Finished dish photo of Red Wine Raisin Bread

Red Wine Raisin Bread

Testing low-fat desserts in Itsuki... Water in the dough is replaced with red wine, giving a touch of luxury to the flavor. The bread is filled with a strong red wine aroma and a slight acidity. Cutting into it reveals a beautiful pink hue. Pairing this bread with a glass of red wine feels indulgent! Whole wheat flour enhances nutrition and flavor, and the lack of added fats keeps it light. Combined with walnuts and raisins, it offers a rich and slightly chewy texture. The longer you keep it, the better it tastes. Finished quantity reference: 4 pieces ===================================== Low-fat dessert menu with oil-free/butter-free options is continuously updated: http://www.xiachufang.com/recipe_list/95191/

Ingredients

High-gluten flour170g
Whole wheat flour80g
Yeast5g
Sugar20g
Red wine (warmed to around 40 degrees)170ml
Salt3g
Raisins60g
Walnuts30g
Whole wheat flour (for surface sprinkle)Appropriate amount
Red wine (for soaking raisins)50ml

Steps

1

Soak raisins in red wine.

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2

Once swollen, use kitchen paper to absorb excess moisture and set aside.

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3

Toast walnuts in a 170-degree oven until fragrant, then chop them into pieces.

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4

Mix half of the high-gluten flour (85g), half of the whole wheat flour (40g), yeast, and sugar.

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5

Pour warmed red wine over the yeast to dissolve it (red wine should be boiled beforehand to let the alcohol evaporate to avoid killing the yeast, and cooled to a lukewarm temperature before use).

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6

Stir until smooth with no powdery texture.

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7

Add the remaining half of the high-gluten flour (85g), half of the whole wheat flour (40g), and salt.

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8

Continue mixing until evenly combined. Once it forms a dough, transfer to a board and knead by stretching and slapping until it reaches the expanding stage (pulling the dough apart on both sides reveals a thin, transparent windowpane structure).

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9

Add walnuts and raisins to the dough.

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10

Knead evenly and form into a round shape. Cover with plastic wrap for the first fermentation at approximately 40 degrees for 25 minutes. Confirm fermentation success with a finger test.

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11

Punch the dough down and remove from the bowl. Divide into 4 portions, roll into round shapes, and cover with plastic wrap or a damp cloth for 10 minutes.

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12

Roll each dough piece into an oval shape.

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13

Fold both ends towards the center.

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14

Seal tightly.

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15

Place the shaped dough on a baking tray lined with parchment paper, sprinkle the surface with whole wheat flour, cover it with plastic wrap or a damp cloth for the second fermentation at approximately 40 degrees for 20 minutes.

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16

Dip a knife in water and make cuts on the surface, spaced 1-2cm apart.

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17

Place in a preheated oven at 190 degrees Celsius for 12 minutes using upper and lower heat.

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18

Done! Tastes great when served warm!

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Cooking Tips

1. If the walnuts are already roasted, you can skip the walnut roasting step. 2. Feel free to experiment with different bread shapes. 3. At the start of kneading, the dough will definitely be wet, sticky, and rough. Avoid adding extra flour easily—even as you knead, the dough will become smoother and less sticky over time. Knead, slap, stretch, and pull; if hand-kneading is inconvenient, use a bread machine instead. 4. Adjust fermentation times based on your temperature. For instance, if your fermentation temperature is 25 degrees, you might need a first fermentation of 40 minutes and a second fermentation of 32 minutes. Always use the finger test to confirm fermentation success during the first round. Ferment in a moist environment, such as placing it in the oven with a cup of hot water nearby. To confirm first fermentation: Dip your finger in flour, poke the dough, and pull away. If the indentation doesn't close, fermentation is complete. Note: a. If the indentation gradually closes, the fermentation is insufficient; allow more time. b. If the dough collapses and lacks elasticity, and the indentation nearly closes, fermentation is overdone—likely due to excessive fermentation temperatures or times. In such cases, the dough can't be used for bread anymore but can be rolled out thinly for pizza. Second fermentation temperature shouldn't exceed 40 degrees. 5. Boil the red wine beforehand to evaporate the alcohol to avoid killing the yeast. Be cautious with the wine's temperature—it shouldn't be too hot, or it may kill the yeast! 6. Adding high-gluten flour in halves helps ensure thorough mixing and prevents salt from affecting yeast dissolution. Alternatively, you can add all the flour at once, dissolve the yeast in warm milk first, and mix everything together. As long as the yeast dissolves and remains active, the steps can be adjusted. [Personally, I find adding flour in halves to be better for mixing; just a suggestion for reference.] 7. This bread tastes great when eaten warm! For long-term storage, freeze in the refrigerator after it cools. Heat before eating or let it return to room temperature.