Whole burgers & raisin bread

Recipe for whole burgers & raisin bread

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for whole burgers and raisin bread is a delightful combination of savory and sweet flavors. The juicy, flavorful burgers are made with lean ground beef and seasoned to perfection. Paired with slices of toasted raisin bread that add a touch of sweetness and a hint of cinnamon, this dish is sure to please both kids and adults alike. Whether you're looking for a quick weeknight dinner or a tasty weekend lunch, these whole burgers and raisin bread will satisfy your cravings.

Keywords: burgers, raisin bread, savory, sweet, flavorful.

Whole burgers & raisin bread details

Whole burgers & raisin bread, recipe Rating: 4.6
Number of votes:112 INGREDIENTS:

163g high protein flour, non-sifted

130g wholemeal flour

10g wheat germ

10g soya flour

45g castor sugar

6g bread improver

1/2 tsp salt

8g instant yeast

45g shortening

1 Grade C egg

150ml water

30g raisins (for raisin bread)

Some wheat germ (for coating burgers)

Method:

1. Combine and blend flours, castor sugar, bread improver, instant yeast, water, salt and egg in a mixing bowl. Use dough hook of your mixer to knead the mixture for 10 minutes.

2. Add shortening. Continue to knead for 15 minutes until the dough is elastic, smooth, non-sticky and pull away from the sides of the bowl. To test, stretch a pinch of dough. This dough should form a thin membrane before it breaks.

3. Form the dough into a ball. Place dough in a greased stainless steel bowl and cover with a damp tea towel. Leave in warm place for about 50-60minutes until doubled in size.

4. Punch the dough down to release gases produced in the proving process.

To prepare Wholemeal Raisin Bread:

1. Cut a 200g dough out from dough prepared above. Roll into an oval shape. Sprinkle raisins on the roll-out dough. From the further end, roll the dough like a swiss-roll to the end nearer to you . With the seam side down, place the dough on a baking tray. Cover with a damp tea towel and leave to rise for 30 minutes.

2. When the dough has risen to double of its original size, cut three shallow strips on the surface of the dough .  Brush the top of the dough with egg-wash.

3. Bake in a preheated oven at 170-180 degC for 25-30 minutes.

4. When done, turn the raisin bread onto a wire rack .

5. Only start slicing when the loaf has fully cool.  Serve with butter or any jam.