Raisin Cinnamon Sourdough Bread
Elevate your homemade bread game with this irresistibly aromatic Raisin Cinnamon Sourdough Bread recipe! Crafted with a blend of tangy sourdough starter, warm spices, and plump raisins, this loaf bursts with comforting flavors in every bite. Featuring the perfect balance of all-purpose and whole wheat flours, the dough is studded with cinnamon and lightly sweetened with brown sugar for a subtly sweet twist. The slow fermentation process, including overnight proofing, enhances both the flavor and texture, delivering a beautifully crusty exterior and soft, chewy crumb. Baked to perfection in a Dutch oven, this sourdough bread is ideal for breakfast spreads, afternoon snacks, or a festive addition to your holiday table. Wholesome, flavorful, and worth the wait, this recipe is destined to become your favorite way to indulge in sourdough baking.
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Recipe Information
Ingredients
- 120 grams active sourdough starter
- 300 milliliters warm water
- 450 grams all-purpose flour
- 50 grams whole wheat flour
- 10 grams salt
- 2 teaspoons ground cinnamon
- 150 grams raisins
- 2 tablespoons brown sugar
Instructions
In a large mixing bowl, combine the active sourdough starter and warm water, stirring until the starter is dissolved.
Add the all-purpose flour, whole wheat flour, and salt to the bowl. Mix thoroughly until no dry flour remains and a shaggy dough forms.
Cover the bowl with a damp towel and let it rest for 30 minutes for autolyse to occur.
After 30 minutes, sprinkle the ground cinnamon over the dough and incorporate by performing a series of stretch and fold techniques, approximately 4 sets every 30 minutes over 2 hours.
Once the cinnamon is well-integrated, gently fold in the raisins and brown sugar and ensure they are evenly distributed throughout the dough.
Perform another set of stretch and folds if necessary to incorporate any loose raisins.
Cover the dough with a damp towel again and allow it to bulk ferment at room temperature for 4-6 hours or until it doubles in size.
Turn the dough out onto a lightly floured surface and shape it into a round or oval loaf, being careful not to deflate the dough excessively.
Place the shaped dough into a proofing basket lined with a lightly floured towel, cover it, and refrigerate overnight (12-16 hours) for flavor development and easier handling.
Preheat the oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
Carefully transfer the dough from the proofing basket onto a piece of parchment paper. Score the top of the loaf with a sharp blade.
Using oven mitts, remove the hot Dutch oven from the oven, remove the lid, and gently lift the parchment paper with the dough into the pot.
Cover the Dutch oven with the lid and place it back in the oven to bake for 20 minutes covered.
After 20 minutes, remove the lid and continue baking for an additional 20 minutes, or until the bread is a deep golden brown and taps hollow when the bottom is thumped.
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.6 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 329 mg | 14% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 10.4 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 150 mg | 3% | |
*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.
