Best Sourdough Bread Recipe with Almond and Raisins
The best sourdough bread recipe with almond and raisins involves incorporating the tangy flavor of sourdough starter with the sweetness of raisins and almond flour that is perfect for any sweet tooth.
This recipe provides a large family size loaf that is ideal for that busy mom or dad that needs quick breads on the breakfast table fast! The large size is also great for holiday celebrations with large gatherings.
Need Smaller Sourdough Raisin Bread Loaves?
This recipe is versatile! You can also divide the dough into to two seperate loaves, cook them both for about 35 minutes (10 minutes less than the family size loaf), eat one, and freeze the other for when you are ready to enjoy!
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Sweet breads are my family’s favorite way to have breakfast! I will usually cook up a couple of eggs with this to serve, and the boys really look forward to it because it is so delicious! Trust me, it can be addictive. My youngest, Maddox, does not really care for eggs, but with this bread as an incentive, he does not complain about eating two! I like to make this family size loaf because I know it will last a few days on my countertop and it gives me a break from baking. If I feel that we will not finish the loaf in time, then I just freeze the other half. It freezes well and is less work than cooking two separate loaves.
No-knead Homemade Sourdough Bread
This is a simple, basic sourdough bread recipe. It does not require a bread machine, kneading by hand, or a stand mixer. Just a simple bowl and a tea towel are all you will need. In fact, the dough will not even leave the bowl! It only needs to be shaped by hand and then transferred to a banneton, and then to a dutch oven to bake.
Check out this post on how to make a DIY Banneton for a dough proofing basket.
How To Make An Easy DIY Basket Liner (Sew Tutorial)
Common Questions About Healthy Sourdough Bread:
Is sourdough bread keto?
Sourdough bread is generally not considered keto-friendly due to its relatively high carbohydrate content. Traditional sourdough bread is made from flour, which is a significant source of carbohydrates. Even though the fermentation process in sourdough can reduce the glycemic index and potentially make it easier to digest for some individuals, it doesn’t eliminate the carbohydrates present in the bread.
For individuals following a ketogenic diet, which typically involves consuming very low amounts of carbohydrates to induce ketosis, sourdough bread would likely not be compatible with their dietary goals. Instead, those following a ketogenic diet typically opt for low-carbohydrate alternatives such as almond flour bread, coconut flour bread, or flaxseed bread, which contain fewer carbs and are more suitable for maintaining ketosis. While this recipe contains almond flour, it still contains a substantial amount of wheat flour.
It’s worth noting that there are recipes available for “keto sourdough” bread, which attempt to mimic the texture and flavor of traditional sourdough bread while keeping the carbohydrate content low. These recipes often use alternative flours and ingredients such as almond flour, coconut flour, psyllium husk, and eggs to achieve a keto-friendly result. However, these keto sourdough breads may not have the same taste or texture as traditional sourdough bread.
Is sourdough bread gluten free?
Traditional sourdough bread is not inherently gluten-free. It’s made from a combination of flour, water, and naturally occurring yeast and bacteria. The flour used in sourdough bread-making is typically wheat flour, which contains gluten.
However, some people with gluten sensitivities or intolerances find that they can tolerate sourdough bread better than regular bread. This may be due to the fermentation process in sourdough, which partially breaks down gluten and certain sugars, potentially making it easier to digest.
That said, individuals with celiac disease or severe gluten intolerances should avoid traditional sourdough bread unless it’s specifically labeled gluten-free. Commercially available gluten-free sourdough bread is made using alternative flours like rice flour, sorghum flour, or a combination of gluten-free grains.
What You Will Need for Your Sweet Sourdough Recipe
Large bowl
A banneton basket or proofing basket (I used a DIY banneton basket found here)
Danish dough whisk (the one I use and love is found here) or a wooden spoon
Tea towel
Ingredients for the Homemade Sourdough Bread Recipe
- 100 grams active sourdough starter (1/2 cup)
- 400 grams warm water (85 degrees) (1 1/2 cups)
- 600 grams all purpose flour (5 cups) I use organic flour.
- 100 grams almond flour (1 cup)
- 8 grams salt (1 teaspoon)
- 40 grams honey (4 Tablespoons ) Brown sugar can be substituted instead!
- 50 grams raisins (1 cup)
Best Sourdough Bread Recipe with Almond and Raisins
Mix the Dough:
In a large mixing bowl, combine the active sourdough starter, warm water, and honey. Stir the wet ingredients until the honey and starter are dissolved in the water.
Add the all purpose flour and salt to the bowl. Mix until a shaggy dough forms.
Cover the bowl with a clean damp kitchen towel or plastic wrap and let it rest in a warm place for about 30 minutes to 1 hour. This allows the flour to hydrate and the gluten to develop.
Stretch and Folds:
After the first 30 minutes is up, remove the towel. With rough dough in the bowl and in front of you, grab the north side of the dough. Stretch the dough up and bring it across to the top of the dough. Then, grab the east side of the dough stretching it up and folding it over to the opposite side. Grab the south side of the dough and stretch it up folding it over to the opposite end. Finally, grab the east side of the dough and stretch and fold it over to the opposite end. Cover the bowl with a damp towel or plastic wrap and allow it to rest for 30 more minutes.
Repeat the stretch and fold processes two more times.
Bulk Fermentation:
Cover the bowl again and let the dough undergo bulk fermentation (first rise). Depending on the temperature of your house, rise time can take anywhere from 4 to 12 hours.
Shape the Dough:
Gently shape the dough into a round or oval loaf, being careful not to deflate it too much. You can use a bench scraper to help with shaping if needed.
Final Proofing:
Shape dough with hands into a smooth ball and place the dough into a banneton, proofing basket, or bowl lined with a clean kitchen towel that has been dusted with flour.
Cover the loaf loosely with plastic wrap or a damp kitchen towel and let it proof overnight in the fridge.
Next Day:
Remove the banneton from the fridge.
Place the dough on a piece of parchment paper.
Score the top of the dough with a sharp knife or razor to allow for oven spring and even expansion.
Bake the Bread:
Place the scored dough in the the dutch oven.
Cover the dutch oven with its lid.
Bake covered for 55 minutes in a 425 degree oven. Then, remove the lid or cover. If the loaf needs more color, then bake it for an extra 5 minutes until the desired golden brown color is achieved.
Cooling:
Once baked, transfer the bread to a wire rack and allow it to cool at least for an hour before slicing for best results. This helps to set the crumb and prevents it from becoming gummy.
Enjoy: Once bread cools completely, slice and serve your sourdough almond raisin bread as desired. It’s delicious on its own, toasted with Idie’s homemade butter found here, or paired with your favorite spreads or cheeses.
Other Sourdough Bread Recipes
Easy Italian Sourdough Flatbread Discard Recipe
Easy Same Day Sourdough Bread (Beginner’s Recipe)
Easy Sourdough Bread Recipe Without A Dutch Oven
Easy Recipe for How to Make Einkorn Sourdough Bread
Easy No-Knead Sourdough Bread Recipe for Beginner’s
Best Sourdough Bread Recipe with Almond and Raisins
Ingredients
- 100 grams active sourdough starter 1/2 cup
- 400 grams warm water 85 degrees (1 1/2 cups)
- 600 grams all purpose flour 5 cups I use organic flour.
- 100 grams almond flour 1 cup
- 8 grams salt 1 teaspoon
- 40 grams honey 4 Tablespoons Brown sugar can be substituted instead!
- 50 grams raisins 1 cup
Instructions
Mix the Dough:
- In a large mixing bowl, combine the active sourdough starter, warm water, and honey. Stir the wet ingredients until the honey and starter are dissolved in the water.
- Add the all purpose flour and salt to the bowl. Mix until a shaggy dough forms.
- Cover the bowl with a clean damp kitchen towel or plastic wrap and let it rest in a warm place for about 30 minutes to 1 hour. This allows the flour to hydrate and the gluten to develop.
Stretch and Folds:
- After the first 30 minutes is up, remove the towel. With rough dough in the bowl and in front of you, grab the north side of the dough. Stretch the dough up and bring it across to the top of the dough. Then, grab the east side of the dough stretching it up and folding it over to the opposite side. Grab the south side of the dough and stretch it up folding it over to the opposite end. Finally, grab the east side of the dough and stretch and fold it over to the opposite end. Cover the bowl with a damp towel or plastic wrap and allow it to rest for 30 more minutes.
- Repeat the stretch and fold processes two more times.
Mix the Dough:
- In a large mixing bowl, combine the active sourdough starter, warm water, and honey. Stir the wet ingredients until the honey and starter are dissolved in the water.
- Add the all purpose flour and salt to the bowl. Mix until a shaggy dough forms.
- Cover the bowl with a clean damp kitchen towel or plastic wrap and let it rest in a warm place for about 30 minutes to 1 hour. This allows the flour to hydrate and the gluten to develop.
Stretch and Folds:
- After the first 30 minutes is up, remove the towel. With rough dough in the bowl and in front of you, grab the north side of the dough. Stretch the dough up and bring it across to the top of the dough. Then, grab the east side of the dough stretching it up and folding it over to the opposite side. Grab the south side of the dough and stretch it up folding it over to the opposite end. Finally, grab the east side of the dough and stretch and fold it over to the opposite end. Cover the bowl with a damp towel or plastic wrap and allow it to rest for 30 more minutes.
- Repeat the stretch and fold processes two more times.
Next Day:
- Remove the banneton from the fridge.
- Place the dough on a piece of parchment paper.
- Score the top of the dough with a sharp knife or razor to allow for oven spring and even expansion.
Bake the Bread:
- Place the scored dough in the the dutch oven.
- Cover the dutch oven with its lid.
- Bake covered for 55 minutes in a 425 degree oven. Then, remove the lid or cover. If the loaf needs more color, then bake it for an extra 5 minutes until the desired golden brown color is achieved.
Cooling:
- Once baked, transfer the bread to a wire rack and allow it to cool at least for an hour before slicing for best results. This helps to set the crumb and prevents it from becoming gummy.
- Enjoy: Once bread cools completely, slice and serve your sourdough almond raisin bread as desired. It’s delicious on its own, toasted with Idie’s homemade butter found here, or paired with your favorite spreads or cheeses.
