Sweets and drinksBaked GoodsEurope and North America60 minutes for the first proof, 50 to 60 minutes for the second, 25 to 30 minutes baking
This raisin loaf pulls apart in soft strands, with sweet raisins in every bite. Proofing decides everything: too short and the crumb turns dense and dry, too long and the loaf tastes sour.
The milk sits with lime juice for fifteen minutes before it meets the flour, and the dough gets ten minutes of kneading before the butter goes in.
This batch weighs about 733g, at roughly 257 calories per 100g. It is good warm, and just as good toasted the next morning. Cut thick slices and spread on a little butter.
Method
Mix 150 to 170ml unsweetened oat milk with 10g lime juice, stir well and let it stand for 10 to 15 minutes.
Put 350g bread flour number 13, 4g yeast, the milk mixture, 1 egg, 27g kOBE Monk Fruit Blend and 2g salt in a large bowl in that order and mix into a dough.
Knead for about 10 minutes, add 50g butter and keep kneading until the dough is smooth and stretchy, then work in 50 to 100g raisins.
Roll the dough into a ball and proof it for 60 minutes.
Roll the dough out thin, divide it into 6 equal pieces, shape them and set them in the loaf pan.
Proof a second time for 50 to 60 minutes, then brush a thin layer of oat milk over the tops.
Bake at 180 degrees C for 25 to 30 minutes.
Tips
Milk curdled with lime juice before mixing leaves the crumb softer and the flavor fuller.
Raisins can go up to 100g for a fruitier loaf.
Soak the raisins in warm water for 10 minutes and pat them dry, since hard raisins draw moisture out of the crumb.
Both proofs matter, since a short proof leaves the crumb dense and dry.
Raisins added last keep the gluten network intact (the stretchy web of flour that traps air in the crumb).
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.