Weizenbrot with Raisin Sourdough – Moist Wheat Raisin Bread

A practical sourdough recipe for soft, moist wheat raisin bread (Weizenbrot mit Rosinen). Uses raisin starter techniques, soak methods and clear schedule for home bakers.

At a Glance

Difficulty
medium
Active Time
40 minutes
Total Time
24+ hours (including rests and optional cold retard)
Yield
1 loaf (900–1000g)

A soft, moist wheat sourdough studded with plump raisins. This recipe borrows techniques from raisin-based levain recipes and enriched wheat sourdoughs: use a raisin starter or active wheat starter, pre-soak raisins (preferably in milk or water), and optionally employ a flour roux (Mehlkochstück) for extra tenderness and shelf life.[1][2][3][8]

✓ Pre-soaked raisins for even distribution ✓ Optional tangzhong / Mehlkochstück for moist crumb ✓ Flexible schedule with overnight cold retard

Not suitable if:

Ingredients

Weigh all ingredients on a kitchen scale. Using weight gives consistent hydration and fermentation results.[3][8]

Ingredient Amount % Note
Bread flour (or strong white flour) 500g 100% Provides structure and open crumb
Water (total) 375g 75% Adjust +/- 5% based on flour absorbency
Active sourdough starter 100g 20% Well-fed and bubbly (20% inoculation for predictable fermentation)[3][7]
Salt 10g 2%
Raisins (pre-soaked) 150g (80g raisins + 70g soaking liquid) 30% Soak raisins in warm water or milk 30–60 min, reserve liquid to include in dough[2][4]
Optional egg 1 (approx. 50g) 10% Adds tenderness and extends shelf life if used[2]
Optional Mehlkochstück (flour roux) 50g flour + 150g water 40% Cooked and cooled, adds moisture and softness (optional)[2][8]

Schedule

Classic Day (warm room)

Make during the day, bake same evening

Morning Feed starter so it's active by mixing time
Morning +1h Mix dough (including reserved raisin soak liquid and optional roux) (15 min)
Morning - Midday Autolyse 30–60 min if not using roux (30–60 min)
Midday - Afternoon Bulk fermentation with stretch-and-folds (3–4 sets over 2–3 hours) (2–4 hours)
Afternoon Add raisins during later folds and complete gluten development
Late afternoon Shape and final proof (1–2 hours) or overnight in fridge
Evening Bake (45–60 min)

Overnight Cold Retard (weekday)

Make dough in the evening, bake next day

Evening Mix and bulk ferment for 1–2 hours
Evening Shape, place in [banneton](https://amzn.to/4sNHBYO) and refrigerate (10 min)
Next morning or evening Preheat oven and bake when loaf has warmed and risen slightly (45–60 min)

💡 Tips

  • Soaked raisins can be added late during stretch-and-folds to avoid sugar inhibiting early fermentation[3][4].
  • If bulk is sluggish, raise temperature slightly or give an extra fold; avoid adding more flour—extend time instead[6].

Step by Step

1

Prepare raisins and optional roux

Soak raisins in warm water or milk for 30–60 minutes; reserve the soaking liquid. If using Mehlkochstück/tangzhong, cook 50g flour with 150g water until thickened, cool to room temperature before adding.[2][8]

✓ Visual check: Raisins plump and soft; roux smooth and cooled
⚠️ Common mistake: Add raisins dry — they will draw moisture from the dough and can create dry pockets[3]

⏱ 30–60 minutes

2

Mix flour, water and autolyse

Combine flour and most of the water (include soaking liquid), mix until hydrated in a large mixing bowl. Rest 30–60 min (autolyse) to develop gluten gently without kneading.[3][8]

✓ Visual check: Dough surface smoothens and feels extensible
⚠️ Common mistake: Skipping autolyse → longer kneading needed and tighter crumb

⏱ 30–60 minutes

3

Add starter, salt, optional egg/roux

Add active starter, salt, and any roux or egg. Mix with a dough whisk or by hand until cohesive; dough should be tacky but not dry.[6]

✓ Visual check: Starter evenly incorporated, dough slightly elastic
⚠️ Common mistake: Adding salt directly onto starter—dissolve or mix into dough to avoid inhibition

⏱ 5–10 minutes

4

Bulk fermentation with folds

Perform 3–4 stretch-and-folds at 20–30 minute intervals (or coil folds for softer dough). Add the drained raisins late during a fold so they distribute without crushing. Bulk finishes when dough is puffy and shows bubbles.[3][4][6]

✓ Visual check: Dough increased in volume ~30–50% with visible bubbles
⚠️ Common mistake: Adding raisins too early — high sugar concentration can slow yeast activity early on[3]

⏱ 2–4 hours depending on temperature

5

Pre-shape and bench rest

Turn dough onto lightly floured surface, pre-shape into a round or oblong using a dough scraper. Rest 15–20 minutes uncovered or lightly covered.

✓ Visual check: Dough relaxes and can be shaped cleanly
⚠️ Common mistake: Overworking — aggressive shaping tightens crumb structure

⏱ 15–20 minutes

6

Final shaping and proof

Shape into desired loaf and place seam-side up in a floured banneton or lined bowl. Proof at room temp 1–2 hours or retard in fridge 8–18 hours.[4][7]

✓ Visual check: Loaf shows a gentle rise; poke test springs back slowly

⏱ 1–18 hours depending on method

7

Bake with steam

Preheat oven to 250°C/480°F with your Dutch oven inside for 30 minutes. Turn loaf onto parchment paper, score with a bread lame and place into the preheated Dutch oven. Bake covered 15–20 min, then uncovered at 200°C/400°F for 25–35 min until crust is deep brown. Check internal temp with an instant-read thermometer: 96–98°C / 205–208°F for fully baked crumb.[4][6]

✓ Visual check: Golden to deep-brown crust; audible hollow tap on bottom

⏱ 45–60 minutes

8

Cool before slicing

Remove loaf using oven mitts and cool on a rack at least 2 hours. Cutting too soon yields a gummy crumb.[2][3]

✓ Visual check: Loaf no longer warm to touch; crumb set

⏱ 2+ hours

Tips & Variations

Variations

With cinnamon and honey

Add 1–2 tsp cinnamon and 1 tbsp honey with the starter

→ Warm spice note and faster crust browning; monitor fermentation because sugar accelerates coloration[8]

Raisin and nut

Add 50g chopped walnuts or almonds with raisins

→ More texture and nuttiness; toast nuts first for aroma

Tangzhong/Mehlkochstück

Use the optional roux described in ingredients

→ Softer, moister crumb and longer shelf life[2]

Pro Tips

  • 💡 Weigh raisins and reuse soaking liquid as part of dough water for consistent hydration[2][3].
  • 💡 Add raisins late during folds to avoid early yeast inhibition by concentrated sugars[3].
  • 💡 If dough feels weak, use additional gentle folds instead of adding flour—time develops strength[6].
  • 💡 For even distribution of raisins use lamination or fold technique demonstrated during stretch-and-folds[7].

Common Issues

Not going as planned? Common issues:

Storage

Room temperature (bread bag or box)

3–5 days

Store cut side down to retain crumb moisture

Wrapped in cloth

3–4 days

Linen or cotton breathable wraps prevent sogginess

Freezing

Up to 3 months

Slice before freezing and toast from frozen

⚠️ Avoid refrigerating — starch retrogradation hastens staling and dries the crumb[2][8].

Sources

  1. [1]
    Hefe und mehr – Weizenbrot mit Rosinensauerteig | Hefe und mehr – Link
  2. [2]
    der brotdoc – Saftiges Rosinenbrot | der brotdoc – Link
  3. [3]
    Plötzblog – Weizenfeinbrot (Rosinenbrot) (Sauerteigrezept): Plötzblog – Link
  4. [4]
    Ploetzblog (recipe entry) – Rosinenbrot von elke4 – Link
  5. [5]
    Jo Semola / Chefkoch – Easy Peasy Sourdough - Jo Semola – Link
  6. [6]
    Backen mit Christina – Weizen Sauerteigbrot - Backen mit Christina – Link
  7. [7]
    The Clever Carrot / backenmachtgluecklich – Sourdough Raisin Bread - The Clever Carrot – Link
  8. [8]
    King Arthur / backenmitchristina – Cinnamon Raisin Sourdough Bread - King Arthur Baking – Link