Cinnamon Raisin Sourdough Bread announces itself with a warm spice note and a gently tangy crumb. This loaf combines native sourdough depth with a fragrant cinnamon swirl and plump raisins for a refined breakfast or teatime centerpiece. For an elegant layering technique that complements this approach, see the method used in cinnamon-swirl apple fritter bread for inspiration.
Why Make This Recipe
- Effortless Yet Elegant: simple shaping and one enriched bulk fermentation create bakery-quality results without fuss.
- Minimal Ingredients: pantry staples with a handful of add-ins deliver impressive flavor.
- Impressive Flavor: the interplay of tangy starter, warm cinnamon, and sweet raisins elevates ordinary toast to something memorable.
This version refines the classic by folding the cinnamon mixture into the dough for gentle ribbons rather than a dense log, preserving an open crumb while offering even spice and pockets of raisin sweetness.
Ingredients
Base
- 450 g bread flour (or all-purpose flour for a slightly softer crumb) — weigh for accuracy.
- 300 g water (68% hydration), lukewarm (about 75°F / 24°C).
- 100 g active sourdough starter, bubbly and freshly fed.
- 10 g fine sea salt.
Mix-ins
- 50 g light brown sugar — for the cinnamon swirl.
- 2 tbsp ground cinnamon (adjust to taste).
- 150 g raisins, soaked in warm water for 10–15 minutes and drained (reserve some soaking liquid).
Topping
- 1 large egg, beaten for egg wash.
- 15–20 g unsalted butter, melted and cooled for brushing.
Precision notes: starter should double after feeding; measure flour by weight; raisins plump for juicier pockets; use room-temperature butter.
How to Make Cinnamon Raisin Sourdough Bread
- Feed your starter 6–8 hours before beginning so it is active and domed. It should pass the float test. Mini-tip: vigorous starter gives a cleaner oven spring.
- In a large bowl, combine 450 g flour and 300 g water. Mix until no dry streaks remain. Cover and rest 30–45 minutes for autolyse. The dough will feel shaggy but hydrate fully.
- Add 100 g active starter and 10 g salt to the dough. Mix by pinching and folding until the starter and salt are fully incorporated; dough becomes smoother and slightly tacky. Professional tip: use gentle folding to preserve gas.
- Prepare the cinnamon swirl: mix 50 g brown sugar with 2 tbsp cinnamon. Toss the drained raisins with a tablespoon of the cinnamon sugar to coat.
- Bulk ferment at room temperature (about 4–5 hours depending on warmth), performing 3 sets of stretch-and-folds every 30 minutes during the first 90 minutes. Sensory cue: dough should become airy, with small bubbles on the surface.
- After the last fold, turn the dough onto a lightly floured work surface. Gently pat into a rectangle, sprinkle the cinnamon sugar and evenly distribute the raisins across the surface. Mini-tip: dampen any very dry raisins with a teaspoon of reserved soaking liquid to prevent tearing the dough.
- Roll or fold the dough to incorporate the cinnamon and raisins in gentle layers—aim for ribboned swirls rather than tight rolls to keep an open crumb. Shape into a tight boule or bâtard. The surface should be taut and smooth.
- Place the shaped loaf seam-side up in a floured proofing basket. Cover and retard in the refrigerator for 8–12 hours, or proof at room temperature until puffy and jiggly (about 2–3 hours). Sensory cue: the loaf will feel aerated and light when properly proofed.
- Preheat the oven to 475°F (246°C) with a Dutch oven inside for at least 30 minutes. Score the loaf with a sharp blade. Mini-tip: a single, confident slash encourages controlled expansion.
- Bake covered for 20 minutes, then uncover, reduce heat to 450°F (232°C), and bake another 18–25 minutes until deep golden brown and the internal temperature reaches 205–210°F. Brush with melted butter immediately for a glossy, soft crust. Aroma: expect warm cinnamon and toasty caramel notes.
How to Serve Cinnamon Raisin Sourdough Bread
Slice thick for toasting: a light brush of cultured butter and a drizzle of honey accentuates the cinnamon and raisin contrast. For a refined brunch, present 3–4 slices fanned on a long wooden board with ricotta, fig jam, and toasted almonds. Warm slices briefly under a broiler for a crisp edge and pillowy interior.
How to Store Cinnamon Raisin Sourdough Bread
Allow the loaf to cool completely on a rack before storing to preserve crumb structure. Keep at room temperature wrapped in a clean tea towel or a paper bag for 2–3 days to maintain crust texture. For longer storage, slice and freeze in airtight bags for up to 3 months; reheat directly from frozen in a 350°F oven for 10–12 minutes to restore freshness.
Tips to Make Cinnamon Raisin Sourdough Bread
- Use an active, bubbly starter for reliable rise and bright flavor.
- Soak raisins briefly to avoid pulling moisture from the crumb; reserve a touch of soaking liquid to adjust dough if needed.
- Fold cinnamon sugar gently into the dough to create ribbons rather than a solid swirl—this preserves an open, airy crumb.
- Cold retardation enhances flavor development and makes handling easier.
- Monitor internal temperature (205–210°F) for consistent doneness.
Variation (if any)
- Walnut and orange zest: fold in 75 g toasted walnuts and 1 tbsp finely grated orange zest for nutty brightness.
- Cardamom upgrade: replace half the cinnamon with ground cardamom for an aromatic lift.
- Mini loaves: bake in 9×5 pans for sandwich-ready slices; reduce baking time by 8–12 minutes.
FAQs
How active should my starter be before using it?
Use a starter that has doubled 4–6 hours after feeding and passes the float test; it should smell pleasantly tangy and show lots of bubbles.
Can I use instant yeast instead of sourdough starter?
Yes—use 1 to 1¼ tsp instant yeast and proof at a warm room temperature; the flavor will be less tangy but the technique otherwise remains the same.
How do I prevent raisins from sinking to the bottom?
Coat raisins in a teaspoon of flour or fold them in during shaping so they distribute evenly; lightly tacky dough helps suspend the fruit.
Can I make this gluten-free?
This recipe relies on gluten structure; for gluten-free, consult specialized blends and techniques—results will differ substantially.
Conclusion
Cinnamon Raisin Sourdough Bread balances rustic sourdough depth with refined spice and sweet fruit, making it both simple and striking on any table. Share your finished loaf and notes so others can appreciate the crumb, aroma, and technique. For additional inspiration and a variant method, explore Cinnamon Raisin Sourdough Bread – Little Spoon Farm. How would you make this dish your own?
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Cinnamon Raisin Sourdough Bread
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A warm and flavorful sourdough bread featuring a cinnamon swirl and plump raisins, perfect for breakfast or tea time.
Ingredients
- 450 g bread flour (or all-purpose flour)
- 300 g lukewarm water (about 75°F / 24°C)
- 100 g active sourdough starter
- 10 g fine sea salt
- 50 g light brown sugar (for the cinnamon swirl)
- 2 tbsp ground cinnamon
- 150 g raisins, soaked and drained
- 1 large egg, beaten (for egg wash)
- 15–20 g unsalted butter, melted (for brushing)
Instructions
- Feed your starter 6–8 hours before starting.
- Combine flour and water in a large bowl, mix and cover for 30–45 minutes.
- Add starter and salt, mix until incorporated.
- Prepare the cinnamon swirl by mixing brown sugar and cinnamon.
- Bulk ferment for 4–5 hours, performing stretch-and-folds.
- Turn the dough onto a floured surface and pat it into a rectangle.
- Sprinkle with cinnamon sugar and distribute raisins.
- Roll the dough to incorporate the cinnamon and raisins.
- Shape into a tight boule or bâtard.
- Proof the loaf for 8–12 hours in the refrigerator.
- Preheat oven to 475°F (246°C) with a Dutch oven inside.
- Score the loaf, then bake covered for 20 minutes.
- Reduce heat to 450°F (232°C) and bake uncover for another 18–25 minutes.
- Brush with melted butter immediately after baking.
Notes
Use room-temperature butter or a touch of reserved soaking liquid to adjust dough as needed. For variations, consider adding walnuts or cardamom for additional flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg