This Cinnamon Raisin Sourdough Bread is a warm, comforting treat that’s full of sweet raisins and a hint of spicy cinnamon. The tangy sourdough flavor makes it even better!
There’s nothing like a slice fresh from the oven. I love spreading a bit of butter on it for breakfast. Trust me, it’s hard to eat just one piece! 🥖✨
Key Ingredients & Substitutions
Bread flour: This is the backbone of your bread, giving it structure. If you don’t have bread flour, you can use all-purpose flour, but the texture may be slightly less chewy. I find that bread flour gives the best results.
Sourdough starter: An active starter adds flavor and helps the bread rise. If yours isn’t ready yet, you could try using a pinch of instant yeast instead, but this will change the bread’s unique sourdough taste. Always aim for a bubbly starter!
Raisins: They provide sweetness and texture. If you prefer, you can substitute with dried cranberries or chopped dried figs for a different flavor. Soaking helps to plump them up, enhancing their flavor.
Cinnamon: This warm spice makes the bread smell divine. You can also mix in nutmeg or cardamom if you want to switch it up a bit. Just be careful not to add too much!
Honey/Sugar: Adding sweetness can enhance the flavor. If you prefer a little less sweetness, you can skip it altogether, or use maple syrup or agave syrup as a substitute.
How Do I Get the Right Texture with Stretch and Folds?
The stretch and fold technique helps develop gluten and gives your bread that great chewy texture. Here’s how to do it:
- During the first 2 hours of bulk fermentation, every 30 minutes, wet your hands to prevent sticking.
- Grab one side of the dough, stretch it upwards, then fold it over to the opposite side. Repeat this for all four sides (like folding a letter).
- This gentle handling helps build strength without overworking the dough.
- Cover the dough again and let it rest. You’ll notice it becomes smoother as you do this!
Following this technique will ensure your bread turns out fluffy and delicious. Happy baking!
How to Make Cinnamon Raisin Sourdough Bread
Ingredients You’ll Need:
Basic Ingredients:
- 500g bread flour (plus extra for dusting)
- 350g water (room temperature)
- 100g active sourdough starter (fed, bubbly)
- 10g salt
Flavor Additions:
- 50g raisins (soaked in warm water for 15 minutes, drained and patted dry)
- 2 teaspoons ground cinnamon
- 1 tablespoon honey or sugar (optional, to enhance sweetness)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, plus around 4-5 hours for the bulk fermentation. If you choose to refrigerate it for an overnight proof, that will add time but intensify the flavors. Finally, baking will take about 40-45 minutes, and you’ll want to let the bread cool for at least 1-2 hours before slicing.
Step-by-Step Instructions:
1. Prepare the Levain:
If you don’t have an active sourdough starter, make sure to feed it about 4-6 hours before you start. You’ll need 100g of a bubbly, active starter for this recipe. It should be nice and frothy when you use it!
2. Mix the Dough:
In a large mixing bowl, combine the bread flour, room temperature water, and honey (if using). Mix everything until it’s just combined to form a shaggy dough. This mixture is going to rest for 30 minutes, which helps to develop the gluten. This process is called autolyse.
3. Add the Levain, Salt, and Cinnamon:
Now sprinkle the salt and ground cinnamon over the dough. Add in your active sourdough starter, and mix everything thoroughly by hand or using a dough hook on low speed until combined and you have a sticky, elastic dough.
4. Incorporate the Raisins:
Gently fold in the drained raisins so they’re evenly mixed throughout the dough. This gives your bread those sweet bursts of flavor!
5. Bulk Fermentation and Stretch & Folds:
Cover the bowl with a damp towel or plastic wrap and let the dough ferment at room temperature for about 4-5 hours. During the first 2 hours, every 30 minutes, perform a stretch and fold to help the dough rise and develop strength. Wet your hands, stretch one side of the dough upwards, and fold it over the rest. Do this on all four sides, and then let it rest.
6. Shape the Dough:
After the bulk fermentation, turn the dough onto a lightly floured surface. Shape it gently into a tight round loaf by folding the edges into the center and rounding it with your hands. Place it seam side up in a floured banneton basket or a bowl lined with a floured tea towel.
7. Final Proof:
Cover your shaped dough and let it proof for another 2-3 hours at room temperature. Alternatively, you can refrigerate it overnight for a slower fermentation, which will enhance the flavor of the bread.
8. Preheat the Oven:
While your dough is finishing its proof, place a Dutch oven or a heavy lidded pot in your oven and preheat to 230°C (450°F) for at least 30 minutes. This helps create a nice crust while baking!
9. Score and Bake:
Carefully transfer the proofed dough onto a piece of parchment paper. Score the top of the dough with a sharp knife or razor. Then place it into the hot Dutch oven, cover with the lid, and bake for 20 minutes.
10. Remove Lid and Finish Baking:
After 20 minutes, carefully remove the lid and continue baking for another 20-25 minutes, or until the crust is deeply golden brown and crispy.
11. Cool:
Once baked, transfer the bread to a wire rack and let it cool completely for about 1-2 hours before slicing. This waiting time is essential for the interior crumb to set properly.
Now, enjoy your warm, aromatic Cinnamon Raisin Sourdough Bread! It’s perfect for breakfast, especially when toasted and spread with a bit of butter or your favorite jam.
Can I Use Active Dry Yeast Instead of Sourdough Starter?
Yes, you can use active dry yeast as a substitute. Use about 1 teaspoon of yeast mixed with the water and let it sit for 5-10 minutes to bloom before mixing it into the dough. However, note that this will change the flavor profile of the bread, making it less tangy.
How Do I Store Leftover Bread?
To store leftover Cinnamon Raisin Sourdough Bread, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for about 2-3 days. For longer storage, slice the bread and freeze it for up to 3 months. Thaw slices as needed on the counter or toast them directly from frozen.
Can I Add Nuts or Other Dried Fruits?
Absolutely! Feel free to add walnuts, pecans, or different dried fruits like cranberries or apricots. Just keep the total weight similar to the raisins to maintain the bread’s texture. Enjoy experimenting with flavors!
What Should I Do If the Dough Is Too Sticky?
If you find the dough too sticky to handle, sprinkle a little extra flour while kneading. However, be careful not to add too much, as this can alter the dough’s hydration and result in a denser bread. A slightly sticky dough is normal and will yield a great loaf!