Sultana Bread

    Sultana Bread


    10 people made this

    This sultana bread recipe makes five loaves which can be frozen and taste fresh-baked when warmed in the oven slightly.

    Serves: 60 

    • 450ml boiling water
    • 75g porridge oats
    • 30g butter
    • 3 tablespoons brown sugar
    • 2 dessertspoons salt
    • 250g treacle
    • 100ml warm water (45 C)
    • 1 teaspoon caster sugar
    • 2 tablespoons dried active baking yeast
    • 3 cups (750ml) warm water (45 C)
    • 1 3/4 kg bread flour
    • 250g sultanas
    • 1 1/2 teaspoons ground cinnamon

    Preparation:30min  ›  Cook:40min  ›  Extra time:3hours rising  ›  Ready in:4hours10min 

    1. Combine boiling water, oats, butter, brown sugar, salt and treacle. Allow to cool.
    2. Stir 100ml warm water and 1 teaspoon caster sugar until sugar is dissolved. Sprinkle yeast over this mixture and allow to proof while oats are cooling.
    3. Add remaining warm water to the cooled oat mixture. Stir in yeast. Begin stirring in flour a little at a time until it begins to get hard to stir. Dredge raisins in flour and mix with cinnamon; mix into the dough. Turn onto a lightly floured surface and knead in enough flour to make a soft but not sticky dough. Cover. Let rise for 1 to 2 hours in a warm place, or until dough doubles in size.
    4. Divide dough into 5 parts. Shape loaves and place into greased 23x13cm loaf tins.
    5. Bake in a preheated 190 degrees C for 20 minutes. Reduce heat to 180 degrees C and bake an additional 20 minutes. Cool on wire racks.

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    Reviews (2)


    Altered ingredient amounts. I cut this recipe down to 1/3 (20 servings) to make it in my bread machine on the dough setting. I waited until the second punch down to add the sultanas. My yield was two small loaves - one for my family and one to give away as a hosting gift. The flavour was good (I added more sultanas), and of course, with the oats the texture was so soft. It definately satisfied my craving! - 14 Jul 2008


    A little too dense and heavy for my taste. - 14 Jul 2008

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