Description

This Cinnamon Raisin Sourdough Bread is a delightful twist on classic sourdough, featuring a perfect balance of warm cinnamon spice and naturally sweet raisins. With a chewy texture, a golden crust, and a subtly tangy flavor, this homemade artisan bread is perfect for breakfast, toasting, or as a sweet snack. Using a well-fed sourdough starter, high-quality ingredients, and a patient fermentation process, you’ll achieve bakery-quality results right at home!

Ingredients

For the Dough:

500g (4 cups) bread flour (12.5% protein)
100g (½ cup) active sourdough starter (bubbly and fed)
240g (1 cup) warm water
10g (2 teaspoons) fine sea salt
50g (¼ cup) granulated sugar
85g (6 tablespoons) unsalted butter, softened

For the Cinnamon Raisin Filling:

145g (1 cup) raisins (soaked in warm water for 15 minutes and drained)
2 teaspoons ground cinnamon
1 teaspoon vanilla extract

Optional Cinnamon-Sugar Swirl:

1/3 cup brown sugar
1 ½ tablespoons ground cinnamon

Instructions

Prepare the Dough:

In a large mixing bowl, combine bread flour, sugar, and salt.
Add warm water and sourdough starter, mixing until a shaggy dough forms.
Knead in the softened butter until fully incorporated. Cover and let rest for 30 minutes.

2. Stretch and Fold Process:

Perform four sets of stretch and folds every 30 minutes over 2 hours.
During the second stretch and fold, add the raisins, cinnamon, and vanilla extract.

3. Bulk Fermentation:

Cover the dough and let it rise at room temperature (75-80°F) for 4-6 hours, until it has doubled in size.
For deeper flavor, refrigerate overnight (8-12 hours).

4. Shape the Dough:

Lightly flour a surface, then shape the dough into a round or oblong loaf.
If using the cinnamon-sugar swirl, roll the dough into a rectangle, sprinkle with the cinnamon-sugar mixture, and roll it up.

5. Final Proofing:

Place the dough in a banneton or a bowl lined with a floured towel. Cover and let it proof at room temperature for 2-4 hours, until puffy.

6. Preheat and Bake:

Preheat the oven to 425°F (220°C) with a Dutch oven inside for 45 minutes.
Transfer the dough onto parchment paper and score the top with a sharp knife.
Bake covered for 25 minutes, then uncover and bake for another 10-15 minutes until golden brown.

7. Cooling and Serving:

Let the bread cool completely before slicing to allow the crumb to set.
Enjoy toasted with butter or honey for a delicious treat!

Notes

For a stronger cinnamon flavor, increase cinnamon to 3 teaspoons.
For extra crunch, add chopped walnuts or pecans with the raisins.
To store: Keep in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
Best enjoyed toasted with a drizzle of honey or butter!

Prep Time: 30 min
Cook Time: 35 min
Category: Breakfast

Nutrition

Serving Size: 1 slice
Calories: 210 kcal
Fat: 4g
Carbohydrates: 40g
Protein: 5g