About this recipe
This raisin bread has a part of spelled
flour that gives taste and aroma and only
1 tablespoon of cane sugar: all the rest of the sweetness is given by raisins!
- 200g sourdough
- 800g white wholeweat flour
- 200g spelled flour
- 600g water
- 1 tablespoon of brown sugar
- 250g raisins
- 2 teaspoons of salt
Break the sourdough and let it melt with water and sugar, gradually add the sifted flours, then the raisins and finish with the salt. Form a ball and let the dough rise, covered with plastic wrap, for about 2 hours.
Take the dough, roll it out in a rectangle and fold the top third towards the center, then the bottom one over the one just folded to form a kind of sheet folded in three.
After another 12 hours, gently take the dough and form
a large loaf. Heat the oven to 230 °, better ventilated, with a deep pan on the bottom.
Meanwhile, dust the bread with flour and make a cross cut on the surface. When the oven reaches temperature, pour 300 g of water into the pan, put the one with the bread in the oven and lower it to 220 °.
Cook for 10 minutes, then put into the static oven and continue cooking for 25 minutes. Lower the temperature to 180 ° and finish cooking in 25 minutes.
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