Raisins and Rye Sourdough

I love raisins and I and love rye. Finding this recipe it was a no-brainer that I would have to give it a go!

Although I am always very careful in reading a recipe in full before starting to prepare to do the dough, on this occasion I missed that almost half of the water is used on day one and on day 2 you only have the remaining amount to be added, so ended up with a dough so wet that was almost impossible to work. Ended up having to add quite a lot of extra flour and was pleasantly surprised to get an end result that not only looked the part but tasted delicious.

Ingredients

130 g rye starter from the vat in the fridge (39%)
50 g light or dark rye flour (16%)
280 g white wheat or spelt flour (84%)
60 + 75 g water (40%)
50 g honey (15%)
6 g salt (1.8%)
50 g butter (15%)
100 g raisins (30%)
optional: a teaspoon of cinnamon (2%)

Directions

Day One
1. Measure the sourdough starter into a large bowl and return any remaining starter to the refrigerator.
2. Add 50 g rye flour and 60 g water. Stir and cover with plastic wrap, and leave on the counter for around 8 hours.
3. Measure the raisins in a bowl and cover them with water. Leave them on the counter with the refreshing sourdough.

Day Two
1. Add the remaining ingredients except the raisins and knead well for 10 minutes.
2. Cover the bowl with a shower hat and let it rest for 1 hour on the counter.
3. Generously flour a medium sized (around 800 g) oval proofing basket.
4. Drain the raisins.
5. Remove the dough from the bowl and place it on a floury work surface. With wet hands, gently stretch it out into a flat rectangle that is just a little narrower than your basket.
6. Scatter the raisins over the top of your dough and then gently press them into the dough so they stay put.
7. With the help of a scraper, fold the top edge the the middle and gently press along the seam. Fold the bottom edge to meet it and gently press along the seam. Still using the scraper, fold the dough in half, long wise and, with the heel of your hand, seal the long edge.
8. Sit the dough on sealed bottom seam and, using the sides of your hands, seal up both side edges.
9. Sprinkle flour over the dough and pick it up (it’s more robust than it seems) and put it seam side UP in the basket.

This recipe is by Jane Mason at Virtuous Bread.