Seeded multigrain bread with golden raisins

Recipe by Rachel Zammit Cutajar

Photos by Rachel Zammit Cutajar

This rustic multigrain bread, packed with seeds and fruit, is a great cheats’ sourdough recipe. Though you’re not using a starter as such, you can make pâte fermentée or “old dough” in just four hours if necessary. I like to leave it overnight to reduce the time spent waiting around for things to happen – there’s plenty of that in any bread recipe. This fermentation process – albeit short – gives the bread that signature tangy flavour of sourdough without having to wait the 10 days it takes to make your own starter. The recipe makes four loaves of crusty bread and works just as well if you half the recipe. I like to use the whole recipe and slice two of the loaves and freeze them so you can just pop a slice in the toaster whenever you’re feeling peckish. 

Seeded multi-grain bread with golden raisins

Ingredients

• 340g golden raisins
• 60g linseeds
• 30g pumpkin seeds
• 90g sesame seeds
• 90g sunflower seeds
• 560g strong white bread flour
• 100g rolled oats (plus another 120g to finish)
• 165g pâte fermentée (see below)
• 1 pkt (11g) instant yeast
• 12g fine sea salt
• 550g cold water

Pâte Fermentée

• 60g water (cool)
• 1 pkt (11g) instant yeast
• 100g strong white bread flour

Method

1. Start by making the pâte fermentée by adding the dried yeast to the water. Allow to stand for a few mins until the mixture starts to bubble.
2. Add the flour and mix until combined.
3. Knead for 2-4 mins until it comes together.
4. Place in a lightly oiled bowl and cover loosely with cling film or a damp tea towel and set aside at room temperature for 4-24 hours. I like to leave it overnight. 
5. When you’re ready to start making the bread, soak the raisins and seeds in a bowl for about 20 mins.
6. In a stand-mixer fitted with a dough, add the flour, 100g oats, pâte fermentée, yeast, salt and water and mix on low speed for about 2 -3 mins until combined.
7. Increase the speed to high for a further 3-5 mins until the dough is smooth and elastic.
8. Drain the raisins and seeds and add to the dough, mixing on medium-low speed for approx. 3 mins until combined. 
9. Remove the dough and place in a lightly oiled bowl and cover loosely with cling film or a damp tea towel. Make sure there is plenty of room in the bowl as the dough will double in size.
10. Set aside in a warm place for approx. 1 hour.
11. Turn the dough out onto a lightly floured surface and divide into four equal pieces. 
12. Take one piece at a time and fold the edges of the dough into the centre.
13. Turn the dough over so that the “seam” is at the bottom.
14. Start pulling the surface of the dough taut and tucking the edges underneath until a smooth, tight dome forms.
15. Repeat with the remaining pieces of dough, cover with a damp cloth and allow to rest for 20 mins.
16. Re-shape the ovals as before, brush with cold water and roll with the remaining 120g oats.
17. Place on a baking tray (you’ll need two) lined with baking paper and cover loosely. Allow to prove in a warm place for 1½ hours. 
18. Pre-heat the oven to 230°C. And place an empty baking dish at the bottom.
19. With a sharp knife, slash the top of the dough. 
20. Place the baking trays into the oven and throw a couple of ice cubes into the baking dish at the bottom and shut the door quickly.
21. Bake for 25-30 mins until golden brown.
22. Transfer to a wire rack and allow to cool completely before slicing. 
23. This bread is great with lashings of butter and goat cheese.