Makes 3 large loaves

Mixing: Add all the ingredients to the mixing bowl, except salt, raisins, cinnamon and mixed spices.  Mix until the ingredients are incorporated. Leave it to autolyze in a bowl covered with plastic bag or wrap for 15 – 30 minutes. 

Sprinkle salt over the dough surface and mix on the first speed for 3 minutes and continue mixing on second speed for further 3 – 4 minutes, until a moderate gluten development is achieved (the dough can be stretched gently until you can see the transparent membrane and dough doesn’t tear).

Incorporate raisins, cinnamon powder and mixed spices into the dough until well combined.

Bulk fermentation: – Leave the dough in a lightly oiled container and cover the bowl with plastic bag or wrap for 2-2.5 hour until doubled in size.
Do one stretch and fold after one hour.

Divide the doughs into two or three equal portions. Pre-shape the doughs into rounds and let them rest for 10 – 15 minutes under a tea towel.
Shape the doughs into oblong (batard) and place into proofing baskets/bowls. Slip the proofing basket into a large plastic bag. Retard the dough in the fridge overnight or proof at room temperature for 2 hours or until almost double in size.

Baking: If retarding, take the dough out of the fridge and leave them at room temperature for 60-90 minutes (depending on the room temperature) before baking. Preheat the oven to the highest temperature and prepare the oven steaming.

Lower temperature to 225C and bake for 40 – 50 minutes with steam. Note that the bread is brown quickly because of the sugary dried fruits. 


Bread flour 870 g
Whole wheat flour 97 g
Water 651 g
Salt 20 g
Ground Cinnamon 10 g
Mixed spices 15 g
Golden raisins 320 g

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