Cinnamon Raisin Sourdough Bread
Our perfect breakfast loaf has a soft crust, lots of raisins and gorgeous aromas of cinnamon and nutmeg. Cinnamon Raisin Sourdough Bread is a great wintery loaf that's perfect for slicing and toasting! We love it slathered with salted butter next to our strong morning coffee!
Equipment
- 2 lbs loaf pan 23 x 13 x 7 cm (or approximately 9 x 5 x 3 inches)
Ingredients
- 75 g active sourdough starter 100% hydration
- 230 g strong bread flour
- 1½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 50 g raisins or sultanas
- 125 ml milk plus extra for brushing
- 75 ml water
- 30 g butter room temperature
Instructions
The Night Before Or 4 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.
Day 1:
- In a large bowl of your stand mixer, mix all the dough ingredients except for butter and knead on medium speed 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, a little bit at a time, and keep on mixing/kneading until the butter is fully incorporated. The dough should look less sticky and slightly shiny once you've finished. It will be slightly sticky but manageable after folds.
- 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. Then leave to rise for another 2-3 hours (note, that due to cinnamon, bulk fermentation will be slower). 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 it in the fridge to cold proof until the next morning.
Day 2:
- Line a 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 an A4 sheet of paper before you put it in an envelope. See photos above. 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 proof 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 for a softer crust and deeper colour. 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!
Video
Notes
This Sourdough Cinnamon Bread is best served on the day it is baked, but also tastes great toasted the next day!
The video shows the coil folding method. Whilst the dough in the video is one for Sourdough Ciabatta, the same method applies to this Sourdough Cinnamon Raisin Bread recipe.
Nutrition
Calories: 110kcalCarbohydrates: 19gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 119mgPotassium: 73mgFiber: 1gSugar: 1gVitamin A: 86IUVitamin C: 0.2mgCalcium: 22mgIron: 0.3mg
Tried this recipe?Let us know how it was!