Cinnamon raisin sourdough bread is a type of bread that combines the flavors of cinnamon, raisins, and the distinct tangy taste of sourdough. When you combine the slightly tangy sourdough with sweet raisins and earthy cinnamon, it elevates regular sourdough bread to a whole new level. The combination is simply divine, especially when generously spread with butter.
Sourdough cinnamon raisin bread can be enjoyed toasted and can be eaten on its own or with spreads like butter or cream cheese. It is a popular choice for breakfast or brunch and is loved by everyone in my family for its delicious combination of flavors.
I have shared earlier how to make the no-knead sourdough bread. This sourdough raisin bread is a delightful variation of that recipe, featuring the addition of raisins and cinnamon. The plump raisins and warm cinnamon, baked within the naturally leavened bread, create a truly wonderful flavor experience. You can adjust the amount of cinnamon to your liking. Just keep in mind that cinnamon can slow down the fermentation process.
Why you will love this recipe?
- No added sugar: This cinnamon raisin sourdough bread recipe does not rely on added sugar for sweetness. Instead, the natural sweetness of raisins is utilized to enhance the flavor profile of the bread. The plump and juicy raisins infuse the dough with their inherent sweetness during the baking process, resulting in naturally sweetened bread. This aspect makes the recipe a great option for those who prefer to reduce or avoid added sugars in their diet while still enjoying delicious and subtly sweet bread.
- Flavor combination: This recipe combines the tangy sourdough flavor with the sweetness of raisins and the warmth of aromatic cinnamon. This combination creates a delightful balance of flavors that complement each other perfectly.
- Texture: The sourdough starter and fermentation process contribute to a moist and chewy texture in the bread. The process makes this delicious breakfast bread enjoyable to eat and adds a satisfying mouthfeel.
- Versatility: Cinnamon raisin sourdough bread can be enjoyed in various ways. It can be eaten on its own, toasted, or used to make sandwiches or French toast. Its versatility allows for a range of delicious options.
- Homemade goodness: Making this bread from scratch gives you the satisfaction of creating something homemade and artisanal. It allows you to control the quality of ingredients and customize the recipe to your taste preferences.
Sourdough starter: Make sure the starter is active and bubbly.
Flour: I have used bread flour to make this sourdough raisin bread. You can use a mix of other types of flour like bread flour and all-purpose flour.
Filtered water: Always use filtered water to make sourdough bread.
Raisins and ground cinnamon: Soak the raisins in water to ensure they do not dry during the baking process. Adjust the cinnamon as per your preference.
Step 1: Soak the raisins in enough water for 30 minutes to one hour (image 1).
Step 2: In a large mixing bowl, combine the active starter with room temperature water until it is fully incorporated. Slowly add the flour and mix well making sure there are no dry bits of flour. Let the shaggy dough rest for 30 minutes to one hour (images 2 and 3).
Step 3: Drain the water from the raisins. Add the soaked raisins, cinnamon, and salt to the dough (image 4).
Step 4: Combine well making sure the ingredients are well incorporated. Let it rest in a warm place for 30 minutes (image 5).
Step 5: Once the dough has rested, gently pull the dough to perform stretch and fold. Gently stretch the sides of the dough and fold it back to the center of the dough (images 6 and 7).
Step 6: Turn the sides of the bowl around and complete the cycle. Let the dough rest for 30 minutes (image 8).
Step 7: Continue to stretch and fold the dough turning the side of the bowl until it develops gluten and builds strength and structure (images 9 and 10).
Step 8: The number of stretch and fold cycles depends on the ambient temperature. Keep working until you begin to see the dough develop a structure (images 11 and 12).
Step 9: Let the dough sit for bulk fermentation (image 13). The dough almost doubles after bulk fermentation (image 14).
Step 10: Flip the dough onto a lightly floured work surface. Pick one side of the dough and fold it to the center. Pick the other side and fold it to the center. Now hold the dough gently and tuck it to form a log (image 15). Carefully place the dough seam-side up on the banneton. Cover the dough loosely with a damp tea towel or plastic bag. Place it in the refrigerator overnight for cold fermentation (image 16).
Step 11: The next morning, preheat the oven along with the Dutch oven to 450 F (230 C). Once the oven is preheated, take the dough out of the fridge. Flip it onto a parchment paper or baking sheet. Score the dough using a blade or sharp knife (images 17 and 18).
Step 12: Carefully take the Dutch oven out of the oven. Place the scored dough along with the baking paper into the hot Dutch oven and immediately close the lid. Place it back in the oven and bake for 20 minutes. Take the lid off the Dutch oven and bake for another 15 minutes (images 19 and 20). Cool the sourdough cinnamon bread completely on a cooling rack before slicing.
Activate your sourdough starter: Ensure that your sourdough starter is active and bubbly before using it in this recipe. The night before you plan to make the dough, take the starter from the fridge and feed it in 1:1:1 ratio of starter:flour:water.
It is important to note that the time taken for the starter to activate depends on many factors. For example, the ambient temperature, the nature of the starter itself, etc. If your starter activates at a much faster rate, you can activate it the same day you are making the dough. Or, you can use either less starter or cold water to slow down the activation.
Change the flour type: I have made this sourdough with bread flour, but you can choose any flour - for example, a combination of plain flour and whole wheat flour.
Soak the raisins: To prevent the raisins from drying out and becoming tough during baking, soak them in filtered water. This will help them stay plump and add moisture to the bread. You can also soak them in some juice if you would like to add more flavor to the raisin bread.
Handle carefully: Handle the dough carefully while doing stretch and fold, given that the raisins may make it slightly tricky to handle. Check out these tips on how to handle sourdough with add-ins.
Adjust cinnamon quantity: If you prefer a stronger or milder cinnamon flavor, adjust the amount of cinnamon accordingly.
Be mindful of fermentation time: Cinnamon can slightly slow down the fermentation process and dough rise. Keep an eye on the dough's rise and adjust the proofing time as needed to ensure it has properly risen and developed the desired texture.
Avoid excessive flour: When shaping the dough, use only as much flour as necessary to prevent sticking. Excessive flour can make the dough dry and affect the final texture of the bread.
Preheat the oven and the Dutch oven: Place the Dutch oven in the oven and ensure that the oven is preheated to the correct temperature before baking the bread.
Allow the bread to cool: After baking, let the bread cool on a wire rack before slicing into it. This will help the flavors and textures to fully develop and make slicing easier.
How to serve cinnamon raisin sourdough bread?
Sourdough raisin bread offers a versatile canvas for both sweet and savory combinations. Here are a few suggestions that are my personal favorite:
Toasted: Toast a slice of cinnamon raisin sourdough bread and enjoy it as is or spread some butter or cream cheese on top. The toasting enhances the flavors and adds a delightful crunch to the bread.
Sandwiches: Use the bread to make flavorful sandwiches. It pairs well with both sweet and savory fillings.
French toast: Turn your cinnamon raisin sourdough bread into a delectable French toast. Dip slices of the bread into a mixture of beaten eggs, milk, and a touch of cinnamon. Cook them on a griddle or in a frying pan until golden brown. Serve with maple syrup, powdered sugar, or fresh fruits.
Bread pudding: Transform this raisin bread into a luscious bread pudding. Tear the bread into chunks and soak them in a mixture of beaten eggs, milk, sugar, vanilla extract, and cinnamon. Bake until the pudding is set and golden brown. Serve warm with a scoop of vanilla ice cream.
Sweet bruschetta: Slice the bread and lightly toast the slices. Top them with fresh fruits along with a drizzle of honey.
Snacking: Enjoy a slice of cinnamon raisin sourdough bread as a snack on its own. It is perfect for a quick bite when you crave something slightly sweet, and the raisins provide a burst of flavor.
How to make cinnamon swirls using this recipe?
Transform this delightful sourdough cinnamon raisin bread dough into cinnamon swirls or cinnamon rolls. To make this sourdough resemble cinnamon swirls, follow these steps:
- Prepare the dough: Follow this recipe and complete the initial steps of mixing and fermenting the dough.
- Roll out the dough: Once the dough has completed its bulk fermentation, transfer it to a lightly floured surface. Gently roll out the dough into a rectangular shape with a thickness of about ¼ inch.
- Apply the cinnamon sugar filling: In a small bowl, combine cinnamon and sugar to make the filling. Sprinkle the cinnamon-sugar mixture evenly over the rolled-out dough, making sure to cover the entire surface.
- Roll the dough: Starting from one of the longer edges of the rectangle, tightly roll the dough into a log shape. Continue rolling until you reach the opposite edge.
- Slice into swirls: Using a sharp knife, carefully cut the rolled dough into slices, approximately 1 inch thick. Each slice will form a cinnamon swirl.
- Arrange on a baking pan: Place the cinnamon swirls on a baking pan lined with parchment paper, leaving some space between them to allow for expansion.
- Final proofing: Cover the pan with a clean kitchen towel and let the cinnamon swirls undergo their second rise. This typically takes around 1 to 2 hours, or until the rolls have visibly risen.
- Bake to perfection: Preheat the oven to 350 F (180 C). Apply egg wash on the cinnamon rolls using a pastry brush and place the pan of cinnamon swirls in the oven and bake until they turn golden brown and are cooked through (this should take around 20-25 minutes).
- Enjoy warm or cool: Once baked, let the cinnamon swirls cool slightly before serving. These delicious treats can be enjoyed warm or at room temperature.
How to store sourdough raisin bread?
To store sourdough raisin bread and maintain its freshness:
- Allow the bread to cool completely at room temperature before storing it.
- Once cooled, wrap the bread loosely in a clean tea towel, or place it in a paper bag or bread bag.
- Raisin sourdough bread is best stored at room temperature. Keep it in a cool, dry place away from direct sunlight or heat source. Avoid storing it in the refrigerator, as the cold temperature can make the bread stale faster.
- Sourdough bread is at its best within the first few days of baking. While it can last up to a week, its texture and flavor may start to decline after a couple of days. Therefore, aim to consume the bread within 3-4 days.
- If you want to store the bread for an extended period, freeze it. Slice the bread, wrap individual slices or the whole loaf tightly in plastic wrap, and place it in a freezer-safe bag. It can last for up to 3 months in the freezer. Thaw the bread at room temperature or gently reheat it in the oven when ready to enjoy it.
More sourdough recipes
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Absolutely! If you are not a fan of raisins or would like to try different flavors, you can experiment with other dried fruits like cranberries, currants, or other dried berries. Adjust the quantities to your liking and enjoy the unique flavors they bring to the bread.
Absolutely! The sweetness of the bread can be adjusted to your preference. While my raisin bread recipe does not use any sugar, you can add sugar if you prefer a sweeter taste. Sugar can enhance the overall flavor profile and sweetness of the bread. You can experiment with adding a small amount of sugar, such as granulated or brown sugar, during the mixing stage of your dough preparation. Keep in mind that adding sugar may slightly affect the fermentation process, so monitor the dough's rise and adjust the proofing time as needed.
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Cinnamon Raisin Sourdough Bread
- 100 grams sourdough starter active
- 500 grams bread flour
- 375 grams filter water
- 1 teaspoon salt
- 125 grams raisins
- 3 teaspoon cinnamon 1 tsp
- Rice flour to dust the banneton
Soak the raisins and make the initial dough:
- Soak the raisins in enough water for 30 minutes to one hour.
- Combine the active sourdough starter with water until it is fully incorporated.
- Slowly add the flour and mix well making sure there are no dry bits of flour. Let it rest for 30 minutes to one hour.
- Drain the water from the raisins. Add the soaked raisins, cinnamon, and salt to the dough. Combine well. Let it rest for 30 minutes.
- Perform six sets of stretch and fold at an interval of 30 minutes. With wet hands, grab a portion of the dough and slowly stretch it taking care not to break it, and fold it towards the center over the dough. Keep turning the bowl and repeat the process until all parts of the dough is covered. Carefully flip the dough and round it up. This completes one set of stretch and fold. Repeat this process six times at an interval of 30 minutes.
- Let the dough sit for bulk fermentation until it is almost double and has bubbles on the top. This may take 3-4 hours depending on the ambient temperature.
Shaping and cold fermentation:
- Dust a round or oval banneton well with rice flour.
- Flip the dough onto a lightly floured surface. Pick one side of the dough and fold it to the center. Pick the other side and fold it to the center. Now hold the dough gently and tuck it to form a log. Carefully place the dough seam-side up on the banneton.
- Cover the dough loosely and place it in the refrigerator overnight for cold fermentation.
Bake the cinnamon raisin sourdough bread:
- The following morning, place the Dutch oven in the oven and preheat to 450 F (230 C) for 45 minutes.
- Once the oven is preheated, take the dough out of the fridge. Flip it onto a parchment paper or baking sheet.
- Score the dough using a blade or sharp knife.
- Carefully take the Dutch oven out of the oven. Place the scored dough along with the baking paper into the hot Dutch oven and immediately close the lid.
- Place it back in the oven and bake for 20 minutes.
- Take the lid off the Dutch oven and bake for another 15 minutes.
- Turn off the oven and keep the door ajar. Let the bread sit in the oven for 15 minutes for curing.
- Cool completely, slice, and serve.
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