The story behind this loaf is a recent encounter with a similar loaf at a supermarket. Many would ask why would I buy bread, when I make so many at home. The simple answer is I love to try specialty breads once in a while for inspiration and also for the sheer joy of eating bread without having to break a sweat.
So, a raisin & pecan artisan loaf caught my eyes recently while I was browsing through the bread isle looking to grab a simple carb for dinner! The bread smelled nice, and I loved the fact that it had my favorite nut in it. I though this will be perfect for the brunch next day.
But as I was eating the bread, I could get raisins but not many pecans, which was a bit disappointing but nonetheless the bread was delicious. So as you might have guessed already, I set off to make my own version of the bread. So this bread was born.
Okay so for my loaf, I use a lot of raisins (majority of it will be soaked) a lot of pecans, honey (some beautiful local honey) and a bit of spices just to make it interesting. Now, if you are not into cinnamon or nutmeg, just skip them, this will still be super delicious!
This is free formed( I decided to braid but you can do whichever the shape you fancy), I used my inspiration plus imagination to create the flavor and most importantly this is naturally leavened (and a same day bake!). You can still retard the dough, which will add more flavor to the bread. Simply refrigerate the bulked dough ( in an air tight container) over night and shape, proof and bake the following day.
I hope, you will take this recipe, use your own imagination and make it your own true artisan loaf! So let’s get started. Step by step instructions as usual and I will mention ingredient substitutes where necessary.
Fist things first! You need fed, active starter ( usually 100% hydrated)
A lot of questions about what ratio to feed and that really depends on how fast you want the starter to be ready.
eg: 1:5:5 ratio will be ready in 6-7 hours whereas 1:10:10 will take longer to ripe (10-12)
What I usually do is, feed my starter (1:10:10 or 1:15:15) the night before around 10 p.m. so it will be ready by morning next day, say 7-8 a.m
Soak the raisins in luke warm water for about an hour. This will re hydrate the dried fruit and they will look swollen and plump. Do not discard the soaking water, we use all that in the dough!
Give these a rough chop once fully soaked
The soaked raisins will smash easily while mixing and add sweetness and color to the dough, so does the soaking water!
Roughly chop the pecans. Again, I like big chunks, but you can chop them finer too.
When you are ready to make the bread, weigh the 130 g of water and starter in a bowl. Add the honey to the same and give it a good mix
Let’s talk about what honey does in this bread. It adds sweetness and flavor. I prefer to add honey instead of refined sugar as long as it doesn’t conflict with other flavors.
You can substitute the 2 tbsp honey with 2 tbsp of any of the following;
brown sugar (dark/light)
castor sugar
maple syrup
If using sugar, add extra 2 tbsp water
Weight/measure flour, salt, spices, soaked sultana, starter mixture into a bowl of a stand mixer. Start mixing using the dough hook, on low speed. Add raisin soaking water gradually as you mix. The dough will come together to a sticky mess. You may have some water left, but that’s okay.
Keep kneading for about a minute more and them add soften butter a tablespoon at a time and keep kneading/mixing on medium speed.
Scrape the sides and bottom of the bowl as you go.
Once the dough get to this stage and all your butter is added, mix for an additional 1-2 minutes. Use a little flour to help release the sticky dough from the sides of the ball.
The dough will be sticky but manageable. You will feel the dough has started to get stronger
Get the semi developed dough onto a bench (flat, non-stick surface) Use water to lubricate your hands and use slap and fold to finish kneading the dough. Once done you can use a little dusting of flour to round up the dough. This will not take more than a minute or two.
The kneaded dough will be a lot firmer and smoother. Use a little flour to mold it into a dough ball and place this in a container. Cover loosely and let sit for 30 minutes (an hour is fine too) This is to relax the dough, as we are going to stretch it to incorporate pecans and the rest of the raisins.
Take the rested dough onto a bench and stretch the dough as wide as you can without tearing it. There is no particular size, we just want to fold through the pecans as evenly as possible and this is the easiest way to do it. Once stretched, spread the pecans and the remaining 20 g of raisins. Roll the dough starting from one side (like a cinnamon roll) to a cylinder and then to a ball again like shown in the next picture.
Place this dough ball in a lightly greased bowl, cover loosely and place in a warm place to bulk. This will take about 4-5 hours ( roughly at 27°C) We are looking for a dough that is doubled(almost) in size.
This is the bulked dough. It will look a lot airy and silky.
Get this onto a floured surface and punch down.
I wanted to shape this into a platte, but you can actually shape this in anyway you like. You can also bake it into a pan loaf using a 9 by 5 loaf pan.
If you want to do the braid, divide the dough in to three pieces.
Shape each piece into a log, by rolling the dough on the bench while applying pressure with your palms.
If the dough is too sticky, place the dough back in the container cover and refrigerate for about 30 minutes. Cold dough is much easier to handle.
Plait the three strands, squeeze and tuck the end bits underneath. Do not plait too tightly, leave some room for the dough to expand. It is okay if the dough infuses together. As it is a stickier dough, it is likely that the braid will disappear when proofing/baking, which is fine.
Place this on a tray lined with a parchment, cover loosely and place in a moist, warm place to proof
This bread took 4-5 hours to proof ( roughly at 27°C). Be patient! at first you will not see any movement, but after two hours or so it will start to grow rapidly.
Once ready, bake for 40- 45 minutes @ 350 °F / 180 °C
Make a light sugar syrup by boiling equal parts of water and sugar for 2 minutes. As soon as the bread comes out, apply a thin coating of the syrup. This will help keep the loaf moist for longer.
Leave on a wire rack to cool.
Store the completely cooled bread in a air tight container for up to two days at room temperature.
Best eaten on the same day!
Ingredients
For the dough
- 350 all-purpose flour
- 1 teaspoon of salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 130 g water
- 100 g active starter ( 80 -100% hydration)
- 2 tbsp honey
- 4 tbsp butter softened
For the soak
- 80 g raisins
- 100 g warm water
To fold in later
- 10 g raisins
- 50 g pecans
Instructions
- Feed your starer and have it ready ( feeding ratio depends on how fast you want the starter to be ready) Check the post above for more details and extra links to read
- Soak the 80 g of raisins in the 100 g or warm water for about an hour. They will be plump and re-hydrated
- Roughly chop the pecans and set aside with the rest of the 10 g or raisins
- Weight the 130 g of water into a bowl and followed by stater and honey and give a quick mix
- To make the dough place flour, salt, spices, soaked raisins(give these a rough chop), starter mixture in a bowl of a stand mixer and start to mix on low speed using the dough hook
- Slowly add soaking liquid and continue to mix until you get a sticky dough. If the dough is too wet you can leave some water aside
- Most of the raisins will burst and get mixed up with the dough which is what we want
- Once the sticky dough is achieved, add the softened butter( not melded butter, if butter is melted, place in the fridge until soft set) a tablespoon at a time and continue to mix
- Scrape the sides of the bowl to help incorporate butter
- Once all the butter is added, mix on medium for another 1-2 minutes, scraping the bowl from time to time
- When the dough is stretching ( but will be still sticky) stop mixing and tip onto a work bench ( non-stick surface is the best)
- Wet your hands with some water and use slap and fold to finish kneading the dough
- the dough will become less sticky, smooth and manageable
- Round this up to a ball, cover and let rest for 30 minutes ( an hour is fine too)
- Once rested, stretch the dough as shown in the picture above (in the post). Get it to as wide as you can get without tearing the dough
- Scatter the pecans and remaining raisins ( 20 g) and roll the dough from one side to the other to form a log and then roll it back to a ball
- Place this dough ball in a lightly greased bowl cover(with plastic or a damp tea towel) and place in a warm, draft free place to bulk
- Bulk will be around 4-5 hours in a slightly warmer place but could take longer in a colder place
- Once the dough has almost doubled, tip it on to a floured surface and punch down
- You can of course, bake this in to a tin loaf using a 9 by 5 loaf pan or shape into something else
- If plaiting, divide the dough in to three pieces and roll each piece into a long log
- Braid using the dough strands , pinch the ends and tuck under
- Place the shaped loaf on a tray lined with a parchment , cover loosely and place in a warm draft free place to proof
- We are looking for an almost doubled in size dough
- This could take 4-5 hours in a warm place and longer if temperature is colder
- Once proofed bake in a an oven pre-heated to 350 ºF ( 180 ºC) for about 4- – 45 minutes until top is golden brown
- Make a sugar syrup by boiling equal parts of sugar and water for 2 minutes
- As soon as the brad comes out, brush the top of the loaf lightly with a sugar syrup
- Let the loaf cool on a wire rack before slicing
Notes
Best eaten on the same day or day after. To store the bread, first let it cool completely and then place in an air tight container leave at room temperature for up to two days.
Great when sliced thinly, toasted and buttered!
18 comments
Just came across your posts on Instagram and love it. A quick question with regards to feeding the starter. Are the times you describe based on refrigerated on refrigerated? Also, living a warm humid climate, should I adjust hydration?
Cheers.
These times are when the starter is left at room temperature.
Water is always a variable, this is why I have mentioned to add “soaking water” gradually and leaving some behind if your dough becomes too wet/sticky.
Also, If it is humid and warm;
– you can refrigerate the dough for 15 minutes after adding butter, just to stop butter from melting
– also I have mentioned to refrigerate the bulked dough (for 30 minutes – 1 hour) if the dough is too sticky, which might help in your case
Hope this will help.
WOW this looks amazing, thank you, i am going to make it soon
I don’t have sourdough starter for this bread. I found out that Red Star now has a yeast that has dried sourdough starter built into it. How or what adjustments should I make to the ingredients if I use this instead of regular sourdough starter? Thanks!
If you don’t have sourdough starter, you can use instant yeast (2 teaspoons)
With instant yeast, bulk will only take about 45 minutes – 1 hour and final proof is another 30-45 minutes ( depending on the room temperature)
I am not sure how to use the Red Star dried sourdough starter, as I have never tried it.
Hope this helps
Thanks. About to bake this bread made with instant yeast/without sourdough. Will let you know how it turns out.
Awesome! Can’t wait !!
Can I refrigerate it for cold retard & bake early morning tomorrow?
Yes. You can place the shaped loaf in the pan and cover (make sure to cover entirely, to prevent drying out) and refrigerate. Check if it is proofed next day, before you bake. If not let it sit at room temperature until proofed enough and then bake!
I made this bread without sourdough starter and made the modifications you recommended about the bulk and second rises. The bread turned out great—delicious! I’ll definitely be making it again.
WOW! Well done Marsha!
I’m glad it turned out so well.
Happy baking!
Hi Vindi, I recently found your blog and Instagram and am really looking forward to trying many (if not all!) of your recipes.
I want to try this one in particular but I was wondering if I could use bread flour instead of all-purpose. Would it work?
Many thanks!
Thanks Ana. Bread flour has a higher gluten%. It is different from one bread flour to another too. If you use refined bread flour(white) with about 12% gluten (or normal store bought generic/consumer brand) it should be fine for this recipe. You might want to add a little extra water to get a soft dough as bread flour absorb more water. Adding some extra sugar/butter will soften the crumb too.
Hope this helps!
I do hope you will enjoy all the recipes… looking forward to hearing how you liked them 🙂
Happy baking!
Made this today using bread flour and it is amazing!!
The dough was a bit too sticky but somehow the end result was good and the taste is glorious 🙂
Thanks a lot for sharing this recipe!
Made this today using bread flour and it is amazing!!
The dough was a bit too sticky but somehow the end result was good and the taste is glorious 🙂
Thanks a lot for sharing this recipe!
Thank you for taking the time to say this Ana! I’m glad it turned out great 😀
Well done!
I love raisin pecan bread and this recipe really does take it to a whole new level. Your instructions are so complete and clear I actually followed them instead of improvising like I usually do. The result was a beautiful loaf with soft texture and balanced flavors, much better than my previous attempts. I can’t wait to try your other recipes.
I’m glad it turned out so well 😀
Thank you for taking the time to leave your feedback.
Happy baking!