On 03/07/2016 10:06 AM, Dusty wrote:
> On 02-Jul-16 15:15, graham wrote:
>> On 01/07/2016 6:34 PM, Dusty wrote:
>>> I used to get this bread from a local supplier (Costco). They no longer
>>> do so. Now, I've found several recipes for bread of this kind, but they
>>> differ in both content and construction. I was hoping that someone here
>>> might have knowledge of a recipe like this, and have some pertinent
>>> tips.
>>>
>>> Take care and be well all,
>>> Dusty
>> I have no idea what the bread at Costco was like as I haven't been there
>> in ages. However, have you looked at the Hamelman recipe for sourdough
>> rye with walnuts and raisins that could be adapted. The overall
>> formula is:
>>
>> High gluten flour(ie hard spring wheat bread flour) 65%
>> Medium rye flour 35%
>> Water 68%
>> Salt 1.8%
>> Fresh yeast 1.5%***
>> Raisins/cranberries 12.5%
>> Walnuts 12.5%
>>
>> *** A sourdough culture is made with most of the rye flour and matured
>> for 14-16 hours.
>> If it looks like what you are looking for, I could scan the 2 pages and
>> e-mail them to you.
>> Graham
> Hello Graham! Good to hear from you again my friend.
> Sounds wonderful! If it's not too much trouble, please do eMail it to
> me. I would love to have as many tried-and-true variations as I can
> get, to test and compare against each other.
>
> Take care and be well all,
> Dusty
It's on its way!
Graham