Wonderful recipe for delicious sourdough rye and raisin bread

In Canada there is a difference between “Raisin Bread” and “Bread with Raisins”.  The latter has fewer raisins.  We are serious about our raisin bread in Canada and that proves it!  The one thing better than perfectly ordinary raisin bread is rye and raisin bread and this version, in sourdough, is completely yummy.  A little sweet, a little sour, and just enough rye to make it tasty without being too heavy. Another great recipe from the new UK edition of Home Made Sourdough that will come out sometime this spring (to see more, see the very recent previous blog posts).


(makes one big loaf)

130 g rye starter from the vat in the fridge
50 g light or dark rye flour
280 g white wheat or spelt flour
135 g water
50 g honey
6 g salt
50 g butter
100 g raisins
optional:  a teaspoon of cinnamon


Day One

Measure the sourdough starter into a large bowl and return any remaining starter to the refrigerator.

Add 50 g rye flour and 60 g water.  Stir and cover with plastic wrap, and leave on the counter for around 8 hours.

Measure the raisins in a bowl and cover them with water.  Leave them on the counter with the refreshing sourdough.

Day Two

Add the remaining ingredients except the raisins and knead well for 10 minutes.

Cover the bowl with a shower hat and let it rest for 1 hour on the counter.

Generously flour a medium sized (around 800 g) oval proofing basket.

Drain the raisins.

Remove the dough from the bowl and place it on a floury work surface.  With wet hands, gently stretch it out into a flat rectangle that is just a little narrower than your basket.  Scatter the raisins over the top of your dough and then gently press them into the dough so they stay put.

With the help of a scraper, fold the top edge the the middle and gently press along the seam.  Fold the bottom edge to meet it and gently press along the seam.  Still using the scraper, fold the dough in half, long wise and, with the heel of your hand, seal the long edge.

Sit the dough on sealed bottom seam and, using the sides of your hands, seal up both side edges.

Sprinkle flour over the dough and pick it up (it’s more robust than it seems) and put it seam side UP in the basket.

Rye and Raisin resting

Rye and Raisin resting

Cover it with a shower hat and let it rest for 3-5 hours.  It won’t pass a probe test (too much rye) but it will be visibly bigger, there may be little holes in the dough, and it will be very soft.

Preheat the oven to 230 degrees celsius, turn the dough out of the basket so that it is seam side DOWN on a baking tray lined with non stick baking parchment. Put it in the oven.  Bake for 10 minutes and then reduce the heat to 200 degrees celsius and bake for a further 30 minutes.

Remove from the tin and let cool completely on a wire rack.

Inside of rye and raisin

Inside of rye and raisin

Look closely and you can see how the loaf is EVER SO NEVER SO under baked (cue:  run out and get another probe thermometer).  If this happens to you, just toast it and pretend that you like it that way, or actually use your thermometer and remember that bread is done when the internal temperature is 98 degrees celsius.

Want to learn more?  Come and take a bread course with us.  We have plenty of different courses and we look forward to welcoming you!






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