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Sourdough Cinnamon & Raisin Bread

Sourdough Cinnamon & Raisin Bread

Our perfect breakfast loaf has soft crumb, lots of raisins and gorgeous aromas of cinnamon and nutmeg. Sourdough Cinnamon and Raisin 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!
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Prep Time 25 mins
Cook Time 35 mins
Resting, Chilling, Proofing: 1 d
Total Time 1 d 1 hr
Course Baking, Breakfast
Cuisine British
Servings 1 small loaf


  • 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.

Day 1:

  • 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.

Day 2:

  • 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!
Keyword Overnight Sourdough Cinnamon Bread, Sourdough Cinnamon and Raisin Bread, Sourdough Cinnamon Bread, Sourdough Raisin Bread, Souroudgh Bread
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