Cinnamon Raisin Sourdough Bread

Cinnamon Raisin Sourdough Bread is a delicious way to start any day of the week. In addition, this tasty bread is made with swirls of Cinnamon, sweet raisins, and tangy Sourdough starter.

Furthermore, this recipe was inspired by Little Spoon Farm, one of my favorite Sourdough bloggers! Finally, if Sourdough Cinnamon Raisin Bread is one of your “sweet treats,” or you’re looking for a kid-friendly back-to-school breakfast idea, this recipe is for you!

Cinnamon Raisin Sourdough Bread Ingredients

For the Bread Dough

• Active Sourdough Starter
• Warm Water
• Pink Salt
• King Arthur Organic Bread Flour
• King Arthur Organic Whole Wheat Flour
• King Arthur Organic Rye Flour
• Raisins

The Cinnamon-Sugar Mixture

• Coconut Sugar
• Light Brown Sugar
• Cinnamon
• Nutmeg

Crafting and Rising the Bread Dough

1. First, in a Bosch Universal Mixer, combine all of the Sourdough bread dough ingredients, except the raisins.
2. Next, turn on the mixer at a low speed (speed 1 or 2) and combine. As the ingredients begin to pull together, increase the speed to 3.
3. Then, add in the raisins, and mix until combined.
4. Next, once the dough pulls away from the sides of the bowl, turn the mixer off.
   • Note: The Cinnamon Raisin Sourdough Bread dough should be shaggy.
5. Finally, place the dough into a Banneton Bowl, cover it with a tea towel, and let it rise for 1 hour.

Combine the Bread Dough Ingredients

Mix Until the Dough Forms

Add-In the Raisins

Place the Cinnamon Raisin Sourdough Bread Dough Into a Banneton Bowl

Stretching and Folding the Dough

1. Perform the first set of stretching and folding to the dough.
2. Remove the dough from the Banneton Bowl, place it on the kitchen counter, and fold the edges into the center of the dough.
3. Then, reform the dough into a ball, and place the ball of dough back into the Banneton Bowl.
4. Next, repeat steps 2-3 every hour, on the hour, for the first 3 hours.
5. Finally, cover the bowl and let it do its bulk rise for 12-24 hours.

Prepare the Cinnamon-Sugar Mixture

1. First, before the dough is ready to shape (for baking), combine the brown sugar, coconut sugar, Cinnamon, and Nutmeg, in a small mixing bowl.
2. Next, mix the ingredients until they are fully incorporated.
3. Then, using your hands, flatten and shape the dough into a rectangle.
4. Next, smear the cinnamon-sugar mixture on top of the dough.
5. Then, fold the dough in from all ends and shape it into a ball.
6. Finally, place it back into the Banneton Bowl, and let it rise for at least another 2-4 hours.

Mix the Cinnamon-Sugar Mixture

Flatten the Bread Dough and Smear the Mixture Across the Top

Fold and Form the Dough Into a Ball; Let it Rise

Baking and Serving the Cinnamon Raisin Sourdough Bread

1. First, preheat the oven to 375 degrees Fahrenheit (if cooking in a loaf pan), and 435 degrees Fahrenheit (if cooking in a Dutch Oven).
   • Note: If you’ll be cooking your bread in a Dutch Oven, you will want to preheat the Dutch Oven as the oven is preheating.
2. Next, once the oven is preheated, make 4 to 5 small slits on the top of the dough (for a loaf pan), or create a design on the top of your bread (for a Dutch Oven).
3. Then, place the dough into the oven and bake it for 35 to 45 minutes, or until you insert a toothpick and it comes out clean.
4. Next, remove the baked bread from the oven, carefully dump it out onto a wire, cooling rack, and let it cool to room temperature.
5. Finally, slice the bread using a sharp, Serrated Knife. Serve with butter, jam, or on its own, and enjoy!
   • Note: This is a great back-to-school breakfast idea for kids!

Prepare and Score the Bread

Insert the Bread Into the Preheated Dutch Oven and Bake

Remove the Baked Bread to a Wire Cooling Rack and Let It Cool

Slice and Enjoy

Storing the Cinnamon Raisin Sourdough Bread

Similar to most Sourdough Breads, this will keep fresh on the counter for up to 3 days. If you would like to store it for a longer period of time, slice the entire loaf, and then freeze the individual slices. Finally, to enjoy pre-frozen slices of Cinnamon Raisin Sourdough Bread, pop them into the toaster, toast them to the desired “crunch,” and enjoy!

Other Cooking Methods for the Bread

Cinnamon Raisin Sourdough Bread can also be baked in a Le Creuset Bread Pan or a Dutch Oven for a round loaf. To bake the bread this way, preheat the Bread Pan or Dutch Oven while preheating the oven to 450 degrees Fahrenheit.

Next, turn the dough out onto an oversized sheet of parchment paper, and lightly dust the dough with flour. Then, make 3 to 4 small slits in the top, and carefully lift the dough into the Dutch Oven. Next, decrease the oven temperature to 435 degrees Fahrenheit. Finally, bake it covered for 30 minutes and uncovered for 20 minutes. Follow the cooling steps and enjoy!

Recommended Products

Cinnamon Raisin Sourdough Bread

Yield: 1 Loaf

Prep Time: 10 minutes

Cook Time: 45 minutes

Additional Time: 1 day

Total Time: 1 day 55 minutes

Cinnamon Raisin Sourdough Bread is a delicious way to start any day of the week. In addition, this tasty bread is made with swirls of Cinnamon, sweet raisins, and tangy Sourdough sliced bread.

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Ingredients

For the Cinnamon Raisin Sourdough Bread Dough

• 1 c. Active Sourdough Starter
• 1 1/2 c. Warm Water
• 2 tsp. Pink Salt
• 1 1/2 c. King Arthur Organic Bread Flour
• 3/4 c. King Arthur Organic Whole Wheat Flour
• 1 c. King Arthur Organic Rye Flour
• 1/2 c. Raisins

The Cinnamon Sugar Mixture

• 1/4 c. Coconut Sugar
• 1/4 c. Light Brown Sugar
• 2 tsp. Cinnamon
• 1/8 tsp. Nutmeg

Instructions

Crafting and Rising the Bread Dough

1. First, in a Bosch Universal Mixer, combine all of the Sourdough bread dough ingredients, except the raisins.
2. Next, turn on the mixer at a low speed (speed 1 or 2) and combine. As the ingredients begin to pull together, increase the speed to 3.
3. Then, add in the raisins, and mix until combined.
4. Next, once the dough pulls away from the sides of the bowl, turn the mixer off.
5. Finally, place the dough into a Banneton Bowl, cover it with a tea towel, and let it rise for 1 hour.

Stretching and Folding the Dough

1. Perform the first set of stretching and folding to the dough.
2. Remove the dough from the Banneton Bowl, place it on the kitchen counter, and fold the edges into the center of the dough.
3. Then, reform the dough into a ball, and place the ball of dough back into the Banneton Bowl.
4. Next, repeat steps 2-3 every hour, on the hour, for the first 3 hours.
5. Finally, cover the bowl and let it do its bulk rise for 12-24 hours.

Prepare the Cinnamon Sugar Mixture

1. First, before the dough is ready to shape (for baking), combine the softened butter, brown sugar, coconut sugar, Cinnamon, and Nutmeg, in a small mixing bowl.
2. Next, mix the ingredients until they are fully incorporated.
3. Then, using your hands, flatten and shape the dough into a rectangle.
4. Next, smear the cinnamon-sugar mixture on top of the dough.
5. Then, fold the dough in from all ends and shape it into a ball.
6. Finally, place it back into the Banneton Bowl, and let it rise for at least another 2-4 hours.

Baking and Serving the Cinnamon Raisin Sourdough Bread

1. First, preheat the oven to 375 degrees Fahrenheit (if cooking in a loaf pan), and 435 degrees Fahrenheit (if cooking in a Dutch Oven).
2. Next, once the oven is preheated, make 4 to 5 small slits on the top of the dough.
3. Then, place the dough into the oven and bake it for 35 to 45 minutes, or until you insert a toothpick and it comes out clean.
4. Next, remove the baked bread from the oven, carefully dump it out onto a wire, cooling rack, and let it cool to room temperature.
5. Finally, slice the bread using a sharp, Serrated Knife. Serve with butter, jam, or on its own, and enjoy!

Notes

Similar to most Sourdough Breads, this will keep fresh on the counter for up to 3 days. If you would like to store it for a longer period of time, slice the entire loaf, and then freeze the individual slices. Finally, to enjoy pre-frozen slices of Cinnamon Raisin Sourdough Bread, pop them into the toaster, toast them to the desired "crunch," and enjoy!

Cinnamon Raisin Sourdough Bread can also be baked in a Le Creuset Bread Pan or a Dutch Oven for a round loaf. To bake the bread this way, preheat the Bread Pan or Dutch Oven while preheating the oven to 450 degrees Fahrenheit. Next, turn the dough out onto an oversized sheet of parchment paper, and lightly dust the dough with flour. Then, make 3 to 4 small slits in the top, and carefully lift the dough into the Dutch Oven. Next, decrease the oven temperature to 435 degrees Fahrenheit. Finally, bake it covered for 30 minutes and uncovered for 20 minutes. Follow the cooling steps and enjoy!

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 191Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 392mgCarbohydrates: 43gFiber: 3gSugar: 12gProtein: 5g