Sourdough Cinnamon Raisin Bread
Perfectly soft, tangy sourdough cinnamon raisin bread with natural fermentation, sweet raisins, and aromatic cinnamon swirls. Ideal for breakfast or afternoon tea.
Print Pin Servings: 10 slices
Calories: 220kcal
Cost: $6–8
Equipment
- 1 Large mixing bowl For dough mixing
- 1 Kitchen scale Accuracy is essential
- 1 Bench scraper Helps handle sticky dough
- 1 Banneton/proofing basket For final rise
- 1 Dutch oven with lid Ensures steam & oven spring
- 1 Sharp knife or lame Scoring the dough
- 2 Kitchen towels Covering dough during rest
- 1 Instant-Read Thermometer Check internal bake temp
Ingredients
Main Dough
- 150 g Active sourdough starter Mature and bubbly
- 400 g Bread flour Strong gluten structure
- 100 g Whole wheat flour Adds flavor & nutrition
- 350 g Warm water Around 75–78°F
- 10 g Sea salt Dissolved in water before adding
Filling and Flavor
- 2 teaspoon Ground cinnamon Preferably Ceylon
- 2 tablespoon Brown sugar For sweetness
- 150 g Raisins Pre-soaked 10 min in warm water
- 20 g Butter Softened, optional richness
- 1 tablespoon Honey Natural sweetness
- 1 teaspoon Vanilla extract Flavor depth
- 1 Egg wash For golden crust
Instructions
- Mix starter with water, then add flours until shaggy dough forms; rest 30 min.
- Add salt water; perform stretch & folds every 30 min.
- During 3rd fold, add raisins, cinnamon, and sugar.
- Bulk ferment until 50–70% rise.
- Pre-shape, rest 20 min, then final shape.
- Cold retard 8–24 hours in the fridge.
- Score loaf and bake at 450°F in Dutch oven until internal temp reaches 205–210°F.
- Cool completely before slicing.
Notes
You can adjust sweetness or add nuts for texture. This bread also makes fantastic French toast!
Nutrition
Serving: 80g | Calories: 220kcal | Carbohydrates: 42g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 200mg | Potassium: 160mg | Fiber: 3g | Sugar: 8g | Vitamin A: 30IU | Calcium: 25mg | Iron: 2mg