cinnamon raisin sourdough bread

Here’s a delightful recipe for cinnamon raisin sourdough bread, perfect for breakfast or a sweet treat!

Cinnamon Raisin Sourdough Bread Recipe

Ingredients

For the Dough:

• 1 cup (240g) active sourdough starter (fed and bubbly)
• 1 1/2 cups (360ml) warm water (about 100°F/38°C)
• 4 cups (480g) bread flour (or all-purpose flour)
• 2 teaspoons salt
• 1 tablespoon sugar (optional, for a sweeter dough)
• 1 teaspoon ground cinnamon

For the Filling:

• 1/2 cup (100g) raisins (or currants)
• 1 tablespoon ground cinnamon
• 1/4 cup (50g) brown sugar (or to taste)
• 2 tablespoons unsalted butter, softened (optional, for spreading)

Instructions

1. Mix the Dough:
   • In a large mixing bowl, combine the active sourdough starter and warm water. Stir until well mixed.
   • Add the bread flour, salt, sugar (if using), and ground cinnamon. Mix until a shaggy dough forms.
2. Knead the Dough:
   • Turn the dough out onto a floured surface. Knead for about 8-10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for about 5-7 minutes.
3. First Rise:
   • Place the dough in a lightly greased bowl, cover with plastic wrap or a damp cloth, and let it rise at room temperature for about 4-6 hours, or until doubled in size.
4. Prepare the Filling:
   • In a small bowl, mix the raisins, ground cinnamon, and brown sugar. If using, mix in the softened butter until well combined.
5. Shape the Loaf:
   • Once the dough has risen, gently deflate it and turn it out onto a floured surface. Roll it out into a rectangle (about 1/2 inch thick).
   • Spread the filling mixture evenly over the dough.
6. Roll and Shape:
   • Starting from one long edge, roll the dough tightly into a log. Pinch the seam to seal and tuck the ends under.
   • Place the rolled dough seam-side down in a greased loaf pan or on a parchment-lined baking sheet.
7. Second Rise:
   • Cover the loaf with a damp cloth and let it rise again for about 1-2 hours, or until puffy.
8. Preheat the Oven:
   • About 30 minutes before baking, preheat your oven to 375°F (190°C).
9. Bake the Bread:
   • Bake in the preheated oven for 30-35 minutes, or until golden brown and the internal temperature reaches around 190°F (88°C).
10. Cool:
    • Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing.

Enjoy!

This cinnamon raisin sourdough bread is aromatic and perfect for toast, sandwiches, or simply enjoying with butter. Enjoy your baking!