Cinnamon Raisin Sourdough Bread
Cinnamon Raisin Sourdough Bread
- Total Time: 0 hours
- Yield: 1 Loaf 1x
Description
This cinnamon raisin sourdough bread recipe is made with simple ingredients, lightly sweetened with coconut sugar, and naturally fermented so it’s gut healthy and nutritious. The bread is perfectly soft on the inside with a golden crust and a juicy swirl of cinnamon and plumpy raisins. Cinnamon Raisin Sourdough Bread — a delicious recipe to toast up in the morning and spread with nut butter!
Ingredients
Scale
- 340g Bread Flour (High Extraction Bread Flour or White Bread Flour)
- 40g Whole Grain or Whole Wheat Flour
- 280g-300g Water (70%-75%)*
- 120g Sourdough Starter (30%)
- 15g Honey (4%)
- 12g Sprouted Barley Flour (3%)
- 10g Olive Oil (2.5%)
- 8 g Salt (2%)
For the Cinnamon Raisin Swirl:
- 53g Raisins
- 2 TSP Cinnamon
- 48g Coconut Sugar
- 1 egg, whisked for brushing
Other
- Egg Wash (for brushing on top of loaf prior to baking)
- Butter (for brushing on top of loaf after baking)
Instructions
- Feed Your Starter: You’ll want to feed your starter about 8-12 hours before you plan to mix all of the ingredients together. Since this recipe calls for 120g of active, bubbly starter, it makes sense to feed at least 90 grams of water and 90g of flour the night before if you’re planning to mix the following morning. You’ll remove 120g the next day for this recipe, and you should have just enough on hand to refeed to maintain your starter.
- Mix and Initial Stretch & Fold Set: Add all ingredients to a bowl and mix with your hands for a few minutes until all ingredients are incorporated. If using a dough mixer, you can mix the dough on low for 2 minutes. Let the dough rest for 30 minutes, and then perfect stretch and folds for 1-3 minutes or until the dough feels smooth and it becomes difficult to stretch out. This process helps your dough keep its form through the bulk fermentation.
- Bulk Fermentation: Bulk fermentation is simply the process of letting your dough ferment at room temperature until it nearly doubles in size. It usually takes about 4-7 hours depending on the temperature of your home and the strength of your starter. For this step, you’re going to perform 3-5 sets of stretch and folds every 1hr throughout the duration of the bulk fermentation. You do not need to be perfect with timing when it comes to stretch and folds! It’s most important to get a couple of sets in during the beginning of the bulk. I don’t bother timing stretch and folds anymore just aim for at least 4 sets of stretch and folds.
- Prepare Topping: Very lightly grease a 9×5-inch loaf pan with butter or spray with nonstick spray. In a small bowl, coconut sugar, cinnamon, and raisins together. Set aside.
- Egg wash + Adding Filling: Place dough on a lightly floured work surface and with your hands, gently shape it into a 9×18-inch rectangle. Now using a brush, add a light layer of egg wash and sprinkle filling evenly on top.
- Shape and Overnight Fermentation: Roll the dough up very tightly into a 9-inch log. Pinch the ends to seal. Place into prepared loaf pan bottom seam side down. Cover and place your dough in the fridge and let it hang out there for anywhere from 12 to 24 hours.
- Final Rise: The next morning, take your dough out of the fridge. Now ferment on your counter (in the warmest spot in your home!) until it doubles in size. This step is critical for achieving a light and fluffy texture. The final fermentation can take anywhere from 1-3 hours.
- Preheat Oven: Now, preheat the oven to 360F.
- Score Bread: No scoring is necessary for this sandwich bread!
- Egg Wash and Bake: Lightly brush the top of your loaf with egg wash and bake for 37-45 minutes or until golden brown on top. Internal temperature should read 205f.
- Butter and Cool: Lightly brush the top of your loaf with butter and cover it with a thick cloth. Cool for 10 minutes in the pan, then remove from the pan and cool completely on a wire rack. Continue to cover the loaf with a thick cloth during this process.
- Slice and Enjoy. Tightly cover and store leftovers at room temperature for 4 days or in the refrigerator for 1 week. This bread is delicious toasted too!
Notes
*If using high-extraction bread flour, not white bread flour, increase water to 75%
- Fermentation Time: 18-20 Hours
- Cook Time: 40
- Category: Sourdough Bread
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