Best Sourdough Raisin Bread

Raisin sweet bread is the perfect mix of bread and cake – just sweet enough that a spoonful of homemade jam doesn’t hurt. You can make this recipe without any yeast. Instead of yeast, we use sourdough and the Tangzhong method to obtain a particularly fluffy dough.

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Why sourdough and no yeast?

Sourdough is a natural leavening agent that not only provides a unique flavour, but also improves the digestibility of the bread. With sourdough, you not only achieve a more complex flavour, but also a longer shelf life for your raisin bread.

The magic ingredient for fluffy sultana bread: Tangzhong

Tangzhong is a method from Asian cuisine that makes it possible to produce particularly fluffy and soft baked goods. A small amount of flour is cooked with water to form a thick paste and then worked into the dough. This step increases the moisture absorption in the dough and gives the raisin bread a wonderfully soft consistency.

Ingredients for raisin bread with sourdough

  • Tangzhong: The technique originally comes from Asian cuisine. To make tangzhong, one part flour is cooked with five parts water to form a thick paste. The bound water makes the finished raisin bread extra soft and, together with the sourdough, ensures that they remain tasty and fresh for days.
  • Wheat flour: Bread flour is best for your challah. Cake flour (or type 405) is best for the fluffy raisin bread. The higher the type number of the flour, the more hulls are still contained in the flour. If you want to use wholemeal flour, you may need to increase the proportion of water in the recipe by 5 to 10 per cent.
  • Sugar for sweetness.
  • Sourdough starter: The sourdough doesn’t have to be freshly fed, but it shouldn’t have been more than a week since it was last refreshed. If you have discard left over, I have the right recipes for you here. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.
  • soft butter or vegan butter alternative
  • Water: Cold in summer and lukewarm in winter.
  • Sultanas are a must in every raisin bread.
  • Salt for the flavour.

In three steps: The recipe for soft raisin bread

  1. Prepare the tangzhong and soak the raisins.
  2. Mix the dough and leave to rest at room temperature for six to eight hours.
  3. Shape the raisin loaf, place in a loaf tin*, put in the fridge overnight and bake in the morning at 200 degrees for 40 minutes until golden brown.

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Recipe: Best Sourdough Raisin Bread

Raisin sweet bread is the perfect mix of bread and cake – just sweet enough that a spoonful of homemade jam doesn’t hurt. You can make this recipe without any yeast. Instead of yeast, we use sourdough and the Tangzhong method to obtain a particularly fluffy dough.
5 from 1 vote
Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 18 hours
Total Time 19 hours 10 minutes
Course breakfast, pastry
Cuisine German
Servings 1 Raisin bread

Ingredients
  

Ingredients for Tangzhong

  • 20 g cake flour bread flour (or type 550)
  • 100 ml water or (oat) milk

Ingredients for the dough

  • Tangzhong
  • 400 g wheat flour bread flour (or Typ 550)
  • 40 g sugar
  • 40 g sourdough starter
  • 60 g soft butter or vegan butter alternative
  • 220 g water
  • 100 g raisins and hot water for soaking
  • 1 pinch salt

Instructions
 

Day 1

  • For the tangzhong, mix 20 g flour with 100 g water and boil gently while stirring. Cover the tangzhong and leave to cool completely.
  • Heat 100g of the water for the main dough, soak the raisins in it and leave to cool.
  • Mix tangzhong, flour, water, sugar, soft butter, sultanas and their soaking liquid, sourdough starter and salt to form a dough.
  • Cover the dough and leave to rest at room temperature for four to six hours, then place in the fridge for one to two hours.
  • Divide the dough into four equal parts with a pastry knife* and roll out into narrow rectangles.
  • Roll up the rectangles and place the rolls next to each other in a greased loaf tin*.
  • Brush the surface with milk and refrigerate overnight.

Day 2

  • Preheat the oven to 200 degrees using a steam tray consisting of a stainless steel oven dish* and lava stones*. Bake the raisin bread for 20 minutes with steam and 20 minutes without steam or until golden brown.
  • Enjoy with butter and jam!

Notes

The soft butter and tangzhong make the dough very soft and difficult to work with. That’s why I put it in the fridge for one to two hours before shaping it. Cold dough is usually firmer (especially if it contains butter) and more elastic and therefore easier to handle.
The raisin bread can be frozen in slices and defrosted in portions in the toaster. And that’s it, a quick breakfast!
Keyword no yeast, overnight, vegan

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Soft raisin loaf with sourdough

Hey, so happy you’re here! 🧡

 

I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

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