Sourdough Cinnamon Raisin Bread

Sourdough Cinnamon Raisin Bread

This Sourdough Cinnamon Raisin Bread is soft and fluffy with juicy raisins and a gooey cinnamon swirl throughout. It’s the perfect loaf for French toast or just to enjoy with some creamy Organic Valley butter for a sweet treat!

sourdough cinnamon raisin bread

How to Make Sourdough Starter

If you’re new to sourdough, making your own starter is super easy and it will be ready to use in about five days. Here’s what to do:

  • In a medium sized bowl, mix 50g of all purpose flour and 50g of water. Cover with a dish towel and set aside for 24 hours.
  • The next day, add another 50g each of flour and water. Again, cover with a dish towel and set aside.
  • On day three, add 100g of flour and 100g of water. Stir to combine and cover with a dish towel.
  • On day four, remove 80g of the mixture, cover, and set aside for 24 hours. Nothing gets added this time.
  • On the fifth day, the starter should be ready to use. It will be puffy and bubbly, and should smell like yeasty bread dough. If it isn’t ready yet, feed it again as before with 50g of flour and water. Recheck the next day.
sourdough cinnamon raisin bread sliced with butter on top and a box of Organic Valley butter

Helpful Tips for Sourdough Starter

During the first few days, the starter might smell a little off. Just give it a few days to mature and it will eventually smell like bread dough. This is because the flour and water mixture pulls in wild yeasts in the air which feed on the starter. (I know, it sounds crazy, right?!) This is why you don’t have to add commercial yeast to sourdough bread.

There is also lactic acid bacteria in the starter which prevent any pathogenic bacteria from colonizing. As long as you keep the starter fed with equal amounts of water and flour each day, there shouldn’t be any problems. Missing one feed isn’t a big deal, but if it goes too long without food, that’s when bad microbes start to grow. If you notice any funky colors (pink or orange) or odors (like a fruity smell), be sure to dispose of the starter and try again.

If you don’t use the starter very often, it can be stored in the refrigerator in a mason jar with a lid and fed on a weekly basis. You will need to keep it at room temperature for a day before baking with it though.

Every few feeds, the bowl or jar will start to get full. Simply discard some of the starter before the next feeding. To avoid food waste, there are lots of recipes such as these crackers that use sourdough discard.

For this recipe, you’ll want the starter to be active and bubbly, so if you’re baking in the morning feed it the night before or feed it in the morning if you’re baking later in the day. That way it will be most active for helping the bread rise.

sourdough cinnamon raisin bread

What do I need to make Sourdough Cinnamon Raisin Bread?

Here’s everything you’ll need to make a fabulous loaf of Sourdough Cinnamon Raisin Bread. If you need to make this recipe vegan, substitute the butter for coconut oil and use maple syrup instead of honey.

sourdough cinnamon raisin bread sliced with butter on top

How to Make Sourdough Cinnamon Raisin Bread

In the bowl of a stand mixer fitted with a dough hook attachment, add the sourdough starter, honey, salt, cinnamon, water, flour, and raisins. I like to measure out the starter first to make sure I have enough. Mix on low speed for about 10 minutes, until smooth and stretchy.

Cover the bowl with a lid or damp dish towel and let rise in a warm place for about 10-12 hours. If your oven has a proofing feature, you can place the bowl in the oven covered with a damp towel.

Bread dough rolled out and covered in butter and cinnamon sugar

When the dough is about doubled in size, preheat the oven to 375℉ and line a loaf pan with parchment paper. Place the dough on a lightly floured surface and roll into a rectangle. Then, brush the bread with two tablespoons of melted butter. In a small bowl, whisk the coconut sugar and cinnamon and sprinkle it evenly over the buttered bread.

Starting on a short side of the rectangle, tightly roll up the bread. Tuck the ends underneath. Transfer the bread to the prepared loaf pan and set it on a rimmed baking sheet to catch any buttery drips.

Loaf of bread before baking

Bake for 45 minutes, or until the top is a deep golden brown and sounds hollow when tapped. Let the bread rest in the pan for 10 minutes before turning out onto a cooling rack. Wait until completely cool before slicing. If you want the top of the loaf to be nice and soft, brush it with melted butter as soon as it comes out of the oven.

I hope you enjoy this Sourdough Cinnamon Raisin Bread! Be sure to leave a rating below and let me know what you think in the comments. Happy baking!

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sourdough cinnamon raisin bread sliced with butter on top
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Sourdough Cinnamon Raisin Bread

This Sourdough Cinnamon Raisin Bread is soft and fluffy with juicy raisins and a gooey cinnamon swirl throughout. It's the perfect loaf for French toast or just to enjoy with some creamy Organic Valley butter for a sweet treat!
Prep Time20 minutes
Cook Time45 minutes
Rising Time12 hours
Total Time13 hours 5 minutes
Servings: 1 loaf
Rachel Alexandra

Ingredients

Bread

Filling

Instructions

  • In the bowl of a stand mixer fitted with a dough hook attachment, add the sourdough starter, honey, salt, cinnamon, water, flour, and raisins.
  • Mix on low speed for about 10 minutes, until smooth and stretchy.
  • Cover the bowl and let rise in a warm place for about 10-12 hours.
  • When the dough is about doubled in size, preheat oven to 375℉ and line a loaf pan with parchment paper.
  • Place the dough on a lightly floured surface and roll into a rectangle.
  • Brush the bread with 2 tablespoons of melted butter.
  • In a small bowl, whisk the coconut sugar and cinnamon. Sprinkle evenly over the buttered bread.
  • Starting on a short side of the rectangle, tightly roll up the bread. Tuck the ends underneath.
  • Transfer the bread to the prepared loaf pan and bake for 45 minutes, or until the top is a deep golden brown and sounds hollow when tapped. Let the bread rest in the pan for 10 minutes before turning out onto a cooling rack. Wait until completely cool before slicing.

Notes

It’s a good idea to place the loaf pan on a baking sheet in the oven to catch any buttery drips!
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