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Raisin Walnut Crustis

Somewhere between loaf, bread roll, and alternative baguette, this lengthy bread is perfect for an in-between snack or a light sandwich. Master baker Friedhelm Funken created these so-called crustis with the perfect combination of juicy California Raisins and crunchy walnuts.

Featuring California Raisins

Ingredients

Ingredients for 2 Crustis

250 gwheat flour, type 405
250 gspelt flour, type 630
50 gchestnut flour
25 gwheat gluten powder (wheat gluten)
2 tspsea salt
20 gfresh yeast
1 tspsugar
350 mllukewarm water
40 gCalifornian walnuts
75 gnatural sourdough extract
80 gCalifornian raisins
a bit of flour

  1. Step 1

    Mix the three types of flour, wheat gluten powder and sea salt in a bowl. Make a well in the center. Crumble in the yeast and sprinkle with sugar. Pour about 100 ml of water and mix with a little flour to form a paste. Cover and let rise in a warm place for about 30 minutes.

  2. Step 2

    Chop walnuts and roast them lightly in a pan (without fat) until they are fragrant. Let walnuts cool on a plate.

  3. Step 3

    Put the sourdough, walnuts and California raisins in a bowl and mix with the dough hook of a hand mixer until smooth, gradually adding the remaining water. Knead dough until it separates smoothly from the bottom of the bowl. Dust dough with flour and let rise covered in a warm place for about 60 minutes.

  4. Step 4

    Knead dough briefly and divide into 2 portions. With floured hands, shape each portion into two elongated strands of dough (about 30 cm long). Place on a baking sheet lined with baking paper, spacing them slightly apart. Let rise again for about 10 minutes.

  5. Step 5

    Preheat oven to 250°C (gas: level 5-6, convection oven: 230°C). Dust dough with flour. Place tray (middle shelf) in the oven. Pour a cup of water on the bottom of the oven and close the oven door immediately. Bake the crustis for 8-10 minutes. Then lower the temperature to 220°C (gas: level 4-5, convection: 200°C) and bake the crustis for another 20-25 minutes. The crustis are cooked when they sound hollow when tapped on the underside.

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