Black Whole Wheat Raisin Toast

Ingredients:

Instructions:

Mix milk, egg, and sugar and freeze into a semi-fluid slush. Soften the butter at room temperature.
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.
Knead the mixture into a dough until it forms a rough film.
Continue kneading after adding softened butter, until the dough can stretch to form a thin film (windowpane test).
Roll the dough into a smooth ball, place in a bowl, and let it ferment until it doubles in size, sealed.
During this time, soak the raisins until soft, wash, and drain them.
Check the fermentation by poking the dough with a floured finger; it should either not spring back or spring back very slowly.
Divide the dough into three parts, shape them into cylinders, and roll each into a 30cm long strip, then roll them up.
Seal and let the dough relax for 15 minutes.
Roll each piece again into a 50cm long strip, evenly sprinkle raisins on top, and roll up.
Place the rolled dough into a toast box.
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.
After fermentation, cover the box with a lid.
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.

Nutrition: