Cinnamon Raisin Sourdough Loaf
Cinnamon Raisin Sourdough Loaf Recipe
Ingredients:
For the Dough:
- 1 cup (240g) active sourdough starter (fed and bubbly)
- 1 ¼ cups (300ml) water, at room temperature
- 4 cups (480g) all-purpose flour or bread flour
- 1 ½ tsp salt
- 1 tbsp honey or maple syrup (optional, for sweetness)
- 1 cup (150g) raisins, soaked in hot water for 10 minutes and drained
For the Cinnamon Filling:
- 3 tbsp brown sugar or coconut sugar
- 1 tbsp ground cinnamon
Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine the active sourdough starter and water. Stir well to dissolve the starter in the water.
- Add the flour, salt, and honey (if using) to the bowl. Mix until all the flour is hydrated and a shaggy dough forms. The dough will be sticky and rough.
- Autolyse:
- Cover the bowl with a damp towel and let the dough rest for 30 minutes. This rest period helps to develop the gluten structure.
- Incorporate the Raisins:
- After the autolyse, add the soaked and drained raisins to the dough.
- Gently knead the dough to incorporate the raisins evenly throughout. You can use the stretch and fold method by lifting one side of the dough and folding it over itself. Repeat this around the dough until the raisins are evenly distributed.
- Bulk Fermentation:
- Cover the bowl with a damp towel and let the dough rise at room temperature for 3-4 hours, performing stretch and folds every 30 minutes for the first 2 hours. The dough should become more elastic and increase slightly in volume.
- Prepare the Cinnamon Filling:
- In a small bowl, mix together the brown sugar and ground cinnamon. Set aside.
- Shape the Loaf:
- Lightly flour your work surface and turn the dough out onto it. Gently shape the dough into a rectangle, about 12×8 inches (30×20 cm).
- Sprinkle the cinnamon-sugar mixture evenly over the surface of the dough.
- Starting from one of the short edges, roll the dough tightly into a log, pinching the seams to seal. This helps create a spiral effect in the finished loaf.
- Final Proof:
- Place the rolled dough, seam side down, in a lightly greased or lined loaf pan, or shape it into a boule or batard if using a Dutch oven.
- Cover with a damp towel and let it rise at room temperature for 1-2 hours, or until it has increased in size by about 30-50%.
Alternative:
- For a longer, more flavorful proof, you can cover the dough and refrigerate it for 8-12 hours or overnight. Bring it back to room temperature for about an hour before baking.
- Preheat the Oven:
- Preheat your oven to 425°F (220°C). If using a Dutch oven, place it in the oven to preheat as well.
- Score and Bake:
- If desired, score the top of the loaf with a sharp knife or razor blade to allow it to expand during baking.
- For loaf pan baking, place the loaf in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the internal temperature reaches at least 200°F (93°C).
- For Dutch oven baking, carefully remove the preheated Dutch oven from the oven, place the loaf inside, cover, and bake for 20 minutes. Remove the lid and bake for an additional 20-25 minutes until golden brown.
- Cool and Serve:
- Allow the bread to cool in the pan or on a wire rack for at least 1 hour before slicing. This helps the crumb set properly.
Tips:
- You can replace some of the water with milk for a richer, softer loaf.
- Add chopped nuts like walnuts or pecans for extra texture and flavor.
- Soaking the raisins in rum or apple juice instead of water can add more depth of flavor.
Cooking Time:
- Prep Time: 30 minutes
- Bulk Fermentation: 3-4 hours
- Final Proof: 1-2 hours (or overnight in the fridge)
- Bake Time: 35-40 minutes
- Total Time: 5-7 hours (or longer with overnight proof)
Nutritional Information (per slice, about 12 slices per loaf):
- Calories: ~150 kcal
- Protein: ~4g
- Fat: ~1g
- Carbohydrates: ~32g
- Fiber: ~2g
- Sugar: ~7g
This Cinnamon Raisin Sourdough Loaf is fragrant and delicious, with a perfect balance of sweetness and spice. Enjoy it fresh, toasted, or as a base for French toast!
