Dried Fruit Bread with Natural Yeast
Dried Fruit Bread with Natural Yeast

Bread flour: 270g
Whole wheat flour: 30g
Yeast solution: 180cc
(Adjust depending on the condition of the flour, humidity, etc.)
Salt: 1 tsp.
Dried fruit: 60-100g

≪How to Make≫
(1) Combine everything except the dried fruit. Knead for 5 to 10 minutes until the dough is about as soft as your earlobe. If the dough becomes too stiff while kneading, it’s OK to add some of the yeast solution. When you finish kneading form the dough into a round shape.

※ The dried fruit can be added from the beginning. Doing this, however, will cause the first rising to take place more quickly.
※ If you use a baking machine for kneading, set it to knead for 5 minutes. Then knead for an additional 3 minutes by hand. If you use a food processor, knead for 1 minute.

(2) When you finish kneading, let the dough rise to 2-3 times its original size. Do not let the surface become dry. At a room temperature of around 24℃ (75℉), the dough will require a few hours to rise. <First rising>

※ When the dough begins to dry out, cover it with a damp cloth.
※ A finger test will tell you when the first rising is finished. Put some flour on your index finger, plunge your finger into the middle of the dough and pull it out. If the hole you make does not close up, the dough is finished rising.
※ During winter, when room temperatures may be lower than 24℃ (75℉), the first rising could take up to 24 hours. During summer, with a room temperature of around 30℃ (86℉), the first rising could finish in as little as 2-3 hours. Managing the first rising at warmer temperatures, therefore, requires greater attention.

(3) Once the first rising is finished, press the dough out with the palm of your hand to let the gas out. Flatten the dough into a rectangle. Sprinkle the dried fruit onto the surface of the dough. Roll up the dough from one end of the rectangle. Cut the dough crosswise into 4-6 pieces as you prefer and make each into a ball. Set these aside for about 1 hour <Second rising>. After the second rising, the dough should have fine air pockets throughout. These will cause the dough to expand significantly as it bakes.

※ After shaping the dough for baking, feel free to add some dried fruit to surface.
※ As in the first rising, take care not to let the surface of the dough dry out.
※ In general, let the dough rest about 20 minutes after letting the gas out and making it into balls. Then take the rested dough and shape it for baking.

(4) Bake for 23 minutes at 230℃ (446℉) or 19 minutes at 240℃ (464℉).

※ Baking times will differ depending on the oven. A bit of trial and error may be necessary to find the right amount of baking time for the oven you use at home.
※ The greater the amount of dried fruit used, the faster the dough will rise.
※ You can substitute ingredients like chocolate chopped into small bits, candied beans (which are found in Japan), or candied ginger for dried fruit. However, tropical fruits like pineapple and bananas will interfere with the rising of the dough, so if you want to use these fruits add them to the surface of the dough just before baking.

Recipe Developed by:Kaoru Shibata