Description
A warm and flavorful sourdough bread featuring a cinnamon swirl and plump raisins, perfect for breakfast or tea time.
Ingredients
Scale
- 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