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Soft sourdough bread studded with sweet raisins and tangy apple pieces. It tastes great toasted with some butter or as a grilled cheese sandwich with apple and arugula. All in all, this is a very versatile bread that tastes good any which way.


1-812 x

Total time

75 minutes




  • 1 cups all purpose flour
  • 1 cup Wholewheat Flour (- (or use 2¼cups of all purpose ))
  • (1.25l) fish stock (-  (or use ½cup instant mashed potato flakes))
  • ⅓ cup oats (Rolled)
  • 2 tsp yeast (Instant)
  • ⅔ cup Sourdough (Starter)
  • ⅔ ~ ¾ cups Water (Lukewarm)
  • 1 tbsp Olive oil vegetable oil (or)
  • 1 ~ 4 tbsps Sugar (- adjust per taste (I added 2tbsp))
  • 1 tsps salt
  • 1 granny Smith Apple (small)
  • 1 cup Raisins


  1. Combine all the ingredients in a large mixing bowl or the bowl of a stand mixer. Mix and knead to form a smooth yet sticky dough. Keep your hands well greased if kneading by hand.
  2. Lightly grease a bowl and transfer the dough. Cover and let rise for about 90 minutes. Dough will be quite puffy, though it may not double in volume.
  3. Lightly grease a 8½"x4½" loaf pan.
  4. Gently deflate the risen dough and shape it into a log. Place it in the pan, cover it lightly and allow to rise for 60~90 minutes or until the dough crests at least 1" over the rim of the pan.
  5. Towards the end of the rising time, preheat the oven to 350°F.
  6. Bake the bread for 40~45 minutes. Tent it with a foil after 15~20 minutes if the top is browning too quickly. When the bread is done, it should be golden brown and should register 190°F on an instant read thermometer inserted into the center.
  7. Remove the bread from the oven and after a couple of minutes turn it over onto a wire rack to cool. Let the bread cool completely before slicing.

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