Sourdough Raisin Bread
Description
Delicious baked goods for the whole family. The bread made according to this recipe turns out not only tasty but also very healthy, as the starter, oat flakes, and dried fruits enrich it with beneficial microelements. You can replace the raisins with chopped dates, apricots, or prunes—this will be delicious too. It's advisable to always keep a few spoons of starter culture on hand, so you're ready to bake tasty bread anytime; therefore, set aside some of the leaven for future use.
Instructions
- 1
Step 1
Pour water over the oat flakes and let them swell for several minutes. Prepare the starter. Place the starter culture into a bowl, add water and mix thoroughly. Add flour and mix. Cover the bowl with plastic wrap and leave at room temperature for 8 hours.
- 2
Step 2
Place the sourdough starter, salt, and sifted flour of two types into the bowl of a stand mixer. Knead the dough for 5–6 minutes at speed 2. Add the raisins and mix the dough at speed 1 until uniform.
- 3
Step 3
Round the prepared dough and place it in a bowl previously greased with vegetable oil. Cover with plastic wrap and let it rest at room temperature for 3 hours. Carefully remove the plastic wrap and place the dough onto a floured work surface.
- 4
Step 4
Divide the dough into 2 parts and shape each part into a ball. Cover the dough with a damp towel and let it rest for 10 minutes. Shape the bread into an oval form, gently flatten the dough into a small disc, and fold one third of the dough towards yourself.
- 5
Step 5
Next, fold the two right corners into the center, rotate the dough 180 degrees, and again fold one third of the dough towards yourself. Fold the two right corners to the center.
- 6
Step 6
Fold one side of the resulting rectangle toward yourself, bringing it to the center, and press it down firmly with your fingers into the dough. Repeat the same folding and pressing with the other side. Then roll both sides toward each other and seal the seam.
- 7
Step 7
Transfer the dough pieces into molds dusted with rice flour, seam side down. Dust the dough with flour and cover with plastic wrap for 1 hour. Carefully transfer the bread onto parchment paper (if you let it proof in a banneton).
- 8
Step 8
Shake off excess flour, make a few slashes, and mist the bread with water. Preheat the oven with a bread stone to 200 degrees and bake the bread for 45 minutes. Cool the bread on a wire rack.