30 Nov Christmas Raisin Bread
This week I’ve attended a Japanese gift wrapping class where the average age was 55+, then I got sick for 4 days and missed a university(or is it college??)fair and yesterday I baked this bread because it’s the first of advent today. For me, the first of advent means that it’s finally okay to start christmas baking! I actually started a while ago with gf gingerbread cutout cookies and gf swedish saffron buns.
This gluten free christmas bread is inspired by a traditional Swedish bread called “wort bread” which we usually eat during christmas and easter. It’s similar to the British “malt loaf”. My version doesn’t contain any wort though because it’s really hard to find in the stores. I’ve used scandinavian dark syrup in this recipe but you can substitute it for light molasses. It’s so annoying that there are different liquid sweeteners in different countries….
“Wort bread” is one of my favorite things about christmas. When I told my sister I’d made faux “wort bread” (without wort…) it looked like she would start drooling, almost like our dog Hälge. Let’s just say that we love this bread. It can be made both with and without raisins but I love the one with raisins so I added 1 cup to the recipe. You could use less or just leave them out if you prefer.
The recipe calls for instant yeast but I’ve also added instructions on how to use fresh or active dry yeast in the baker’s notes.
- The dark Scandinavian syrup can be substituted for light molasses.
- You can leave out the raisins if you want to.
- If using fresh yeast: Add 20 g fresh yeast to the milk and don’t heat it. Repeat the other steps and allow to rise for 2 hours instead.
- If using active dry yeast: Heat the milk and add 3 tsp of active dry yeast. Allow to froth for about 5 to 10 minutes. Then add the syrup, psyllium husk and spices and whisk everything together until a thick gel forms. Then follow the recipe.
- 300 g buckwheat flour
- 50 g corn starch
- 1 1/2 tsp salt
- 2 tsp instant yeast
- 1 cup raisins
- 500 g full fat milk
- 100 g Scandinavian dark syrup (or light molasses)
- 35 g psyllium husk
- 1/2 tsp ground cardamom
- 1 tsp ground ginger
- 2 tsp ground cloves
- 2 tsp ground bitter orange peel
- 3 tsp bread spices (a mix of anise, fennel and cumin)
- In a large bowl combine the buckwheat flour, corn starch, salt, instant yeast and raisins and make a well in the middle.
- Place the milk, dark syrup, psyllium husk and spices in a medium saucepan over medium heat. Use a whisk to mix everything together until it reaches 40°C/105°F. Take off the heat and keep whisking until a thick gel forms.
- Pour the gel into the well of the large bowl and mix everything together with a hand held electric mixer with dough hooks until the flour is fully incorporated. This will take a couple of minutes.
- Flatten the top of the dough with a rubber spatula and cover the bowl with a clean tea towel.
- Allow to rise in a warm and non-drafty space for 1h 45min.
- Preheat oven to 175°C/350°F.
- Tip the dough out onto a lightly floured(use buckwheat flour) work surface and shape into a round loaf.
- Place the loaf on a baking tray lined with parchment paper. Sprinkle some buckwheat flour on the top of the bread.
- Bake in the middle of the oven for 50 min. Allow to cool completely on a wire rack.