How to Make Delicious Whole Wheat Raisin Toast at Home?

Q: Can I replace black whole wheat flour with regular whole wheat flour in this recipe?
A: Yes, you can substitute regular whole wheat flour for black whole wheat flour, though the flavor and color of the toast might slightly differ.

Q: What if I don’t have high-gluten flour?
A: If high-gluten flour is not available, bread flour can be used as a substitute, though the texture might be slightly different.

Q: How do I know when the dough is properly fermented?
A: The dough is properly fermented when it doubles in size and, when poked with a floured finger, it either doesn’t spring back or springs back very slowly.

Black Whole Wheat Raisin Toast

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Notes

Ingredients:

• High-gluten flour: 190g
• Black whole wheat flour: 80g
• Milk: 130g
• Egg: 50g
• High-sugar-tolerant yeast: 3g
• White sugar: 27g
• Salt: 3g
• Butter: 27g, softened at room temperature
• Raisins: 50g (for filling)

Instructions:

1. Mix milk, egg, and sugar and freeze into a semi-fluid slush. Soften the butter at room temperature.
2. Pour the semi-fluid into a mixing bowl, dissolve yeast in it, then add flour and salt, mix with a spatula until no dry flour remains.
3. Knead the mixture into a dough until it forms a rough film.
4. Continue kneading after adding softened butter, until the dough can stretch to form a thin film (windowpane test).
5. Roll the dough into a smooth ball, place in a bowl, and let it ferment until it doubles in size, sealed.
6. During this time, soak the raisins until soft, wash, and drain them.
7. Check the fermentation by poking the dough with a floured finger; it should either not spring back or spring back very slowly.
8. Divide the dough into three parts, shape them into cylinders, and roll each into a 30cm long strip, then roll them up.
9. Seal and let the dough relax for 15 minutes.
10. Roll each piece again into a 50cm long strip, evenly sprinkle raisins on top, and roll up.
11. Place the rolled dough into a toast box.
12. Put the toast box in the oven with a bowl of 36°C water underneath for about 70 minutes of fermentation until it's 70-80% full.
13. After fermentation, cover the box with a lid.
14. Bake in a preheated oven at 160°C on the lower rack for 40 minutes, increasing the heat to 170°C for the last 5 minutes. Remove from oven and cool.

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Nutrition:

• Calories: Variable depending on slice size
• Fiber: High (due to whole wheat flour)
• Sugar: Moderate (from raisins and added sugar)