Sourdough Cinnamon Raisin Bread

Naturally Leavened, Sweetly Spiced, and Totally Irresistible

This Sourdough Cinnamon Raisin Bread blends the subtle tang of sourdough with warm cinnamon and bursts of sweet raisins in every bite. Whether toasted with butter, slathered with cream cheese, or eaten plain, this rustic loaf delivers rich flavor and wholesome comfort in every slice.

Naturally fermented, easy to digest, and perfect for both beginner and seasoned sourdough bakers, it’s a must-have in any artisan bread collection.

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📋 Recipe Overview

• Recipe Name: Sourdough Cinnamon Raisin Bread

• Prep Time: 30 minutes (active)

• Bulk Fermentation: 4–5 hours

• Final Proof (Cold Ferment): Overnight (8–12 hours)

• Bake Time: 45 minutes

• Total Time: ~16–20 hours (mostly hands-off)

• Yield: 1 large loaf

• Difficulty: Intermediate

• Dietary Info: Dairy-Free, Nut-Free

 Ingredients

For the Dough:

• 500g bread flour (or 90% bread flour, 10% whole wheat for added depth)

• 350g water (70% hydration)

• 100g active sourdough starter (at 100% hydration)

• 10g fine sea salt

For the Cinnamon Raisin Swirl:

• 1 cup raisins (150g)

• 1 tbsp flour (to coat raisins and prevent sinking)

• 2 tsp ground cinnamon

• 1 tbsp sugar or brown sugar (optional, for extra sweetness)

 Tools You’ll Need

• Kitchen scale (for accuracy)

• Mixing bowl

• Dough scraper

• Banneton or bowl lined with a towel

• Dutch oven or baking stone

• Lame or sharp knife

• Parchment paper

 Instructions

 Step 1: Prepare Your Starter

Make sure your sourdough starter is active and bubbly. Feed it 4–6 hours before mixing the dough if needed.

 Step 2: Mix the Dough (Autolyse Optional)

1. In a large bowl, mix 500g flour and 350g water until fully combined.

2. Let rest for 30–60 minutes (autolyse phase).

3. Add 100g starter and 10g salt, then mix until incorporated.

4. Knead gently for 5 minutes until dough is smooth and elastic.

 Step 3: Bulk Fermentation with Folds (4–5 hours)

• Let the dough ferment at room temperature (around 72–76°F or 22–24°C) for 4–5 hours.

• During the first 2 hours, perform 3–4 stretch and folds every 30 minutes to build strength.

 Add Raisins & Cinnamon

On the second fold, gently incorporate:

• Raisins (coated in 1 tbsp flour)

• Cinnamon

• Optional: 1 tbsp sugar for extra sweetness

Tip: Add raisins gradually and avoid overmixing to prevent tearing the gluten.

 Step 4: Shape and Cold Proof (Overnight)

1. After the final fold, let the dough rest 20–30 minutes.

2. Lightly flour your work surface and shape the dough into a round or batard.

3. Place in a well-floured banneton or towel-lined bowl, seam side up.

4. Cover and refrigerate overnight (8–12 hours) for final proof.

 Step 5: Bake

1. Preheat your oven and Dutch oven to 475°F (245°C) for at least 45 minutes.

2. Flip the cold dough onto parchment paper.

3. Score with a sharp knife or lame (a simple “X” or single slash works well).

4. Bake covered for 20 minutes, then uncover and bake for another 20–25 minutes, until deep golden brown.

Internal temp should read 205°F (96°C).

 Cool and Enjoy

Let the loaf cool completely (at least 1 hour) before slicing. This allows the crumb to set and flavors to develop.

 Storage Tips

• Room Temp: Store in a paper bag or wrapped in a tea towel for up to 3 days.

• Freeze: Slice and freeze for up to 2 months. Toast straight from frozen.

 Serving Suggestions

• Toasted with butter or cinnamon honey

• Cream cheese + banana slices

• French toast or bread pudding

• Almond butter & sliced apple

 Nutrition (Per Slice – Approximate)

Based on a 12-slice loaf. Actual values will vary based on flour and sugar used.