Sourdough Raisin Bread Recipes

Steps:

• Place sourdough starter, egg, 2 tablespoons plus 2 teaspoons margarine, flour, raisins, 2 tablespoons plus 2 teaspoons sugar, and salt in a bread machine in that order. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
• Place dough in a lightly greased bowl and cover with a towel. Place in a draft-free place to rise until doubled, 8 hours to overnight.
• Mix sugar and cinnamon together in a small bowl.
• Turn dough out on a floured surface. Roll into a 9-inch wide rectangle about 1/2-inch thick. Brush milk over dough; sprinkle cinnamon-sugar on top. Roll dough up tightly into a log and place in a greased 9x5-inch loaf pan. Let rise until at least 1 inch above the rim of the pan, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake loaf in the preheated oven until golden brown, about 45 minutes.

Steps:

• Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
• Remove from heat.
• Let cool until lukewarm, about 120-125 degrees.
• Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
• Knead the dough on a lightly floured surface for a few minutes until smooth.
• Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
• Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
• Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
• Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
• Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
• Roll up tightly (the long way).
• The roll should be about 3 inches in diameter.
• Cut into thirds, and tuck under ends and pinch bottom together.
• Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
• Let rise in warm place, uncovered, again for about an hour.
• Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
• Remove from oven and let cool on rack.
• Take melted butter and spread over tops of loaves.
• After about 20 minutes, lay loaves on their sides and remove from pans.
• Allow to cool before slicing.

Steps:

• Starter/Levain Build
• Mix the starter, flour, and water in a jar. Mark the level with a rubber band and let ripen overnight. Use cold water and/or a higher feeding ratio in summertime so the levain doesn't finish all the food before morning.
• Final Dough Mixing and Bulk Fermentation
• Measure out the raisins and soak them in water while the dough rises.
• Mix the flours, water, levain, brown sugar, oil, salt, and 1 tsp of the cinnamon in a medium bowl. Cover and let rest 30 minutes.
• Do one round of stretching and folding, or another form of gluten development.
• Let the dough rise at room temperature until it has just about doubled in size. This can take anywhere from 4 to 10 hours depending on your starter strength and room/dough temperature. My dough needed 6.5 hours in a cool kitchen.
• Shaping and Final Proof
• Drain the raisins, lightly flour your work surface, and grease your loaf pan.
• Remove the dough from the bowl, and stretch and pat it out into a rectangle approx. 7" x 12". Sprinkle the remaining 3 tsp of cinnamon on the dough, and then add the drained raisins in a layer on top of the cinnamon.
• From a shorter edge, roll the dough into a tube and place it in your pan, seam-side down.
• Cover and proof the dough for 2-4 hours. You can also retard the dough overnight or longer, but make sure it has risen in the pan some at room temperature before refrigerating it. The dough is ready to bake when it has doubled or its highest part crests about a half-inch over the lip of a 9" x 5" x 2.75" pan.
• Baking
• Preheat your oven to 375°F for about 15 minutes with your oven rack in the second-from-the-bottom position.
• Brush the dough with water and load it into the oven.
• Bake for about 60 minutes or until the interior of the loaf is over 190F. Cover with foil if the top starts to brown too much.
• When the bread has finished baking, brush the top with oil or butter to keep it soft, and let it cool on a rack on one side to discourage settling of the crumb.
• You can store this bread in a plastic bag, beeswax wrap, or linen bag.

Steps:

• Place raisins into a bowl and cover with lukewarm water. Set aside to soak.
• Line a loaf pan with parchment paper. Whisk gluten-free bread flour, buckwheat flour, coconut sugar, cinnamon, cream of tartar, and baking soda together in a bowl.
• Combine milk, sourdough starter, and agave in the bowl of a stand mixer. Start mixer on low and add flour mixture 1 tablespoon at a time until well combined. Add eggs and vanilla extract and mix until well incorporated. Drain raisins and fold into the batter.
• Pour the batter into the prepared loaf pan. Smooth out the top using a wet rubber scraper. Loosely cover the pan with plastic wrap and let rise until almost doubled in size, about 2 hours. Cover with foil.
• Heat the oven to 350 degrees F (175 degrees C). Bake bread for 30 minutes. Remove foil and continue baking until bread is browned and has reached an internal temperature of 200 degrees F (95 degrees C), about 10 minutes more.
• Cool in the pan for 5 minutes. Turn bread out from pan onto a wire rack and allow to cool completely before slicing.

Steps:

• Addition Prep
• You can use pre-made apple sauce, or you can peel and core two apples, and then cook and mash the pieces. If using the microwave to cook the apples, simply put small pieces in a glass bowl, cover, and cook until they're soft enough to mash. If using a saucepan, you can cook the apple pieces in the 50g of water listed under Additions, rather than adding that water in later when mixing up the Addition.
• Combine all of the ingredients in the Additions list in a small bowl, and set it aside to cool. The raisins and nuts will soak up some of the liquid.
• Dough Mixing and Bulk Fermentation
• In a large bowl, mix together the flour, water, and starter. Note the time and temperature as this is the start of bulk fermentation. Don't add the additions yet.
• Cover and let the dough rest for about 30 minutes, and then stretch and fold the dough, going around the bowl several times until the dough is tighter. Click here to see a video of stretching and folding, as well as other forms of gluten development.
• Cover and let the dough rest another 20-30 minutes, then add the Additions to the dough by folding or laminating them in (see the previous link for a lamination video as well).
• Let the dough ferment until it's puffy and close to doubled. For my dough, this was about 10.5 hours at 71F room temperature.
• Pre-shape, Bench Rest, and Shaping
• Scrape the dough out onto a floured countertop. Sprinkle flour on the top of the dough and press it into a rectangular shape about 3/4 inch thick. Fold the dough in thirds and then in half. (See the gallery below for photos.)
• Cover the dough with an inverted bowl and let it rest about 20 minutes.
• Prepare a tea towel with flour and a layer of bran flakes in a circle or oval, depending on the shape of your baking vessel and final loaf. You can also spray your banneton with oil and coat it with bran flakes, or simply flour your banneton/liner and skip the bran flake coating on the bread crust.
• Flip over your dough and shape it into a boule, batard, or oblong loaf. Shaping videos can be found here.
• Using a bench scraper, flip the shaped dough onto the tea towel (or into your prepped banneton). Then lift the towel and place it into your banneton. The base of the bread should be facing up.
• Final Proof and Baking
• Cover and proof the dough at room temperature for 1-2 hours, or in your refrigerator overnight (8-14 hours).
• Preheat your oven and baking vessel to 500F for 30 minutes.
• Gently flip the dough out of the banneton and into the bottom of your baking vessel or onto parchment paper first for an easier transfer.
• Score the top of the dough, then cover the vessel and return it to the oven.
• Bake at:
• 500F for 20 minutes lid on
• 450F for 10 minutes lid on
• 450F for 10 minutes lid off
• The internal temperature of the bread should be at least 205F when it's done.
• Remove the bread from the oven and let it cool a minimum of 2 hours before cutting.

Steps:

• Place all ingredients, except raisins and walnuts, into bread machine pan, in order that they are listed. Process on dough setting. When the machine beeps for additions, add the raisins and walnuts (or around 3-5 minutes before the end of the kneading cycle.).
• When cycle is complete, remove dough to lightly floured surface and shape into 2 round loaves (or one large loaf, your choice.).
• Place round loaves on cornmeal coated cookie sheet, cover and let rise until bread has doubled in size. Be patient, sourdough without the addition of commercial yeast can take up to several hours to rise - mine typically takes three hours.
• Bake at 375 degrees F for 25 to 30 minutes (30-40 if making one loaf.) Cool on wire rack.
• NOTE: To proof your starter, feed it with equal parts of flour and lukewarm water, then let it sit overnight or up to 12 hours, covered. This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be. If you start with 1 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.