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Raisin bread
Raisin bread
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Rate this delicious rustic raisin bread with plump raisins and crunchy seeds.
Ingredients:
  • 250ml water
  • 2 tsp dried yeast
  • 55g brown sugar
  • 225g plain flour
  • 160g plain flour
  • 2 tsp bread improver
  • 5.00 gm mixed spice
  • 2.40 gm salt
  • 170g raisins
  • 50g mixed peel
  • 40.00 ml sunflower seeds
  • 40.00 ml pepitas (pumpkin seed kernels)
  • 1 egg yolk
  • 20.60 gm milk
Instructions:
  • In a small jug, mix water, yeast, and 1 tablespoon of sugar. Let it sit for 5 minutes until frothy. In a large bowl, combine plain and wholemeal flours, bread improver, mixed spice, salt, and the rest of the sugar. Make a well in the center and pour in the yeast mixture. Stir well to combine. Transfer the dough onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic.
  • Place the dough in a large bowl and cover it loosely with plastic wrap or a clean tea towel. Let it sit in a warm, draft-free place for 1 hour or until it doubles in size.
  • Punch down the dough with your fist, then transfer it to a lightly floured surface. Add the raisins and mixed peel, and knead for 5 minutes until the fruit is evenly distributed.
  • Preheat your oven to 220°C. Grease a 10 x 20cm loaf pan with melted butter, then coat with half of the sunflower seeds and pepitas. Shape the dough into a log and place it in the pan. Cover loosely with plastic wrap and let it rest in a warm, draft-free spot until it doubles in size, about 30 minutes.
  • In a small bowl, mix the egg yolk and milk. Brush the mixture evenly over the dough and sprinkle with the remaining seeds. Bake in a preheated oven for 10 minutes, then reduce the temperature to 180°C and bake for another 20 minutes until the loaf sounds hollow when tapped on the base. Remove from the oven and cool on a wire rack. Serve toasted with butter or cream cheese.

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