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.
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!