Sourdough Cinnamon Raisin Bread Recipes

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Sourdough Cinnamon Raisin Bread image

This cinnamon raisin bread is made with sourdough starter instead of commercial yeast.

Provided by kate

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 11h25m

Yield 10

Number Of Ingredients 12

1 cup mature sourdough starter
1 egg
2 tablespoons margarine, softened
2 teaspoons margarine, softened
1 ⅔ cups unbleached all-purpose flour
⅓ cup raisins
2 tablespoons white sugar
2 teaspoons white sugar
¼ teaspoon salt
¼ cup white sugar
2 teaspoons ground cinnamon
2 teaspoons milk


  • Place sourdough starter, egg, 2 tablespoons plus 2 teaspoons margarine, flour, raisins, 2 tablespoons plus 2 teaspoons sugar, and salt in a bread machine in that order. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
  • Place dough in a lightly greased bowl and cover with a towel. Place in a draft-free place to rise until doubled, 8 hours to overnight.
  • Mix sugar and cinnamon together in a small bowl.
  • Turn dough out on a floured surface. Roll into a 9-inch wide rectangle about 1/2-inch thick. Brush milk over dough; sprinkle cinnamon-sugar on top. Roll dough up tightly into a log and place in a greased 9x5-inch loaf pan. Let rise until at least 1 inch above the rim of the pan, about 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake loaf in the preheated oven until golden brown, about 45 minutes.

Nutrition Facts : Calories 194.4 calories, Carbohydrate 36 g, Cholesterol 18.7 mg, Fat 3.8 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 0.7 g, Sodium 105.6 mg, Sugar 12.3 g


Sourdough Cinnamon Raisin Bread image

Provided by Matthieu Tourenne

Number Of Ingredients 8

300g Bread Flour
200g Red Fife Whole Wheat Flour
1 Tbsp Cinnamon
175g Raisins
150g Maple Syrup
400g Water
12g Salt
100g Sourdough Starter


  • Add Sourdough Starter, water, salt, and maple syrup to a bowl, and mix with a dough whisk.
  • Once mixed, add the flours, cinnamon, and raisins, and mix until combined.
  • Cover mixing bowl and let sit for approximately 8 hours at room temp (~72F) or until volume of dough doubles [optionally stretch and fold periodically].
  • Turn out fermented dough on a lightly floured work surface and shape into your preferred loaf (boule, batard...) and then place dough into a well floured (rice flour is preferred) proofing basket; cover and let sit at room temperature (~72F) for about 1 hour.
  • After 30 minutes or so, place your preferred baking vessel (I used a Breadtopia Clay Baker) in the oven and preheat to 500F (or your vessel's maximum safe temperature).
  • With dough fully risen and oven pre-heated, gently transfer the dough from the proofing basket to the baking vessel, score the top of the loaf, and then bake at 500F with top on for 20 minutes.
  • Turn oven temperature down to 450F and bake for 10 minutes.
  • Remove the top of the baking vessel and bake for ~20 minutes or until color of crust is as desired and internal loaf temperature is at least 200F.
  • Take the loaf out of the oven and place it on a cooling rack and let it cool at least 1 hour before cutting.

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  • Combine all ingredients except the salt in a large mixing bowl until a slightly dry, shaggy dough is formed. The dough will become smoother as it kneads and the butter is incorporated, so don't add any additional liquid yet. Cover with a clean tea towel and allow to rest at room temperature about 30 minutes.
  • Add the salt and knead the dough by hand, stand mixer, or bread machine, until a smooth and soft dough forms. (See notes for bread machine instructions.) If the dough seems very dry and looks crumbly or is not forming a ball, add a tablespoon or so more of milk. If it seems too wet and it sticking to the sides of the bowl or bread machine bucket, add more flour a tablespoon at a time.
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  • At 9:15 p.m. PREPARE LEVAIN: Place a clean starter jar on a kitchen scale. Tare the weight so it reads “0”, then to the jar add 50g mature starter, 200g whole wheat flour and 200g distilled water at room temperature. Stir the mixture vigorously until no dry bits of flour remain, then cover the jar loosely with a lid. Store in a warm place (such as the oven with the light on) for approximately 10-12 hours.
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  • At 9:20 a.m. FINISH THE DOUGH MIX: To the mixing bowl add 20g fine sea salt and remaining 50g distilled water (at temperature calculated as described in this post to achieve final dough temperature of 78°F). Add raisins and cinnamon, as well. Mix with your hands until mixture is completely incorporated. Cover bowl with plastic wrap and place in a warm place (such as the oven with the light on) for 30 minutes.
  • At 10 a.m. BULK FERMENTATION: After 30 minutes have elapsed, perform the first set of turns (see this post for full description on how to perform a set of turns). Cover the bowl and return it to its warm place.
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  • Add the water and sourdough culture/starter and stir with a wooden spoon or spatula until combined. If the dough looks a bit dry, you can add an extra tablespoon of water at a time because whole wheat flour absorbs a lot of water. You don't have to knead the dough because the long fermentation will create the structure you need.
  • Cover the bowl with plastic wrap and let ferment at room temperature for 8-12 hours. Because there is no dry yeast added, the sourdough fermentation is very forgiving, in that it takes a lot to over-ferment a sourdough bread dough.
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  • Combine starter and water until starter is loose. Add flour and salt, knead by hand or in a mixer with a dough hook until dough is smooth and shiny.
  • Add cinnamon and raisins and mix gently to create a swirl. If clumps occur in an unpleasing manner, continue mixing until they are mixed to your preference.
  • Place dough in a greased bowl and cover with cling wrap. Let cold rise in the refrigerator for at least 12 hours or up to 24 hours.
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  • The night before you want to make your bread, combine the flour, starter, oil, salt, honey, and water in a large bowl. Knead the dough until it is stretchy, about 10-15 minutes with a stand mixer (see note below).
  • Divide the dough into two even balls and place each in a glass bowl greased with coconut oil. Roll the dough around a bit so that the entire ball is lightly coated with coconut oil. Cover the dough with a beeswax wrap or plastic wrap, and let it rise overnight, or at least eight hours.
  • The next day, roll each ball of dough out into a large rectangle until they are about ½” thick, onto a lightly floured work space.
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  • Start by mixing the active sourdough starter, 1 1/4 cup of water, vegetable oil, malt syrup, sea salt, flours, and cinnamon together in a bowl.
  • Mixture will seem extremely stiff. That’s ok. Just make sure all the flour is getting hydrated. If necessary, pour that remaining 1/4 cup of water in, if you see too much dry flour that won’t incorporate into the dough.
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2020-03-08  · This sourdough cinnamon raisin bread is delicious. Thanks so much for the recipe. I followed your recipe exactly up until the baking temperature. I baked it at …
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Cuisine American
  • In a large bowl combine all the ingredients--starter, flour, water, soaked and drained raisins, salt and maple syrup. Use a dough whisk, spatula or your hands to combine the ingredients. Turn it out on a lightly-floured surface and knead or use a bench scraper to smooth the dough as much as possible using a kneading motion (using your hands) or by scooping the dough from the bottom and folding it over itself (using a bench scraper). Lightly coat in oil the surface of the bowl you used to mix the ingredients and return the dough to the bowl. Cover with plastic wrap and let sit for one hour (autolyse)
  • After the one hour autolyse, wet one of your hands (helps to prevent sticking), take one piece of the dough, stretch until the point of resistance then fold it over itself. Repeat this three to four times. Cover the bowl with plastic wrap again and wait 30 minutes for the next stretch and fold. Stretch and fold three times every thirty minutes over the course of one hour and a half. With each stretch and fold you will notice gluten development in the dough.
  • After the stretch and fold session allow the dough to continue to proof until it's ready for shaping. In a warmer kitchen (about 75ºF when I baked this loaf) the remaining proof time after stretch and fold will be roughly one to two hours (with a healthy, robust starter). One way to check for readiness is the finger-dent test. Dip your finger in flour and poke the dough. If the dough is slow to spring back or doesn't spring back completely, it's ready for shaping. [A cooler kitchen (in the mid-60s to low 70s) will require a little longer proof time. If you start this process in early evening and you have a cool kitchen you can leave your dough overnight. You can also store it in the refrigerator overnight to slow the fermentation and continue with shaping the following morning.]
  • After bulk fermentation carefully turn the dough out on a lightly-floured surface. As you coax the dough out of the bowl the top surface will become the bottom once it's turned out on the work surface. You'll want to de-gas the dough a little and stretch it to a rectangle shape but rather than using a rolling pin take two edges of the dough and gently pull them apart without tearing the gluten strands. Pull taking two edges at a time until you have roughly a rectangle shape or large square. Sprinkle the cinnamon-sugar mixture over the entire top surface of the dough. Next, fold the wide part of the dough in thirds by taking one side and folding it two thirds of the way over then taking the other side and folding it over the already-folded side. Then roll the dough starting with one of the ends until you have a log. Pinch the seams. Spray a loaf pan with cooking spray or rub with oil and transfer the rolled dough seam side down. Cover with plastic wrap and allow to proof for one more ho
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Servings 1
Total Time 24 hrs 40 mins
Estimated Reading Time 5 mins
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Total Dough Weight 2,000 grams
Pre-fermented Flour 5.40%
Yield 4 x 500g batard
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  • Autolyse:Weigh out your starter, water and honey in a glass or ceramic bowl. Mix them together so that the honey is dissolved in the water (or at least really well distributed).Then add your flour and salt and mix altogether with the end of a wooden spoon. The dough will be fairly shaggy and only just brought together.Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour.
  • Forming Up Your Dough:Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself until a smooth ball is formed. You shouldn't need more than about 20-25 folds to form the ball.Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for 30 minutes.
  • Stretch & Fold / Adding the Fruit:You need to add the dried fruit to your dough during the stretch and fold phase. It's very easy to do! Try to add the fruit around the second or third set of stretch and folds. So do your first set of stretch and folds with the dough as is and then add the fruit on the second (or third) set depending on how your dough is behaving. Try to do around 4 sets of stretch and folds with around 15 to 30 minutes between each set.
  • Bulk Ferment:Once you've finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment. See notes below.
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Mar 28, 2021 - Explore MaryArmstrong's board "Sourdough cinnamon raisin bread recipe" on Pinterest. See more ideas about sourdough, bread recipes, sourdough bread recipe.
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Top Asked Questions

How to make sourdough cinnamon raisin swirl bread?
Bread: Combine the raisins and hot water in a small bowl. Pour 1/4 cup of the lukewarm water in a small bowl. In the bowl of a stand mixer fitted with the paddle attachment* combine the starter, remaining water, sugar, butter, salt, cinnamon, and 1 1/2 cups of the flour. Remove the paddle attachment and replace with the dough hook.
What kind of bread do you make with raisins?
Easy Sourdough Cinnamon Raisin Bread (Recipe + Video!) A soft and fluffy sourdough sandwich bread studded with raisins, with a cinnamon sugar swirl throughout. This homemade sourdough cinnamon raisin bread recipe produces a soft and fluffy loaf that’s laced with juicy raisins and swirled with cinnamon sugar filling.
How long does it take to make cinnamon raisin bread?
While the dough is resting, soak your raisins (more on that below). Mix: After the autolyse, add the salt and mix until it’s combined with the dough. Drain the raisins and add them to the dough with the cinnamon. Fold (3 hours): Stretch and fold the dough every 30 minutes over the next 3 hours, for a total of 6 stretches and folds.
What kind of flour to use for sourdough cinnamon bread?
Use this recipe and replace the white flour up to 50% with a good white whole wheat bread flour. This will give you a slightly denser loaf than our sourdough white bread recipe. White whole wheat will make a bread light enough to enjoy with the added weight of the cinnamon swirl and raisins.

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