Raisin Bread

  • 30 minutes
  • cooking icon 45 minutes
  • 1 hours 60 minutes


For 1 bread(s)

  • 325 g

  • 1 g


  • 140 g


  • 30 g

    granulated sugar

  • 50 g

    unsalted butter at room temperature

  • 25 g

    fresh yeast

  • 150 g


  • 1

    egg beaten in 1 tbsp of water (egg wash)

Koekebrood 2kg NL

Mix for Biscuit bread

The varieties of bread flour from Soubry have been specially developed to obtain a perfect result in the bread baking process, even with bread machines that demand a very high flour quality. Soubry bread flour contains a lot of high-quality proteins. These guarantee bread with a perfect crumb structure and a golden brown crust. These flour types form the base to which you simply have to add water, yeast, salt and other ingredients depending on the recipe.

This mix forms a special blend with the perfect proportions of sugar, milk and egg yolk powder. Ideal for biscuit bread, sweet sandwiches, cheesecakes...or as a base for sugar or raisin bread.


  1. Preparation

  2. Soak the raisins in lukewarm water for 30 minutes. Drain the water and place them on a kitchen towel. Pat them dry.
  3. Dough preparation

  4. Put the flour in a mixing bowl, crumble the yeast and add to the flour. Pour in the water and mix well. Add the salt and sugar. Begin to knead. Do not add the butter until the ingredients begin to mix and the dough begins to form. Continue to knead it into a smooth dough.
  5. Now break the dough into about ten pieces and sprinkle with the raisins. Press everything back together into a ball and knead a little more. Roll the dough into a ball, cover with a kitchen towel and allow to rise for 30 minutes.
  6. Press the dough ball flat with your hand. Press the dough into a square and fold the corners over to the centre of the dough. Now turn it over so that the seam is at the bottom. Place your hands around the ball of dough and as you rotate your hand, push the sides down. Do not lift your hand; the dough should be in contact with the work surface at all times.
  7. Grease a baking tin liberally with butter. Now place your dough seam-side down in the baking tin. Cover with a kitchen towel and allow to rise for 60 minutes.
  8. Preheat the oven to 200°C. Brush the top of the dough lightly with the egg wash. Put the baking tin in the oven. Reduce the temperature to 180°C. Bake for 40 to 45 minutes. Remove the baking tin from the oven. Allow to cool for a moment and remove the bread from the baking tin. Now allow it cool further on a wire rack.


  • You can also use currants or a mixture of both. Also try this recipe with dried cranberries.

  • If the bread at the top is getting too dark in the oven, put a piece of aluminium foil on the bread for the last 5 minutes.

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