There’s something truly magical about baking bread at home, especially when it comes to a delightful treat like Cinnamon Raisin Sweet Sourdough Bread. This recipe uniquely combines the tangy flavor of traditional sourdough with the warm sweetness of cinnamon and the chewiness of raisins, creating a flavor profile that just dances on your taste buds. The satisfaction of kneading your dough and then watching it rise in the oven is a rewarding experience, and trust us, the aroma that fills your kitchen is worth every moment spent in preparation!
Beyond its wonderful taste, this Cinnamon Raisin Sweet Sourdough Bread is also surprisingly simple to make. With just a handful of ingredients and a bit of patience, you can create a loaf that rivals any artisanal bread from your local bakery. Ideal for breakfast, an afternoon snack, or even a sweet treat after dinner, this bread can be enjoyed in countless ways. Slather it with homemade butter or serve it up with a side of cream cheese for a special touch. Overall, it’s a recipe that promises flavor, comfort, and satisfaction.
Why You’ll Love This Cinnamon Raisin Sweet Sourdough Bread
- Unique Flavor: The blend of sourdough with cinnamon and raisins is a perfect balance of tangy and sweet.
- Easy to Follow: With clear instructions and simple ingredients, anyone can master this recipe, even beginners!
- Versatile Use: This bread can be enjoyed as toast, for sandwiches, or simply on its own with a spread.
- Health Benefits: Sourdough is known for its digestive benefits, making this a healthier option compared to regular bread.
- Impressive Presentation: The final loaf not only tastes great but also looks beautiful, making it perfect for sharing.
Preparation Phase & Tools to Use
Before diving into baking your Cinnamon Raisin Sweet Sourdough Bread, preparing your kitchen is key to ensuring a smooth process. Start by gathering all your ingredients and tools. You’ll need a large mixing bowl, measuring cups for accurate measurements, a wooden spoon or spatula for mixing, and perhaps a bench scraper to help with handling the dough. Additionally, having a kitchen scale is highly recommended for weighing ingredients, especially when working with flour and water.
You’ll also want a clean, flat surface dusted with flour for kneading the dough. A proofing basket (banneton) for the final rise will help your bread hold its shape, and don’t forget about parchment paper to make transferring your loaf to the Dutch oven easier. Lastly, a Dutch oven is essential for this recipe, as it helps create a steamy environment that is crucial for a crispy crust. Now that you have everything in place, you’re ready to start baking!
Ingredients
- 100 grams active sourdough starter (½ cup)
- 350 grams warm water (1 ¼ cup)
- 500 grams bread flour (5 cups)
- 145 grams raisins (1 cup)
- 25 grams cane sugar or brown sugar (2 Tablespoons)
- 10 grams salt (1 ½ teaspoons)
- Additional flour for dusting
- 8 grams ground cinnamon (1 Tablespoon)
- 25 grams cane sugar (2 Tablespoons)
Instructions
Step 1: Combine the Wet Ingredients
Begin by taking a large mixing bowl and adding your active sourdough starter along with the warm water. Mix them together until they’re well combined. This is the base of your dough, so ensure everything is blended thoroughly. Next, sprinkle in the cane sugar and stir until it dissolves completely. This step is important as it will add sweetness to our bread, creating that delightful cinnamon raisin flavor we all crave.
Step 2: Add the Flour and Raisins
Now it’s time to incorporate the dry ingredients. Gradually add the bread flour into the mixture, followed by the salt and raisins. As you stir, you should notice the dough beginning to come together and it will be sticky and shaggy at this point; that’s just what we want! Once everything is basically combined, pause to cover the bowl with either a wet tea towel or plastic wrap and allow it to rest for 30 minutes. This process allows the flour to hydrate and will make the dough easier to work with.
Step 3: Stretch and Fold
After your dough has rested, it’s time to develop the gluten structure. This is done by a method known as stretch and fold. Grab one end of the dough and stretch it out gently before folding it over onto itself. Repeat this process by doing the same for the opposite end and then each side, effectively creating a square shape with folded corners. Repeat this stretching and folding for about three times, allowing each interval to last around 30 minutes. Each stretch helps strengthen the dough and incorporate air, essential for that amazing texture.
Step 4: Bulk Fermentation
Once you’ve completed the stretch and fold process, cover the bowl again with a damp cloth and allow the dough to rise overnight at room temperature for at least 12 hours. You’ll know it’s ready when the dough has roughly doubled in size. This fermentation process develops the complex flavors characteristic of sourdough.
Step 5: Prepare the Cinnamon Sugar Mixture
While the dough is fermenting, it’s a great time to prepare the cinnamon-sugar filling. In a small bowl, mix together the ground cinnamon and sugar until evenly distributed. Set it aside because it will add bursts of sweet cinnamon flavor to our bread!
Step 6: Shape the Dough
Once your dough is ready, transfer it to a lightly floured work surface. Gently stretch it into a rectangular shape, being careful not to deflate it too much. Now, sprinkle half of your prepared cinnamon sugar mixture evenly across the dough, all while ensuring to leave about a 1-inch border along the edges. This will help keep the filling inside.
Step 7: The Folding Technique
Next, take the top half of the stretched dough and fold it to the center, and then sprinkle some more cinnamon mixture on top. Repeat the same process for the bottom half, and ensure you reserve a little bit of cinnamon mixture for the final fold. After adding the filling, take the dough and fold it lengthwise before shaping it into a smooth ball or oval. Once shaped, cover it with a damp towel and place it into the fridge for a last rise, allowing it to rest for at least 3 hours.
Step 8: Bake the Bread
When you’re ready to bake, carefully remove the dough from the fridge and then gently transfer it from the banneton onto a piece of parchment paper. To enhance the appearance of the bread, score the top of your dough using a sharp knife. Place the dough along with the parchment paper into a preheated Dutch oven. Remember, you are placing it in the oven without preheating it—this technique helps create a steamy environment that contributes to a crusty exterior. Set your oven to 425°F (220°C) and allow the bread to bake for 55 minutes.
Step 9: Cool and Serve
After the baking time is up, remove the lid from the Dutch oven. If your bread has achieved a gorgeous golden brown color, feel free to take it out; if not, allow it an extra 5 minutes in the oven. Finally, let your bread cool on a wire rack for at least one hour to allow the crumb to set before slicing. Enjoy it with a spread of softened homemade butter for a truly indulgent experience!
Variations
- Protein: Add some chopped nuts like walnuts or pecans to the dough for a crunch.
- Vegetables: Consider mixing in dried cranberries or chopped dried apricots for a fruitier taste.
- Spices: For an added depth of flavor, try incorporating nutmeg or ginger into the filling.
Cooking Notes
- Ensure your sourdough starter is active for the best results; feed it a few hours ahead if necessary.
- The longer the dough sits during the fermenting process, the more pronounced the sour flavor will be, so adjust according to your preference.
Serving Suggestions
- Serve slices warm with a touch of butter or cream cheese for a delightful breakfast treat.
- This bread can also be toasted and topped with honey or jam for a delicious afternoon snack.
Tips
- Keep your kitchen warm while the dough is rising; temperatures around 75-80°F (24-27°C) are ideal.
- Don’t worry if your dough feels sticky; that’s totally normal for sourdough and will improve as it ferments.
Prep Time, Cook Time, Total Time
- Prep Time: 30 minutes (excluding overnight fermenting time)
- Cook Time: 55 minutes
- Total Time: About 13 hours (including overnight rising)
Nutritional Information
- Calories: Approximately 150 per slice
- Protein: 5 grams per slice
- Sodium: 210 milligrams per slice
FAQs
Can I use regular yeast instead of sourdough starter?
Yes, but this recipe is designed to take advantage of the unique flavors and benefits of sourdough; using active yeast will change the flavor profile and texture of the bread.
How can I store this bread?
Once cool, wrap the bread in parchment paper and store it in a brown paper bag, or you can keep it in a bread box for up to three days. For longer storage, consider freezing slices.
Can I make this bread without raisins?
Absolutely! You can replace raisins with other dried fruits, or omit them entirely if you prefer a plain version.
How do I know when my bread is done baking?
The best way to check for doneness is by tapping the bottom of the loaf; it should sound hollow. Also, the surface should have a beautiful golden-brown color.
Conclusion
In conclusion, baking Cinnamon Raisin Sweet Sourdough Bread is a blend of simple ingredients and patience that yields a deliciously soft, flavorful loaf. It’s a baking project that promises rich flavors and a delightful experience from start to finish, making it a must-try for any home baker. With its unique combination of sourdough tanginess, sweet cinnamon, and chewy raisins, you will find endless ways to enjoy this bread. We encourage you to leave a comment below sharing your experience with this recipe, or any variations you’ve tried. Happy baking!
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Cinnamon Raisin Sweet Sourdough Bread
- Total Time: About 13 hours (including overnight rising)
- Yield: 12 slices 1x
Description
This Cinnamon Raisin Sweet Sourdough Bread combines tangy sourdough with sweet cinnamon and chewy raisins, creating a delightful flavor experience.
Ingredients
- 100 grams active sourdough starter (½ cup)
- 350 grams warm water (1 ¼ cup)
- 500 grams bread flour (5 cups)
- 145 grams raisins (1 cup)
- 25 grams cane sugar or brown sugar (2 Tablespoons)
- 10 grams salt (1 ½ teaspoons)
- Additional flour for dusting
- 8 grams ground cinnamon (1 Tablespoon)
- 25 grams cane sugar (2 Tablespoons)
Instructions
- Begin by taking a large mixing bowl and adding your active sourdough starter along with the warm water. Mix them together until they’re well combined. Next, sprinkle in the cane sugar and stir until it dissolves completely.
- Gradually add the bread flour into the mixture, followed by the salt and raisins. Once everything is basically combined, pause to cover the bowl and allow it to rest for 30 minutes.
- Grab one end of the dough and stretch it out gently before folding it over onto itself. Repeat this for the opposite end and each side, repeating for about three times.
- Cover the bowl again and allow the dough to rise overnight at room temperature for at least 12 hours.
- While the dough is fermenting, mix together the ground cinnamon and sugar for the filling.
- Transfer the dough to a lightly floured surface. Stretch it into a rectangular shape and sprinkle half of the cinnamon sugar mixture across it.
- Fold the top and bottom halves over to the center, sprinkle more cinnamon mixture, and shape it into a ball or oval. Cover and refrigerate for at least 3 hours.
- Carefully remove the dough from the fridge and transfer it to parchment paper. Score the top with a sharp knife.
- Place the dough into a preheated Dutch oven and bake at 425°F for 55 minutes.
- After baking, let your bread cool on a wire rack for at least one hour before slicing.
Notes
Ensure your sourdough starter is active for the best results.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Breakfast
Nutrition
- Calories: 150 kcal per slice
- Sodium: 210 mg per slice
- Protein: 5 g per slice