🍇✨ One-Day Raisin Sourdough

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There’s something magical about the smell of raisin bread baking — sweet fruit, a hint of honey, and that toasty sourdough crust filling the kitchen. This loaf is my go-to for mornings when I want something wholesome yet comforting. It’s a one-day recipe, which means you can feed your starter after breakfast and be slicing warm bread by dinner. 🌿🥖

Categories: Bread

Ingredients:

• 400 grams Whole Grain Spelt Flour
• 250 grams Water
• 300 grams Active Starter
• 8 grams Salt
• 1 TBL Maple Syrup
• 150 grams Raisins

Directions:

1. Feed Your Starter
Mix and let it rise until bubbly and doubled — the more active, the better. 🫧 We used 70 grams starter and 130 grams each flour and water.

2. Autolyse the Dough
In a big bowl, stir together flour + water until no dry bits remain.
Cover and rest while your starter gets lively. 😌 About two hours.

3. Plump Raisins
Fill small sauce pan with water to cover the raisins and bring to a boil. Turn off the heat and let raisins sit to plump up. 🍇💦

4. Mix Everything Together
Add your active starter, salt, and honey to the autolyse bowl.
Squish and fold until blended, then rest 15 minutes. ⏳

5. Add the Raisins
Drain them, sprinkle over the dough, and fold gently until they’re tucked in. 💜

6. Bulk Ferment (4 hours)
Do 3–4 stretch-and-folds every 30–45 minutes during the first half,
then let it rest until puffy and airy. 🌤️

7. Shape & Proof (2 hours)
Shape into a round loaf, place in a floured bowl or parchment-lined pan,
and let rise until it feels light but springy to the touch. 🌾

8. Bake!
We heated our cast iron on top of our gas stove in order to reduce the time the electric oven was on ($$$).
Place two ice cubes tween the parchment paper and the pot then carefully put on the pre-heated lid.
Bake 25 at 425 °F for 30 minutes until golden. 🔥🥖

Calories: 160 kcal
Protein: 4 g
Fat: 1 g
Carbohydrates: 35 g
Sugar: 7 g
Fiber: 3 g
Sodium: 150 mg
Iron: 6% DV
Magnesium: 10% DV

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