Go Back
–+ servings
a lof of sourdough cinnamon raisin bread

Sourdough Cinnamon Raisin Bread

Meenakshi
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!
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Resting time 7 hours
Total Time 8 hours 15 minutes
Course Bread, Breakfast
Cuisine American
Servings 12
Calories 155 kcal

Ingredients
  

  • 350 g bread flour (slightly less than 3 cups)
  • 262 g water (1 cup +2 tbsp)
  • 70 g sourdough starter (20 percent)
  • 30 g Butter 2 tbsp
  • 2 ½ teaspoon ground cinnamon (divided)
  • 2 tablespoon brown sugar
  • 40 g raisins (chopped)
  • 1 teaspoon salt

Instructions
 

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 mass. It should reach a point where there is no dry flour patch left in the dough.
  • Now, let the dough rest covered and autolyse for 45 minutes.

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.

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 place for 4-6 hours, or until it has doubled in size.

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 in the blog post). 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. Also, 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 500o F 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 500o F for 20 minutes and then open the lid of the Dutch oven and reduce the temperature to 450o F. Bake for another 25 minutes or until the crust becomes golden brown.
  • When done, carefully remove the sourdough cinnamon raisin loaf onto a wire cooling rack, and let it cool for 30 minutes before slicing.

Notes

  • 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. 
  • 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.

📝Nutrition Facts

table of nutrition facts about the sourdough cinnamon raisin bread

Nutrition

Calories: 155kcal
Tried this recipe?Let us know how it was!