Raisin Bread

Raisin Bread
Makes: 1 loaf
Prep time:
Cook time:
Total time:
  • 375 gr white flour
  • 125 gr whole meal flour
  • 15 gr yeast
  • 25 gr sugar
  • 8 gr salt
  • 25 gr butter
  • 285 ml milk
  • 1 egg
  • 300 gr raisins/sultana’s
  1. Soak the raisins in hot water for at least 15 minutes.
  2. Warm the milk until lukewarm. Pour the milk in a bowl, add the yeast and sugar and mix well. Let the yeast wake up for 5 min.
  3. Add whole meal flour, white flour, the salt, and butter and the egg. Knead the dough until elastic and smooth.
  4. Let the dough rise, covered with cling film, in a lightly oiled clean bowl, until doubled in size in a draft free spot, around 90 min.
  5. Grease a cake tin and line the base with baking paper.
  6. Drain the raisins and dust them with some extra flour. Knead them through the dough, shape it into a loaf and place it in the tin. Make an incision along the top.
  7. Let the bread prove, in a draft free spot and covered with cling film, until doubled in size, around 90 min.
  8. Preheat the oven to 180˚C.
  9. Bake the bread for 30 min or until golden and done.
  10. Let the bread cool on a wire rack before slicing.
Stuff to know
Warm the milk and butter to body temperature to accelerate the rising.
The bread is done when a hollow sound occurs when the tap the bottom
Add some muesli.
Add some chopped walnuts.
Add a teaspoon of ground cinnamon and/or ground cardamom.