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




20 minutes


14 hours

Cooking time

1 hour


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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