There's something incredibly rewarding about baking your own bread, especially when it's a delightful loaf of sourdough raisin bread. The combination of the tangy sourdough and the sweet, plump raisins creates a flavor profile that's both comforting and sophisticated.
I still remember the first time I baked a loaf of sourdough raisin bread. The aroma that filled my kitchen was intoxicating, and the taste was even better. Today, I'm excited to share my journey and tips with you so you can experience the joy of baking sourdough raisin bread yourself.
Sourdough bread is unique because it's made using a natural fermentation process involving wild yeast and lactic acid bacteria. Unlike commercial yeast, which acts quickly,6 sourdough fermentation is a slow process that develops deep flavors and a chewy texture. The wild yeast gives sourdough its characteristic tangy taste, while the lactic acid bacteria help improve the bread's shelf life.
Adding raisins to sourdough bread is a game-changer. The natural sweetness of raisins perfectly complements the tanginess of the sourdough, creating a balanced flavor that's hard to resist.
To make sourdough raisin bread, you'll need:
- Sourdough starter
- Bread flour
- Water
- Salt
- Raisins
- Brown Sugar
- Cinnamon and Salt
Here are the essential tools you'll need:
- Mixing bowls
- A kitchen scale
- A dough scraper
- 9x5 Inch bread pan
- A sharp knife or bread lame for scoring
I remember when I first started baking, I used whatever I had in my kitchen. Over time, I invested in some of these tools, and they really made a difference in the quality of my bread.
Making the Sourdough Starter
If you don't already have a sourdough starter, you'll need to make one. Combine equal parts flour and water and let it sit at room temperature. Feed it with fresh flour and water every day until it's bubbly and active, usually around 5-7 days. Please use the link below for the step by step instructions on making sourdough starter.
Preparing the Dough
Shaping and Baking
Shape the Dough:
Turn the dough out onto a lightly floured surface and shape and gently pat into a 6x12 inch rectangle.
Mix the brown sugar and cinnamon filling and spread 1/2 over the top of the dough.
Starting with one long side of the dough fold into the center. Then take the other side and fold it to the center.
Sprinkle the remaining brown sugar and cinnamon mixture over the top.
From the short end begin to roll into a log. Your roll should be firm but not to tight or the dough may not rise properly.
Place it in a lightly oiled 9 x 5 inch bread pan and cover with plastic wrap.
Allow to rest for an additional 1-1 1/2 hours at room temperature . Once the bread reaches the top of the bread pan score and now its time to bake!
Baking the Bread
Dense Bread: This can be caused by under-proofing. Make sure to give your dough enough time to ferment and rise.
Flat Loaf: This might happen if your dough is over-proofed. Pay attention to the dough's texture and bubbles to gauge the right proofing time.
Tough Crust: Ensure your oven is properly preheated and that you're using steam (from a Dutch oven or by adding water to a hot pan in the oven) to help create a crispy but not overly tough crust.
To keep your bread fresh, store it in a paper bag or bread box at room temperature for up to three days. For longer storage, slice the bread and freeze it. You can toast the slices straight from the freezer whenever you want a quick treat.
Baking sourdough raisin bread is a rewarding experience that combines the art of traditional bread-making with the sweet surprise of raisins.
Whether you're a beginner or an experienced baker, this bread offers endless possibilities for creativity and flavor. So, roll up your sleeves, dust off your apron, and discover the joy of baking your own sourdough raisin bread. Happy baking!
Stretch and Fold:
Thank you for trying our recipe. Please leave a review in our comment section if you enjoyed it or have any questions.
Enjoy your day.
Sandy