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Crunchy crust and an airy open crumb this walnut and raisin sourdough bread will exceed your expectations for what a proper loaf could be! Let me introduce you to a grown up version of cinnamon raisin toast!
Enjoy a slice of this sourdough bread with our homemade Maple Peanut Butter or Honey Cinnamon Cashew Butter. A match made in heaven!
If you’ve been on a similar sourdough journey for the last year, you are no doubt ready to move past the basic plain bread into the area of experimentation. The first experiment for me was to explore sourdough pizza, which my kids loved!
Sourdough bread with its tangy taste and and incredibly delicious crust is also just a blank canvas begging to be played with. Let’s take a basic sourdough and turn it into an artisanal bread we usually only admire on the shelves of professional bakeries.
My way of doing so is studding the airy interior of the loaf with crunchy walnuts and sweet raisins. A very easy yet a delicious variation on the classic, which is delicious with sweet or savoury toppings!
The Recipe and Method
If you’ve mastered the basics of the sourdough, you will be very happy to know that this bread is really no different. For those of you coming here with no prior knowledge, I suggest reading my in depth article Sourdough Bread for Beginners.
There you can learn everything you need to know from how to build a sourdough starter to the purpose of stretch and folds. You can also watch a short video on how to shape a simple boule ( a round loaf).
Essentially all you will need for the walnut and raisin bread is a good quality bread flour, water, salt, walnuts and raisins. I’m assuming you’ve got your starter at the ready!
Although not necessary, I like to feed my starter with whole wheat flour and use all white flour for the rest of the loaf. I like a little bit of texture and fibre the whole wheat starter brings to my bread.
Whole wheat flour also activates your sourdough starter quicker than white flour.
Recipe Tips and Notes
- It’s very important to remember to soak your raisins in hot water for at least 1 hour before adding them to the sourdough. They need to rehydrate, otherwise they will absorb the moisture from the dough and make it very, very stiff.
- Even with soaking, the raisins continue to draw the moisture out and your dough will be slightly firmer than usual. However it doesn’t seem to affect the texture and makes it easier to score a pretty design!
- As hard as it will be, avoid the temptation off a slice while the loaf is still hot. Opening the bread up while it’s hot will allow moisture to escape, while letting it come to room temperature first gives time for the moisture to be reabsorbed.
Storage and leftovers
Homemade sourdough like this loaf doesn’t have the perservatives you can find in bread from the store. That is a good thing for eating well, but means it won’t last quite as long.
Bread will always be at it’s best if eaten fresh, although sourdough can be stored for up to 3 days at room temperature. It’s best to use a cotton bag or wrapped in a tea towel and in a bread box so it can breathe slightly.
Storing bread in plastic will keep moisture from escaping, but also means that mould can develop faster and the crust can become a bit soggy. And definitely keep it out of the fridge!
If you plan to keep it longer, freezing is the best option. Let it cool to room temperature, then wrap it tightly in plastic wrap and freeze. A second layer of aluminium foil can add more protection to the loaf. It will keep for 2 months before the quality of the loaf begins to degrade.
Favourite bread recipes
Walnut and Raisin Sourdough Bread
Equipment
- This is an affiliate link.Cast iron Dutch oven
- This is an affiliate link.Banneton (bread proofing basket)
Ingredients
- 100g / 1/2 cup activated sourdough starter
- 500g / 4 cups white bread flour
- 350ml / 1⅓ cup + 1 tbsp water
- 9g / 1/2 tbsp salt
- 50g / 1/4 cup raisins
- 50g / 1/3 cup walnuts, chopped
Instructions
- Soak the raisins in 2 cups of hot water for 1-2 hours. Meanwhile, in a large mixing bowl combine the flour and water, cover with plastic wrap and let it sit for 30 minutes. Then add the starter and salt, mix to combine, cover with a plastic wrap and let it sit for 30 minutes longer.
- Then uncover the dough and perform the first set of stretch and folds by picking up the dough with your hand, stretching it as far as it will go without tearing and folding onto itself, then rotate the bowl 45 degrees, pick up another bit of the dough, stretch and fold again, then rotate 45 degrees again and repeat, rotate and repeat for the last time. You should stretch and fold your dough 4 times in total per set.
- Perform 3 sets of stretch in fold 30 minutes apart. Before you start the last set of stretch and fold add in your soaked and drained raisins and chopped walnuts and work them into the dough during the stretch and fold. Be gentle. Cover the dough with plastic wrap and let it ferment for 5-7 hours. (The fermentation process might happen quicker or slower depending on how warm or cold your house is.) By the end of of it, the dough should be slightly rounded on top and form a few bubbles on the surface. It will NOT double in size.
- Carefully transfer the dough onto a floured surface and shape into a ball by tucking the sides inward. You want to create tension on the surface of the dough. Then carefully transfer the shaped boule into the proofing basket seam side up. Make sure your proofing basket is generously dusted with rice flour, this will ensure the dough doesn't stick to it. Cover with a tea towel and refrigerate for 14-16 hours. I usually do it overnight. (Watch the shaping technique here)
- The following day preheat the oven with the Dutch oven inside to 450F/220C for one hour. Turn the dough out of the banneton to a parchment paper lined sheet, then score with a sharp blade. Transfer the bread to the preheated Dutch Oven by carefully picking it by the corners of parchment paper, cover with a lid and bake for 30 minutes. Then take the lid off and bake for 15 minutes longer.
- Cool the sourdough bread on a wire rack for at least 4 hours before slicing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi!
Why do you add the flour and water but wait to add the starter and salt? I’m on the process of making it right now and the dough seems tough.
This step is called autolyse, which is designed to hydrate the flour and develop gluten. If you are interested to learn the details of the sourdough process please read my Sourdough for Beginners article.
Can I add some whole wheat to the flour mix? I have all white starter which I’d like to use a lot of before vacation and I would like some whole wheat in the bread.
Yes, that would work.
Can I leave out the walnuts? Will that mess up anything with the other ingredient ratios?
Yes you can! It will not throw the balance off.
Last night was my first try ever with a Sourdough starter. I made this recipe, as well as a basic sourdough recipe (the basic one had the same amount of flour but 50 more grams of the starter than your recipe and also some olive oil). The basic recipe didn’t have a lot of stretch and folds.
Both sat in their bowls for 12 hours and were cooked similarly. I wish you could see the difference when cooked. Your recipe produced a beautiful, tall and rounded loaf with a crust to dream of. The basic loaf sat low and flat next to your loaf. I have been eating this bread all day. Thank you!
PS – I only waited 5-10 minutes between each stretching/folding process because I wanted to go to bed. I also did an extra stretch/fold to keep the walnuts and raisins tucked in.
Yummy
I am thrilled you’ve had such success with this recipe, Charlene. Sourdough is notoriously tricky, so you should be very proud your first attempt was so amazing!
Thank you. Any recommendations on how to keep the raisins and walnuts from clumping? Thanks again for the recipe.
When you add them in the last stretch and fold, make sure to stretch your dough on a kitchen counter, then sprinkle the walnut and raisins and fold. This way you will have a more even distribution.
This recipe turned out beautifully !A delicious moist artisan bread.
I am so pleased the recipe worked for you, Carole! Sourdough has a reputation of being tricky but it’s such a joy to work with once you get the basics down!
Thank you for this delightful bread! I love the tartness of the bread with the sweetness of the raisins and the rich walnuts. Perfect combination!
Thank you so much for your review, Betsy!
Looks like such an amazing recipe, I can’t wait to try it! 🙂 Homemade bread is one of my favorite things to make and eat.
My husband is going to love this recipe! I can’t wait to give this a try! So excited!
It’s great toasted and enjoyed with your morning coffee!