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sourdough cinnamon raisin bread

Sourdough Cinnamon Raisin Bread

A delightful combination of tangy sourdough, warm cinnamon, and sweet raisins, perfect for breakfast or a snack.
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 minute
Course bread
Cuisine Baking
Servings 2 loaves
Calories 250 kcal

Equipment

  • Mixing Bowl
  • Food Processor
  • Loaf Pans
  • Wire Rack

Ingredients
  

  • 30 g sourdough starter
  • 60 g all-purpose flour
  • 60 g water
  • 550 g all-purpose or bread flour with at least 11% protein
  • 50 g soft brown sugar
  • 1.5 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 8 g salt
  • 120 g raisins
  • 250 g whole milk
  • 150 g water
  • 60 g softened butter room temperature
  • 2 tablespoons milk for brushing

Instructions
 

  • Mix sourdough starter, flour, and water in a clean jar. Cover loosely and let it rise in a warm spot for about six hours until doubled in size.
  • In a large bowl, combine flour, brown sugar, cinnamon, nutmeg, salt, raisins, milk, water, and the prepared sourdough starter.
  • Add softened butter and work it into the dough until fully incorporated. The dough will be sticky.
  • Transfer the dough to a clean bowl, cover, and let it bulk ferment in a warm spot for about four hours, performing stretch and folds every 30 minutes for the first three hours.
  • Refrigerate the dough covered for up to 24 hours to slow fermentation and enhance flavor.
  • When ready to bake, turn the chilled dough onto a floured surface, divide it into two pieces, and roll each into a rectangle. Roll up each piece like a Swiss roll and place in parchment-lined loaf pans.
  • Let the dough rise until doubled in a warm spot (4-6 hours). Preheat oven to 200°C (400°F).
  • Brush the tops with milk and bake for 30-35 minutes until golden brown. Cool on a wire rack before slicing.

Notes

Store in a paper bag or loosely wrapped for up to two days, or freeze slices for up to three months.
Keyword Cinnamon, Raisin, Sourdough