Sweet, nutty, raisin walnut sourdough bread made with black raisins and toasted walnuts. Perfect breakfast toast with touch of butter.
Raisins are “Nature’s candy” rich in fiber, vitamins, and minerals. However, there are 299kcal in 100 grams of raisins with 0.5 grams of fat making them an ideal snacking option in between meals and a great substitute to chocolates and candies. In a controlled proportion, raisins aid digestion, and improve the body’s iron content.
Walnuts on the other hand, is full of omega-3 fatty acids, plant-sterols, and vitamins good for cardiovascular health. It has 654 kcal in 100g nuts.
What is difference between dark raisins and golden raisins?
Dark raisins are a type of grape that has dried for around three weeks. Grapes darken as they are sundried which gives raisins their deep brown color.
Golden raisins are rich in flavonoids—phytonutrients found in plants that give them their color and have antioxidant properties—than regular raisins.
Golden raisins dried in dehydrator contains sulfur dioxide, which is preservative that prevent their skins from darkening, and making them golden in color. Also, they are little moister and plumper than regular raisins, which tend to be chewier.
How to make this Raisin and Walnut Sourdough ?
You need following ingredients:
Sourdough starter: 100% hydration sourdough starter made with bread flour and spelt flour in the ratio of 40: 10.
Artisan bread flour: You can use regular bread flour too here.
Spelt flour: Adds nutty taste to the dough.
Salt: Control fermentation as well as add flavor to the recipe
Raisin. I used black raisins you can use any raisins here
Walnuts : To get full potential use toasted walnuts.
See recipe card for quantities.
First you need to make an active starter. Make it doubles in volume before adding it into the dough.
In a large bowl add both bread flour and spelt flour and autolyze the dough for at least 30 minutes. Incorporate the starter and then add salt.
Laminate the dough with raisins and walnuts.
After 1 hour shape the dough.
Proof overnight and then scores and bake.
Instead of black raisins you can use golden raisins.
If you want you can add spices like cardamom, vanilla, cinnamon, and nutmeg which will work well in the recipe.
Since raisins dehydrated( by plum up in boiling water) make sure to reduce the hydration of the dough.
How to store the Bread
This bread will stay fresh for 3 days at room temperature. For long time storage you can slice them individually and freeze it. When it ready to serve thaw and re-heat it
They taste great if you toast them with little butter.
Adding cinnamon will also make it more delicious.
If you like this bread, here are more sourdough bread with raisins and walnuts separately or together.
If you try this bread, please tag me @nidhinikhil in Instagram or zestysouthindiankitchen in Facebook.
Make starter at 8. 00 A.M
Autolyse the Flours with water 12.30 A.M
Incorporate starter into the dough 1.00 P.M
Add salt into dough around 1.30 P.M
Stretch and fold the dough around 2.30 P.M
Then around 3.30 P.M stretch and fold and dough for second time.
Around 4.30 P.M Laminate the dough. Incorporate raisins and toasted walnuts.
First coil fold 6.30 P.M Coil fold the dough.
Pre-shape at 7.00 P.M.
Shape the dough 7.15 P.M
Cold Retard/ Refrigerator Overnight up to 14 hours Score and bake at 7.00 A.M
Raisin and walnut sourdough bread
- Sourdough Starter
- 1 tablespoon / 15g sourdough starter
- ⅓ cup /40g bread flour
- 1 tablespoon / 10g rye flour
- ¼ cup +1 tablespoon / 50g water
- 3 cups 382.5g Bread flour
- ⅓ cup / 70g Spelt flour
- ½ cup / 100g Sourdough Starter
- 1 ½ teaspoon / 9g salt
- 2 cups /383.5 Water
- ⅓ cup /117.5 g Raisins ( dehydrate the raisins in boiling water)
- ½ cup / 94g walnuts Toasted walnuts
- First make Sourdough Starter
- In a bowl add 15g sourdough starter, both flours and water and mix well and set aside for 5 hours or until it doubles in volume.
- AUTOLYSE THE DOUGH
- Around 5 hours of starter making, Mix all the flours in 370 g water in a large bowl. And mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes
- MAKE DOUGH
- When starter is ready incorporate the starter into the autolyzed dough
- Then after 30 minutes add salt and rest of water. Mix well and cover the dough again and set aside
- STRETCH AND FOLD
- Then stretch and fold the dough every 1 hour for until 2 hours.
- This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform 6-7 turns each time you manage the dough.
- LAMINATE THE DOUGH
- One hour after last stretch and fold do a lamination of the dough. Means spread the dough into thin sheet and then sprinkler raisins and walnuts on the top and fold them into a letter fold.
- COIL FOLD
- If you are planning for 1 coil fold do that 2 hour of lamination. If you are doing 2 coil folds give 1 hour’s interval.
- SHAPING THE DOUGH
- Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
- Work this into a round shape. Then place seam side up in a proofing basket lined well with flour.
- COLD PROOF
- After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
- SCORE AND BAKE
- When you are ready to bake preheat oven to 475°F/ 246°C.
- Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
- Turn the heat down to 475°F/246 °C and cook for 15 minutes. Then reduce the temperature to 450°F/ 232°C for 15 minutes with lid.
- Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 10-15 minutes extra if you want more crusty bread.
- If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
- Once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with some butter
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.