Crusty Wholemeal +1

This time we put the raisins in the crusty wholemeal mix, because crusty wholemeal is better (tm).

A slight modification to the ingredients from "A little fruity":

- 1 cup of raisins

- 2 t of mixed spices

- 1 T of sugar

- 1 pinch of salt

All that together with the Wholemeal Raisin program over night and out came this:

Tasty!

Day two left the top quarter much softer than the bottom - something we often observe on second days. I wonder what the cause is. Maybe next time I'll turn it upside down...

Crusty Wholemeal

Ok, so I've given up naming my breads.

Once again, we were in for another first: Crusty wholemeal from Lighthouse
375ml of water with 600g of bread mix clearly called for the "large" option. We had some time, so the program of choice was "Whole wheat" and yet again there was no choice for the crust. 5 hours later we were hungry for some steaming goodness.

As always it tasted best when still warm - one day we'll figure out how to make the crust stay so nice and crunchy. The amount of yeast provided was good too and once the bread had cooled down it was easy to cut and not too floppy.
I think this would also be a good mix for a raisin bread :)