Sugar-Free Raisin Cinnamon Sourdough Bread
Indulge in the wholesome goodness of this Sugar-Free Raisin Cinnamon Sourdough Bread, a healthy twist on the classic artisan loaf. Made with a combination of whole wheat and all-purpose flour, this bread boasts a soft yet hearty texture, perfectly complemented by the natural sweetness of unsweetened raisins and the warm spice of ground cinnamon. With no added sugar and a rich sourdough flavor, this recipe is ideal for those seeking a nutritious option that doesn’t compromise on taste. The slow fermentation process highlights the tangy notes of the sourdough, while the raisins add bursts of sweetness in every bite. Perfect for breakfast or as a snack, enjoy it toasted with a smear of butter or paired with your favorite nut butter for a satisfying treat.
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Recipe Information
Ingredients
- 100 grams Active sourdough starter
- 200 grams Whole wheat flour
- 300 grams All-purpose flour
- 350 grams Water
- 10 grams Salt
- 2 teaspoons Ground cinnamon
- 100 grams Raisins (unsweetened)
- 1 teaspoon Olive oil
Instructions
In a large mixing bowl, combine the active sourdough starter with the water. Stir until the starter is mostly dissolved.
Add the whole wheat flour, all-purpose flour, and salt to the bowl. Mix until a rough dough forms. Cover the bowl with a damp towel and let it rest for 30 minutes.
After resting, sprinkle the ground cinnamon over the dough. Knead the dough in the bowl by stretching and folding it over itself for about 5 minutes.
Add the raisins and gently fold them into the dough until they are evenly distributed.
Cover the bowl with a damp towel and let the dough rise at room temperature for 4 to 6 hours, or until it has doubled in size.
Once the dough has risen, lightly flour a work surface and turn the dough out onto it. Shape the dough into a round loaf by folding the edges into the center.
Place the shaped loaf seam-side down in a floured proofing basket or bowl. Cover with a damp towel and let it rise again for 2 hours, or until slightly puffy.
Preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat up.
Carefully remove the Dutch oven, line it with parchment paper, and transfer the dough into it.
Score the top of the bread with a sharp knife or razor blade in an 'X' pattern.
Cover the Dutch oven with its lid and bake for 20 minutes.
Remove the lid and continue baking for an additional 20 minutes, or until the bread is golden brown and sounds hollow when tapped.
Transfer the bread to a wire rack and let it cool completely before slicing.
Nutrition Facts
Calories |
2259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3986 mg | 173% | |
| Total Carbohydrate | 467.2 g | 170% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 69.2 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 1918 mg | 41% | |
*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.
