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Simplest tasty handmade bread from flour salt and sultanas
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This is probably the best bread I have ever made :-).

  • It has the fewest ingredients.
  • I did not use the breadmaker, yet it does not take more than a 10 minutes of additional time working on it.
  • It is hand made, so it needs only an oven to bake it in.
  • It tastes excellent.


  1. 100g approx of sultanas
  2. Filtered water
  3. 50g self-raising wholemeal flour
  4. 200g plain white flour
  5. a pinch of salt


  1. Sultanas fermentingPlace the sultanas into a 500ml glass jar, and add the filtered water almost to the top. Place the lid on loosely.
  2. Once or twice a day:
    1. Open the lid, and remove any mouldy raisins from the top. This might occur after a few days.
    2. Tip it gently upside down and back with the lid on tight.
  3. After 4 to 6 days, the raisin water should be strong and bubbling along. Its time to make the bread.
    1. The mix sits kneadedMix together the flours, salt and liquid strained off the raisins in a bowl. Mix in a bit more flour to have it dry enough to take out onto a board.  Knead it on the board for 10 minutes. Add flour to the board and mixture to keep it just dry enough to work with your hands.
    2. Sprinkle flour onto an oven tray. Place the bread mix onto it. Let it sit covered from drafts for about 6 to 7 hours at 24C room temperature. It should rise to twice  its size.
    3. Cook it in an oven for approx 15 minutes. I used a benchtop oven:
      1. 10 minutes at 220C, then
      2. 5 minutes at 180C, then
      3. 5 minutes with the oven off.
    4. Let it cool, eat it and smile :-).


Dimensions: 155mm diameter, height approx 50mm.

At some stage soon, I intend to double the quantities to make a more full-sized loaf.

The following pages record fine-tuning subsequent loaves.

Last Updated on Tuesday, 11 October 2011 14:04