Raisin and Celery Sourdough Bread
The bread looks like it would be a lot of work, it could not be easier to make, this recipe is for everyone! This sweet bread is excellent served with cheddar to balance the earthy sweetness of the bread. It is for raisin lovers and for those of us who can appreciate the sweet, wrinkly, dried fruit. Slices of warm raisin bread and a cup of hot roasted grain beverage with milk work wonders for holiday visitors to our home.
- Makes 1 Loaf
- strong white flour - 420g + extra for sprinkling
- sourdough starter - 80g (white wheat)
- water - 300ml (lukewarm)
- raisins - 1000g
- celery - 2 stalks (chopped)
- sea salt - 8g
- Place all ingredients in the bowl, mix well until it forms a soft, slightly sticky dough.
- Cover with a clean cloth and let it rest for 10 minutes.
- Sprinkle the dough with flour. Knock back until it is not sticky anymore by adding flour. The dough will be soft and easy to work with.
- Cover with a clean cloth and let it rise in a warm place. Leave the mixture for about 3-4 hours.
- Cover glass bakeware dish (bottom part) with a clean cloth. Sprinkle with flour and put the dough in it. Let it rise in a warm place. Leave it for about 1 hour.
- Grease a lid from the glass bakeware dish (top part) with butter and put the dough on it. Cover with glass bakeware dish (bottom part).
- Slash the top with a sharp knife.
- Preheat the oven to 220°C.
- Bake the bread 20 minutes, then reduce to 180°C and bake it 20-25 minutes until golden and well risen. If the bread turns brown to quickly, lower the temperature.
- Once it’s done, remove from the oven and place on a wire rack to cool.