Dutch ‘Krentenbrood‘ is a type of raisin bread. I love baking ‘krentenbrood’. It’s not only my favourite kind of bread but I LOVE the delicious ‘bakery’ aroma that it releases when it’s in the oven.
- 250 gram raisins
- 500 gram flour
- 7 gram/1 sachet/ 2 teaspoons yeast
- 1/2 teaspoon cinnamon
- Fine zest from 1 orange (optional)
- 1 tablespoon sugar
- 125 ml warm water
- 125 ml warm milk
- 1 egg
- 30 gram butter, room temperature
- 1 teaspoon salt
Add yeast, milk, water and 1 cup of flour the bowl of stand mixer and whisk until combined. Set aside for about 15-20 minutes.
Add the sugar, cinnamon, zest and salt to the rest of the flour. Mix well.
Drain water from raisins and dry with paper towel. Set aside.
Add the egg, butter and remaining flour to the stand mixer bowl.
Knead with dough hook for about 10-15 minutes until the dough is smooth.
Transfer the dough to your workplace and roll out the dough to a rectangle. Add half of the raisins.
Fold one half of the dough to the middle and the other half over that. Gently roll out the dough again to a rectangle and add the rest of the raisins. Repeat the fold and then form a ball.
Transfer the ball of dough to an oiled bowl and let it rise for 1-2 hours or until doubled in size.
After the rise roll out the dough and fold it tightly in to a loaf shape that fits the loaf pan. Fold both ends under the loaf and place it in the greased loaf pan.
Place the pan in a turned off oven and add some boiling water to a small bowl on the side (prevent drying out). Let it rise for another 45-60 minutes.
Start preheating the oven to 200 degrees Celsius about 15 minutes before the end of 2nd rise (don't forget to take out the dough).
Bake the krentenbrood for about 30-35 minutes in the preheated oven. Cover with aluminium foil for the last 5-10 minutes.
When done, remove bread from pan and let it cool for at least 30 minutes (the hardest part of this recipe).
Eat the same day, toast it the next. You can freeze this bread.