Wild yeast raisin mountain loaf with molasses

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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.

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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)

Wild Raisins Yeast – photos

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I made a new batch of wild yeast using raisins and this time I didn’t forget to take some photos! I wrote how to make wild yeast starter in a previous post “Organic Prune Yeast”  but I didn’t have pictures. I think the photos are really helpful for those of you who have never made wild yeast – I was really unsure when I made wild yeast for the first time.

Raisins are the easiest dry fruits to make wild yeast from. But make sure you have “non oil-coated” raisins. You can check at the back of your raisins package. If it says “sunflower oil” (or any kind of oil) on the ingredients list, that’s oil coated. If you can not find non-oil coated raisins, you can use other fruits. You can also use fresh fruit (ex. apple, pear etc) – it’s a bit more difficult but you can try. Just add a tea spoon of honey or sugar when you use fresh fruit.

Day 1  :  Add 240g of lukewarm water and 80g of raisins (without oil coating nor preservatives) [water 3: fruits 1]* in a sterilized glass jar. Leave it in a warm place for 3 to 10 days (it depends on ambient temperature), shaking it a little and opening the lid every day at the same time. I do it in the morning. (I check the smell as well.)

* I used to put (raisins 3: water 1) by mistake and now I correct it. I apologise to those of  you who tried to make this raisins yeast with old post!!

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Day 2 :  Raisins start float a little. Smell hasn’t changed much.

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Day 3 : Half of the raisins are floating. It smells sweet. (If it smells unpleasant, that’s bad. The smell should never be unpleasant.)

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Day 4 : When you shake the jar and open it, it will pop or fizz as you let out some of the gas, like when you open a beer. Lots of small bubbles. Smell like sweet wine. Yeast has developed! I keep it out for one more day.

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Day 5 : Without shaking the jar, you can see all the rasins are floating on the water. It’s ready to use. You can keep this in the fridge for up to one or two months.

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Next time I will post lots of photos showing how to make the starter (leaven) from this liquid yeast.

I hope you find this helpful!

Apple raisin cinnamon rolls

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The other day I had a raisin cinnamon roll at a cafe near our place. It was so fluffy and rich and tasty and sweet. That made me crave cinnamon rolls for a little while. I wanted to make them by myself and tried to copy their yummy rolls. I used my brioche dough for these rolls. Lots of butter and milk and eggs. Yeah, it’s rich. But don’t worry, I am not going to eat them all by myself and not going to make this that often. So it’s ok….

I also added diced apples with raisins just because I had a lot of apples left in the kitchen.

Oh, they turned out to be super yummy rolls! Rich but not too heavy and sweet but just sweet enough for my taste!

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Apple raisin cinnamon rolls  (makes 9 rolls)

250g of High grade/ Strong flour

125g of Wild yeast starter (leaven) – recipe here

4g of Salt

25g of Brown sugar

162g of Milk plus 1 Egg

75g of Unsalted butter

Fillings

1 Apple (chopped in small dice)

Some dry raisins (soaked in hot water for 10 min, drained)

some softened butter to spread

some Cinnamon powder and sugar to sprinkle

some sliced almonds

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This post is submitted to YeastSpotting.