Cinnamon Raisin Sourdough Bread

Warm cinnamon, sweet raisins and soft slices of toast slathered with salted butter are exactly the sort of things that make colder mornings feel far more manageable. This Cinnamon Raisin Sourdough Bread has a soft crust, tender crumb and cosy spiced flavour somewhere between sandwich bread and a lightly enriched sourdough loaf.

Jump to:

• Important: How Cinnamon Affects Sourdough
• More Cinnamon Sourdough Recipes
• Ingredient Notes
• Step-By-Step Method
• Recipe Tips
• Serving Suggestions
• Christmas Sourdough ebook
• Storage
• Recipe FAQs
• More Soft-Crust Sourdough Recipes
• Cinnamon Raisin Sourdough Bread

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Unlike a traditional cinnamon raisin swirl bread, the cinnamon is mixed directly into the dough rather than layered into a cinnamon sugar filling. That means less shaping fuss, a more even flavour throughout the loaf and a wonderfully soft cinnamon raisin sourdough loaf that's perfect for slicing, toasting and eating far too much of standing at the kitchen counter.

Important: How Cinnamon Affects Sourdough

Cinnamon is delicious in sourdough baking, but it does come with one important quirk: it slows fermentation.

Ground cinnamon contains compounds that are naturally antimicrobial. In simple terms, it can slightly inhibit the activity of the wild yeast and good bacteria in your active sourdough starter. That means dough rise and bulk fermentation can take noticeably longer than in a plain sourdough bread dough.

That's why this cinnamon raisin sourdough bread recipe includes a longer rest after the sets of stretch and folds. The dough simply needs more time to ferment properly and build strength.

The effect isn't dramatic, but it's enough that rushing the dough can leave you with a denser final loaf. Patience really pays off here.

More Cinnamon Sourdough Recipes

If cinnamon and sourdough are your thing, there are plenty more cosy sourdough recipes to explore, from sourdough cinnamon rolls and cinnamon sourdough babka to sweeter breakfast-style loaves and soft festive bakes.

Ingredient Notes

• Active sourdough starter. Use a bubbly active starter at peak rise. Since cinnamon slows fermentation slightly, a strong active sourdough starter really matters here.
• Bread flour. Strong white bread flour gives the best structure and rise. You can replace a portion with whole wheat flour or rye flour for a slightly heartier loaf, but keep most of the flour white for softness.
• Ground cinnamon and nutmeg. Cinnamon is the dominant flavour, while nutmeg adds warmth in the background. You can also use mixed spice if preferred.
• Raisins or sultanas. Both work beautifully. Sultanas are slightly juicier, while raisins give deeper flavour. For extra plump raisins, soak them in hot water or orange juice first, then drain well.
• Milk and water. The combination gives a softer crumb than a fully water-based dough. Use room temperature or slightly warm water to help support fermentation.
• Butter. Room temperature butter enriches the bread dough and helps create that soft sourdough cinnamon raisin bread texture.
• Salt. Essential for flavour and dough strength.

You'll find the full list of ingredients, detailed step-by-step method and approximate nutritional values in the recipe card at the bottom of the post.

Step-By-Step Method

1. Feed the starter. Feed your sourdough starter either the night before or around 4-6 hours before mixing the dough. Use it once doubled and bubbly, before it starts collapsing.

2. Mix the dough. In the bowl of a stand mixer fitted with a dough hook, combine the active sourdough starter, bread flour, cinnamon, nutmeg, salt, raisins, milk and water.

Mix on low speed for about 5 minutes until a shaggy dough forms.

3. Add the butter. Add the room temperature butter gradually, mixing until fully incorporated. The dough will still feel quite soft and slightly sticky, but should look smoother and more elastic.

4. Begin bulk fermentation. Transfer the dough to a lightly greased large bowl or shallow container. Cover with a damp towel or tea towel and place in a warm place.

5. Perform folds. During the first 3 hours of bulk fermentation, perform a set of stretch and folds or coil folds (video in the recipe card) every 30 minutes using wet hands. Because cinnamon slows fermentation, leave the dough to continue resting for another 2-3 hours afterwards, until noticeably puffier and increased by about 70-80%.

6. Cold proof overnight. Cover tightly with plastic wrap and transfer to the fridge for a cold ferment overnight, around 8-10 hours.

7. Shape the loaf. The next morning, line a loaf pan with a piece of parchment paper.

Turn the dough onto a lightly floured work surface and gently stretch it into a rectangle. Fold the top third down, then fold the bottom third up, like folding a letter. You should end up with a log shape. Stretch gently to fit your loaf tin and place seam-side down into the prepared pan.

8. Final proof. Cover loosely with plastic wrap or a kitchen towel and leave in a warm spot for 4-6 hours, or until the dough rises and roughly doubles.

9. Bake. Preheat the oven to 200°C fan. Brush the top of the dough lightly with milk (or egg wash, if you prefer) for a softer, deep golden brown crust. Bake for around 35 minutes.

The final loaf should sound hollow when tapped underneath. For extra accuracy, the internal temperature should reach around 96-99°C.

10. Cool before slicing. Leave the bread cool in the tin briefly, then transfer to a wire rack to cool completely before slicing.

Recipe Tips

• Use a strong starter. Cinnamon naturally slows fermentation, so an underactive starter can struggle in this dough.
• Don't panic about stickiness. This is a softer dough than many sourdough bread recipes. The fold process gradually strengthens it.
• Wet hands make folds easier. Slightly damp hands stop the dough sticking during sets of stretch and folds.
• Be flexible with timing. Bulk fermentation depends on room temperature, starter strength and flour choice. Watch the dough, not just the clock.
• Don't slice too early. Cutting into warm bread can create a gummy texture. Let the loaf cool properly on a wire rack first.
• Toast transforms it. The next day, this bread becomes even better toasted with butter or cream cheese.

Serving Suggestions

This cinnamon raisin sourdough loaf is wonderful simply toasted with salted butter, but it also works beautifully with:

• cream cheese or mascarpone
• brown sugar butter
• jam or marmalade
• sharp cheddar for a sweet-savoury combination
• thick slices turned into French toast

It's also one of my favourite loaves to bake around Christmas. There's just something about warm spices and sweet raisins that makes the kitchen smell incredible.

Storage

Store the loaf unsliced at room temperature in a plastic bag or airtight container for up to 2 days.

For longer storage, slice and freeze the bread. Place slices in a freezer-safe plastic bag and toast straight from frozen as needed.

If the loaf becomes slightly stale, don't throw it away. It makes excellent French toast, bread pudding or even toasted cinnamon breadcrumbs for topping desserts.

Recipe FAQs

More Soft-Crust Sourdough Recipes

If you enjoy softer sourdough loaves with tender crumbs and everyday sandwich bread texture, there are plenty more sourdough recipes to try next.