I haven’t had time to update my blog in a while as all my time was taken up with all the things happening back in Japan, with the elections, the Olympics and other bad news…
Now I need something to cheer me up so I am back to my blog and baking!
First, I wanted to share this recipe – it’s my favourite raisin bread.
I used molasses instead of sugar for this bread as it gives you a really nice dark colour, extra richness and depth of flavour.
A generous knob of cultured butter melting on top of a thick slice of this raisin bread is just heavenly. It smells gorgeous when toasted!
Raisin loaf with molasses
450g of high grade/strong flour
8g of salt
a little bit of cinnamon, nutmeg and clove powder
9g (1 tbsp) of powdered milk
180g of wild yeast starter [40%]
37g of molasses [8.2%]
150g of milk *
100g of almond milk *
55g of water *
*liquid is 305g in total [68%] you can replace almond milk with any kind of milk
45 g of unsalted butter [10%]
180g of raisins (soak in warm water for 10 min and drained)
- Put all the ingredients in a large bowl except for the butter and the raisins. Knead for 15 min.
- Add the butter. Knead again until the dough becomes shiny. (app. 5-10 min)
- Add the raisins. Combine them well into the dough.
- Cover the dough with cling film or a wet tea towel and let it rise in a warm place for about 4 hours. (until it doubles in size)
- Divide the dough into three. Shape it into balls. Rest the balls for 15 min covered with cling film or a wet tea towel.
- Shape each ball and put it in a loaf tin. (I’m sorry I can’t explain well without the photos! Search “how to shape mountain loaf” and you can find a lot of web sites explaining.)
- Let it rise in a warm place for 1.5- 2h until the dough fills 80% of the tin.
- Preheat the oven to 200℃, 20 min before finishing the final rise.
- Spray water on the dough generously and bake it in the oven at 190℃ for 30-35min. (In the last 15 min, you might need to put foil on top if the top starts to get too dark)