Sourdough Envelope Bread

KronJäst
30 min
3 hours 20 minutes

These small sourdough breads make a lovely addition to the Christmas table. Here’s a tip for extra flavor: replace the water with weak soda, and soak the raisins in milk for a while before preparing the dough. That way, they won’t soak up the liquid when you mix them into the dough, and the bread will turn out just the right texture—and really soft—just as bread should be!

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Here's how:

1

Crumble the yeast into a bowl. Heat the milk or water to 25 °C, pour it over the yeast, and stir until dissolved. Add the remaining ingredients to the pre-dough, mix, and let stand for 20–30 minutes.
2

Add the remaining ingredients to the dough, except for the raisins and any other dried fruit. Knead in a mixer for 8 minutes on low speed until the dough is smooth, then add the raisins and any other dried fruit and knead for another 2 minutes on high speed. Double the time if you’re kneading by hand.
3

Let the dough rise for 40–50 minutes or until it has doubled in size.
4

Knead the dough lightly on a work surface; add more flour if needed. Divide the dough into two parts, and then divide each part into ten pieces. Shape into nice buns and let them rise on a greased baking sheet for about 40–50 minutes.
5

Preheat the oven to 250 °C and place an empty baking sheet on the bottom rack of the oven.
6

Lower the temperature to 225 °C, pour 1/2 dl of water into the baking pan, and place the loaves in the center of the oven. Bake for about 10 minutes.
7

Let it cool on a wire rack.