Whole wheat Pecan and raisin bread
From a baking perspective view, baking this bread is not a big deal, time frame from start to bottom is 3-4 hours, this is the reason we need to add the bread some sort of supplement to create a rich flavor, to make up for the lack of time the dough needs, in order to develop flavors when proofing.
Pecan and raisin bread strong points
Having a short period of proofing has its toll, we need some flavor boosters, this is a fun bread and as such its tending a bit to the sweet flavor.
The first thing we are adding is the raisins which are soaked in water and this is the water we will add to the bread as well, it has many benefits, first the raisin water is full of good enzymes that will help the dough be more stable and proof easily, second, the color of the bread will be affected by the water of the raisins and raisin itself which are full of sugars and will give the bread a great brownish tan.
We also add crushed pecans which adds a nutty flavor to the bread, you can increase the nuttiness if you roast the pecans, but make sure you don’t overdo it because they tend to be bitter in long roasting. pecans add a buttery taste and add another texture to the bread, don’t skip this part but feel free to add any kind of net you like.
Baking the bread is relatively short, I chose the round shape for the loaves which resulted in a 45 minutes baking time, if you use an oval shape for the loaves the baking will be shorter, about 40 minutes. you can also place the bread in a baking pan which will also take about 40 minutes of baking. Make sure you are not taking the loaves out too early since the high sugar amount of the raisins and raisin water will make the bread golden brown color in a short period of time, it does not mean the bread is ready.
Mix for 3-4 minutes on low-medium speed and increase speed to medium-high for another 3 minutes.
Adjust the hydration level if needed, add flour or water.
The dough should be relatively flexible but keep in mind that this is a whole-wheat bread and the dough will not be as elastic as in white flour breads.
Toss in the pecans and raisins and mix for about 30 seconds -1 minute, just until all ingredients are fully incorporated in the dough.
Bulk fermentation: 2 hours
After 1 hour take the dough into a floured counter and fold the dough once.
Shaping into a ball figure is achieved by flattening the dough, rolling it tightly and tacking up the ends into the middle pressing it into a ball.
10 minutes before final fermentation is over, mark the loaves with a cross sign and cover again.
throw a few ice cubes in the oven and bake the bread for about 40-45 minutes.