My inspiration for this bread came from a recipe in the book I was talking about on my teff bread page. This book, sadly only available in French, has a recipe for a loaf of fig and walnut bread. Like most of the recipes in the book, it looks delicious, but my problem is that I don’t really like dried figs and I’m not that keen on walnuts in my bread either… So I thought I would use the recipe as a base for a loaf of raisin bread. I used the same quantities of flour and water, but I made some changes in the kinds of flours used, I used raisins instead of figs, and I didn’t put any walnuts in.
The result is fabulous – if I may say so myself. The loaf is nice and moist, slightly sweet but not too much. It goes perfectly with sweet and savoury toppings – I have tried it with homemade jam, quince jelly, tomato paste, cheese… all taste delicious in my opinion.
My only problem with this bread is that the children don’t like it – because of the raisins 🙁 But I love it and, as my daughter Clara pointed out: “You’re allowed to put yourself first sometimes and make some things we don’t like, Mum!” So I make it… and I enjoy it sooo much 🙂
So… here is the recipe:
For one loaf, baked in a 18 x 8 cm cake tin
- 270 ml water (not too cold)
- 5 g dried yeast
- 10 g liquid honey
- 5 g sunflower oil
- 95 g rice flour
- 20 g buckwheat flour
- 90 g potato starch
- 15 g teff flour
- 35 g arrowroot powder
- 7 g psyllium husk powder
- 60 g golden raisins or sultanas
- 5 g salt
- 10 g salt
- Place the water and dried yeast in a bowl.
- Sprinkle a little sugar on the mix and let it rest for ten minutes to activate the yeast (see baking bread) .
- Add the sunflower oil, honey, and all the other ingredients and mix well. The dough stayed quite liquid and is very easy to mix.
- Line the cake tin with some non-stick baking paper and pour the bread dough into it. Let the dough rise – if possible in a warm and humid place. It should take between 30 minutes and an hour to rise.
- Bake in the oven for 40 minutes at 210°C if you have a fan oven – 230°C if you use conventional heat. I take the loaf out of the tin after 30 minutes and bake it for the last 10 minutes in the oven but out of the cake tin (that way it is nice and crusty all over!).
Let the loaf cool down completely before slicing your bread.
Hope you enjoy it 🙂