Orange-Raisin Sourdough Bread

Orange-Raisin Sourdough Bread

Ingredients:

Levain:

• 24g bread flour

• 24g whole wheat flour

• 48g room temperature water

• 48g sourdough starter

Bread Dough:

• 180g fresh squeezed orange juice

• 30g melted butter

• 1 egg yolk, beaten

• 154g whole wheat flour

• 238g bread flour

• 6g grated orange zest

• 6g salt

• 25g sugar

• 70g raisin

• 14g water

• Egg Wash: 1 egg beaten with 1 tablespoon water

• Turbinado sugar for sprinkling, optional

1. In a small bowl, mix all the ingredients for the Levain. Cover with plastic wrap and let sit at room temperature for 3 hours. It should more than double in size and have both large and small bubbles.

2. In the bowl of a stand mixer, add the whole wheat flour, bread flour and orange zest. Stir to combine.

3. Add all of the Levain to the flour and slowly add orange juice as you mix on low speed. Add the beaten egg yolk. Mix only until all ingredients are incorporated and no dry flour remains.

4. Cover and let rest (autolyse) for 30 minutes.

5. Add salt and sugar to the dough and mix on low speed as you add melted butter. If necessary, add in the 14 grams water to aid in incorporating the sugar and salt.

6. Mix in raisins and increase speed to medium and process for 5 minutes. The dough should leave the sides of the bowl but still hold to the bottom as it is a soft dough.

7. Place dough on lightly floured surface and knead for 1 minute. Form into a round and place in a greased bowl. Cover and let rest for 3 hours, or until doubled in size.

8. Once dough has risen, shape into an 8-inch log and place into a greased 9 x 5-inch loaf pan. Cover loosely with greased plastic wrap and let rise for 2 to 3 hours or until double in size; or place in the refrigerator overnight*.

9. If dough was in the refrigerator, remove and let sit at room temperature for 1 hour before baking. Brush with egg wash and sprinkle with turbinado sugar, if using.

10. Bake in a preheated 375°F oven (350°F convection) for 40 to 45 minutes until golden and an instant read thermometer registers a temperature of 190°F.

11. Allow to cool in pan for 5 minutes before removing to a cooling rack. Cool completely before slicing.

Yields: 1 loaf

Notes&Tips:

• Orange-Raisin Sourdough Bread is a wonderfully soft and not too sweet bread that is delicious for breakfast or brunch. Serve this bread with your choice of jam or jelly and you will not be disappointed. We tried a multitude of jams and jellies and they all tasted great. Or eat it without any topping - it is the best, as it melts in your mouth.

• *With my Sourdough breads, I like to do the overnight refrigerated slow rise method.