Cinnamon Raisin Sourdough Bread (Artisan Bread Recipe)
This Cinnamon Raisin Sourdough Bread is crusty on the outside, soft on the inside, and has swirls of cinnamon and juicy raisins in every bite! This is recipe is easy to make and perfect for a beginner sourdough baker. This cinnamon raisin artisan sourdough bread is delicious for breakfast with a side of eggs or with a cup of tea in the afternoon. I love it with some grass-fed butter!
If you need a full step-by-step tutorial on how to make a beginner sourdough bread check out this blog post.
✨Health Benefits of Sourdough Bread✨
Sourdough bread is unlike any other bread because it goes through a long and slow natural fermentation with wild yeasts and lactic acid bacteria (LAB). This ancient, 6,000-year-old tradition has remarkable health benefits. A long and slow sourdough fermentation transforms wheat and other grains easy to digest because it degrades gluten, removes anti-nutrients, and breaks down FODMAPs and starches. Sourdough foods are also chock full of fiber, prebiotics, vitamins, minerals, and antioxidants, making it an all-around microbiome superfood.
Why is this Cinnamon Raisin Artisan Bread Healthy?
LET’S GET SPECIFIC:
Sourdough Fermentation. These bagels are naturally fermented with sourdough starter instead of a rapid fermentation with yeast. Unlike commercial fermentation, a long and slow sourdough fermentation with sourdough starter makes wheat and other grains easy to digest because it degrades gluten, removes anti-nutrients, and breaks down FODMAPs and starches. Sourdough is also chock full of fiber, prebiotics, vitamins, minerals, and antioxidants, making it an all-around microbiome superfood.
Organic, High-Quality Flour: I use a blend of organic (stone ground) whole wheat and white bread flour because it is richer in macronutrients like protein and fiber and micronutrients like vitamins and minerals.
Organic Raisins: I use organic raisins from Whole Foods or Trader Joe’s for this recipe.
Organic Cinnamon: Organic cinnamon is free of anything harmful and tastes SO DELICIOUS!
Clean, Simple Ingredients. Nothing artificial to make these blueberry sourdough bagesl!
Nutrition Breakdown of One Slice of Cinnamon Raisin Artisan Sourdough Bread
- 136 Calories
- 4.7g Protein (9%)
- 3.6g Fiber (13%)
- 2g Sugar (2%)
- 1.3mg Iron (7%)
- 1.9mg Vitamin B3 (10%)
- 0.1mg Vitamin B2 (6%)
Ingredients for Cinnamon Raisin Artisan Sourdough Bread
Here’s what you’ll need to make Cinnamon Raisin Artisan Bread at home.
5 CORE INGREDIENTS
- Bread Flour: A high-protein flour is needed for bagel making. You can use a white or whole wheat bread flour. King Arthur has a great bread flour that is usually widely available. I use this stone ground partially sifted whole wheat flour. I recommend using a blend of white bread flour and whole wheat flour.
- Water: Preferably warm water is best! Warmer water helps kickstart fermentation.
- Sourdough Starter: Be sure you are using active sourdough starter (not discard).
- Organic Raisins: I like to use organic Raisins from Whole Foods or Trader Joe’s
- Organic Cinnamon: I use organic cinnamon! Usually Red Ape cinnamon.
- Sea Salt: Enhances flavor (and nutrition) by slowing fermentation.
Equipment Needed for Sourdough Bagels
- Kitchen Scale – I recommend this digital scale or this non-digital scale
- Proofing Basket – I recommend this brand. If you don’t have a proofing basket, I recommend using a Tupperware that is similar in size to the proofing basked and line it with a folded cloth so it cradle the bread. If you go this route, be sure to cover you bread with a cloth to keep it from drying out.
- Cast Iron Dutch Oven – I recommend investing in this lodge cast iron. Using a covered cast iron will your bread the rise, crust, and tender crumb you’re looking for.
- Scoring Tool – I actually like to buy mine from Etsy sellers like this one but this one is also great.
- Dough Scraper
Looking for other sourdough recipes? Here are a few ideas:
Sourdough Beginner Bread Recipe
Step-by-Step Sourdough Bagel Recipe
Sourdough Cinnamon Roll RecipePrint
Cinnamon Raisin Sourdough Bread (Artisan Bread)
- Total Time: 35 minutes
This Cinnamon Raisin Sourdough Bread is crusty on the outside, soft on the inside, and has swirls of cinnamon and juicy raisins in every bite!
- 400 g Bread Flour (High Extraction Bread Flour, Bread Flour)
- 304–320 g Water (For white bread flour use 304-310g water and for High Extraction Bread Flour use 320g water)
- 80 g Sourdough Starter
- 8 g Salt
- 1/4 – 1/3 cup Raisins
- 2 TSP Cinnamon
- 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 80g of active, bubbly starter, it makes sense to feed at least 70 grams of water and 70g of flour the night before if you’re planning to mix the following morning. You’ll remove 80g the next day for this recipe, and you should have just enough on hand to refeed to maintain your starter.
- Autolyse (optional): In a large bowl or tupperware, combine flour and water in a bowl. Using your hands, mix the ingredients together until the dough fully absorbs the water. This will only take a couple of minutes, and there should be no dry patches left when you’re done. When you’re finished mixing, cover with a towel, plastic wrap, or use a lid if it’s in a plastic or glass Tupperware. Let the dough rest for at least 30 minutes and up to 4 hours. Once your autolyse is done, add starter and salt. Pinch in the salt until it’s fully dissolved into the dough. Perform 4 more stretch and folds to ensure the salt is thoroughly distributed.
- 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 30 minutes – 1 hour throughout the duration of the bulk fermentation. You do not need to be perfect with timing when it comes to stretch and folds! Just try to get a few sets, especially at the very beginning! I don’t bother timing stretch and folds anymore and just kind of wing it.
- Add Cinnamon and Raisins: Using my video as a guide, wet your table, dump out your dough, and gently stretch the dough into a rectangle. Now sprinkle on cinnamon and raisins to your liking.
- Shape: Now before shaping, you’ll want to prepare your proofing basket. Line your proofing basket with a kitchen towel or liner if you have one, and lightly dust with flour. Lightly flour your work surface, and sprinkle a little bit of flour on top of the dough as well.
- Flip the dough over, laying the flour side down on the counter. Your dough should look like a long rectangular-ish shape.
- Grab the bottom edge of the dough and fold it up and over the middle to form a one-third fold.
- Now grab the bottom two corners and fold them towards the middle so they overlap.
- Now fold the top edge towards the middle about halfway.
- Now, stitch the dough by taking the top corners and folding it over itself. Repeat this fold until you reach the bottom – it’s sort of like rolling up a sleeping bag. When you’re done, pick up the dough and place it in the proofing basket, upside down, with the newly created seam facing up. Here’s a great shaping video for reference.
- Overnight Rise: Now it’s time to lay your dough baby to rest and pop her in the fridge. First, you’ll need to cover it to prevent the exterior of the dough from drying out. I use these elastic dough covers. After you’ve covered the dough, place it in the fridge and let it hang out there for anywhere from 12 to 24 hours.
- Preheat Oven + Cast Iron: The next day, Preheat your oven to 500 F and plas a cast iron pan with the lid inside for 30 minutes – 1 hour. When you’re ready to bake, remove your dough from the fridge. Cover your Tupperware/bread basket with a piece of parchment paper, and then place a cutting board over the parchment paper. While holding the parchment paper and cutting board against the Tupperware, flip it over and allow the dough to turn out.
- Score Bread: Using a scoring knife, gently score your bread at a 45-degree angle, cutting just below the skin that has formed on the outer layer of the dough. This step will allow gases to escape while the bread bakes and prevent it from cracking in unpredictable ways. By scoring, we have greater control of the final product. Here’s a helpful video from Breadtopia on how to score a boule (tip: you don’t need to do a full cross-section like they do in the video. I just do one straight line).
- Bake: Quickly remove your Dutch oven from the oven while being mindful of letting as little heat escape as possible. Lifting from the parchment paper edges, place your dough in the Dutch oven, add the lid, and bake at 500 for 20 minutes. After 20 minutes, remove the lid, and lower the temp to 450. Continue baking for another 15– 20 minutes. The bread is done when the crust is a beautiful golden brown and the internal temp is about 208-210 degrees.
- Cool and Enjoy: Allow the bread to fully cool (at least one hour) before slicing into it. Or, don’t wait and cut into after 15 minutes. Slather with butter and serve with fried eggs. Cutting into it right away will yield a slightly gummier loaf, but NOTHING is better than fresh baked bread straight out of the oven!
When is bulk fermentation done?
The bulk fermentation is done when the dough has significantly increased in size, air bubbles form on top, and air pockets on the sides and bottom. You can also perform the poke test. If you poke the dough gently with your index finger and it bounces back, retaining its original shape in the affected spot, it’s a sign your dough is ready.
- Cook Time: 35