These Golden Raisin and Fennel Sourdough Pocket Breads may look like muffins, but they are are actual sourdough breads baked in a muffin tin.
These are filled with raisins soaked with ground fennel seeds, shaped, and then rolled in cornmeal. The flavor combination is exceptional.
The concept of pocket breads comes from Josey Baker, a bakery owner and the author of a new book, Josey Baker Bread. When he was first starting his business, he developed these small loaves for potential customers who didn't want or need to buy a large loaf of bread. His book has several pocket bread flavors, including dark chocolate cherry, chocolate peanut butter (with mini peanut butter cups!), and cheddar chive.
The theme for this month's Bread Bakers event is grapes, which could mean grapes, wine, raisins, or anything else grape. I originally intended to bake a bread with fresh grapes, but when I found these pocket breads, I had to try them. This is not your typical raisin bread. The sourdough aroma and flavor is perfect with the cornmeal, fennel seeds, and the golden raisins. And they are so cute, right?
One of my favorite ways to serve these is toasted with melted Havarti cheese. So good.
Golden Raisin and Fennel Sourdough Pocket Bread
Makes 12 Pocket Breads
2 tsp ground fennel seeds
1/2 C (70 g) golden raisins
1/4 C (40 g) cornmeal
1/2 C hot water, about 100 degrees F
Mix the ingredients in a small bowl, cover with plastic wrap, and let rest for about 8 to 12 hours. Drain before using.
15 g (1T) active sourdough starter
1/2 C cool water
105 g (3/4 C) whole wheat flour
Mix the ingredients in a small bowl, cover with plastic wrap, and let rest for about 8 to 12 hours, until bubbly.
All of the pre-ferment
1 1/4 C lukewarm water
450 g (3 C) bread flour
12 g (2 tsp) fine sea salt (or regular non-iodized)
All of the raisin soaker, drained
About 3/4 C cornmeal for coating the pocket breads
- Scrape the pre-ferment into a large bowl.
- Add the water, bread flour, salt, and raisin soaker, and mix with a wet hand until combined.
- Cover with plastic wrap and let rest for 30 minutes.
- Do four "stretch and folds" of the dough (check out this post for a video of the stretch and fold method), every 30 minutes.
- Cover the dough and let rise until doubled, about 3 hours.
- Spray a muffin tin with spray oil.
- Divide the dough into 12 equal parts, about 100 grams each.
- Form each into a ball (the dough will be sticky so flour your work surface and wet your hands).
- Lightly spray the balls with water, roll the formed balls into the cornmeal, and place them, seam side down, into the cavities of the muffin tin. Cover with oiled plastic wrap and let rise until puffy, about 3 hours.
- Preheat the oven to 450 degrees F.
- Slash the tops of the breads, and spray the tops with water.
- Bake the rolls for 5 minutes, open the door of the oven, and spray the rolls once more with water and close the door.
- Bake for another 25 minutes, until nicely browned.
- Remove the rolls from the oven and turn them out onto a cooling rack.
I'm so excited about this month's Bread Bakers theme, which is all things grapes. Check out the amazing grape-themed breads the #BreadBakers made this month:
- Beaujolais Bread from Robin at A Shaggy Dough Story
- Cinnamon Raisin Bread from Rocío at Kidsandchic
- Double Chocolate Red Wine Bread from Heather at Hezzi-D's Books and Cooks
- Easy Grape Focaccia from Kimberly at Rhubarb and Honey
- Golden Raisin and Fennel Sourdough Pocket Bread from Karen at Karen's Kitchen Stories
- Grape Bread Pudding from Cindy at Cindy's Recipes and Writings
- Grape Cornbread from Vonnie at My Catholic Kitchen
- Grape Focaccia from Renee at Magnolia Days
- Grape Poppy Bread from Mireille at Chef Mireille's East West Realm
- Oat & Raisin Hokkaido Loaf from Kelly at Passion Kneaded
- Peshawri Naan from Anshie at Spiceroots
- Poached Pear Brioche Tart from Sophie at Sweet Cinnamon & Honey
- Povitica from Stacy at Food Lust People Love
- Raisin Bread from Caro at En La Cocina de Caro
- Savory Grape Bread with Goat Cheese, Lemon and Coarse Salt from Jenni at Pastry Chef Online
- Schiacciata all'uva from Camilla at Culinary Adventures with Camilla
- Sweet Dry Grapes Bread with Cinnamon from Kathya at Basic N Delicious
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.
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