Orange Raisin Bread 4

Orange Raisin Bread


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


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



Randy B. · September 6, 2015 at 2:14 am

This is wonderful. I have a Orange Cranberry Bread recipe. Your invited to check it out:

    Shoba · September 9, 2015 at 6:32 pm

    Thanks Randy. I did check it out. Looks delicious. Only with all my recipes for bread as well as cakes I use sourdough starter [wild yeast] as a leavener. I don’t use baking powder or baking soda at all.

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    Shoba · March 9, 2016 at 7:16 am

    What’s the url for your website?

MariCBerumen · March 11, 2016 at 9:40 pm

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