This Cinnamon Raisin Sourdough Bread is a warm, cozy treat! It blends the tangy taste of sourdough with sweet cinnamon and plump raisins for a perfect bite.
Baking this bread always makes my kitchen smell amazing! I love to toast a slice and slather on some butter—it’s simply the best way to start the day!
Key Ingredients & Substitutions
Bread Flour: This is the backbone of the recipe, providing structure. If you can’t find bread flour, all-purpose flour will work, but the texture may be a bit softer.
Sourdough Starter: Make sure your starter is active and bubbly for the best results. You can use a store-bought starter or create your own if you’re up for it!
Raisins: If you prefer, swap raisins with other dried fruits like currants or cranberries. Soaking them first ensures they are nice and plump, adding moisture to the bread.
Cinnamon: For a twist, try using nutmeg or ginger for a different spice flavor. Experiment to find what you love best!
Sweetener: The sugar or honey is optional. If you’re aiming for a less sweet bread, feel free to skip it. Alternatively, maple syrup can add a different but pleasant flavor if you want a hint of sweetness.
What’s the Best Way to Handle the Dough during Stretch and Folds?
The stretch and fold technique is crucial for developing gluten in the dough, ensuring a nice rise. It might seem tricky, but it’s straightforward.
- After mixing, let the dough rest for 30 minutes first.
- For the first two hours of bulk fermentation, every 30 minutes, lift one side of the dough, stretch it up, and fold it over itself.
- Turn the bowl and repeat this on all four sides. Aim for gentle handling to keep those raisins intact.
- This method strengthens the dough and helps create that beautiful chewy texture!
How to Make Cinnamon Raisin Sourdough Bread
Ingredients You’ll Need:
For the Bread:
- 500g bread flour
- 350g water (room temperature)
- 100g active sourdough starter (fed and bubbly)
- 10g salt
- 150g raisins
- 2 tablespoons ground cinnamon
- 1-2 tablespoons sugar or honey (optional, for slight sweetness)
- Extra flour for dusting
How Much Time Will You Need?
This recipe will take about 4 hours for preparation and fermentation, plus an additional 30-40 minutes to bake. You can refrigerate the dough overnight for proofing if you want a slower fermentation, which enhances the flavor. So overall, expect about 4 hours plus baking time and cooling!
Step-by-Step Instructions:
1. Prepare the Raisins:
Start by soaking the raisins in warm water for about 15-20 minutes. This helps them become nice and plump. Once they are ready, drain them and set them aside.
2. Mix the Dough:
In a large mixing bowl, combine the bread flour, sourdough starter, and water. Stir well until everything is mixed together. Now, cover the bowl and let it rest for 30 minutes. This is called autolyse, and it helps the flour hydrate.
3. Add Cinnamon, Salt, and Sweetener:
After the rest time, sprinkle the ground cinnamon, salt, and any sugar or honey you’re using over the dough. Mix it all in thoroughly by folding and kneading the dough gently in the bowl.
4. Incorporate the Raisins:
Now it’s time to add those plump raisins! Gently fold them into the dough until they are evenly mixed during the process.
5. Bulk Fermentation:
Cover your bowl with a lid or a clean kitchen towel and let the dough ferment at room temperature for 3-4 hours. During the first 2 hours, every 30 minutes, perform a stretch and fold. This means stretching one side of the dough up and folding it over itself, helping to develop gluten.
6. Shape the Dough:
Once the bulk fermentation is done, turn the dough onto a lightly floured surface. Shape it into a round or oval loaf, being gentle to avoid squishing the raisins.
7. Proof the Dough:
Place the shaped dough into a well-floured banneton (proofing basket) or a bowl lined with a kitchen towel. Cover it and let it proof for 2-4 hours at room temperature. Alternatively, you can put it in the refrigerator overnight for a slower fermentation.
8. Preheat the Oven:
About 30 minutes before you’re ready to bake, preheat your oven to 230°C (450°F). If you’re using a Dutch oven or baking stone, put it inside the oven to heat up.
9. Score and Bake:
Once the dough has proofed, carefully turn it out onto a piece of parchment paper. Score the top with a sharp knife or lame—this will help the bread expand while baking. Then, transfer it carefully into the hot Dutch oven or onto the baking stone, with the parchment paper.
10. Finish Baking:
Cover the Dutch oven with its lid or use a large metal bowl to cover. Bake for 20 minutes. Then, remove the lid (or cover) and continue to bake for another 15-20 minutes until the crust is golden and crispy.
11. Cool Your Bread:
Once the bread is finished baking, transfer it to a wire rack to cool completely. Be patient and wait before slicing; this allows the crumb to set properly.
Enjoy your delicious homemade cinnamon raisin sourdough bread with butter or your favorite spread!
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can use whole wheat flour, but it may result in a denser loaf. For the best texture, consider replacing just a portion of bread flour with whole wheat flour, such as 50/50 blend, to maintain some lightness in the bread.
What Should I Do If My Dough Is Too Sticky?
If your dough feels overly sticky, you can sprinkle a little extra flour during mixing or when shaping, but be cautious not to add too much, as it may affect the final texture of the bread. Wet hands can also help when handling sticky dough.
Can I Store Leftover Bread?
Absolutely! Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in a zip-top bag. Just toast or microwave slices as needed to refresh them!
Is There a Gluten-Free Option for This Recipe?
While this recipe is specifically for sourdough bread, you can experiment with a gluten-free flour blend designed for baking. Ensure it contains xanthan gum or another binder to help with the texture. Keep in mind that it will alter the final taste and consistency!