Vegan Raisin Cinnamon Sourdough Bread
Elevate your homemade bread game with this Vegan Raisin Cinnamon Sourdough Bread, a delightful fusion of wholesome ingredients and traditional techniques. Bursting with plump, juicy raisins and the warm spice of ground cinnamon, this sourdough recipe is naturally sweetened with maple syrup and entirely plant-based. The extended fermentation process enhances both flavor and texture, resulting in a tangy, chewy loaf with a perfectly crisp crust. This artisan-style bread is ideal for breakfast, snacks, or even dessert when paired with a dollop of vegan butter or a spoonful of jam. Whether you're a sourdough enthusiast or a beginner, this recipe will guide you through every step, from autolyse to stretch and folds, ensuring a bakery-quality loaf right from your kitchen.
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Recipe Information
Ingredients
- 120 grams Active sourdough starter
- 300 milliliters Warm water
- 500 grams All-purpose flour
- 10 grams Salt
- 2 tablespoons Ground cinnamon
- 2 tablespoons Maple syrup
- 150 grams Raisins
Instructions
In a large mixing bowl, combine the active sourdough starter with warm water and maple syrup, stirring until well mixed.
Add the all-purpose flour and salt to the wet ingredients. Mix until a rough dough forms.
Let the dough rest for 30 minutes, allowing the flour to fully absorb the liquids, which is known as the autolyse process.
After the resting period, sprinkle the ground cinnamon over the dough and gently knead it until the cinnamon is fully incorporated.
Gently fold in the raisins until they are evenly distributed throughout the dough.
Cover the bowl with a damp cloth and let the dough rise at room temperature for 4 hours. During this time, perform a series of 4 stretch and folds every 30 minutes, which helps develop gluten and incorporate air into the dough.
After the initial rise, gently shape the dough into a round loaf by folding the edges into the center and pinching them together at the base.
Place the shaped dough into a floured proofing basket or bowl, seam side up. Cover it with a damp cloth and refrigerate it for 12 to 15 hours for the final rise.
Preheat your oven to 450°F (230°C). Place a Dutch oven or heavy baking pot inside to heat up.
Once the oven is preheated, carefully remove the Dutch oven and gently place the dough, seam side down, into it.
Score the top of the dough with a sharp blade to allow for even rising.
Cover with the lid and bake for 30 minutes.
Remove the lid and bake for an additional 15 minutes until the loaf has a deep golden-brown crust.
Carefully remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing.
Nutrition Facts
Calories |
2467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.0 g | 8% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3986 mg | 173% | |
| Total Carbohydrate | 551.6 g | 201% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 125.7 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 1743 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.
