I really love breads and assorted goodies with raisins in it! Bernard Clayton, in the recipe, said that if he wants to cheer up his wife he just makes some awesome raisin bread for her. This one is supposed to be a really great one and I agree completely. It starts with a sponge that you let sit for a few hours (up to 3 days) made with rye flour, water, molasses, and yeast. While this is fermenting you soak both sultanas (golden raisins) and regular raisins in water or brandy. I used water because I'm a chump, but it still came out delicious. When the sponge is done you throw the raisins in and add more flour and the other ingredients to make the dough. I thought that having the raisins in this early would cause them to be crushed to bits and pieces when you knead it, but they came out in all varying sizes.
Because of the raisins, the bread has a lot of moisture in it, which helps a lot. There aren't any caraway seeds in this loaf either, so you just a lot of flavor from the rye flour, raisins, and molasses. They all come together to form a delicious loaf that not only looks incredible, but tastes great too. I made sandwich out if this bread and it was to die for. We're cruising through rye breads, and I can't wait to get to some of the even stranger ones coming up.
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