I have previously tried this recipe, and wish to try it again this weekend (recipe follows at end of question). Since I don't have a mixer, I kneaded it by hand, for longer than the recipe stated, in order to reach the required texture. It could have been the substitute flour I used, or the fact that it didn't rise enough, or that the environment was too cold for the dough to rise, but the bread didn't work.
I am now wondering - is this recipe particularly intended for making with an electric mixer with dough hook? Can one convert it for hand kneading? And if so, is there a rule of thumb for converting between kneading times for electric mixers vs. hand kneading?
Sour Cherry & Walnut Stick (Yotam Ottolenghi, from his 'Ottolenghi' book) 160 ml luke warm water (not higher than 30C) 1.5 tsp active dried yeast 40 ml orange juice 250g country brown flour ("Allinson's country grain brown bread flour or Hovis granary flour) plus extra for dusting 65g buckwheat flour 1tsp salt 50g dried sour cherries 50g walnuts, roughly broken into pieces
(excerpt from method) Stir the water/yeast in an electric mixer bowl and leave for 10 minutes. Then add OJ, mix, add both flours. Knead for 5 minutes at low speed w/ dough hook until the dough comes together.
Scrape the dough in the bowl, then add salt and knead for 4 miuntes on high. Dough should be smoother and silky. Add cherries & walnuts and mix on medium for one minute.
Knead by hand, turning the dough until you can no longer see the walnuts/cherries and the dough is smooth. Put the dough (shaped into a ball) in a large bowl, covered w/ a damp cloth, for about 1.5 hours in a warm place - or until dough has doubled.