California Farm Medieval Raisin Bread

Name: California Farm Medieval Raisin Bread
Yield: 2 people, 2 large loaves
Cuisine: American
Ingredients: 2 Bottles brown beer; 2 Pounds dry red and white raisins, 4 cups; 2 Tsp warm honey; 1 Pound red wheat kernels or spelt wheat flour, makes 4 cups; 1 Tbs sour dough starter or yeast; 1 Tbs olive oil; 1 Tsp flaked seasalt; 1 beaten egg for glaze

Hobby Horseman @HobbyHorseman

California, United States

This bread is featured on a medieval painting by Jan Steen, (1626-1679). Our family farm recipe still prescribes equal weights of dough and raisins. My dad would complain if my mom was too frugal with the raisins.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Prep an hour, rise two hours, bake an hour

2 people, 2 large loaves

2 Bottlesbrown beer
2 Poundsdry red and white raisins, 4 cups
2 Tspwarm honey
1 Poundred wheat kernels or spelt wheat flour, makes 4 cups
1 Tbssour dough starter or yeast
1 Tbsolive oil
1 Tspflaked seasalt
1beaten egg for glaze
Equipment: wheat mill, dough maker, oven pans
Cost: beer $2, wheat 60 cents, raisins $2, honey, other 40 cents, loaves $2.50 each

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Steps

Prep an hour, rise two hours, bake an hour

1

Grind the wheat kernels fine or use spelt wheat flour, 4 cups
2

Mix the raisins with the dough starter or yeast and honey in beer and add the flour, knead till raisins dough is elastic.
3

Make the dough smooth by adding beer till dough is supple. Make a fish shape flat loaf on an oiled oven tray, let dough rise to double in warm oven.
4

When doubled, bake 15 minutes at 450F degrees, brush with egg glaze, then finish baking at 350F degrees till golden, and crisp, 45 minutes. Cool.
5

Bake the raisin bread loaf till it looks like this, long and thin like a fish, the one standing up. Slice thin, serve sliced thin like biscotti cookies, with tea, chocolate and coffee.

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Hobby Horseman @HobbyHorseman

on December 13, 2024 00:36

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.