Raisin Bread
Recipe · Baking
Ingredients
- 275 grams wholemeal spelt flour
- 1 generous teaspoon cinnamon
- ½ teaspoon salt
- 3 tablespoons SteviJa Kristal®
- 25 grams butter
- 225 ml buttermilk
- 100 grams raisins
- 100 grams currants
- 1 teaspoon SteviJa Baksoda
- 2 tablespoons boiling milk
Preparation
Preheat the oven to 200 °C and soak the raisins and currants in lukewarm water.
Stir the flour, cinnamon, salt and the Kristal together and knead in the butter. Pour in the buttermilk and knead to a soft dough.
Drain the raisins and currants, pat them dry and add them to the dough. Dissolve the Baksoda in the milk and finally mix this into the dough.
Cover the oven rack with baking paper, place the dough on it in a circle about 20 centimetres in diameter and bake the loaf for 40 minutes until crisp and brown.
Cut slices or wedges from the still-warm loaf and spread them with butter. Wonderfully, mouth-wateringly delicious!