In anticipation of this year’s autumn harvest and the delicious grapes my family grow at our old farm house in Austria, I’ve prepared a grape bread recipe to take advantage of the grapes’ delicious sweetness in a celebratory loaf. I’m posting this recipe as part of this month’s #BreadBakers get-together hosted by Mayuri’s Jikoni.
Grape Bread Recipe
My recipe is a wheat bread with 62.5% white and 37.5% wholemeal wheat flour at 62.5% hydration. Try to use end of harvest grapes for this bread to add a good level of sweetness. A big shout-out to Lutz at Plötzblog whose Nußdorfer Traubenbrot provided the recipe template for this bread.
Best eaten on the same day.
- 200g strong white wheat flour
- 150g water
- A pinch of dry yeast
- 100g wholemeal wheat flour
- 100g water
- 50g strong white wheat flour
- 50g wholemeal wheat flour
- 3g dry yeast
- 5g rapeseed oil
- 7g salt
- 180g sweet red grapes
How to make grape bread
- On day one, prepare the poolish. Combine the ingredients in a medium bowl, cover and leave to ripen at room temperature for 16 – 20 hours.
- Prepare the soaker on day one as well. In a medium bowl, combine the wholemeal spelt flour and water. Cover and place in the fridge for 16- 20 hours.
- On day two, combine all of the ingredients except for itthe grapes (poolish and wholewheat soaker from day one, 50g strong white and 50g wholemeal wheat flour, 3g dry yeast, 5g rapeseed oil and 7g salt) and knead for 10 minutes.
- Place back into a bowl and leave to rest at room temperature for two hours.
- Knead the dough for a few seconds and work in the grapes. I managed to incorporate 180g of sweet red grapes, but feel free to use more if you can manage it.
- Shape into a round flat loaf, place on a baking tray lined with baking paper, cover with a kitchen towel and prove for several hours.
- Score with a knife.
- Bake for 10 minutes at 230°C and a further 30 minutes at 210°C.
- Cool on a wire rack.
I’d also like to metion schiacciata con l’uva, a delicious harvest grape bread recipe from Tuscany in Italy. Schiacciata con l’uva is a flatbread filled and topped with harvest grapes. Use Andrew Whitley’s schiacciata recipe in Bread Matters – it’s another great addition to a harvest feast dinner table.
Here are this month’s breads from my fellow #BreadBakers:
- Blackberries and Honey Bread by Kidsandchic
- Cheddar Honey Flowers by Ambrosia
- Date and Chai Muffins by Mayuri’s Jikoni
- Date Sweetened Banana Bread by Herbivore Cucina
- Eggless Banana Chocochip Bread with Cranberries and Coconut Sugar by Sizzling Tastebuds
- Eggless Carrot Coconut Quick Bread by Gayathri’s Cook Spot
- Eggless Wholewheat Maple Banana Oat Muffins by Spill the Spices
- Einkorn Drop Biscuits with Peaches and Blueberries by The Wimpy Vegetarian
- English Granary-Style No Knead Bread by Karen’s Kitchen Stories
- Healthy Banana & Blueberry Bread by Baking in Pyjamas
- Honey Almond Banana Muffins by Baking Yummies
- Honey Cider Quick Loaf by Food Lust People Love
- Honey Cornbread by Magnolia Days
- Honey Oat Pain de Mie by Hostess At Heart
- Honey Pineapple Pull-Apart Rolls by Cindy’s Recipes and Writings
- Jackfruit Honey Bread by The Schizo Chef
- Jackfruit Semolina Muffins with Jaggery by My Cooking Journey
- Mangalore Buns by Sneha’s Recipe
- Maple Bacon Cheddar & Pickle Pull-Apart Bread by A Shaggy Dough Story
- Maple Pecan Scones by Cook’s Hideout
- Maple Oatmeal Bread by A Baker’s House
- Pain au Levian avec Banane by What Smells So Good?
- Tangerine Honey White Bread by A Day in the Life on the Farm
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.