Low Sodium Raisin Cinnamon Sourdough Bread
Indulge in the warm, comforting aroma of freshly baked Low Sodium Raisin Cinnamon Sourdough Bread—a healthier twist on a classic favorite. Crafted with a tangy sourdough starter and infused with the sweet, spiced flavor of raisins and ground cinnamon, this bread is perfect for those seeking a lower-sodium option without compromising taste. The recipe combines simple ingredients like all-purpose flour, unsalted butter, and sugar to create a soft, naturally leavened loaf with a golden crust and tender crumb. Ideal for breakfast or as a snack, this artisan-style bread is easy to make with detailed step-by-step instructions and only requires patience for the long rise to achieve its signature texture. Serve it toasted with butter, enjoy it plain, or pair it with your favorite spreads—this homemade bread is as versatile as it is delicious. Use this recipe to savor the wholesome joy of baking at home while keeping things low-sodium and high-flavor!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 100 grams Active sourdough starter
- 350 grams Filtered water
- 25 grams Sugar
- 10 grams Ground cinnamon
- 150 grams Raisins
- 30 grams Unsalted butter
Instructions
In a large mixing bowl, combine the active sourdough starter and water. Stir until the starter is dissolved.
Add the all-purpose flour, sugar, and ground cinnamon to the starter mixture. Mix until a rough dough forms.
Knead the dough on a lightly floured surface for about 5-7 minutes or until smooth and elastic.
Flatten the dough slightly and add the raisins and small pieces of unsalted butter. Fold the dough over the raisins and butter, and gently knead until well incorporated.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and allow it to rise at room temperature for 4-6 hours, or until it doubles in size.
Punch down the dough and gently shape it into a loaf. Line a baking sheet with parchment paper and place the shaped dough on it.
Cover the loaf with a floured cloth and let it proof for another 2 hours at room temperature, or until it has increased in size by about 50%.
Preheat your oven to 220°C (430°F). Place a baking stone or an inverted baking sheet inside while preheating.
Score the top of the loaf with a sharp blade, making a few slashes to allow the bread to expand while baking.
Transfer the loaf to the preheated baking stone or sheet and bake for 20 minutes. Reduce the temperature to 200°C (390°F) and bake for another 25 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove from the oven and let the bread cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
Calories |
2662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 54 mg | 2% | |
| Total Carbohydrate | 543.5 g | 198% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 124.0 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 1722 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.
