Since I keep making bread, a few weeks ago I had to make a different recipe, because I didn’t have butter or dehydrated yeast. I didn’t have nuts or sunflower seeds either, so I looked for a raisin bread recipe, and I adapted it to my taste and to the ingredients I had. And since I didn’t have much time, I reduced few steps.
I tell you now how to make this bread that came out delicious; list of ingredients and steps. If you want to watch a video of the steps of another bread recipe, then visit our YouTube channel, or click the link at the end.
We need the following INGREDIENTS :
- 500 grams of wholemeal spelt flour
- 340 milliliters of water
- 3 tablespoons of high oleic or “soft” olive oil
- 1 teaspoon of salt (the World Health Organization recommends not to exceed the daily intake of 5 grams of salt, and watch out with binders containing some salt brands)
- 2 tablespoons of honey
- 100 grams of raisins (make sure the tails are removed from the raisins)
- 25 grams of fresh yeast to make bread
- Grain anise and cinnamon
And if all this is organic, then better for our health.
STEPS to follow :
1- crumble and mix fresh dry yeast with flour, anise and cinnamon
And separately mix the rest of the soluble ingredients with cold water (oil, honey, and salt)
2- Gradually add the resulting liquid to the flour, and add the raisins while mixing and kneading, keep kneading (the spelt does not need more than 3 min.), cover it with a cloth, and let it stand for 1 hour, ideally inside of the oven only with the light on
3- Remove from the oven, and we should observe that the first fermentation lifted the dough.
4- Then knead another 3 min., this time softer, cover it with a cloth, and let it stand 35-40 min.
5- we will observe that the second fermentation lifted the dough again. Now, remove a tray from the oven, and preheat the oven to 210 degree Celsius.
6- Cover the tray with baking paper (nothing else), and fold the paper so that it does not stand out from the tray
7- Prepare a fountain to place on the bottom of the oven with 1 glass of water, to evaporate and prevent hardening of the bark
8- with a dessert spatula scratching around the edges, gradually overturn the dough in the tray, preventing the volume from breaking. And you don’t have to make cuts on it, because it’s not a compact mass
9- Put aluminum foil above the dough, without bending, as a shield to prevent the bark from burning
10- Put the fountain in the oven, on top of the dough, and bake for 50 minutes at 190 degree Celsius
11- Remove from the oven, and put on a rack for 30 min., so that it loses moisture
Ideally, we have small uniform gaps between the crumbs. This would mean that the whole bread has been cooked well, and to the touch it will be fluffy when squeezed.
This recipe I made it today for the third time, I added 50 grams of sunflower pipes, reduced to 2 tablespoons of oil, and it also went well.
Enjoy it! , and when you’re done, don’t forget to wrap it with a cloth.
And try this bread with Canary Islands different tasty cheeses.
Thank you very much for the visit, and see you soon!