Orange Raisin Bread 5


 Orange Raisin Bread 4

Orange Raisin Bread

Ingredients

All my bread uses only wild yeast. So please read Baking With Sourdough Starter if you are not familiar with starters before you follow any bread recipe on this site

Mix sourdough to orange juice

Mix sourdough to orange juice

200 gms active sourdough starter

250 ml orange juice ( 1 cup)

125 ml water (1/2 cup)

600 gms wholemeal flour (4 cups)

150 gms chickpea flour (1 cup)

1/4 – 1/2 cup raisins as you prefer

Method

Mix orange juice and water together. Add active sourdough starter to this. Knead the dough. Incorporate the raisins into the kneading until it is properly distributed into the bread. Leave at least four hours to prove. After proving you are ready to shape it. Leave the shaped dough anywhere from 30 mins to an hour [depending on how warm your kitchen is] for the final rise. Upon the final rise, place it in a very hot oven with a temperature of 230°C for 10 mins. Then reduce the temperature to 200°C and allow to bake for a further 15 – 20 mins. Bakes an 1 kg loaf.

Orange Raisin Bread 2

 


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