The Food Pig

Sourdough Raisin Cinnamon Bread There’s something comforting about the smell of cinnamon raisin bread baking in the oven. This homemade sourdough loaf combines the gentle tang of sourdough with warm cinnamon and sweet, chewy raisins. With no added sugar, the raisins provide all the natural sweetness—a delicious combination for breakfast, an afternoon snack, or a slice toasted with a little butter. These simple ingredients bring nutritional benefits, too. Sourdough fermentation can help break down compounds that bind minerals, potentially making those minerals more available during digestion. Raisins contribute fiber and potassium, while cinnamon contains plant compounds with antioxidant properties. It’s a satisfying homemade bread with plenty of flavor and sweetness straight from the fruit.

Glen

Sourdough Raisin Cinnamon Bread

5 from 1 vote

Enjoy homemade sourdough raisin cinnamon bread filled with warm cinnamon, naturally sweet raisins, and a delightful sourdough tang—all with no added sugar.

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Prep Time 1 hour hr

Cook Time 1 hour hr

Resting Time 14 hours hrs

Total Time 15 hours hrs

Servings: 6

Course: Bread, Breakfast, Snack

Cuisine: International

Calories: 135

Ingredients Equipment Method

Ingredients

  

• 180 g water, bottled purified
• 250 g sourdough pre-ferment starter
• 370 g bread flour
• 10 g table salt
• 50 g raisins
• 20 g cinnamon

Equipment

• Dutch oven

Method

 

Dough Preparation

1. Combine water and starter in large mixing bowl.
2. Combine flour and salt and add to water/starter mixture.
3. Mix with a spoon or wooden spatula to form a shaggy dough. Cover nd allow 2 hours to hydrolyze.
4. Perform a stretch and fold 4x rotating the bowl 90 degrees each time. Rest 30 minutes.
5. Repeat the last step 4 more times resting 30 minutes in between each.
6. Allow to rest approximately 90 minutes (that is until 5.5.hours have elapsed since the initial mix).
7. Turn out the dough onto a clean very lightly floured surface and stretch into a rectangle approximately 12 in by 16 in. Spray lightly with water.
8. Sprinkle to taste with ground cinnamon and spread raisins evenly on top.
9. Roll into a log from bottom to top and fold the ends in to form a ball.
10. Using the push and pull method, tighten the dough ball with several rotations.
11. Cover and allow to rest for 1 hour.
12. Again using the push and pull method for several turns, tighten the dough ball into its final shape.
13. Place in a lightly ice floured banneton, cover with a dry coloth and allow to proof for about 8 hours at room temperature.

Baking the Bread

1. Preheat the oven with the Dutch oven to 450C.
2. Turn the doughball onto a sheet of parchment paper.
3. Score deeply with a scoring blade or sharp knife from top to bottom about 1/3 in from either side.
4. Add additional light scores on the opposite side.