Sourdough Cinnamon Raisin Bread

Delight yourself with this sourdough cinnamon raisin bread! This heavenly blend of tangy sourdough, aromatic cinnamon, and plump raisins will transport you to a world of pure culinary bliss. This sourdough raisin bread has a golden-brown crust and a tender crumb that is sweet, filled with cinnamon swirls and raisins that will leave you craving more. A perfect breakfast bread or a brunch treat!

Sourdough cinnamon raisin bread is a delightful balance of flavors. The tanginess of the sourdough starter adds a subtle, tangy note to the bread, which complements the sweet warmth of cinnamon. The plump raisins infuse the bread with bursts of natural sweetness and a pleasing chewy texture. The combination creates a harmonious blend of sour, sweet, and earthy flavors, resulting in a bread that is aromatic, utterly delicious, and feels like rich bread but has no fat in it.

It is an excellent toast bread but also makes the most delicious French toast!

Have you tried making these sourdough cinnamon rolls, air fryer cinnamon rolls, same day sourdough baguette, Sourdough Discard English Muffins, Sourdough Bagels Recipe.

Jump to:

• 🍞Why should you try making this sourdough cinnamon raisin bread?
• 🍶 Ingredients for making the Sourdough Cinnamon Raisin Bread
• 🔪How to make sourdough cinnamon raisin bread
• 🫙Storage Instructions
• 💭Pro Tips
• 🍛 More sourdough recipes
• 📝 Recipe card: Sourdough Cinnamon Raisin Bread
• Sourdough Cinnamon Raisin Bread
• 📝Nutrition Facts

🍞Why should you try making this sourdough cinnamon raisin bread?

• The texture of the crust. This sourdough cinnamon raisin bread has a perfectly crispy crust that is characteristic of any sourdough bread.
  
• Aromatic and Delicious Crumbs. Filled with aromatic cinnamon and juicy raisins coupled with a mild hint of sourness from the sourdough that makes these chewy crumbs even more palatable.
  
• One bread with endless possibilities. You can use this bread by simply toasting and drizzling some honey or maple syrup, or use it to make your favorite sweet sandwich or make French toast with it. So delicious!
  
• This is a no-yeast recipe. It is leavened using only the sourdough starter.
  
• You will love this same-day sourdough cinnamon raisin bread.
  
• This is an easy sourdough cinnamon raisin bread recipe that can be made using sourdough discard also. You just need to increase the discard percentage to 35-40 percent.
  

🍶 Ingredients for making the Sourdough Cinnamon Raisin Bread

To make sourdough cinnamon raisin bread, one needs to have the following ingredients: Sourdough starter, flour, butter, water, salt, cinnamon, raisins, and sugar. The sourdough starter is a crucial ingredient as it helps in the fermentation process, which gives the bread its unique tangy flavor. Flour and water are the main components of the dough, while salt adds flavor and helps control the fermentation process. Cinnamon and sugar are used to add sweetness and flavor to the bread, while butter and raisins provide texture and taste.

Ripe sourdough starter

The sourdough starter is a crucial ingredient for making sourdough cinnamon raisin bread. It is a mixture of flour and water that has been fermented by wild yeast and bacteria. The starter provides the bread with its distinct sour flavor and helps it rise.

You need an active and ripe sourdough starter. It simply means a sourdough starter that is actively multiplying at this point and has reached its maximum activity (peak). It could be double or triple its initial fed volume, or whatever the peak of your sourdough starter looks like.

You feed your starter just the way you usually do. If you are feeding the night before, use a high feeding ratio of 1:7:7 and 1:1:1 ratio if you are baking after an interval of just a few hours.

If you are new to sourdough baking start by making a quick and minimum discard sourdough starter.

Bread flour

Flour is the main ingredient in sourdough cinnamon raisin bread. It provides the structure and texture of the bread. For this recipe, it is recommended to use bread flour as it has a higher protein content than all-purpose flour and can produce a better rise. But can surely substitute it with all-purpose flour, while reducing the hydration percentage by 5 percent. Try not to use whole wheat as a substitute for bread flour.

Water

Water is needed to hydrate the flour and activate the gluten in it. It is important to use filtered or bottled water to avoid any chlorine or other chemicals that may inhibit the fermentation process.

Salt

Salt is an essential ingredient in bread-making as it enhances the flavor and helps regulate the fermentation process. It also helps strengthen the gluten in the dough. You can use regular table salt or fine sea salt.

Cinnamon

Cinnamon is what gives the bread its sweet and spicy flavor. It is recommended to use ground cinnamon for this recipe.

Butter

Butter makes the dough rich. It helps to keep the crumbs moist and tender. You can replace butter with margarine or vegetable oil to make vegan sourdough cinnamon raisin sourdough bread.

Brown sugar

This recipe is a brown sugar cinnamon sourdough raisin bread. You can substitute brown sugar with any other type of sugar of your choice.

Raisins

Raisins are the final ingredient that gives the bread its signature flavor and texture. They add a natural sweetness and chewiness to the bread.

When it comes to baking, there are typically two main types of raisins that are commonly used: seedless raisins and golden raisins. Here's a bit more information about each type:

1. Seedless Raisins: These are the most common type of raisins used in baking. They are made from seedless grape varieties such as Thompson seedless grapes. Seedless raisins have a dark brown color and a slightly sweet flavor. They are often used in cookies, bread, cakes, muffins, and other baked goods.
2. Golden Raisins: Golden raisins are made from seedless grapes as well, but they are treated with sulfur dioxide and dried using artificial heat, which gives them their golden color. Golden raisins are usually plumper and juicier than regular raisins, with a slightly tangy and sweet flavor. They work well in recipes where you want a lighter color or a sweeter taste, such as in fruitcakes, scones, and sweet bread.

Both seedless raisins and golden raisins can be used interchangeably in most baking recipes, depending on your preference for flavor and appearance. I have used seedless raisins in this recipe.

Also, take time to slice or finely chop your raisins. It ensures even spread throughout the dough and prevents the dough from tearing around the raisins. 

🔪How to make sourdough cinnamon raisin bread

Step 1 Mixing the Ingredients

To make sourdough cinnamon raisin bread, the first step is to mix the ingredients.

To begin, mix the bread flour, salt, and cinnamon in a large mixing bowl. Whisk to combine all the ingredients.  In a separate bowl, mix the active sourdough starter and water until well combined. Then, pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.

Step 2 Adding sourdough starter and stretch and fold the dough

Now add the active sourdough starter to the dough and incorporate using the Pincer method. In this method, you poke the sourdough starter into the dough using your fingertips and finally stretch and fold the dough to incorporate sourdough into the dough until there is no wet mass left.

Cover and let the dough rest for 30 minutes. Now perform the first set of stretching and folding.

Stretch one side of the dough and fold it over the center of the dough. Repeat this process for each side of the dough (top, bottom, left, right), effectively folding the dough into itself.

Give 30 minutes rest and perform 2 more sets of stretching and folding.

At the end of stretching and folding the dough, test it by performing the "windowpane test." Take a small piece of dough and gently stretch it using your fingers. If it stretches without tearing and forms a thin, translucent membrane, it has been kneaded sufficiently.

Once the dough is properly kneaded, shape it into a ball by tucking the edges underneath. This will create surface tension, allowing the dough to rise evenly during fermentation.

Kneading in a stand mixer

Attach the dough hook to your stand mixer. The dough hook is specifically designed for kneading dough and has a unique shape to facilitate the process. Combine the wet and dry ingredients for your dough into the mixing bowl of the stand mixer.

Start the stand mixer on the lowest speed setting to initially combine the ingredients. Speed 1-2 on KitchenAid. This helps prevent the dry ingredients from flying out of the bowl.

Once the ingredients are partially mixed, increase the speed to medium-low. Allow the stand mixer to knead the dough for about 5-7 minutes. It should come together into a smooth, elastic ball and pull away from the sides of the bowl. This indicates that the gluten has developed properly.

Once the dough has reached the desired texture, stop the stand mixer and remove the dough hook.

Transfer the dough to a lightly floured surface and shape it into a ball, tucking the edges underneath. This step helps create surface tension for even rising during fermentation.

Step 3 Bulk fermenting the sourdough cinnamon raisin Dough

After kneading, the dough needs to be proofed or bulk fermented. Proofing is the process of letting the dough rise, which allows the yeast to ferment and produce carbon dioxide. This is what gives the bread its airy texture.

To proof the dough, place it in a greased bowl and cover it with a damp towel. Let it rise in a warm, draft-free place for 4-6 hours, or until it has doubled in size.

Determining when the bulk rise is complete in a sourdough dough relies on several visual and sensory cues. Here are some indicators to look for:

1. Dough volume: During bulk fermentation, the sourdough raisin bread dough should increase in volume. It may not double, but it should visibly rise and become puffy. You can mark the initial level of the dough on the container to help gauge the rise.

• Bubbles: As fermentation progresses, gas produced by the yeast and bacteria will create air pockets in the dough. Look for small to medium-sized bubbles on the surface when you gently lift the dough.

• Surface texture: The dough's surface should appear smoother and more relaxed compared to its initial state. It may also show a slight wobble or jiggle when you move the container.

• Time and temperature: Bulk fermentation time varies depending on the ambient temperature, dough composition, and desired sourness. Generally, it takes several hours (around 4-7 hours) at room temperature (around 70-75°F or 21-24°C). Warmer temperatures may speed up fermentation, while cooler temperatures may slow it down.

• Dough elasticity and strength: When you gently stretch a small portion of the dough, it should exhibit some elasticity and hold together. Over-fermented dough may become weak, slack, and difficult to handle.

• Aroma: The dough's smell will change during fermentation. In the early stages, you may notice a mild, sweet, or fruity scent. As fermentation progresses, the aroma can become more acidic or sour.

Once the dough has been proofed, it's ready to be shaped and baked.

Step 4 Make cinnamon sugar butter spread for the raisin bread

In a small bowl take soft room temperature butter and cream the butter using a small whisk. Then add brown sugar and cinnamon. Whisk and combine well. Set aside.

Step 5 Shape sourdough cinnamon raisin bread

Remove the dough onto a floured work surface. Stretch the dough to form a thin dough sheet (refer to the process images). Now spread the cinnamon butter on the dough sheet as evenly as possible. Then add the chopped raisins evenly over the dough sheet.

Now roll the dough sheet from the right to the center. Now roll similarly from the left to the center. Ten grab the base of the rolled dough and start rolling upwards to form a batard.

Pull the shaped dough towards yourself while placing the hand under the dough on the side opposite to you. This helps to build tension in the batard.

Let it rest on the counter for a minute while you prepare the banneton. Put the linen on the banneton basket and dust it generously with flour. Now gently lift the shaped dough and put it into the banneton with the seams facing up.

You can also shape this into a large log and proof in a Pullman loaf pan to form a cinnamon swirl sourdough bread.

Step 6 Proofing the bread dough

Let it proof in the banneton at room temperature for 4-7 hours or until it becomes fuller and rises in volume. You can do the poke test to determine when it is ready to go into the oven. On poking into the dough it should bounce back gradually and leave an indentation on the dough.

The actual time will vary on the ambient temperature and the vigor of the sourdough starter.

You can also let the dough proof overnight in the fridge if you want.

Step 7 Baking the cinnamon raisin sourdough bread

Preheat the oven to 500 ^oF with a Dutch oven preheating inside it.

Flip the proofed bread onto a flour-dusted parchment paper or bread sling. Score using a sharp lame. I like to make a single slash at the center of the dough.  Now gently lift and place the dough in the Dutch oven. Bake at 500^o F for 20 minutes and then open the lid of the Dutch oven and reduce the temperature to 450^o F. Bake for another 25 minutes or until the crust becomes golden brown.

When done, carefully remove the sourdough cinnamon raisin swirl loaf onto a wire cooling rack, and let it cool for 30 minutes before slicing.

🫙Storage Instructions

The sourdough cinnamon raisin bread has a thicker crust that prevents it from getting dry.

Freshly baked cinnamon raisin bread can last 3-4 days at room temperature without any chemical preservatives if stored properly.

 It is best stored wrapped in a cotton cloth or a cotton bread bag. Place it in a cool corner of your kitchen or inside a bread box.

It is not advisable to refrigerate the sourdough bread. Though you could freeze it if you baked it in bulk and want to store them for longer. Place the entire loaf or slices in a freezer-safe bag, with air removed. Now warp it with a double layer of foil, mark the date, and place it in the freezer.

💭Pro Tips

Keep note of the following to execute this sourdough cinnamon raisin recipe to perfection.

• If the dough is too wet and sticky even after 7 minutes mark of kneading in the stand mixer, sprinkle in a bit of flour, a teaspoon at a time. Adjust the moisture level as needed to achieve the desired dough consistency.
  
• If you are making the overnight sourdough cinnamon raisin bread, make sure to seal the dough bowl nicely while proofing it in the fridge as it is a sweet sourdough bread.
  
• Divide the cinnamon used in the recipe into two equal parts. Add half into the flour and rest in the butter spread.
  
•  Chop the raisins so that they are easy to spread and do not tear the dough.
  
• Let the loaf cool completely before slicing into it. While the loaf is hot, the possibility is the crumbs are wet and still cooking from inside. It is best to wait for at least 30 minutes before slicing it into the loaf of cinnamon sourdough bread.
  
• If you want to make a sourdough discard cinnamon raisin bread, use 40 percent room temperature live discard for the recipe.
  
• You can shape the bread into a cinnamon raisin sourdough boule. Follow the shaping instructions in the rustic sourdough bread recipe. Or make it into sourdough cinnamon swirl bread by simply rolling the dough sheet into a log and proofing a loaf pan.
  

🍛 More sourdough recipes

A few Bread recipes with sourdough starter and other ways to use sourdough starter are linked below:

• Same-day sourdough bread

• The best garlic sourdough bread recipe
  
• Jalapeño Cheddar sourdough: A spicy cheese sourdough bread!
  
• The best Sourdough doughnuts recipe with Cinnamon sugar
  
• Sourdough chocolate bread recipe: Easy and delicious !
  
• How to make sourdough hot dog buns from scratch?
  
• How to make the basic sourdough batard?
  
• Sourdough Ciabatta
  
• Sourdough English Muffins
  
• Sourdough bagels
  
  

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Till then

Bake it Delicious!

📝 Recipe card: Sourdough Cinnamon Raisin Bread