California Raisin, Whole Wheat, Chia Seed & Orange Bread

 

Orange-Soaked California Raisins

1650 g California Natural Raisins

1000 ml orange juice

100 g orange zest

Method

Soak California Risins in orange juice and zest overnight

Dough

2062 g wheat flour

600 g whole wheat flour

88 g chia seeds

55 g salt

42 g yeast

880 ml water

Method

• Place dough ingredients and orange-soaked California Raisins into a mixer and mix at low speed for 5 minutes. Increase to high speed and mix for another 5 minutes. The dough temperature should be at 28°C
• Once the dough is fully developed, place in a container and cover with plastic. Let it rest for 20 minutes
• Divide the dough into 600g pieces and very gently mould the dough pieces into a round shape. Let them rest for 10 minutes.
• Take each piece of dough and mould into an oblong shape and proof for 45 to 50 minutes.
• The dough pieces should be fully proofed.
• Place in a preheated oven set at 230°C with steam. After 5 minutes of baking, open the oven vent to release the steam and close the vent immediately.
• At the 20 minute mark, lower the heat to 200°C and bake for another 5 to 1o minutes.

Original recipe by Chef Sam Lee, Founder & Owner Deluscious