Dairy-Free Raisin Cinnamon Sourdough Bread
Indulge in the warm, spiced flavors of homemade Dairy-Free Raisin Cinnamon Sourdough Bread, a wholesome and aromatic twist on traditional sourdough. This recipe combines the tangy complexity of a naturally fermented sourdough starter with sweet bursts of raisins and a fragrant hint of cinnamon, making it the perfect treat for breakfast, brunch, or a comforting snack. Crafted with no dairy and a slow, overnight proof, this bread boasts a soft, airy crumb and a chewy crust, achieved through classic stretch-and-fold techniques and baking in a hot Dutch oven. Whether paired with a spread of almond butter, a drizzle of honey, or enjoyed on its own, this rustic loaf is a must-try for sourdough enthusiasts seeking a dairy-free and flavor-packed baking project.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 100 grams Active sourdough starter
- 300 grams Warm water
- 10 grams Salt
- 2 teaspoons Cinnamon powder
- 150 grams Raisins
- 40 grams Brown sugar
Instructions
In a large mixing bowl, combine the all-purpose flour and cinnamon powder. Mix well to evenly distribute the cinnamon throughout the flour.
In a separate bowl, dissolve the brown sugar in warm water, then add the active sourdough starter. Stir gently until the starter is mixed in.
Gradually add the wet mixture to the flour and cinnamon mixture, stirring with a wooden spoon or using your hands until a rough dough forms.
Cover the bowl with a damp cloth and let it rest for 30 minutes to allow the flour to hydrate.
Add the salt to the dough, and gently incorporate it by folding the dough over itself a few times.
Cover the dough again and let it rest for 1 hour.
After 1 hour, perform a series of stretch and folds: gently lift and stretch the dough from one side and fold it over the rest. Repeat this process until you have stretched and folded each side. Cover and let it rest for another hour.
Repeat the stretch and fold process two more times, at hourly intervals.
After the final stretch and fold, incorporate the raisins by gently pressing them into the dough and folding it again to distribute them evenly. Let the dough rest for 30 minutes.
Shape the dough into a ball by pulling the edges into the center, then flip it so the seam is on the bottom. Let it rest for 30 minutes on a lightly floured surface.
Prepare a proofing basket by dusting it with flour. Transfer the shaped dough into the basket, seam side up. Cover with a cloth and let it proof in the refrigerator for 12 hours (preferably overnight).
Preheat your oven to 230°C (450°F) with a Dutch oven inside for at least 30 minutes.
Carefully transfer the dough onto a sheet of parchment paper, then lower it into the preheated Dutch oven. Cover with the lid and bake for 25 minutes.
Remove the lid and bake for an additional 20 minutes or until the crust is deep golden brown.
Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3994 mg | 174% | |
| Total Carbohydrate | 553.9 g | 201% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 137.7 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 1748 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
