Raisin bread with wholemeal. based on “Deluxe Raisin Bread” from “The Laurel’s Kitchen Bread Book – A Guide to Whole-Grain Breadmaking” by Laurel Robertson.
- 150 g raisins
- 350 g water
- 800 g wholemeal flour
- 2 teaspoons salt
- 42g yeast
- 120 ml water
- 60 g olive oil
- 2 tablespoons honey
- 1 egg
1. (Sat 10:30) Bring the water to the boil. Cover the raisins with the water and leave for 5 minutes.
Drain the rasins and keep the water, leave to cool till about lukewarm.
Mix salt and flour in a bowl. Crumble the yeast in the additional water with the honey.
Add all (including oil and egg) to the flour and start mixing till you get a soft dough.
Turn out on working surface and knead for some 3 to 5 minutes.
Add carefully the rasins to the dough. Spread raisins on working surfcae and roll the dough over.
Leave to rise for 1 hour.
2. (Sat 11:45) Divide the risen dough in 2 loaves.
Leave to rise for another 45 minutes.
3. (Sat 11:45) Bake in a pre-heated oven 200 C for about 33 minutes.