The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

1ST Post on the Fresh Loaf!! Very Beasty Raisin, Molasses and Aniseed Bread

greedybread's picture

1ST Post on the Fresh Loaf!! Very Beasty Raisin, Molasses and Aniseed Bread

Taken from my greedybread blog.....

So excuse me if It sounds like i know you...:)

Though hopefully, i will soon...

I love this bread! it’s so tasty and its great even after 5 days!


What more could you ask for?

Sorry, I have been a little quiet in the last week but I just have not felt yeasty at all!!

We are moving house, so it’s a bit stressful and the black dog is poking his nose out again.

Usually the yeasty beasties scare the black dog, but not of late:(

Marion Keyes was right when she said baking cakes helped her beat depression …

A true beasty!!

So without further blithering on my behalf….LETS GET YEASTY!!

What will you need?

  • 3 cups of Raisins
  • 4 tsp dried yeast
  • 4 tsp molasses
  • 3 tsp ground aniseed
  • 6 tbsp butter softened
  • 4 cups of Strong Bread Flour
  • pinch salt

Risen and ready to go!!

  • Soak your raisins in warm water (cover the raisins)  for 90 minutes at RT.
  • Drain Raisins (saving the water) and squeeze out the raisins, also saving the excess water.
  • Warm 1 cup of raisin water and add in yeast and warmed molasses, mix well and cover and place in warm area until creamy/frothy (20 minutes).
  • Place remaining 1 &1/4 cups of Raisin water in the fridge.
  • Place all dry ingredients in a bowl (flour , aniseed and salt) and mix through butter.
  • Add the raisin yeasty water mix to the dry to start forming the dough.
  • Remove extra raisin water from fridge and add in enough to make a smooth but slightly sticky dough.
  • Knead on slightly floured area for 5- 6 minutes.
  • Place in lightly oiled bowl and let rise until doubles in size , usually 2 hours

    Beautiful beasty!!

    • Remove dough from warm area and place dough on slightly floured area.
    • Dough should be quite sticky.
    • Toss raisins in flour, very lightly cover in flour.
    • Roll out dough slightly to about 25cm by 15 cm and lightly press 1/3 of raisins in the dough.
    • Fold over the dough like an envelope and flatten again with your palms and add in 2nd lot of raisins.
    • With the last addition of the raisins, roll up the dough and let it rest in its oiled bowl for about 20 minutes.


      Have a slice…


    • Roll the dough into 1 large or two smaller oval-shaped long loaves (as above).
    • Place dough on baking tray lined with baking paper.
    • Cover with a lightly oiled piece of glad wrap and then a tea towel.
    • Place in RT room and leave to rise for 1 hour.
    • Preheat oven to 250 Celsius , 40 minutes before bread is ready to go in.
    • You can place a baking stone in the oven and place the bread on this , if you have one.
    • When bread is ready to bake, place bread on tray in oven (or on stone).
    • Bake at high heat for 5-10 minutes and then reduce heat to 210 celsius and bake for a further 35-40 minutes.
    • Remove when deep golden brown.
    • Cool on a rack.
    • Mmmmm fruity

      Don’t forget to ENJOY, ENJOY, ENJOY!!!

      A wee bit of butter???

      This recipe was adapted from my recipe that I used here.

      You can also omit aniseed and used mixed spice or cinnamon.


Floydm's picture



greedybread's picture

cheers and heres to great blogging and baking:)

belle's picture

I am definitely going to try this one soon...thanks so much for sharing..


Welcome to the club!