Rye and Raisin bread
This recipe is based on a Norwegian loaf and comes from a friend who lives in Norway and who regularly sends me baking ideas. She tells me that it's great with Norwegian brown cheese, which I must try! I love the way that the raisins added a subtle sweetness and chewiness.
Makes three good-sized loaves.
Ingredients
Equipment
Method
1. Soak raisins in the 500ml water overnight.
2. Put all the dry ingredients in a stand mixer, with the dough hook attached. Gradually add the lukewarm water - you may not need all 600ml of it. Mix until a smooth, elastic dough forms.
This recipe is based on a Norwegian loaf and comes from a friend who lives in Norway and who regularly sends me baking ideas. She tells me that it's great with Norwegian brown cheese, which I must try! I love the way that the raisins added a subtle sweetness and chewiness.
Makes three good-sized loaves.
Ingredients
- 300g raisins
- 500ml water
- 500g wholewheat flour
- 500g white bread flour
- 200g rye flour
- 300g oats
- 11g dried instant yeast
- 1 teaspoon salt
- 600ml lukewarm water
Equipment
- Lined/greased loaf tins/baking trays
Method
1. Soak raisins in the 500ml water overnight.
2. Put all the dry ingredients in a stand mixer, with the dough hook attached. Gradually add the lukewarm water - you may not need all 600ml of it. Mix until a smooth, elastic dough forms.
3. Transfer the dough to one or two large clean bowls, covered with a tea towel. Leave it to rise for an hour.
4. After it has doubled in size, shape the dough as desired and place in loaf tins/on baking trays (I tend to make a mixture of large and medium loaves, and some rolls). Leave for another hour. Towards the end of the second rise, pre-heat the oven to 220°C fan.
4. After it has doubled in size, shape the dough as desired and place in loaf tins/on baking trays (I tend to make a mixture of large and medium loaves, and some rolls). Leave for another hour. Towards the end of the second rise, pre-heat the oven to 220°C fan.
5. Bake for about 40 minutes, depending on the size of the loaf. The bottom should sound hollow when tapped.