Rye, Vodka and Sultana Bread


Inspired by all things Russian, this goes fabulously well with pate, ham, foie gras – anything meaty.  It’s more usual to fine rye mixed with raisins but I think sultanas work better, and they absorb the vodka and puff up beautifully, thus giving you little nuggets of sweet moisture when you eat the bread

10 points and a smack in the face with a wet  kipper for the first person to guess the identity of the old guy (and no, it’s not me you cheeky bastards)

250g leaven
400g white flour
100g dark rye flour
10g salt
320g water
10g runny honey
200g sultanas
50g vodka

The night before you want to bake, place the sultanas in a small bowl and pour over the vodka. Cover tightly and leave in the fridge overnight

In the morning, drain them, reserving any liquid left (there won’t be much)

combine the leaven, water and runny honey in a bowl, tip in the sultanas, then add all the dry ingredients. Mix thoroughly

leave for 10 mins
slightly oil your worksurface
knead for 20 seconds (note, not the usual 10)
leave for 10 mins
knead for 20 secs
leave for 10 mins
knead for 20 secs
leave for 45 minutes (not the usual 30)
knead again
leave for an hour
shape into a loaf and place in your tin
cover with a split plastic bag and leave for 3 hours at room temp, out of direct sunlight.

mist your oven and place in at 240c for 15 minutes, then turn down to 200 and give it another 30 ish minutes. This one won’t sound so hollow when you tap the bottom because it’s quite a bit more dense than other breads, but don’t worry, it’ll be fine


5 responses to “Rye, Vodka and Sultana Bread

  1. Ok made this earlier today and will take some pictures tomorrow but this will be minus a slice. This bread is truly wonderful and I am munching on it now. It is alot stickier than the basic recipe but worth the effort again. This is how fruity bread should taste.

  2. Hi Doughman I am going to make this on Friday, can I ask do you still do all the folding etc as per the basic recipe? I just wanted to check this point out first. Thanks for your help!

  3. Damn. Must try harder.

    Wet kipper coming your way. Did I say it was rancid?

  4. You can’t trick me, that’s Tolstoy! And what a fine Russian writer he is…looking forward to trying this bread.

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