INGREDIENTS		LBS.	OZS.	METRIC	METHOD
STARTER
	Bread flour		13.25	375 g	Mix for 3 minutes. Final dough temperature should be 75°F.
	Water		13.25	375 g
	Starter culture		1.6	45 g
	Total appr. wt.	1	12	795 g
FINAL DOUGH
	Bread flour	2	8	1.134 kg	Mix 3 minutes on first speed, then 4 minutes on second speed.
	Whole wheat flour	2	8	1.134 kg
	Water	3	9	1.616 kg
	Salt		1.6	45 g
	Yeast, osmotolerant		0.5	9 g
	Honey		4	113 g
	Starter	1	12	795 g
	Walnuts		15	425 g	Add and mix on first speed until incorporated. Dough temperature should be 78°F.
	Raisins, natural	2	8	1.134 kg
	Total appr. wt.	14	2	6.404 kg

INSTRUCTIONS

STARTER

Ferment starter for 10 to 15 hours at 70°F.

FINAL DOUGH

Ferment final dough 45 to 60 minutes, punch and fold in half, and ferment for another 45 to 60 minutes. Divide dough into 2-lb.-6-oz. rounds and rest for 15 to 20 minutes. Shape into round loaves. Proof for 90 to 120 minutes. Bake at 350°F for 25 to 30 minutes.

Yield: six loaves

• Contributed by the California Raisin Marketing Board and Courtney Lipkins