Fermented Raisin's Big Day Out! Raisin Bread

Fermented Raisin's Big Day Out! Raisin Bread

All the liquid you need comes from the raisins after fermentation! Turned out to be a bread rich in flavor. Why not give this a shot while working on the sponge dough?

Ingredients: 8 petite raisin bread rolls

Bread (strong) flour
180 g
Fermented raisins
120 g
2 g
10 g
15 g


1. Once the fermented liquid from raisins are done, separate into liquid and raisins with a strainer. We're only going to use these raisins.
2. In your bread maker, put in just the raisins and mash for 5 minutes, then stop the process and throw in all the other ingredients. You can also use an electric mixer or food processor, of course!
3. Once the kneading is done, let the dough rise. I personally didn't use the bread-rising feature just to save some electricity. I let it rise at room temperature of 20°C. It doubled in 10 hours.
4. Take out the dough on a dusted surface and let the gas escape a bit. You should be able to smell a hint of sweetness.
5. Divide the dough into eight pieces and roll them up nicely. Cover with a dampened towel and let rest for 20 minutes.
6. Roll them up one more time and let them rise until about twice their size. (You can tie them, twist them, etc. Just shape them as you like.)
7. Bake for about 15 minutes in a preheated 180°C oven and it's done!
8. I sprinkled some flour and made a cut into the dough right before baking them. You can see how the surface has opened up nicely!

Story Behind this Recipe

I thought about using the fermented raisins in bread since I didn't want them to going to waste.