The Wine Bread


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The Wine Bread

Red Hill Bakery is known for our freshly baked breads. The breads are made from using old traditional methods. The dough is fermented for 18 hours and not 2 hours like many commercial bakeries.

Wine bread is one of the most popular breads sold. It is made from the wine yeast left over after fermentation. The lees of the wine. It is added to the sourdough mix to produce lovely soft and rather unique tasting bread. So instead of using crackers, try some wine bread. It is delicious with cheese.

You can freeze the winebread and then pull it out of the freezer and defrost for your party. Many customers have delighted in using the wine-bread in this way.



  • 125g Baker's Flour
  • 30g wholewheat flour
  • 5g yeast
  • 5g salt
  • 5g diastatic malt
  • 15g levan (white yeast lees)
  • 15g poolish
  • 115ml half water and half wine
  • 650g walnuts
  • 650g diced figs


Mix all of the ingredients on a slow speed for 4 minutes, then on fast for 12 minutes or until silky.

Add Walnuts, diced figs and mix through. Rest for 32 hours covered with a cloth. Mixture should double in size.

Bake at 240C for 20 minutes turning around after 10 minutes.

Dust with flour and cut.






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