The raisin loaf that smells like Christmas

When this plump raisin loaf bakes, the smell of cinnamon and mixed spice wafts through the house, making it smell like Christmas and bringing with it some festive cheer all-year round. This loaf is not overly sweet, so it’s perfect for breakfast smothered with your favourite spread.

The raisin loaf that smells like Christmas. Credit: Plum / Ben Dearnley

• serves

  8-10

• prep

  10 minutes

• cook

  45 minutes

• difficulty

  Easy

Ingredients

• 2 tbsp brown sugar
• 7 g sachet dried yeast
• 300 ml lukewarm water
• 125 g (1 cup) raisins
• 180 ml (¾ cup) hot earl grey tea (see Note)
• 210 g (1¾ cups) buckwheat flour, sifted
• 210 g (1¾ cups) tapioca flour, sifted
• 2 tsp mixed spice
• 2 tsp ground cinnamon
• pinch of sea salt flakes
• ½ tsp xanthan gum
• 2 eggs
• 3 tbsp extra-virgin olive oil, plus extra for greasing
• 1 tsp apple cider vinegar

Standing/soaking time: 10 minutes; Rising time: 1 hour.

Instructions

1. Place the sugar, yeast and water in a jug and whisk to combine. Leave to stand for 10 minutes until foamy.
2. Meanwhile, soak the raisins in the hot tea for 10 minutes. Drain and set aside.
3. Add the buckwheat and tapioca flours, mixed spice, cinnamon, salt and xanthan gum to a mixing bowl and mix to combine, then make a well in the centre. Whisk the eggs in a separate bowl, then stir in the olive oil and vinegar. Pour the yeast and egg mixtures into the dry ingredients and mix to form a loose, wet dough. Fold in two-thirds of the raisins.
4. Grease a 20 cm × 12 cm loaf tin with olive oil. Spoon the dough into the tin and sprinkle on the remaining raisins. Cover with plastic wrap and rest in a warm place for 1 hour until the dough has almost doubled in size.
5. Preheat the oven to 200°C fan-forced (or non-fan-forced equivalent).
6. Remove the plastic wrap and bake the loaf for 45 minutes until golden. To ensure the crust remains crispy, immediately remove the hot loaf from the tin and transfer to a wire rack to cool. Leave to cool for an hour before slicing.

Notes

• I enjoy this slightly rested out of the oven when the tea-soaked raisins are still warm and juicy. Dried raisins absorb liquid from your baked goods; soaking them before folding into the batter keeps them juicy and plump and stops them from drawing moisture from the bread. I love the citrusy addition of earl grey tea to make the raisins more flavoursome. You can also use black tea, warm orange juice or even boiling water to keep them plump and juicy. For a boozy version, you might like to add a splash of rum to your raisins.
• Store the loaf in an airtight container at room temperature for up to 4 days; or freeze for up to 3 months. Frozen slices toast well (no thawing required), just remember to slice your bread prior to freezing.

This recipe is an edited extract from Gluten Free Express by Helen Tzouganatos (Plum, RRP $44.99). Photography by Ben Dearnley.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.