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 for 2 Crustis
|250 g||wheat flour, type 405|
|250 g||spelt flour, type 630|
|50 g||chestnut flour|
|25 g||wheat gluten powder (wheat gluten)|
|2 tsp||sea salt|
|20 g||fresh yeast|
|350 ml||lukewarm water|
|40 g||Californian walnuts|
|75 g||natural sourdough extract|
|80 g||Californian raisins|
|a bit of flour|
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