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RAISIN BREAD
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Sourdough Raisin Bread for Toddlers Recipe

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!
Yield: 4 Kids

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.