Linseed raisin sourdough

I sort of found this loose recipe based loosely on Tartine bread recipe book and then I further adapted. A vague dream of a recipe really. Mostly because I saw some dried raisins that needed to be used up and a had a huge bag of linseed from when I did my multigrain bread.


  • 100 grams starter
  • 250 grams  whole wheat bread flour
  • 150 grams white bread flour
  • 135 grams rye
  • 13 grams salt
  • 440 grams water
  • 110 grams linseed
  • 140 grams dried raisins


  1. Place the dried raisins in a bowl with warm water to soak overnight
  2. Add starter +flour + water + salt, let it rest for 10 min
  3. Add linseed + raisin
  4. Fold 6 times every 20 min
  5. Bulk rise – oil the bowl, let it rise for about 5 hours
  6.  Preheat the oven at 240C˚ the Dutch Oven (I have a le creuset pot).
  7. Slash the top and Bake at 240C˚ for about 30mins with the lid on. With the lid off cook for a further 20min.
  8. Take it out of the oven and let cool for a couple hours.


Decided to those cool side slash that all the cool kids seem to be doing. Just look how cool the breads looks! Also don’t eat the burnt raisins on the top. Burnt raisins don’t taste good.  The rest of the bread was really good.



Lovely texture as you can see. The linseed is not very perceptible. The raisin and the rye work really well together. The sweetness of bread is balanced enough to work well with savoury food.