Our perfect breakfast loaf has soft crumb, lots of raisins and gorgeous aromas of cinnamon and nutmeg. Sourdough Cinnamon & Raisin Bread is a great wintery loaf that’s perfect for slicing and toasting! We love it slathered with salted butter next to a strong morning coffee!
This loaf is somewhere between standard white sourdough bread and brioche. Whilst the dough is enriched with milk and butter, it isn’t nearly as buttery or sweet as a brioche. The texture of the bread is firmer, but it isn’t as airy as our Sourdough Loaf. In summary, it is perfect for toasting and buttering, without butter melting through the wholes. And whilst the raisins provide some sweetness, this bread is perfect with jam and/or peanut butter.
I normally make a small loaf (that’s what amounts in this recipe are for) but the recipe doubles perfectly. What I like to do sometimes, is slice it when it’s still fresh and pop it in the freezer. I then get a couple of slices of bread now and then to pop in the toaster and enjoy as a snack.
An absolute must, as with any other sourdough bread, is an active starter. You need to use it at its peak, but before it starts deflating. At the beginning at my sourdough ventures, I didn’t have patience. If the recipe asked for the starter to be left to rise for 4 hours, I did just that, not taking into account the temperature of my kitchen or how much my starter actually rises in that time.
Feed your starter and wait until it at least doubles before using. If it doesn’t double for hours and hours, you may need to consider feeding it again, or even for a couple of days to revive it. The point is, if you want your sourdough to rise, you need to use a healthy active starter.
For me, in late autumn/ winter months, it means mixing 1 part starter : 2 parts flour : 2 parts water and leaving it overnight (about 8-9 hours). In summer, I simply feed it 1 part starter : 1 part flour : 1 part water and leave it for 4 hours and it balloons up! So you may need to experiment and get to know your starter and how it behaves at different temperatures.
Once you have your starter doubled and bubbling, mix all the dough ingredients in a large bowl of a standing mixer. With a dough hook attachment, knead the dough on medium speed for about 5 minutes. Then start adding cubed room temperature butter. One-piece at a time, drop them into the running mixer and knead until all butter is well incorporated.
The dough will be quite wet. Scoop it out into a greased shallow dish, and turn it once in it to cover all the surface of the dough with oil. Then cover with a tea towel. For the next 3-4 hours, every 30 minutes, I uncover the dough and perform a set of coil folds (video of the method below), or you can use a stretch-and-fold method. Whichever method you use, I recommend that you grease your fingers first.
Three or Four hours later your dough should feel more elastic, a lot softer and much less sticky. Leave to rise for another hour, then clingfilm and pop in the fridge to cold-prove overnight.
In the morning, take the dough out of the fridge and scoop it out onto a lightly floured surface. Shape it into a rough rectangle, then fold the top third down towards the centre. Fold the bottom third up and over (see photos). Then turn quarter of a turn and flatten slightly. Repeat the folds again. You should be left with a little roll. Stretch it lengthways a little to match the length of your loaf tin.
Line a 450ml loaf tin with baking parchment. Then pop your sourdough log in it, cover with greased clingfilm and leave in a warm spot to prove again for 4-6 hours until it doubles in size.
Once doubled, brush the top of your Sourdough Cinnamon & Raisin Bread with a tbsp of milk and pop in the oven to bake for 30 minutes. If you’re doubling the recipe, depending on the loaf tin you use, it may take 35-40 minutes to bake.
If you like baking with sourdough starter, here are some of the recipes we love:
- Sourdough Brioche with Scented with Vanilla & Lemon
- Overnight Sourdough Focaccia with Olives and Mixed Herbs
- Herby Sourdough Crackers
If you are a beginner and would like to make your own sourdough starter, check out our articles below:
Sourdough Cinnamon & Raisin Bread
- 450ml loaf tin
- 75 g active starter that has at least doubled
- 230 g strong white flour
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 4 g salt
- 50 g raisins or sultanas
- 125 ml milk plus extra for brushing
- 75 ml water
- 30 g butter room temperature, cubed
The Night Before or 4-6 Hours in Advance:
- Feed your starter. Use 100% hydration starter for this recipe and feed it the ratio of 1 part starter : 1 part flour : 1 part water if feeding 4-6hours in advance. If leaving overnight, you may want to feed in the ratio of 1:2:2 or even 1:3:3 if your kitchen is warm. Leave it to rise until at least doubles in volume. Use before it starts to deflate.
- In a large bowl of your standing mixer, mix all the dough ingredients except for butter and knead on medium speak for 5 minutes. You can knead by hand on a lightly floured surface, but it may take a bit longer.
- Add the soft cubed butter, one cube at a time, and keep on mixing/kneading until butter is fully incorporated. The dough should look less sticky and slightly shiny once you've finished. It will be rather wet though.
- Transfer the dough into a shallow well-greased dish. Turn once to coat, then cover with a tea towel and leave in a warm spot to rest for 4 hours. For the first 3 hours, every 30 minutes, uncover the bowl and perform a set of coil-folds or stretch-and-folds (see text above for details). Then leave to rise for another hour. If your dough is still sticky and not very elastic, you may want to do a couple of extra folds and let it rise for an extra hour.
- Then cover the bowl with clingfilm and pop in the fridge to cold-prove until the next morning.
- Line a 450 ml loaf tin with baking parchment.
- Take the dough out of the fridge and scoop onto a lightly floured surface. Stretch it out into a rectangele. Fold the top third down to the middle, then fold the bottom third up – like A4 sheet of paper before you put it in an envelope. See photos abive.
- Turn it a quarter of a turn (90°) and flatten slightly. Once again, fold the top third down towards the middle and the bottom third up. You should end up with a little roll. Stretch it out to the length of your loaf tin and gently place it in the tin.
- Leave the dough to prove in a warm spot for 4-6 hours, or until it doubles.
- Preheat the oven to 200°C Fan. Brush the top of the loaf with some milk. Then bake in the oven for 35 minutes until the top is dark golden brown. Remove from the tin. Cooked loaves should feel light and sound hollow when tapped on the bottom.
- Cool completely on a wire rack before slicing. This bread makes excellent toast! We love it with some salted butter!