This week’s bread

25% Whole Wheat With Raisins, and Pecans

Recipe:

  • 25% Milled Wheat Berries (a 50/50 mix of Windy White Wheat, and Turkey Red from Grains from the Plains)
  • 74.5% Lindley Mills Unbleached Bread Flour
  • .5% Diastatic Barley Malt flour
  • 25% Levain
  • 2.1% salt
  • 80% hydration

Additions:

  • 17.5% pecans, toasted & coarsely chopped
  • 15% raisins, soaked & drained