Cinnamon Raisin Sourdough Bread
Aromatic cinnamon and sweet raisins take your everyday sourdough bread to new heights! Cinnamon raisin sourdough bread is an easy win for breakfast or brunch and is totally divine slathered with a knob of butter, a dollop of jam, or toasted straight up.
This recipe is adapted from Wholehearted Eats basic sourdough bread recipe.
Making sourdough bread at home
Youre probably saying to yourself I cant make sourdough or perhaps the whole process intimidates you? While it certainly is a multi-day endeavor, rest assured that sourdough is easy to make at home once your understand the basics.
If youre new to the process, dive into this post to learn all about making your first starter. And dont miss our most popular post for everyday no-knead sourdough bread its a great beginner recipe to get your feet wet.
For this recipe, youll need to give yourself approx 34 hours make the final loaf- this includes creating the leaven, bulk fermenting, shaping, and baking times. Overall, there are only 4 hours of active time, the remainder is simply being patient.
Ingredients you need to make our Cinnamon Raisin Sourdough bread
- 10 grams of sea salt
- 500 grams flour
- 100 grams leaven
- 375 grams of room temperature water
- 125 grams raisins
- 3 grams ground cinnamon
As you can see, this recipe is made up of some pretty basic ingredients. Its pretty cool how something so delicious can come from such humble beginnings!
Below we share a bunch of helpful tips and substitutions you can try with this recipe; this is a pretty versatile loaf, and one youll want to make again and again.
An important step: soak the raisins!
Its really important to make sure bread dough is adequately hydrated. Because dried fruit contains little to no moisture, it will easily suck up the water from your dough. And dough which lacks moisture will be stiff, hard to work with, and wont rise properly.
To prevent those thirsty raisins from drying up your bread, hydrate them with room temperature water before adding them to the dough. This applies to any dried fruit substitutions you might use in this recipe.
And, if youre feeling adventurous, try soaking the raisins with a little vanilla extract or a pinch of vanilla bean seeds for added depth of flavour.
A note about cinnamon and fermentation time
Cinnamon has been known to slow the fermentation of sourdough. As such, we recommend extending the doughs bulk fermentation time by roughly 30-60 minutes, if necessary. Bottom line, dont stress if your dough takes slightly longer to bulk ferment.
Substitutions for this recipe
Like most bread recipes, this one can be made to suit your taste and preferences. Here are a few ways you can experiment with our cinnamon raisin sourdough to make it your own:
- FLOUR this recipe uses a 60% white and 40% whole grain flour mixture. However, you can use all white or a blend of white and whole wheat flour. Rye flour can add a nice depth of flavour, but we recommend using only about 10% rye due to its lower gluten content.
- DRIED FRUIT AND SPICES while this recipe puts cinnamon and raisins on a pedestal, there are countless other dry fruits and spices you can use. Dried figs, cherries, cranberries, or dates are excellent choices. Try adding nutmeg or a dash of cloves for added warmth.
- CHOPPED NUTS nuts and seeds are great additions to bread. They add protein, fiber and flavour. Use unsalted nuts and note that walnuts may turn your bread crumb a slight hue of pink!
So, if you delve into the world of sourdough with this loaf or make one of our other recipes, wed love to hear all about it! Tag usoninstagramat @baked_theblog and #bakedtheblog (dont be shy)! Wed also love to hear from you in the comments below.
Looking for more bread baking recipes and tips?
At BAKED, we love making bread. Moreover, we love showing you how easy it is to create beautiful fresh loaves, bagels, and sweet breads + more right at home. You can find a few of our popular recipes below, or take a browse through our bread category to find something you love!
- 100 grams leaven (made the night before- see instructions)
- 500 g flour (we use a 60% white and 40% whole grain flour - or use a blend of your choice)
- 10 g of sea salt
- 375 g of water, room temperature
- 125 g raisins
- 3 g (about 1 tbsp) ground cinnamon
Two Nights Before
- Make the leaven: Take out about 1-2 tbsp of your starter from the fridge and mix it with 50g of room temperature water and 50g of flour (sifted bread flour, whole grain, spelt, or a combo - whatever you prefer as long as the flour to water ratio is 1:1).
- Cover the bowl with a plate and leave it on the counter to ferment overnight for approximately 8-12 hours.
One Day Before
- Once your leaven is ready, combine 100g of the leaven with 375g of water. Add the flour to the water mixture and, using your hands, mix to combine.
- Once the dough is mixed, cover with a tea towel and let sit at room temperature for 40 minutes to rest. Meanwhile, soak the raisins in room temperature water (make sure the raisins are covered with at least an inch of water).
- After the elapsed 40 minute resting time, add the salt. Mix well until combined. Drain the raisins and mix them into the dough along with the cinnamon.
- Do the first fold: To do this get your hands damp and reach under the dough on the opposite side of the bowl from you. Pull the dough up and over towards you. Repeat this so the side closest to you folds over to the side away from you and the side on your left folds towards you right, and your right folds towards your left. Think of it as wrapping a package.Then, scoop your hands under the ball of dough and flip it over completely. This completes one fold.
- Complete 6 more folds (one fold every 30 minutes) for 3 hours total.
- Shaping the dough: Begin by taking the dough out of the bowl and letting it rest on the counter for 20 minutes. Meanwhile, prepare your banneton by dusting it with flour, or layer a clean tea towel in a medium mixing bowl and dust liberally with flour (50-50 wheat flour and rice flour is a great dusting combo).
- Shape your dough making sure you get as much surface tension as possible without tearing the outside of the loaf. Once shaped, turn the loaf into the lined and floured bowl or banneton (top-down, seam side up). Gently flour the top (previously the bottom) of the dough before covering with the edges of the tea towel. Set in the fridge overnight.
- The next day place your dutch oven in the oven and preheat to 260'C (500'F) or as hot as your oven can go, but no higher than 500'F. After the oven has come to temperature, let the dutch oven continue to preheat for another 30 minutes.
- Once the dutch oven has been preheated, take your bread out of the fridge. Gently invert the dough onto a piece of parchment paper that will be large enough to lift your bread into and out of the dutch oven. Gently score the bread with a sharp knife or bread lame. Using oven mitts, carefully remove the dutch oven from the oven, take off the lid and then carefully lift the dough into the pot using the parchment paper.
- Using oven mitts, carefully place the lid back on the dutch oven and put the entire dutch oven back into the heated oven. Reduce the heat to 230'C (450'F) and bake for 20 minutes. Carefully remove the lid (be careful of steam) and bake for another 20- 25 minutes with the lid off.
- Remove the pot from the oven and carefully lift out the loaf using the edges of the parchment paper and let cool completely on a wire rack. If heat makes it too difficult to extract the dough and parchment layer safely, just let the loaf cool in the Dutch oven - don't risk burning yourself.
Cinnamon can retard the total bulk fermentation time -you may need to add an additional 30-60 minutes to compensate. Cinnamon raisin sourdough bread will last 3-5 days at room temperature in an airtight storage bag or bread box.
Amount Per Serving: Calories: 220 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 392mg Carbohydrates: 47g Net Carbohydrates: 0g Fiber: 2g Sugar: 8g Sugar Alcohols: 0g Protein: 6g