Rye, Honey & Raisin Bread
I am not much of a breakfast kind of gal. Don’t get me wrong, I enjoy a nice leisurely breakfast on weekends with a good coffee and maybe some eggs benedict, but generally just a cup of tea and a piece of toast will do me. I especially love raisin toast but am always trying out new ways to make it healthier. I think I hit the jackpot with this recipe on the weekend. I adapted my regular light rye bread recipe a bit to include some honey for a bit of sweetness, ground cinnamon for that hint of spice and of course the necessary raisins which I soaked in warm water for 20 minutes so that they were plump and juicy and not all dry and shrivelled up. The end result was nothing short of spectacular. Very tasty with a hint of earthiness from the rye flour, and practically guilt free. I can recommend it toasted and spread with butter (or nuttelex in my case) and served with a hot cup of Earl Grey. Mmmmmm …
- 1 cup sourdough starter, at room temperature
- 1 ½ cups rye flour
- 1 ¼ cups lukewarm water
- 1 x 7 gram packet active dry yeast
- 1 cup wholemeal flour
- 2 cups 00 bread flour
- Pinch of salt
- ¼ cup honey
- 1 tablespoons ground cinnamon
- 1 cup dried raisins, soaked in warm water for 20 minutes
- Combine sourdough starter, rye flour, and one cup of lukewarm water in a small bowl. Mix and ensure all ingredients are combined thoroughly and let stand for 45 minutes.
- Mix the yeast and remaining water in another small bowl and let stand for 5 minutes before adding to the starter mix.
- Add all ingredients to the pan of your bread machine in the order recommended by the manufacturer and select the ‘dough’ cycle.
- Preheat the oven to 200 degrees Celsius. When the dough has finished in the bread machine, turn it out onto a floured board and divide into two balls. Shape into two logs, place in prepared loaf tins, cover with damp tea towel and allow to rise until the loaf just overhangs the edge of the loaf tin. Bake for 35 minutes or until the loaf sounds hollow when tapped on the bottom.