Caraway, raisin & orange sourdough bread

The earthy warmth of ground caraway with the sweet pop of raisins and the citrus of orange zest, all enveloped in the tangy embrace of sourdough bread
  • Prep Time: 15 minutes
  • Proofing Time: 8-12 hours (overnight)
  • Baking Time: 40-45 minutes
  • 400g strong white bread flour
  • 100g wholemeal bread flour
  • 300g active sourdough starter (100% hydration)
  • 10g salt
  • 10g ground caraway seeds
  • 100g raisins
  • Zest of 1 orange
  • 300ml lukewarm water
  1. Mix the Ingredients:
    • In a large mixing bowl, combine the strong white bread flour, wholemeal bread flour, salt, ground caraway seeds, raisins, and orange zest.
    • Add the active sourdough starter and lukewarm water to the bowl.
    • Mix everything together until a shaggy dough forms.
  2. Knead the Dough:
    • Turn the dough out onto a lightly floured surface.
    • Knead the dough for about 10 minutes until it becomes smooth and elastic.
  3. First Proofing:
    • Place the dough back into the mixing bowl and cover it with a clean kitchen towel or plastic wrap.
    • Let the dough ferment at room temperature for 8-12 hours, or until it has doubled in size. This can be done overnight for convenience.
  4. Shape the Dough:
    • After the first proofing, gently deflate the dough and shape it into a round loaf.
    • Place the shaped dough onto a lightly floured baking tray or into a proofing basket lined with a kitchen towel, seam side down.
  5. Second Proofing:
    • Cover the dough with a clean kitchen towel and let it proof for another 1-2 hours, or until it has visibly expanded.
  6. Preheat the Oven:
    • About 30 minutes before baking, preheat your oven to 220°C (200°C fan/425°F/gas mark 7). Place a baking stone or an upside-down baking tray on the middle rack of the oven to preheat as well.
  7. Score and Bake:
    • Once the dough has finished its final proof, score the top with a sharp knife or bread lame to allow for expansion during baking.
    • Carefully transfer the dough onto the preheated baking stone or tray in the oven.
    • Bake for 40-45 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
  8. Cool and Enjoy:
    • Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing.
    • Enjoy your homemade ground caraway with raisin and orange zest sourdough bread with a spread of butter or your favorite toppings!
Per serving
  • Calories: 210 kcal
  • Carbohydrates: 45g
  • Protein: 7g
  • Fat: 1g
  • Fibre 3g

In this recipe:

A unique fusion of flavours that will elevate your bread game and delight your senses. Prepare to embark on a culinary adventure that will leave your kitchen smelling heavenly. This bread is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.

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