This bread is one of my favourites. Soaking the raisins in water is the trick, because the raisin water does something magical to the dough. Dont skip that step!
Cinnamon Raisin Sourdough
This dough is not enriched with anything except raisins, but you'd never know! Soft and supple, it makes a delicious bread
Ingredients
- 200 grams raisins
- 1000 grams HOT but not boiling water
- 125 grams active sourdough starter
- 500 grams white/all purpose/bread flour
- 750 grams whole wheat flour can sub for all white?/AP
- 25 grams salt
- 15 grams cinnamon
Instructions
- Soak the raisins in the hot water for an hour (Its okay if you forget about them for a few hours...)
- Add in starter, flour, salt and cinnamon, mix to combine flour, but dont start kneading.
- Let sit 30 minutes. At this point, if you feel your dough is a bit wet (As all raisins are a little different...) add in a bit of flour to make it less sticky. It will be tacky, but not sticky.
- Knead dough for approx 20 kneads, until its a nice smooth dough. Cover it with a damp towel in a bowl.
- Let dough sit until doubled OR overnight if your house is in the area of 20C/70F. You'll know your dough is ready to proceed if you dip your finger in flour, and poke the dough, and it doesnt bounce back at you. Alternatively you could let it sit on the counter a few hours, then move to the fridge for 12-24 hours.
- When you're ready to shape, divide into 3 even balls of dough. Lightly flour counter if needed.
- Take your first ball of dough, flatten to roughly the size of your two hands spread out, fold like a letter, put seam side down and let sit 10 minutes. Repeat with remaining. This is called a "Parshape" and I dont suggest skipping it.
- Prep your pans or flour your bannetons. Yu can use 4x8 loaf pans lined with parchment, round bannetons or oval bannetons.
- When its time to shape your dough, flip the dough seam side up, press into the size of your two hands again, take top two corners and fold to make it a triange. Starting at the point of the triangle, roll it into a log, tucking in the ends to make it a nice neat seam on the bottom of the log.
- Tuck your dough into the pans/bannetons. Cover with a light damp towel OR put them inside abig bag like a turkey roaster bag.
- Let them sit a good 2+ hours. The second rise ALWAYS take longer than you think. Using the same dip your finger in flour trick, poke the loaves and see if they bounce back. Letting it rise well is the trick to not having dense loaves.
- When the loaves are just about ready, preheat oven to 500F. Yes, 500F.
- Transfer your loaves in bannetons to a cookie sheet if applicable. Slice the top of your loaves however you please, one long slit or a few short sideways ones.
- Tuck loaves into oven and immediately turn the oven down to 425F. NOT convection.
- Set timer for 20 minutes, flip pans around and bake another 10 minutes. At this point, check the internal temp with an instant read thermometer. This is the only reliable way to know if your bread is done. Your bread should be in the area of 180-190F. Its okay if its getting close to 200F.
- If they're not quite at 180F, bake another 5 minutes.
- When bread is done, take loaves off pan/out of loaf pans, wrap in a cotton or linen tea towel OR small wool blanket. Keep them in it for an hour OR until they've cooled to room temp. This is a trick to help your sourdough crusts not be so hard and crunchy.
- Try and be patient and let your dough cool, its actually still finishing cooking/the interior "crumb" is still setting up. If you plan to eat the whole loaf in one sitting, its okay to dig in right away, otherwise, be patient, because your bread will be a little gummy tomorrow if you dont wait.
Notes
- Yields 3 loaves
Nutrition
Calories: 142kcalCarbohydrates: 30gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 271mgPotassium: 137mgFiber: 3gSugar: 0.1gVitamin A: 3IUVitamin C: 0.3mgCalcium: 15mgIron: 1mg
Tried this recipe?Let us know how it was!
lauren
If we don’t have a kitchen scale, could you suggest cup measurement? If not, totally understandable!
WANDA ELKINS BURQUEST
You should be able to look up each ingredient's conversion on Google.
Aimee Walker
Yes, please. I do not have a scale either. It is on the list to purchase, but haven't yet.
Julia Rose
This looks wonderful, thank you for the recipe! Do we drain the raisins after soaking? Or does that liquid integral in forming the dough?
kateschat
The liquid is an intergral part for sure, that "raisin sugar water" makes for the BEST bread
Melanie Romanchuk
It turned out delicious! Instructions are clear and provide alternative options of rising time. My kids couldn't wait to have it toasted for breakfast this morning. Thanks!
kateschat
I'm so glad you loved it!
Margaret Becher
Oh my goodness this is the BEST bread! It's so flexible too! I used all whole wheat (home milled hard red), and left the raisins soaking overnight and it was crazy delicious. I've made it twice, halving the recipe and making two mini loaves. Everyone I've shared it with can't stop raving about how good it is!
kateschat
Thank you so much for this feedback! So happy you enjoy it
Brie
Love this recipe. I still fairly new to sourdough and this was my first recipe with inclusions. Super easy to follow and the product turned out beautifully.
Lise-Anne
I have made this recipe as written, with rye flour, and with all AP and it turned out perfect each time. Great recipe, love that it makes multiple loaves so I can freeze or give to friends.
Cindy
I make this bread regularly and it never fails! So delicious!
Carli Morrow
We love this recipe so much! I share it with friends quite often and it is great slathered with butter with a cup of coffee!
Jenni
Recently made this recipe with gluten free flours and it turned out absolutely fantastic. The refrigerator set method worked much better than the overnight on the counter. A little more dense than a gluten sourdough, but flavor was spot on and my whole family loves it!
Carli Morrow
We love this recipe! We make it often and love to share the extra loaves. It’s so good slathered with butter served with coffee in the morning!
freedomberryfarm
We love this bread as do the family and friends who receive a loaf from us. It's the most requested when asked.
Jaclyn
I love this recipe! My family really enjoys cinnamon raisin bread BUT if a raisin falls out of the bread, none of us will touch it. So I have modified it a bit and chop the raisins in the food processer before soaking. Then we get all the sweetness and no raisin gets left behind on a plate 😀
Carla Terry
I am definitely going to try this recipe. Sounds delicious. Wondering what type of scale you have. I have an old one, but not sure it goes up that high in grams. I can look up to convert, but want to get a good scale. Love your recipes. Thanks
Kristin
I successfully halved this recipe, used all unbleached white flour and it made one beautiful, large loaf. Taste is so amazing! Thank you Kate!
Amber
This is the first cinnamon raisin bread that I’ve made and actually liked! This was only the second recipe I made with sourdough and I really liked the specific step by step instructions. Thank you for the recipe!
Humbleheritagehomestead
I made this last week and forgot to set the final timer after I turned the loaves. It was too hard to be enjoyed so I made a huge batch of bread pudding out of the bread cut into cubes. It was amazing! I can't wait to try it again and set the time but this happy accident proved that even when way over cooked the flavor is still great.
Natalie
hello kate, im just making this for the first time.. im wondering if you can bake this in a dutch oven? thank you!
[email protected]
Hi Natalie,
Yes you can bake this bread in a dutch oven. It should work out really well.
Jacqueline
Question, is this 3 separate loaves or do you bring them back together as 1?
[email protected]
This is 3 separate loaves