Raisin bread

Ingredients for 1 servings:

• 400 g wheat sourdough
• 650 g flour, wheat flour 550
• ½ tsp salt
• 50 g honey
• 125 ml milk, lukewarm
• 50 g butter, soft
• 150 g yogurt
• 2 eggs
• ½ pack flavoring, Citroback or grated lemon peel
• 250 g sultanas

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Form the ingredients into a smooth dough, knead for at least 5-10 minutes, then cover and let rest for 30 minutes, knead again for about 10 minutes, shape into an oblong loaf and place in a greased 35cm loaf pan dusted with breadcrumbs and moisten with water. Let rise for 20 minutes in an oven preheated to 50°C, then turn off the oven but leave the light on and let the bread rise for another 2 hours, moistening occasionally. When the bread has doubled in size, preheat the oven to 200°C and bake the bread on the second shelf from the bottom for 10 minutes, then reduce the heat to 180°C and bake the bread for another 45 minutes. Remove the bread from the pan and let it cool on a wire rack. If you don’t like raisins, you can either omit them or replace them with other dried fruit or nuts.