Rye and raisin bread

Rye and raisin bread

By
From
Three Sisters Bake
Makes
1 loaf
Photographer
Helen Cathcart

This bread tastes amazing toasted for breakfast and spread with butter. It also works well with a savoury lunch, such as a Ploughman’s platter, or simply with a slab of good-quality pâté and Homemade red onion marmalade. - Gillian

Ingredients

Quantity Ingredient
200g strong white bread flour, plus extra for dusting
50g dark rye flour
5g instant yeast
salt
100g raisins
olive oil, for greasing

Method

  1. Place the flours, yeast and salt into a large mixing bowl, or the bowl of a freestanding mixer fitted with a dough hook. Mix briefly, then add 175 ml tepid water and mix to form a sticky dough.
  2. Knead the dough by hand or machine for 10 minutes, adding the raisins in the final minute of kneading. To knead by hand, first bring the dough together in the bowl, then turn it out onto a floured surface and continue to knead. The dough should feel soft and springy to the touch.
  3. Place the dough in a lightly greased bowl. Cover with a clean, damp tea towel and leave to prove in a warm place for 1 hour or until doubled in size.
  4. Turn out the dough onto a lightly floured surface and knead for a couple of minutes, then shape into a ball.
  5. Place the loaf on a greased baking sheet, and cut a deep ‘X’ into the top (about 1 cm deep), using a very sharp knife. Cover with a well-floured tea towel and leave to rise in a warm, draught-free place for 45 minutes or until doubled in size.
  6. Preheat the oven to 180°c.
  7. Remove the tea towel and bake in the oven for 45 minutes or until the bread sounds hollow when the base is tapped. Remove from the oven and place to cool on a wire rack.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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