Based on following thread;
Modified recipe as follow:
75 g chestnut puree*
225 g mineral water (substituted with water for cooking chestnut,86g + tap water, 110g)
400 g wheat flour (substituted with plain floor)
25 g rye flour (substituted with plain floor)
1 tbsp beetroot molasses (omitted)
7 g oat malt (substituted with honey)
6 g fresh yeast (substituted with 3g instant yeast)
1 tsp salt
Pinch of nutmeg (1/2 tsp ground nutmeg)
1 tbsp vegetable oil
50 ml dry black currants (50x1.57=78.5g)
50 ml black currant liquor (substituted with Scotch Whisky)
150 ml milk, full cream, for cooking chestnut
Following steps are performed manually:
- Soak the black currants in Scotch Whisky for 1 hour (minimum)
- * for the chestnut puree, cook the chestnuts with milk in pressure cooker at high pressure for 5 min and blend into a puree
- Rub the yeast into honey, stir in a bit of water mixture and leave for 10 min. Pour in the rest of the water mixture and stir well
Afterwards put all ingredients in the baking pan of the bread machine. Start "Basic Bread" cycle to bake the bread.
Weight of bread selected 750g
Crust selected medium
kneading, 1st (slow) 3 min
kneading, 2nd (fast) 31 min
rise 1 - 26 min
kneading, 3rd (fast) 15 sec
rise 2 - 25 min
kneading, 4th (fast) 15 sec
rise 3 - 55 min
Bake 50 min
I'm prepared to make another round. Please shed me some light how to adjust the ingredient quantity?
tap water to reduced by 20g ?
instant year to be increased to 6g ?
drain currants after soaking in whisky?
Thank in advance