Description
A warm embrace in a loaf, this Cinnamon Raisin Sourdough Bread combines the sweetness of raisins and the comforting warmth of cinnamon, perfect for breakfast or as a snack.
Ingredients
Scale
- 35 grams sourdough starter (ripe, bubbly, active, about 2 Tablespoons)
- 35 grams water (about 2 Tablespoons)
- 35 grams all-purpose or bread flour (scant 1/4 cup)
- 100 grams levain (ripe, bubbly, active, scant 1/2 cup)
- 375 grams water (about 1 1/2 cups plus 1 Tablespoons)
- 450 grams bread flour (about 3 1/4 cups)
- 50 grams whole wheat flour (about 1/3 cup)
- 10 grams salt (about 1.5 teaspoons)
- 120 grams raisins (about 1 cup)
- 55 grams unsalted butter, softened (about 4 Tablespoons)
- 60 grams brown sugar (about 1/4 cup)
- 6 grams ground cinnamon (about 2 teaspoons)
- 3 grams all-purpose or bread flour (about 1 teaspoon)
- Pinch of salt
Instructions
- Start by preparing the levain. Mix your sourdough starter with water and flour, and let it sit until it becomes bubbly and active.
- Combine the remaining ingredients in a large mixing bowl, excluding the reserved water, salt, and raisins, to form your dough.
- Allow the dough to bulk ferment for several hours at 78ºF.
- Shape the dough and place it in the fridge for cold bulk fermentation.
- When you’re ready to bake, preheat your oven.
- Take the dough out of the fridge and let it reach room temperature.
- Add the reserved salt and raisins.
- Shape the dough once more and allow it to proof.
- Bake in the oven until golden brown and completely cooked through.
Notes
Use fresh, high-quality raisins for best results. You can soak the raisins in warm water for added moisture.
- Prep Time: 180 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
Keywords: sourdough bread, cinnamon raisin bread, homemade bread, baking