as you knead. You want the dough to be a bit on the sticky side but, not impossible to work with. Knead the dough for 10 minutes and the dough will become smooth and elastic. After kneading allow the dough to rest for 10 minutes then add the raisins and knead till all the raisins are distributed throughout the dough. Spray some oil into a bowl and add the dough. Cover with plastic wrap and allow to rise till for 1 to 1 1/2 hours or till the dough has doubled. Cut the dough in half and shape into two balls without deflating the dough. Place the dough onto a parchment lined cookie sheet and sprinkle some cornmeal on top. Allow the dough to rest for 1 hour. Then place into a 450F oven for about 30 minutes. Spray some water onto the sides of the inside oven to create some steam a few times in the first 2 minutes of baking.

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