Recipe: Raisin bread

4.3-5 9

How to Make:

Combine water, yeast and 1 tablespoon of sugar in a small jug. Set aside for 5 minutes or until frothy. Combine the plain and wholemeal flours, bread improver, mixed spice, salt and remaining sugar in a large bowl and make a well in the centre. Pour the yeast mixture into the well and stir to combine. Turn onto a lightly floured surface and knead for 10-15 minutes or until dough is smooth and elastic.
Place dough in a large bowl and loosely cover with plastic wrap or a clean tea towel. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Use your fist to punch down the dough. Turn onto a lightly floured surface and add the raisins and mixed peel. Knead for 5 minutes or until the fruit is well distributed through the dough.
Preheat oven to 220°C. Brush a 10 x 20cm loaf pan with melted butter to grease. Sprinkle the base and sides with half the sunflower seeds and pepitas. Shape the dough into a log and place in the prepared pan. Loosely cover with plastic wrap and set aside in a warm, draught-free place. Set aside for 30 minutes or until dough doubles in size.
Combine the egg yolk and milk in a small bowl. Brush evenly over the top of the dough and sprinkle with remaining seeds. Bake in preheated oven for 10 minutes. Reduce temperature to 180°C and bake for a further 20 minutes or until the loaf sounds hollow when tapped on the base. Remove from oven and turn onto a wire rack to cool. Serve toasted with butter or cream cheese.

Time for preparing:

30 min.

Servings: