This superior fruited loaf uses the basic Borodinsky dough (without the coriander seeds in the base or the crushed coriander on top) with the addition of generous amounts of raisins.
Soaked Raisin Mixture
300 g raisins
60 g hot water
360 g total mixture weight
Pour the hot water onto the raisins. Cover and leave for at least four hours (preferably overnight), stirring through occasionally to make the raisins soak up all the moisture.
270 g rye production sourdough†
225 g light rye flour
90 ml tepid water
5 g salt
20 g molasses or treacle
15 g malt extract
5 g coarsely crushed coriander
630 g dough weight
360 g soaked raisin mix (from above)
990 g total dough weight
† A ‘production sourdough’ is made by adding flour and water to a sourdough starter. If you haven’t got a rye sourdough starter, here are the options:
- Follow the instructions in Bread Matters pp 160-61 or DO Sourdough p 25 and make your own out of rye flour and water.
- Buy a Bread Matters organic rye starter in dried form. Simply add water and flour to reactivate.
- Get some from a friend. If you don’t know anyone who shares sourdough, look on the Bread Matters Fungal Network and see if there’s someone in your area willing to share.
Mix all the ingredients to make the Borodinsky dough. Then add the soaked raisin mix. Using wet hands, scoop the mixture out of the bowl and drop into a large greased baking tin.
Cover and prove until the dough has increased in size by about one third. This can take up to 4 hours.
Bake in a hot oven, 200°C/400°F for about 50 minutes, turning the heat down a little after the first 15 minutes.
Cool completely before storing and resist the temptation to eat this bread until the day after baking - if you can!