Raisin Bread

Slurry
60 Gram Bread flour
170 Gram Water

Bread Dough
1 Box Bread pre-mix/roll pre-mix.
130 Gram Water

100 Gram Coconut Milk / Milk Alternative
20 Gram Yeast Fresh / 10 Gram Dry Yeast
35 Gram Erythritol / Sugar Replacement / Honey
10 Gram Lemon juice
5 Gram Salt
2 Gram Lemon zest
80 Gram Sultanas
1 Pinch Cinnamon (Optional)
1 Pinch All SPice (Optional)

Glaze
45 Gram Apricot jam / Honey/ Sugar-Free Syrup
30 Gram Boiling Water

Method:

– In a small pot, mix together the bread flour and water for your slurry. It will be a bit lumpy, that is perfectly fine.

– Slowly simmer while continuously stirring with a wooden spoon until cooked through and the mixture forms a ball of dough. This takes about 2-3 minutes.

– Wrap the slurry in cling wrap and chill until needed.

The slurry has been cooking here for about 2 minutes.

Cooked slurry, allow to cook.

Tip: Your slurry can be made in advance and kept in the fridge for 3- 5 days. Every time you need to make vegan style bread, simply weigh off 210 Grams of the mixture and use in your recipe.

Method:

-Pre-heat your oven to 180℃ / 350 ºF.

-Grease a ±20cm bread tin with some coconut oil and dust with rice flour, tapping out any excess flour.

-Dissolve your yeast in the water, add the erythritol or suitable sugar replacement and mix well with a small whisk to dissolve the sweetener. Allow to stand for 3-5 minutes until the mixture starts to froth.

– Place your Bread-Premix or Roll premix into a medium size mixing bowl.

-Using a hand mixer with dough hook attachments, mix the flour while slowly adding the yeast mixture, scraping the sides of the bowl to ensure all the ingredients are well incorporated.

-Mix on slow for 1 minute until the mixture is well combined.

-Add the lemon juice and salt and mix an additional 1 minute.

-Add the chilled slurry (210g) and mix until well incorporated, for at least 2 minutes on slow mixing.

– Add the lemon zest and sultanas and optional spices and mix until combined.

-Allow the mix to rest for 2 minutes, wet your hands and form your bread loaf by rounding the top and folding the open ends to the bottom and pinch them closed.

– Place in your bread tin, cover with an oiled covering and proof until double in volume ±60-90 minutes depending on temperature.

Bake in your pre-heated oven for 25-35 Minutes until golden brown and baked to perfection.

– While it bakes, mix the apricot jam with your boiling water and set aside with a pastry brush until the bread comes out of the oven.

– Remove the bread loaf from the oven, brush with your glaze mixture and allow to cool for 5 minutes in your pan, then tip out  place on a cooling rack to cool further.

-Slice and best enjoyed with family and friends, Enjoy!

Raisin Bread is best served warm, and you can enjoy it as is, or with a bit of butter.

Enjoy your baking and do not forget to upload and share your creation.

HAPPY BAKING!

Note: This recipe makes 1 large loaf or 6 mini loafs.