Almond Sultana Bread

My Favourite Breads

Almond and Sultana Bread myfavouritepastime.comWe have a very interesting weather today, full of ice, sleet, snow and rain. All schools are closed and it’s certainly not a great day to plan a long trip, but a great day to post some of those pending stuff and have an extra long Easter Weekend.. My friends in New Zealand are approaching autumn right now. I made this bread many months ago, but I still remember the crunch of the almonds and the sweet, chewy sultanas (golden raisins). I assume most of you will have a long weekend. I wish you a Happy and Peaceful Easter, wherever you will be.

Almond and Sultana Bread myfavouritepastime.com

  • Ingredients
  • 300g (10oz, 2½ cups) white bread flour (I used Canadian, Five Roses all-purpose flour)
  • 50g (2oz, 1/3 cup) whole wheat flour
  • 1 teaspoon Fleischmanns instant yeast
  • 1 teaspoon salt
  • 240ml (1 cup) warm water
  • 30ml (2 tablespoons) extra virgin olive oil
  • ½ cup sultanas (golden raisins)
  • ½ cup slivered almonds
  • Extra olive oil to brush the top

Olive Bread myfavouritepastime.comSift the flours, yeast and salt into a bowl and make a well in the centre. Add the water and olive oil into the well

Olive Bread myfavouritepastime.com_4769and mix into a soft dough (you may need 2-3 tablespoons more water).

Olive Bread myfavouritepastime.com_4773Turn the dough onto a lightly floured surface and knead 10 minutes until smooth and elastic.

Olive Bread myfavouritepastime.com_4776Place the dough in a lightly oiled bowl, cover with cling film (plastic wrap) and leave in a warm place for 1 hour or until doubled in size.

Almond and Sultana Bread myfavouritepastime.comMix the sultanas with the raisins. Knock back the dough onto a lightly floured surface and knead in the sultana-almond mixture.

Almond and Sultana Bread myfavouritepastime.comLeave the dough to rest for about 5 minutes

Almond and Sultana Bread myfavouritepastime.comthen shape into an oval loaf, tucking the ends in place. Place on the prepared baking sheet. Using a very sharp knife, make deep slashes on the surface of the loaf. Cover the loaf with a lightly oiled cling film or polythene bag and leave in a warm place for 30-45 minutes or until doubled in size.

Almond Sultana Bread myfavouritepastime.com_7434Brush the loaf, liberally with the extra olive oil and bake 30-35 minutes,

Almond Sultana Bread myfavouritepastime.com_4801until golden and cooked through. Transfer onto a wire rack to cool.

Almond and Sultana Bread myfavouritepastime.comIf you love nutty goodness, you’ll absolutely love this bread

I especially loved the crunch of the almonds.

Almond Sultana Bread

Preparation time: 20 minutes + 2 hours standing; Baking time: 30-35 minutes; Makes: I loaf (8 slices)

Ingredients

  • 300g (10oz, 2½ cups) white bread flour (I used Canadian, Five Roses all-purpose flour)
  • 50g (2oz) whole wheat flour
  • 1 teaspoon Fleischmanns instant yeast
  • 1 teaspoon salt
  • 240ml (1 cup) warm water
  • 30ml (2 tablespoons) extra virgin olive oil
  • ½ cup sultanas
  • ½ cup slivered almonds
  • Extra olive oil to brush the top

Instructions

  1. Line a baking sheet with parchment and lightly sprinkle a little cornflour (maize flour). Preheat the oven to 400°F (200°C), 10 minutes before baking.
  2. Sift the flours, yeast and salt into a bowl and make a well in the centre. Add the water and olive oil into the well and mix into a soft dough (you may need 2-3 tbsp more water). Turn the dough onto a lightly floured surface and knead 10 minutes until smooth and elastic.
  3. Place the dough in a lightly oiled bowl, cover with cling film (plastic wrap) and leave in a warm place for 1 hour or until doubled in size.
  4. Mix the almonds with the sultanas. Knock back the dough onto a lightly floured surface and knead in the sultana-almond mixture. Leave the dough to rest for about 5 minutes then shape into an oval loaf, tucking the ends in place. Place on the prepared baking sheet.
  5. Using a very sharp knife, make deep slashes on the surface of the loaf. Cover the loaf with a lightly oiled cling film or polythene and leave in a warm place for 30-45 minutes or until doubled in size.
  6. Brush the bread liberally, with the extra olive oil and bake 30-35 minutes, until golden and cooked through. Transfer onto a wire rack to cool.
  7. Cup measures based on American cup of 240ml (125g flour). Australian cup = 250ml (150g flour).

Points to note:

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the bread at 400ºF (200ºC) convection for 30 minutes.
  2. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.
  3. Please note I doubled the recipe and made two breads. I used 700g white and wholewheat flour and 2 cups + 2 tablespoons water (530ml water).
  4. The dough should be soft and elastic. It makes a better bread.

myfavouritepastime.com 

My Own Notes on Convection Baking:

  1. I bought a Samsung convection oven and now my life is a living hell. Baking bread and pizza is proving to be a challenge and now, I’m constantly making notes for myself until I get it right. Yesterday I bought an oven thermometer because I think something is terribly wrong with the temperature setting. I haven’t used the thermometer yet. I plan to use it when making pizza, today.
  2. Baked this bread at 400°F (200°C) –Convection Bake in the lower oven but the bread was dry and unpleasant on top. Next time try using single oven at Bake setting and higher temperature (450°F)

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

16 thoughts

  1. Looks incredible! You are braver than me, I am still starting to use the convection setting for my breads and other baking. We also have a Samsung convection oven, ours has the induction cooktop. I convection bake my sourdough because I have instructions for that. It’s adapting all my other recipes I haven’t started yet, over a year since we got it!

    1. Thank you. I returned the Samsung oven I bought and got a Frigidaire. It was terrible. I’m finally settling to my normal bake life. I rarely use convection, except for muffins! Did you have to buy new cooking pans for induction? Enjoy the weekend.
      Liz

  2. This looks delicious! Our weather has turned snowy and sleety too. Hopefully it’ll clear up soon! Hope you have a lovely Easter too. 🙂

  3. Your kitchen must smell just lovely all the time! Wonderful looking bread! And thanks for posting about the convection baking tip! I have a convection setting on my oven and honestly, I rarely use it. I can understand about the bread being dry on top. Some things just need to be baked the old fashioned way! Hope you get to rest a little over the Easter weekend with your family. Happy Easter Liz!

    1. Hi Sandy,
      Talk about convection cooking. I only use it for muffins, period. I’ve been cooking the whole day long and eating non-stop. mostly junk. What a terrible day. I have just finished some nice roasted butternut squash risotto. So good I tell you. I hope tomorrow I’ll get back to my usual healthy eating habits! Easter was good! Take care gal!!!
      Liz

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