Rustic Raisin Bread with honey and orange zest. Adapted from hint of vanilla.
Ingredients
3½ cups All Purpose Flour
⅔ cups Whole Wheat Flour
3¼ cups Water
3 tbsps Honey
½ Orange, zested
½ packet of dried yeast
½ to ¾ cup of Raisins
1½ tsps Kosher Salt
Instructions
Combine flours (all purpose and wheat) with water in a large tub or very wide mixing bowl (12 qt).
Using your hands, mix the flour with the water until dough is formed and all flour and water is combined.
Use your finger to create a divit in the dough and fill with honey. Using the folding technique, incorporate the honey into the dough. Fold one side of the dough over the top of the dough. Repeat, alternating sides, until honey is fully incorporated.
Sprinkle salt, orange zest, yeast and raisins over the dough and incorporate using the folding technique.
Carefully lift the dough and place into a clean, floured container or bowl and let rise for 12-14 hours.
Within the first hour to 1½ hours of rising, go back to the dough, and fold the dough over itself a few times to ensure gas retention in the dough.
After 12 hours, carefully invert the bowl or tub and remove the dough and place onto a floured surface. Reshape the dough into a round ball.
Flour a line down the center of the ball (top to bottom) and slice the dough into two pieces.
Reshape the pieces of dough into two equal dough balls. flour the tops of the balls and place into 2 floured mixing bowls. Cover with a towel and let sit for 11/4 hours or until your dough passes the finger dent test.
Pre-heat your oven to 475 F and place a dutch oven inside it while pre-heating.
Once fully pre-heated, remove the dutch oven from the oven, and place 1 dough ball in side. Close the lid and bake for 30 minutes.
Remove the lid and continue to bake for another 15 minutes or until golden brown.
Repeat with the second dough ball.
Recipe by THE GRUMPY GOURMAND at https://www.thegrumpygourmand.com/2015/01/17/rustic-raisin-bread/