Honey and raisin sourdough

Soak 160g of raisins overnight in the same amount of water. Next morning strain off the liquid and make upto 275ml with water in a bowl. Add 365g of strong white and 55g of Einkorn flour. Mix together then work for 5 minutes. Put the dough back in the bowl to rest for half an hour, then add the soaked raisins, 95g of mature sourdough starter, 15g of honey and 6g of sea salt. Lightly work the dough to combine but not pulp the raisins. Put the dough in an oiled bowl and cover to prove during the next 3hrs (at room temp), fold the dough in the bowl a few times on a couple of occassions. Next place the bowl in the fridge for 8hrs or so. 

When you get the bowl out of the fridge let it stand. After an hour uncover the dough and place it on a floured surface let it relax for 10mins under a tea towel. Then halve the dough and fold into two bagettes and place on a bagette tray, cover with a tea towel and let them prove again for couple of hours. 

Cook in a hot oven 250 centigrade for 17mins.  


Tags: Bread Sourdough fruit Cheese

Added by: Annette Redman

Add comment

Add a recipe & get 5% off

We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.


Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.

It's very easy, just click here to visit your " My Shipton Mill" page to get started.