This weekend I made a Raisin Walnut Sourdough Loaf for a potluck. At the beginning of the year, I made some 2016 baking goals, one of which was to try adding things to my bread.  At the time I had King Arthur’s Sonnenblumenbrot in mind, but was inspired by a recent IG post from Joanne Chang(of Flour fame) of raisin walnut bread to go with the latter.

Raisin walnut sourdough loaves at Flour South End. #special #flourbakery

A photo posted by joannebchang (@joannebchang) on

I modified my regular recipe by upping the amount of whole wheat from 20% to 50%. Because of the higher WW content, I also upped the hydration to 77%. In recent bakes with 74% hydration dough, I’ve experienced sticking to my brotforms. So, I used a linen liner this time during my second rise. It worked beautifully, and I had no problems turning the dough out.

Linen lined brotform with sourdough bread

Here’s the recipe:

  • 350g starter (100% hydration)
  • 375g flour (50-50 KAF Bread flour and whole wheat flour)
  • 250g water
  • 100g raisins
  • 75g walnuts
  • 9g salt

I soaked the raisins in water before adding them to the dough right before bulk fermentation. Some of the raisin water got transferred along with the raisins, but not enough to affect the final hydration by more than 2%.

The taste was very nutty from the whole wheat flour, but was balanced with the sweetness from the raisins. I had a slice with butter and it was delicious. People really liked it at the party, so I’m deeming this loaf a success. When I make this again, I’d likely use 40% whole wheat.

Here’s the finished product:

Raisin walnut sourdough bread

I sewed both the liner and tea towel from fabric I ordered online from Japan. I originally wanted to buy just plain linen, but couldn’t resist this super cute retro kitchen print.

Have a great week!