Rum And Raisin Loaf
Written by McDonald, T. | Date 27th of November 2023
Whatever the occasions, this is a great treat to be had. The rum soaks into the raisins and results in a perfect infusion of flavours. The rum adds flavour to the raisins while the raisins add sweetness to the run. This beautiful bread as a great bready texture, yet is fruity and warming to the soul. Although it doesn't need it, you can choose to dust it with icing sugar.
- Hydration is at 71%.
250g × 0.71 = 177 (3 s.f.)
You can make this with part wholemeal flour or even use all wholemeal flour; however, you will need to change the hydration in accordance to the flour you use. Wholemeal flour tends to use more water so make it 72% then you can add more if you require.
Baste the top with a little vegan milk to help it brown.
- Yes, you can make it with all or part wholemeal flour.
Check the rum is vegan.
Jamaican spiced rum or dark rum is fine.
I used the dark rum from Tesco because it is clearly labelled vegan.
|The label clearly says suitable for vegans.
Makes 1 loaf 11" x 7" (about 10 -12 slices)
Time, 4hrs including proofing time.
- 180 g raisins
- 250 g of all-purpose flour, plus extra for dusting (self-raising will do if you have nothing else)
- 6 g of dried instant yeast
- 1 tbsp
sugar (use stevia, it's zero calories)
- 2 tbsp of vegetable oil
- 1.5 tsp of mixed spice
- 1 tsp of sweet cinnamon
- 0.5 tsp of salt
- 150 ml of Rum
- 177 ml of water
- A loaf tin 11 × 7 inches (28 cm x 18 cm) approximately
- Large mixing bowl
- Dough scraper
- Measuring spoons
- Wooden spoon
- A large chopping board
Step 1: Make the dough.
Soak the raisins in the rum in a container with a lid. Cover container and let rest for 2 days. Take the lid off and stir with a spoon twice a day placing the lid back on after each time.
Add the flour, yeast, sugar and mixed spice to a large mixing bowl and combine with a balloon whisk.
Add 177ml of warm water to the mixing bowl. The water temperature needs to be at 38C/100F and no more. Too hot and the yeast will die. Too cold and the yeast will not rise.
Add the oil.
Combine until soft, silky and elastic. The dough is likely to be sticky, so use a large wooden spoon to combine the dough until the very end when you can start using your hands. Work the dough in the bowl all the time until it is ready to go on a board.
Dust the board with flour and knead the dough.
Transfer back to the bowl, cover with a tea towel and allow to rise (proof) for 2 hrs in a warm part of the kitchen.
|Raisins soaked in rum
|Once the dough comes together, transfer to a floured board and kneed
Step 2: Add the raisins and bake.
Dust the raisins with a little flour.
Tip the dough onto a floured board and flatten out a little and make a rectangular shape. Add about a third of the raisins and fold them in by genitally pulling over the longer sides so they meet in the middle, folding over the ends as you go. Genitally flatten out again and repeat for the other two thirds. You should end up with a log shape. Do it this way, so you end up with no raisins poking through the dough otherwise they will burn when baking.
Grease a loaf tin and place the log in the tin. Cover with a tea towel and let proof again for an hour.
Preheat the oven to 200C.
Place the tin on the lower shelf and bake for 35–40 minutes. The loaf should have a darkish brown crust.
Allow to cool completely on a cooling rack.
|Dough in the tin ready for second proofing.
Sweet and tasty bread with a great crust and a light bread middle. Every bite is Devine!