Low Fat Raisin Cinnamon Sourdough Bread
Elevate your homemade bread game with this flavorful Low Fat Raisin Cinnamon Sourdough Bread, a healthy twist on classic sourdough that infuses warm spices and bursts of sweetness into every bite. Made with whole wheat flour, non-fat Greek yogurt, and an active sourdough starter, this bread boasts a chewy yet tender crumb, low fat content, and rich, aromatic notes of ground cinnamon. Plump raisins are folded in for a naturally sweet surprise, creating a perfect balance of wholesome and indulgent. With its long fermentation process, this recipe enhances digestibility and develops deep, complex flavors, making it ideal for artisanal bread lovers. Serve it toasted with a dollop of butter or as a delightful base for your morning breakfast spreads. Perfect for those looking to enjoy nutritious, homemade bread with a touch of natural sweetness!
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Recipe Information
Ingredients
- 150 grams Active sourdough starter
- 325 milliliters Warm water
- 500 grams Whole wheat flour
- 9 grams Salt
- 2 teaspoons Ground cinnamon
- 150 grams Raisins
- 75 grams Non-fat Greek yogurt
Instructions
In a large mixing bowl, combine the active sourdough starter and warm water. Stir until the starter is mostly dissolved.
Add the whole wheat flour and salt to the bowl. Mix with a spatula or your hand until a rough dough forms.
Cover the bowl with a damp cloth and let it rest at room temperature for 30 minutes to one hour for autolyse.
After resting, add the ground cinnamon and non-fat Greek yogurt to the dough. Knead the dough in the bowl until the ingredients are well incorporated.
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it is smooth and elastic.
Gently flatten the dough and spread the raisins over the surface. Fold the edges of the dough over the raisins and knead gently to distribute the raisins evenly throughout the dough.
Shape the dough into a ball and place it back into the bowl. Cover it with the damp cloth and let it rise in a warm area for 4-6 hours, or until it doubles in size.
Once risen, turn the dough out onto a lightly floured surface and shape it into a round or oval loaf.
Transfer the shaped dough into a banetton or bowl lined with a floured kitchen towel for its final proofing. Cover it and let it rise for another 3-4 hours, or until puffy.
Preheat your oven to 220°C (430°F) with a Dutch oven placed inside for at least 30 minutes.
Carefully place the dough into the heated Dutch oven. Score the top of the dough with a sharp knife or lame.
Cover with the lid and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes, or until the bread has a deep brown crust and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing.
Nutrition Facts
Calories |
2276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 3632 mg | 158% | |
| Total Carbohydrate | 503.3 g | 183% | |
| Dietary Fiber | 71.8 g | 256% | |
| Total Sugars | 103.1 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 3299 mg | 70% | |
*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.
