Red Wine Raisin Breadsticks
The coolness of early mornings and evenings recently brings a distinct autumn vibe. Those who suffered through the summer blues are gradually regaining their appetites. All kinds of cravings abound~ Today’s breadsticks are oil-free, sugar-free, egg-free, and dairy-free, with relatively low calories—truly a guilt-free light dessert for us. The breadsticks have a dense texture, and the included nuts and raisins are almost equal in weight to the flour. The sweetness comes entirely from California raisins, which contain no added sugar. All sugars are natural fructose, rich in dietary fiber and iron, making them very healthy and guilt-free to consume. This recipe makes 10 breadsticks, but you can adjust the quantity as needed. Perfect as breakfast, a side dish, or an afternoon tea snack. This recipe is slightly adjusted from the original version found in "Fail-Proof Bread Baking Textbook." Please read the tips at the end of the guide before starting. The California Raisins “Light Dessert Guilt-Free Baking” competition is now live on Xiachufang! Exciting prizes await you, so join in now~ https://www.xiachufang.com/page/market/2121/
Ingredients
Steps
Soak the California raisins from ingredient B in red wine in advance. If you don’t like the taste of alcohol, use warm water for soaking.
Toast the walnuts in advance and prepare the bread flour and other ingredients. Drain the soaked raisins and pat them dry with kitchen paper to absorb excess wine.
Mix all ingredients from dough section A in a stand mixer bowl. Start kneading at low speed until a ball forms with no dry flour, then increase to speed 5-6 and knead until the dough can form a firm, semi-transparent thin film. PS: The water content in this recipe is relatively high, so reserve about 10-20g initially and add later as needed. Note that this dough requires extensive kneading time typical to French bread dough, so be patient.
Remove the dough and mix in the prepared California raisins and walnuts.
Use a scraper to repeatedly fold and cut the dough until the nuts and raisins are evenly distributed.
Shape the dough and place it in a container. Cover and ferment it at 25-28°C for about 60 minutes.
The volume should double.
Take out the fermented dough, flatten and deflate it. Fold from left to right as shown, using flour on your hands to prevent sticking.
Fold from top and bottom towards the center.
Re-shape and place it in a container.
Second fermentation at about 28°C with 75% humidity for 30 minutes.
Take out the dough, flatten it, and lightly dust with dry flour to prevent sticking. Roll out into a rectangular shape.
Cut into 10 equal portions.
Twist each portion into a spiral shape, stretching slightly as you twist.
Place the twisted dough pieces evenly spaced on a baking tray.
Ferment for about 40 minutes at 32°C with 80% humidity until roughly doubled in size.
Lightly spray water on the surface, then bake in a preheated convection oven at 200°C for about 18 minutes. For conventional ovens, bake one tray at a time at 210°C for about 20 minutes. (Timing may vary based on your oven, so adjust accordingly.)
Take out of the oven.
The breadsticks are amazing on their own—crisp and chewy. Each bite bursts with the aroma of nuts and the sweetness of California raisins. Soaked in red wine, the raisins remain moist and lightly sweet, with the alcohol evaporated during baking, leaving a subtle aroma. They can also be paired with cheese, wine, or coffee as a tea-time treat.