Tea Bread with Apple and Raisins

Apple Raisin Tea Bread


Yet another bread inspiration after 8000 years of history and the joys of eating it. This time around baked based on special wishes and instead of coffee I used Sencha, the green tea from Japan.

  • 500g whole-wheat flour
  • 130g raisins
  • one golden delicious apple / chopped
  • 1/2 tsp cinnamon (finely ground from a stick)
  • 1 tbsp green tea
  • 10g salt
  • 7 tbsp olive oil
  • yeast for 500g flour
  • about 330ml warm water

Mix wheat, raisins, cinnamon, tea, salt, and yeast with the olive oil, then start adding water slowly until the right consistency is obtained. Knead the dough about 20 minutes. In a bowl lightly covered with olive oil, put the dough to rest for about 40 minutes, covered with a moist towel. Knead the dough once more about 10 minutes.  Then, prepare the bread mold – again with a bit of olive oil – and let it rest and rise until it doubles in size. Cover the dough with thin slices of apple and let it rest another 15-20 minutes, covered with a moist towel. After covering the form lightly with aluminium foil, the bread bakes 15 minutes by 175° and after taking the aluminium foil off, another 30 minutes.

For the first enjoyment, when the bread has been out of the oven some 30 minutes – still warm – spread a good amount of butter  on it (slightly salted is also fine).


Apple Raisin Tea Bread
Apple Raisin Tea Bread - still warm, waiting for the butter to be spread

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