Homemade Cinnamon Raisin Sourdough Bread



There’s something magical about the aroma of cinnamon wafting through the kitchen, especially when it’s combined with the tangy depth of sourdough. This Cinnamon Raisin Sourdough Bread is a delightful blend of warmth, sweetness, and chewiness—perfect for breakfast toast, a hearty snack, or even a special weekend treat!

Fun Fact: Cinnamon has been prized for centuries for its anti-inflammatory and antioxidant properties!

Ingredients

For the Dough:

  • 450g (3 ¾ cups) bread flour
  • 100g (¾ cup) whole wheat flour
  • 100g (½ cup) active sourdough starter
  • 350g (1 ½ cups) water
  • 8g (1 ½ tsp) salt
  • 50g (¼ cup) honey
  • 1 ½ tsp ground cinnamon
  • 120g (¾ cup) raisins

For the Cinnamon Swirl (Optional):

  • 2 tbsp softened butter
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
Tip: Soak the raisins in warm water for 10 minutes before using to keep them plump and prevent them from drying out in the bread.

How to Make Cinnamon Raisin Sourdough Bread

Step 1: Mix the Dough

In a large bowl, combine the bread flour, whole wheat flour, and cinnamon. Add the water and sourdough starter, mixing until all the flour is hydrated. Cover and let rest for 30 minutes (autolyse).

Step 2: Add the Salt and Honey

Sprinkle in the salt and drizzle in the honey. Gently knead for about 5 minutes until well incorporated.

Step 3: Bulk Fermentation & Stretch and Folds

Let the dough rise for 4-5 hours, performing stretch and folds every 30 minutes. On the second fold, add the raisins.

Step 4: Shape the Dough

After fermentation, shape the dough into a round or oval shape. If using the cinnamon swirl, roll it out, spread butter, sprinkle cinnamon and sugar, then roll it up tightly.

Step 5: Cold Fermentation

Place the dough in a floured banneton, cover, and refrigerate overnight (8-12 hours).

Step 6: Bake the Bread

Preheat oven to 230°C (450°F) with a Dutch oven inside. Place the dough inside, score the top, and bake for 20 minutes covered, then another 20-25 minutes uncovered.

Best Way to Eat: Slice and toast it with butter, or make it extra special with cream cheese and honey!

Storage Tips

  • Store at room temperature in a bread bag or towel for up to 3 days.
  • Slice and freeze for up to 3 months—just pop a slice in the toaster when ready to eat!

Making Cinnamon Raisin Sourdough Bread is a rewarding experience, bringing together the comforting flavors of cinnamon, the tang of sourdough, and the natural sweetness of raisins. Whether enjoyed fresh, toasted, or even as French toast, this bread is sure to become a favorite in your home!


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