This is a very simple bread to make using the “No Knead Method”.
100 gms golden raisin
2 table spoons dark rum
400 gms organic unbleached flour
1 1/4 tsp sea salt.
1/2 tsp SAF dry baker’s yeast
1 cup plus 1/4 cup filtered water
The night before, measure 400 gms of the flour and add in the sea salt, yeast and water into a glass or plastic bowl. Mix the ingredients till the flour is all wet. Leave on the table at room temperature overnight.
Next morning the dough in bowl should have risen. Transfer to a well floured silicon mat and spread the dough flat gently. Add in by hand, the rum soaked raisins evenly and then proceed to fold the dough to form a ball. Let the dough settle on a floured baking sheet for an hour and a half covering the dough with a moist dish-towel cloth.
Covering the dough to proof with a moist dish-towel supported by a aluminium bar on two bottles.
Using a Dutch oven, I place this in my kitchen oven’s baking stone, with the lid on and set the oven temperature to 230˚C for half an hour. Carefully removing the lid, place the risen dough while still on the baking sheet all into the dutch oven, close the lid and bake for 25 to 30 minutes. If you do not have a Dutch oven, any metal or glass container with a lid that can withstand high temperatues ( 230˚C or more ) will do.
After 30 minutes, remove the lid and continue baking the bread either inside the dutch oven or remove the bread to the hot baking stone in the oven and bake another 5 to 10 minutes to brown the crust at 200˚C. When this is golden brown, remove the loaf and allow the bread to cool before slicing.
I prefer to brown my breads on the oven’s baking stone. When done, cool the bread on a metal grill.
Tip: If the crust browns to quickly over one side, cover this side with aluminium foil.
The final product. A crispy crust and a spongy crumb with delicious juicy rum flavoured raisins! Enjoy!
“How can a nation be called great if its bread tastes like kleenex?”
― Julia Child ―