Raisin Loaves Sweden Style
(Percentage of daily recommendation)
|Calorie||162 kcal||(8 %)|
|Protein||3.76 g||(4 %)|
|Fat||2.97 g||(3 %)|
|Carbohydrates||26.27 g||(18 %)|
|Sugar added||3.14 g||(13 %)|
|Roughage||0.46 g||(2 %)|
|Vitamin A||26.71 mg||(3,339 %)|
|Vitamin D||0.11 μg||(1 %)|
|Vitamin E||0.06 mg||(1 %)|
|Vitamin B₁||0.09 mg||(9 %)|
|Vitamin B₂||0.07 mg||(6 %)|
|Niacin||0.71 mg||(6 %)|
|Vitamin B₆||0.01 mg||(1 %)|
|Folate||4.4 μg||(1 %)|
|Pantothenic acid||0.06 mg||(1 %)|
|Biotin||0.16 μg||(0 %)|
|Vitamin B₁₂||0.04 μg||(1 %)|
|Vitamin C||0 mg||(0 %)|
|Potassium||150.05 mg||(4 %)|
|Calcium||36.71 mg||(4 %)|
|Magnesium||1 mg||(0 %)|
|Iron||0.99 mg||(7 %)|
|Iodine||1.98 μg||(1 %)|
|Zinc||0.05 mg||(1 %)|
|Saturated fatty acids||1.56 g|
Soak the raisins in rum.
Mix the flour with the salt in a bowl, make a well in the center, crumble the yeast into it and stir until smooth with 1 tablespoon sugar and 4 tablespoons milk. Sprinkle with some flour from the edge, cover the bowl and let rise for about 15 minutes in a warm place.
Add the remaining ingredients to the flour mixture and knead to a smooth dough. Incorporate some more lukewarm milk or flour as needed to achieve the desired consistency. Finally knead in the soaked raisins.
Let the dough rise for 1 hour again.
Make small loaves from the dough and place on a baking tray lined with baking paper.
Let the dough rest again for 15 minutes.
Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 30-40 minutes.
Take out the fully baked loaves from the oven, let cool, and brush with melted butter and dust with powdered sugar.