Delicious Artisan Maize Bread with Raisin Starter

This maize bread, prepared with a raisin starter, is a delightful addition to any meal. With a perfect mix of flavors and textures, it is both soft on the inside and crusty on the outside. The raisins, nuts, and seeds add a layer of sweetness and crunch, making it not just a bread but a gourmet treat. Ideal for breakfast with a generous spread of butter or as a companion to soups and salads, this loaf caters to varied palates. The use of fresh yeast ensures a perfect rise, while the decorative scoring on top makes it as pleasing to the eyes as it is to the taste. Even if you're not an expert baker, the step-by-step guide makes the process approachable and rewarding. This bread takes a little patience but is worth every minute. Once you master this recipe, you'll have a new staple for your baking repertoire. Enjoy crafting this aromatic bread that fills your kitchen with a heavenly aroma.

Ingredients

Main Ingredients

• 100 g flour
• 68 g water
• 2 g salt
• 3 g fresh yeast
• 335 g water
• 20 g malt extract or honey
• 10 g fresh yeast
• All of the raisin starter
• 11 g salt
• Approximately 500 g flour (enough to make the dough non-sticky and kneadable)
• Dried fruits, nuts, seeds (optional, as per preference)

Preparation Time

• Total Time: 180 minutes (including rising time)

Step-by-Step Instruction

1. Prepare the Raisin Starter: Mix 100 g flour, 68 g water, 2 g salt, and 3 g fresh yeast in a bowl. Let it sit at room temperature for 2 hours, then refrigerate for an additional 12 hours.
2. Mix Warm Ingredients: To the raisin starter, add 335 g warm water to bring it to slightly warm temperature. Stir in 20 g malt extract or honey, 10 g fresh yeast, and 11 g salt.
3. Incorporate Flour: Gradually add approximately 500 g of flour, mixing until a kneadable dough forms.
4. Knead the Dough: Work the dough until it is smooth and elastic, not sticking to the hands.
5. First Rise: Allow the prepared dough to rise in a warm place for 1 hour.
6. Separate the Dough: Divide the risen dough into two parts; from the smaller portion, measure out 400 g.
7. Add Fruits and Nuts: To the remaining dough, incorporate your choice of dried fruits, nuts, or seeds.
8. Second Rise: Place each dough type in a separate bowl for another rise, lasting about an hour.
9. Divide Non-Fruit Dough: Split the non-fruit dough into 200 g portions, then divide each further into one 140 g and one 60 g portion.
10. Shape Thin Logs: Roll the 60 g portions into thin logs and refrigerate them.
11. Form Fruit Dough: Divide the fruit-flavored dough into two pieces, shaping them into small loaves.
12. Pre-Refrigerate Separation: Use the refrigerated logs as decorative pieces, crisscrossing them over the top of the fruit loaves.
13. Flour and Decorate: Sieve flour on top and create decorative scoring with a sharp knife.
14. Create a Bark Pattern: Further cut the top dough with scissors, angling cuts at 45 degrees to create a bark effect.
15. Rest Before Baking: Allow the shaped and decorated dough to rest for a while before baking.
16. Preheat Oven: Set your oven to 220°C (428°F) and allow it to heat thoroughly.
17. Bake the Bread: Once preheated, bake the loaves for 30-35 minutes or until golden brown.
18. Cool Airy Loaves: Remove from oven and let cool on a wire rack.
19. Serve Warm: Slice and serve when slightly warm or at room temperature.
20. Enjoy the Freshness: Relish this artisanal bread with your choice of accompaniments.

Tips

• Flour Amount: Adjust the flour quantity based on dough stickiness.
• Decorative Scoring: Use a sharp knife or scissors for the best pattern.
• Storage: Store in an airtight container to maintain freshness.
• Ingredient Substitution: Use maple syrup in place of honey for a different sweetness profile.
• Rest Time: Allowing the dough to rest longer will enhance flavor and texture.

Nutrients

• Calories: 280 per serving
• Protein: 6 g
• Fats: 2 g
• Carbs: 58 g

Variations

• Gluten-Free: Use a 1:1 gluten-free flour mix.
• Vegan Option: Replace honey with agave syrup.
• Nut-Free: Omit nuts or substitute with more dried fruits or seeds.

Serving Suggestions

• Pairings: Excellent with soups, stews, or salads.
• Time of Day: An ideal breakfast bread or a snack with a cup of tea.
• Garnishes: Serve with soft cheeses or a fruit compote.

Best Places

• Breads Bakery - Famous for artisanal breads with a unique twist. Location: 18 East 16th Street, New York, USA.
• Tartine Bakery - Known for its mouthwatering sourdough loaves. Location: 600 Guerrero St, San Francisco, USA.
• Poilâne - Iconic French bakery known for its rustic bread. Location: 8 Rue du Cherche-Midi, Paris, France.
• Hedone - Offers exquisite bread basket selections. Location: 301-303 Chiswick High Rd, London, UK.
• Backerei B’ellespace - Known for their innovative bread recipes. Location: 2-1-1 Ebisu, Shibuya, Tokyo, Japan.
• Rustica Bakery - Celebrated for organic grain loaves. Location: 3220 W Lake St, Minneapolis, USA.
• Gragger & Cie - Offers breads with traditional Austrian flavors. Location: Spiegelgasse 23, Vienna, Austria.
• Beretta Brotbäckerei - Alpine bakery with a focus on whole grain. Location: Färbergasse 6/8, Graz, Austria.
• Binder Wood Fired Oven - Artisan wood-fired breads. Location: Schärdinger Str. 1, Passau, Germany.
• Gail's Bakery - Modern bakery with traditional influences. Location: 138 Portobello Road, London, UK.