Dutch Currant Bread

Discover the versatility of our Spoon & Pinch Currant Bun Flavours mix with our basic recipe. Craft a delicious, sweet dough packed with juicy raisins, oats, and sunflower seeds, perfect for creating hot cross buns, sticky bun rounds and more. A Dutch delicacy, eat our Current bread cold, buttered, toasted or however you want!

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Servings loaf

Ingredients

200 ml water
340 g strong white bread flour
50 g S&P Currant Bun mix
1 tsp salt
2 tbsp caster sugar
20 g butter
2.5 tsp S&P Even-Rise Dried Yeast
15 g S&P Flour Booster
150 g raisins or currants
optional for glaze:
25 g butter melted

Instructions

Start by greasing the loaf tins of your choice.
Pour the water into the bread maker pan, and sprinkle in the flour and S&P Currant Bun mix. Then add the salt, sugar, butter, S&P Flour Booster, and S&P Even-Rise Yeast.
Set the bread maker to the dough setting and let the cycle run. 5 minutes before the cycle is complete, add in the raisins. Alternatively, you can knead them in by hand. Once completed, remove the dough from the machine and place on a lightly floured surface, kneading it with your hands for a minute.
Divide and shape the dough. Aim for uniform rolls by weighing each piece to 60g and shaping it into balls. Alternatively, shape the dough into loaves or any desired shape.
Place your shaped dough into a baking tin and cover with cling film, then let it rise for an hour or until doubled in size. (This dough rises slower than others.) Preheat the oven to 160°C during this time.
Bake the risen bread in the preheated oven for 20-25 minutes until the top turns slightly golden.
Remove from the oven and brush immediately with the extra butter (melted) should you want to glaze the top. Let the bread cool completely before removing from the tin. Enjoy!