Raisin bread with spices
This turned out to be such a delicious bread! I filled this home-baked whole wheat raisin bread with spices with raisins and a handful of cranberries. I also kneaded cinnamon, cardemon, anise, ginger powder (djahe), cloves and pimento into the dough. The bread has become wonderfully tender with a crispy crust and you can definitely smell the spices, but they are not overpowering. So a slice with a thin layer of cheese is still super tasty. This raisin bread with spices is ready in 2.5 hours.
I bake two loaves at the same time. That’s why my amount of dough in the pictures is more than the ingredients list shows. But I find it useful to make two loaves, because I heat up mu oven anyway and you can of course freeze bread very well.
- 500 grams of whole wheat flour
- 300 grams of raisins
- 1 full hand of cranberries
- 20 grams unsalted butter
- 4 grams of salt
- 7 grams of dry yeast
- 320 ml luke warm water
- 1 teaspoon cinnamon powder
- 1 teaspoon cardemon powder
- 1/2 teaspoon anise powder
- 1/2 teaspoon pimento powder
- 1/2 teaspoon ginger powder
- 1/2 clove powder
- Soak the raisins and cranberries in water for 15 minutes and then rinse them well.
- Pat them dry with paper towels, but they don’t have to be completely dry.
- Mix the flour, salt, yeast and butter (at room temperature) in a large bowl.
- Immediately add all the spices.
- Add some of the lukewarm water and knead it into a smooth dough, about 10 minutes, adding the rest of the water each time.
- Finally, add all the raisins and cranberries, mix well and let rise for 1 hour in a warm, not draughty place, covered with a tea towel.
- Knead briefly and roll the dough into a slab. Fold the sides inwards until you form a roll.
- Roll this roll flat again with a rolling pin and make another slice, folding the sides inwards until you have formed a nice thick sausage.
- Place this in a greased baking tin and let it rise again for 1 hour.
- Bake in the oven at 200 degrees for 35 minutes.
- Immediately from the oven, brush lightly with some butter and let cool out of the tin.
I base my recipe on the whole wheat currant bread from the Dutch baker Rutger Bakt, but I halve the amount of salt and leave out the two tablespoons of sugar. The extra sugar is good for the bread to rise, but in my case my raisin bread becomes very tender and airy anyway. I think there is enough sweetness in it because of the raisins. I often like less salt in bread and you can also top it with cheese or salted butter.
Mix the flour, salt, yeast and butter (at room temperature) in a large bowl. All spices I add immediately. I add lukewarm water, little by little and knead everything into an elastic dough. That takes about 10 minutes. When the dough is smooth, add the raisins and the handful of cranberries. Kneading the dough with the raisins is quite difficult, but persevere, eventually the raisins will distribute themselves well. Now the dough can rise for 1 hour in a warm, not drafty place. I put a tea towel over it.
Now I take the dough out of the bowl, knead it briefly and roll it out as a large slab. Then I fold the sides in and form a loaf. I then take my rolling pin again and flatten everything again and fold the sides in again and form a loaf. This way everything is actually kneaded again and the raisins are certainly well distributed.
I grease my baking tin and place the bread dough in it and let it rise again for another hour. Then it can be placed in the oven at 200 degrees for 35 minutes. I brush the bread with a little butter and then remove the warm bread from the tin and let it dry on an oven rack on the counter.
I always make two loaves of bread at the same time, because that’s not necessarily a lot more work and my oven is on anyway. I actually can’t wait to cut my raisin bread with spices straight away. The crust is nice and hard, so cutting this warm bread with a sharp serrated knife is easy. The scents of the spices hit you immediately. So good. I eat my raisin bread with butter and cheese, or Jeitost, Norwegian brown cheese! Delicious.