Sourdough Cinnamon Raisin Bread
A delightful combination of tangy sourdough, warm cinnamon, and sweet raisins, perfect for breakfast or a snack.
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.