Home » wholemeal » Wholemeal raisin bread (Sat 21.11)

Wholemeal raisin bread (Sat 21.11)

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.

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