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Rum raisin bread at BBA

updated

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Ingredients for 1 servings:

  • 15 g fresh yeast (or 1 1/2 tsp dry yeast)
  • 630 g spelt flour (alternatively wheat flour)
  • 1 tsp sea salt
  • 2 tsp cane sugar (or brown sugar)
  • 1 tbsp skimmed milk powder (alternatively regular milk)
  • 2 tsp butter (or Alba oil)
  • 1 tsp pumpkin seed oil (alternatively olive oil)
  • 2 tbsp cream
  • 100 g raisins, soaked in rum
  • 1 egg yolk
  • 370 ml water

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Not for slackers!

Add ingredients according to BBA instructions. BBA specifications: 900 g bread Program: Normal Crust: Medium TIP: Soak the raisins in rum for 12 hours, then drain well and coat in flour. Slowly add the raisins after the acoustic signal. Collect the rum as it drains and top up with water to the desired amount.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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