Cinnamon Sourdough Bread
Cinnamon and sourdough make a perfect pair. The tangy sourdough flavor combined with the warmth of cinnamon creates a delicious and comforting bread. Whether you’re an experienced baker or just starting out, cinnamon sourdough bread offers a tasty twist on a classic recipe.
Equipment
- Loaf Pan
- Oven
Ingredients
- 1 cup Active Sourdough Starter
- 3 cups Bread Flour
- 1 cup Whole Wheat Flour
- 1 ½ cups Water
- 1 ½ teaspoons Salt
- 1 tablespoon Sugar
- 2 teaspoons Ground Cinnamon
- 2 tablespoons Butter (optional)
- 3 tablespoons Ground Cinnamon (for filling)
- ¼ cup Sugar (for filling)
- 4 tablespoons Butter (for filling)
Instructions
- Ensure your sourdough starter is active and bubbly. Feed it about 4-6 hours before starting the recipe if it's not already active.
- Mix bread flour, whole wheat flour, salt, sugar, and cinnamon in a large bowl. Add water and sourdough starter. Stir to form a sticky dough.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 4-6 hours, or until doubled in size.
- Turn the dough out onto a floured surface, and roll it into a 12x18-inch rectangle. Spread softened butter, sprinkle with cinnamon sugar, and roll up tightly into a log. Shape it into a loaf and place it in a greased loaf pan.
- Cover the loaf with a damp cloth and let it proof for 2-3 hours. Alternatively, you can proof overnight in the fridge for a more intense flavor.
- Preheat your oven to 375°F (190°C). Bake the loaf for 35-40 minutes, or until golden brown and hollow when tapped on the bottom. Let it cool on a wire rack before slicing.
Notes
If the dough feels too dry, add a tablespoon of water at a time. If it’s too sticky, knead in more flour. You can also customize this bread by adding raisins or pecans for extra flavor.