Sourdough raisin bread recipe for toddlers – This sweet and soft raisin bread will capture even the pickiest tiny eater’s heart. The fun part – they get to pop those raisins into their mouths!
Sourdough raisin breads are my children’s favourite breads, which I can totally understand why. Raisins are tasty. They add a touch of sweetness and chewiness to the sourdoughs. The fun part – my toddlers love to remove their raisins and pop them into their mouths. Even though organic raisins are very sweet, they contain a high nutritional value. In addition, this raisin sourdough is very soft, which is suitable for your little ones, and they do not taste tangy at all.
Before I started baking my own breads, I would visit the local bakery weekly. My older son loves raisin bread rolls and would always request that I bring one back home. Ever since I started baking breads, I love to experiment different kinds of sourdoughs. Experimenting with sourdough raisin bread was definitely in my “to try” lists. Children size breads tend to tiny (they weigh about 200 to 250g), which are slightly larger than bread rolls. Therefore, I did not bother to make raisin bread rolls out of it. However, I may consider making more bread rolls in the future.
For this recipe, you will need a sourdough starter, if you do not own one yet, please visit Part I and Part II of my sourdough starter guide to grow your very own starter.
Just a little disclaimer, I am not a nutritionist or physician. I am just a simple mum of 2 kids. If you think that your baby is ready for solids and has no allergies, you can try this recipe. If you are unsure, please consult your doctor. According to my research, raisins can cause choking hazards and are recommended for experienced young eaters from 18 months onwards. I personally introduce breads to my child, when he was about 8 to 10 months. Occasionally, I gave raisins to my younger son as a snack, when he was about 15 months because he was ready for solid food at an early age. My kids have had no problems, and they love sourdough raisin bread. However, you know your kids the best, and please decide accordingly.
Ingredients/ Tips on making Sourdough Raisin Bread
Milk: Milk and butter are the key ingredients to its softness of this sourdough raisin bread. Warm up your liquid to about 40 °C for the bread dough. Instead of milk, water is a good alternative. However, the end result will not be as soft.
Organic raisins: Organic raisins add a fun texture and sweetness to the bread. Your little one will love it.
Honey: While raisins add sectional sweetness to the sourdough, honey adds a mild sweetness to the whole sourdough raisin bread.
All-purpose flour: Use all-purpose flour in this recipe for fluffy sourdough bread. Breads made with plain flour tend to rise higher than whole grain flours. Try out this whole grain spelt bread or my ultimate lazy/busy mum no-knead rye bread.
Sourdough: Sourdough starter is a traditionally leavening agent, which are still popular now. >For those who are new here (I am guilty to repeat this section in almost every sourdough recipe. However, new readers might not know about this).
There are several factors affecting speed of your bread rising:
- Temperature is crucial: The warmer, the better and faster (about 21°C to 26°C) your sourdough raisin bread will rise. Temperature comes before time. If your dough is smaller or larger than you intend it to. Adjust temperature and give it more or less time to work.
- Amount of sourdough: The more sourdough starter you use, the faster the bread dough will rise. However, it also means that the tangy flavour will be noticeable in your raisin bread.
- Age of the active sourdough: A mature sourdough starter will work faster than a freshly cultivated sourdough starter.
How to make Sourdough Raisin Bread
- Warm up milk to about 40 °C.
- In a small bowl, add in and mix all the ingredients using your hands or with an electric mixer until a non-sticky dough is form.
- Dust all-purpose flour over a small separate bowl and transfer the dough into the bowl.
- Cover the bowl with a suitable lid or plastic bag to prevent the dough from drying. Keep the bowl in a warm place (about 21 °C – 26 °C) for it to rise.
- After 2 – 8 hours, if the bread has increased in size (does not have to be double), stretch and fold all sides of the dough with your hands. Use some all-purpose flour to ease the folding, if the bread dough is too sticky.
- After which, repeat step 3. Once the sourdough bread rises for the second time after another 2 – 8 hours, repeat steps 4 and 3 once.
- When the dough rises for the third time after 2 – 6 hours, it should at least double in size. Spread a little flour onto your working space and transfer your sourdough bread from the bowl to your working top using a dough scraper.
- In order to retain the air in the bread, please do not knead the dough. Gently form the dough into a round shape.Use flour as necessary to easy the process.
- Place a kitchen towel in small bowl and distribute a little flour all over the towel to prevent the dough from sticking to the towel. For one last time, repeat step 3 for another 1 – 2 hours.
- Preheat baking oven and cast iron pot with a lid to 250 °C. Once the oven is hot enough, take the pot out. Be careful, it is extremely hot! If you do not own a cast iron pot with a lid, then please refer to this post for an alternative baking method (from step 9 onwards).
- Remove the cover of the pot and transfer the bread dough into your pot. Use a knife to score the surface of the bread and spread a little flour over the surface of the bread for a rustic look.
- Cover the pot with a lid (be careful, it is very hot!) and place everything into the preheated oven. Lower the heat to 230 °C and bake for about 18 minutes.
- After 18 minutes, remove the lid of the cast iron pot and continue baking the sourdough raisin bread for about 7 minutes or until the bread turn slightly brown It depends on your baking oven, you might need to adjust the baking time accordingly. Just have fun and try it out.
- After baking, remove the sourdough bread from the pot and place it on a cooling tray until it is completely cool down.
How to serve Sourdough Raisin Bread
You can totally serve this raisin bread as it is. I think that even the pickiest little eaters would love this sourdough! If not, you can spread some butter and this sugarless homemade fruit jam on the bread slices, kids love it too! As mentioned, you know your child the best, so serve it the way you love to.
How to store Sourdough Raisin Bread
Once this sourdough raisin bread cool down completely, keep it for 3 to 4 days in a cloth bag and in a dry place. Finish this bread as soon as possible because it will dry out eventually. This bread can be frozen for several months.
Do you have any requests, what I should be next time? Feel free to tell me! I hope you enjoy the recipe as much as my family does. Show me and tag me #chenguins on social media, so that I can see your recreation as well. How does your baby like this recipe? Tell me in the comment section below!
Until next time & guten Appetit!
Greetings from the Black Forest,
Pia
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Sourdough Raisin Bread for Toddlers Recipe
Ingredients you need
- 85 g Warm milk ~ 40 °C
- 130 g All-purpose flour
- 20 g Raisins
- 10 g Honey
- 11 g Butter
- 1 Pinch of salt optional
- 13 g Sourdough Starter active and bubbly
Directions
- Warm up milk to about 40 °C.
- In a small bowl, add in and mix all the ingredients using your hands or with an electric mixer until a non-sticky dough is form.
- Dust all-purpose flour over a small separate bowl and transfer the dough into the bowl.
- Cover the bowl with a suitable lid or plastic bag to prevent the dough from drying. Keep the bowl in a warm place (about 21 °C - 26 °C) for it to rise.
- After 2 - 8 hours, if the bread has increased in size (does not have to be double), stretch and fold all sides of the dough with your hands. Use some all-purpose flour to ease the folding, if the bread dough is too sticky.
- After which, repeat step 3. Once the sourdough bread rises for the second time after another 2 - 8 hours, repeat steps 4 and 3 once.
- When the dough rises for the third time after 2 - 6 hours, it should at least double in size. Spread a little flour onto your working space and transfer your sourdough bread from the bowl to your working top using a dough scraper.
- In order to retain the air in the bread, please do not knead the dough. Gently form the dough into a round shape. Use flour as necessary to easy the process.
- Place a kitchen towel in the small bowl and distribute a little flour all over the towel to prevent the dough from sticking to the towel. For one last time, repeat step 3 for another 1 - 2 hours.
- Preheat baking oven and cast iron pot with a lid to 250 °C. Once the oven is hot enough, take the pot out. Be careful, it is extremely hot! If you do not own a cast iron pot with a lid, then please refer to this post for an alternative baking method (from step 9 onwards).
- Remove the cover of the pot and transfer the bread dough into your pot. Use a knife to score the surface of the bread and spread a little flour over the surface of the bread for a rustic look.
- Cover the pot with a lid (be careful, it is very hot!) and place everything into the preheated oven. Lower the heat to 230 °C and bake for about 18 minutes.
- After 18 minutes, remove the lid of the cast iron pot and continue baking the sourdough raisin bread for about 7 minutes or until the bread turn brown/ crispy. It depends on your baking oven, you might need to adjust the baking time accordingly. Just have fun and try it out.
- After baking, remove the sourdough bread from the pot and place it on a cooling tray until it is completely cool down. Thereafter, you can store it in a cloth bag. Serve this sourdough plain or with some homemade baby fruit jam for breakfast. Finish it within 3-4 days.
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