This month’s bread baking day is hosted by another German blogger: Stefanie at Hefe & mehr. The topic is sweet breads. Because I love sweet breads, I decided to take part again.

Last weekend I wanted to make a sweetbread using the boller-recipe I posted last October. Back then a commenter had already pointed out that the amount of liquid was wrong and I corrected it. But when I threw the ingredients together last Sunday, I realized that the amount of flour was also way off.  If you click on the link above, you will find a corrected version. This new version was also my basis for a delicious cardamom raisin bread:

Cardamom Raisin Bread (makes one loaf)

300 ml (1 1/4 cups) soy milk (plus 2 T if the dough appears to dry)
50 g (4 T) coconut oil (margarine is fine, too)
10 g fresh yeast or 1/2 pk active dry yeast (3.5 g)
60 g (1/3 cup) sugar
1  1/2  t ground cardamom
480 g (4 cups) flour (I used half white and half whole wheat flour)
1/4 t salt
100 g (3.5 oz) raisins

Melt the coconut oil in a small saucepan and add soy milk. Let cool down until luke warm and add yeast.

Combine flour, salt, cardamom, and sugar. Mix and add soy milk mixture. Knead the dough until it is elastic and doesn’t stick anymore (ca. 8 minutes). Knead in raisins.

Cover the bowl and let the dough rest until it has doubled its size (ca. 1 hour). On a lightly floured surface knead for another 1-2 minutes.

Preheat oven to 375°F and grease a loaf pan. Shape your bread (Tip: follow this step by step instruction if you are new to bread shaping) and place it in your pan. Cover with a damp kitchen towel and let rise until doubled in size (approx. 45 minutes to 1 hour)

Bake for approx. 40 minutes or until an inserted toothpick comes out clean. (Tip: You can also use a candy thermometer to test if your bread is done. If you insert it into the centre of the bread it should register 200°C. This is a really accurate method.)

Let cool completely before slicing.

© seitanismymotor 2009