Wild yeast raisin mountain loaf with molasses

P1070974

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.

P1070983

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)

Method

  • 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)

Let’s make Fish finger & Egg Salad Sandwiches with Milk Bread.

test

This bread is very popular with the kids as it’s really soft and milky and very mildly sweet and rich.

Normally I don’t use cream much for cooking, so whenever I have cream left in the fridge, I make this bread.

My kids love fish finger & egg salad sandwiches with this bread.

P1060863

P1060868

P1060871m

 

P1060885

 

Milk Bread  [4 little loaves]

400 g  of  High Grade/Strong Flour

30 g  of  Sugar

6 g  of  Salt

50 g  of  Cream

260 g  of  Milk

4 g  of  Instant Dry Yeast

25 g  of  Butter (Unsalted)

Method 

  1. Mix all the ingredients except the butter in a big bowl.
  2. Knead until it combines well (app. 5 min).
  3. Add butter to the dough and knead another 5-10min until the dough becomes silky and elastic.
  4. Cover the bowl with cling film or a wet tea towel and leave it in a warm place to let it rise until it doubles in volume. (app. 1 h to 1.5 h)
  5. Knead the dough briefly to deflate and divide it into 4 pieces.
  6. Let it rest covered for 15 min. (Bench time)
  7. Shape the dough, working on one piece at a time. (cover the others) Roll the dough into a rectangular shape, fold the dough horizontally in three. Then again in half. Seal it properly.
  8. Put all the shaped dough on a baking sheet and let it rise in a warm place for about 45 min. (Do not let it dry. Cover with a wet tea towel)
  9. Preheat the oven at 200 ℃ with the baking tray upside down. (easy to handle when it’s flat)
  10. Take the wet towel off 5 min before finishing the final rise, dust the top of each dough with flour and score five lines lengthways.
  11. Slide the dough into the oven and bake it at 190℃ for 15 – 17 min.

For the Sandwich

3 Eggs  (hard boiled and chopped finely)

1-2 tbsp  Mayonnaise

Salt and Lemon pepper to taste (Black pepper is fine as well)

1/2 tbsp  of  Milk  (if you have some)

some fish fingers (grilled)

Green Salad

Spreadable butter

Method

  • Mix eggs, mayonnaise and milk in a small bowl and add salt and lemon pepper to taste.
  • Make sandwiches with green salad and the egg mixture and fish fingers! ( I put Japanese “Tonkatsu sauce” on the fish fingers, you can use tomato sauce if you wish.)

ENJOY!

* The milk bread recipe is adapted from here. It’s got a lot of photos to illustrate the shaping method.