Rum Raisin Bread in BB

by Editorial Staff

Summary

Prep Time 10 mins
Total Time 10 mins
Course Breakfast
Cuisine European
Servings (Default: 1)

Ingredients

  • 15 g yeast, fresh (or 1 1/2 teaspoons dry yeast)
  • 630 g spelled flour, (alternatively wheat flour)
  • 1 teaspoon sea salt
  • 2 teaspoons cane sugar (alternatively brown sugar)
  • 1 tablespoon skimmed milk powder (alternatively normal milk)
  • 2 teaspoons butter, (or alba oil)
  • 1 teaspoon pumpkin seed oil, (alternatively olive oil)
  • 2 tablespoon heavy cream
  • 100 g raisins, soaked in rum
  • 1 egg yolk
  • 370 ml water
Rum Raisin Bread in BB
Rum Raisin Bread in BB

Instructions

  1. Fill in ingredients according to BBA instructions.
  2. BBA information:
  3. 900 g bread
  4. Program: normal
  5. Crust: Medium
  6. TIP: Soak the raisins in rum for 12 hours, then drain well and turn in flour. Slowly add the raisins after the acoustic signal.
  7. Catch the rum as it drains and fill up with water to the desired amount.

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