Sourdough wheat bread with raisins and rosemary (oven)

Category: Sourdough bread
Sourdough wheat bread with raisins and rosemary (oven)

Ingredients

LEAVEN
Wheat flour 150 g
water 120 g
starter 15 g
DOUGH
leaven all
wheat flour 350 g
water 180 g
St. yeast (instant) 5 g (1-2 g)
salt 8 g
sugar 25 g
rosemary (fennel) 8 g
vegetable oil 5 g
raisins + water 100 g + 50 g

Cooking method

  • The sourdough is prepared in the evening.
  • Pour the raisins with water and leave until completely absorbed.
  • Mix all ingredients at 1 speed for 5 minutes, add raisins and stir at 2-3 speeds until smooth. Put the dough to fermentation at a temperature of 24 degrees. for 1 hour. Work out for 30 minutes. Then put the dough on the table, knead, shape into a ball and place on the final proofing. I put it on baking paper and in the oven with the lamp and steam on. The dough rose quickly in about 30 minutes. I felt a little overexposed .. Take out the workpiece, make cuts and sprinkle with water. Meanwhile, preheat the oven to 230 degrees, moisten with steam. Bake the bread at 230 degrees. with steam for 10 minutes and then without steam at 200 deg. until ready. The crust turned brown very quickly, so the temperature could be lowered to 180.
  • The bread turned out with a pronounced aroma and taste of rosemary and delicate sweetness of raisins. The crust is thin, tender. Unusual, tasty. Worth trying.
  • Sourdough wheat bread with raisins and rosemary (oven)
  • Sourdough wheat bread with raisins and rosemary (oven)

Cooking program:

oven

National cuisine

german

Note

The recipe is taken from the site 🔗 with minor changes.

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