Are you ready to elevate your breakfast game? This sourdough raisin bread recipe is the perfect blend of tangy sourdough flavor and the sweet bursts of juicy raisins. It's surprisingly easy to make, even for beginner bakers, and the result is a loaf of bread so delicious, you'll be sharing slices (maybe) with everyone you know. This recipe offers a fantastic way to utilize your sourdough starter and create a truly homemade, healthy and satisfying meal. Forget store-bought bread; this easy recipe will become a staple in your kitchen!
Ingredients:
- For the Levain (Sourdough Starter Build):
- 50g active sourdough starter (fed 4-6 hours prior)
- 50g bread flour
- 50g water (room temperature)
- For the Dough:
- All of the levain
- 300g bread flour
- 100g whole wheat flour (or additional bread flour)
- 300g water (room temperature)
- 10g salt
- 100g raisins (or currants)
Instructions:
Making the Levain:
- In a medium bowl, combine the sourdough starter, bread flour, and water. Mix thoroughly until a smooth paste forms.
- Cover the bowl and let the levain rest at room temperature (ideally 70-75°F) for 4-6 hours, or until doubled in size and bubbly. This activates the yeast in your starter, crucial for a successful bake.
Mixing the Dough:
- In a large bowl, combine the levain, bread flour, whole wheat flour, and water. Mix with your hands or a stand mixer with a dough hook until just combined. Don't worry about kneading at this stage.
- Cover the bowl and let the dough autolyse for 30 minutes. This allows the flour to fully hydrate, leading to a better gluten development.
- Add the salt and raisins to the dough. Mix thoroughly until the salt is fully incorporated.
- Perform a series of stretch and folds. Every 30 minutes, gently stretch a portion of the dough and fold it over itself. Repeat this 3-4 times. This helps develop the dough's strength and structure.
Bulk Fermentation and Shaping:
- After the stretch and folds, cover the bowl and let the dough bulk ferment for 4-6 hours, or until it has almost doubled in size. The time will depend on the temperature of your environment.
- Gently turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf.
- Place the shaped dough into a well-floured banneton basket (or a bowl lined with a floured kitchen towel). Cover and let it proof in the refrigerator for 12-18 hours. This slow cold proof develops flavor and improves texture.
Baking the Bread:
- Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.
- Carefully remove the hot Dutch oven from the oven. Gently transfer the dough from the banneton into the Dutch oven.
- Cover the Dutch oven and bake for 20 minutes.
- Remove the lid and bake for another 25-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205-210°F (96-99°C).
- Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving.
Tips for Success:
- Starter Activity: Ensure your sourdough starter is active and bubbly before beginning.
- Hydration: The water amount might need slight adjustments depending on your flour and environment.
- Temperature: Room temperature plays a crucial role in fermentation. Adjust times as needed.
Variations:
- Add other dried fruits like cranberries or chopped apricots.
- Incorporate nuts like walnuts or pecans.
- Sprinkle the top with seeds before baking for added texture and nutrition.
Nutritional Information (per slice, approximate):
- Calories: Around 150-200
- Protein: Around 5-7g
- Carbohydrates: Around 30-40g
- Fiber: Around 2-3g
This sourdough raisin bread is a perfect example of homemade cooking at its finest. Enjoy the delicious aroma and the satisfying taste of a truly special loaf. It's perfect for breakfast, alongside a cup of coffee or tea, or even as a side to soup or stew. The possibilities are endless!