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1 Sourdough discard Raisin Bread

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Sourdough discard Raisin Bread

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Ingredients

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Sourdough discard Raisin Bread

  • 170 g water
  • 30 g raw sugar
  • 2.5 tsp dried instant yeast
  • 130 g Sourdough starter, Unfed
  • 1 egg
  • 70 g unsalted butter, Diced, room temp
  • 1/2 tsp salt, To taste
  • 1.5 tsp ground cinnamon
  • 1.5 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 100 g sultanas
  • 70 g currants
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  • 6
    4h 0min
    Preparation 3h 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

  1. Place water, sugar and yeast into Closed lid.
    3min/37⁰/speed 1
  2. Add remaining ingredients to Closed lid ensuring you do not add salt directly on top of yeast or starter.
    3min/Dough mode.
  3. Line a loaf pan with baking paper.
  4. Transfer dough to a greased bowl and cover with glad wrap, or wrap in Thermomat. Allow to rise until doubled in size (1-2hrs approx)
  5. Knock down dough and split into three equal portions.
    Roll each portion into a ball before placing into the loaf tin.
  6. Allow dough to proove until it reaches the top of the pan (1hr approx).
    Towards the end of this time preheat oven to 180⁰.
  7. Bake for 40-45 minutes.
    Cover loosely with foil after first 10-15 minutes to ensure top crust does not burn.
  8. Allow bread to cool in tin before lifting out onto a wire rack. Remove baking paper when cool enough to do so to ensure bread does not sweat.
  9. Brush top with butter while warm to produce a shine if desired.
10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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11

Tip

You will need a healthy sourdough starter before beginning this recipe.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Kerriew4702:...

    Submitted by difin on 23. April 2022 - 12:46.

    Kerriew4702:
    I added 400g plain flour. Turned out great

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  • I think you missed the flour in this recipe. I...

    Submitted by difin on 23. April 2022 - 12:45.

    I think you missed the flour in this recipe. I added 400g plain flour and bread turned out great. Nice flavour

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  • Hi, how much flour is used.

    Submitted by Kerriew4702 on 18. February 2022 - 08:17.

    Hi, how much flour is used.

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