You may have heard of cinnamon bread, or raisin bread, but have you heard of a cinnamon raisin bread? Better yet, have you ever eaten cinnamon raisin sourdough bread? If you haven’t then here’s an unmissable opportunity for all sourdough bakers today! Get your aprons on and pay attention to this tantalizing recipe.
Table of Contents
- Why Make A Sourdough Cinnamon Bread
- How to Make Overnight Sourdough Cinnamon Raisin Bread Recipe
- Tips for The Perfect Sourdough Cinnamon Loaf
- Sourdough Cinnamon Raisin Bread
Overnight Sourdough Cinnamon Raisin Bread Recipe
This scrumptious sourdough cinnamon raisin bread recipe requires an active sourdough starter and a lot of patience! With these key elements, you’ll create a delicious treat in time for you and your family to enjoy!
- Total Time: 1 hr 45 mins
- Yield: 1 loaf 1x
Ingredients
- 75g active sourdough starter
- 350g filtered water
- 480g bread flour
- 35g whole wheat flour
- 10g fine sea salt
- 120g raisins
- 50g brown sugar
- 5g cinnamon
Instructions
- Combine sourdough starter, and water in a large bowl, and whisk together with a fork. Add bread flour, whole wheat flour, and sea salt, then mix again.
- Use your hands to gather the ingredients together. You should have a shaggy dough. Cover the dough with a damp towel, and let this sit for 45 minutes or autolyze.
- While the dough rests, soak the raisins in some water, and drain when you’re ready to add them to the dough.
- Add the raisins to the dough after autolyze, and start to stretch and fold the dough. Stretch the dough up and then punch it back into the center. Rotate the bowl and repeat as you go. Try to keep the raisins in the center of the dough. Continue for one minute. Then smooth the dough into a ball, and place a towel over the bowl.
- Let the dough rest for 30 minutes, then repeat the stretch and fold again, for a total of 4 times, allowing the dough to rest between each set. This helps strengthen the gluten structure.
- Let the dough bulk rise for 8 hours or overnight if you wish. The dough should double in size, with a supple top.
- Combine brown sugar and cinnamon with butter, margarine, or olive oil. Mix until you’re left with a smooth consistency.
- Remove the dough from the bowl, and transfer it to a lightly floured work surface. Let the dough rest for a few minutes, then use your hands to flatten the dough into a rectangle. Spread the brown sugar and cinnamon mixture over the top of the dough, leaving a gap around the edges. Roll the dough, so that the filling is tucked in the dough.
- Place the dough into a greased loaf pan. Cover the dough with a damp towel, and let the rise once more. The dough must rise until it’s just above the edge of the pan. This can take up to 6 hours, so be patient!
- Bake the bread in a preheated oven at 400 degrees Fahrenheit for 40-45 minutes, or until it’s a nice golden brown.
- Brush the tops of the bread with some melted butter.
- Allow the bread to cool completely before slicing.
- Prep Time: 1 hr
- Cook Time: 45 mins
- Category: bread
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 243 kcal
- Fat: 1 g
- Saturated Fat: 1 g
- Carbohydrates: 52 g
- Protein: 7 g
Why Make A Sourdough Cinnamon Bread
Sourdough bread has quickly become a favorite amongst many bakers. And when you’ve made sourdough raisin bread, you’ll wonder what it would taste like with additional flavors. Take cinnamon for instance. Combining cinnamon with raisin, and sourdough’s tangy bite, will create a delicious cinnamon raisin bread, that is both spicy and fruity, packing the perfect bite. The great thing about this cinnamon raisin sourdough recipe is that you can easily bake this overnight. Simply prep your ingredients, and make your dough in time for sourdough baking the next day!
I find this especially great for weekend bakes! The cinnamon sugar mixture makes the perfect sourdough bread filling. You can enjoy this fun little treat at any time of day, although I especially like to rip off a piece and dunk it into my morning coffee.
So if you’re trying to satiate a craving, then hop onto this wonderful cinnamon raisin sourdough bread recipe!
How to Make Overnight Sourdough Cinnamon Raisin Bread Recipe
This scrumptious sourdough cinnamon raisin bread recipe requires an active sourdough starter and a lot of patience! With these key elements, you’ll create a delicious treat in time for you and your family to enjoy!
Ingredients
- 75g active sourdough starter
- 350g filtered water
- 480g bread flour
- 35g whole wheat flour
- 10g fine sea salt
- 120g raisins
- 50g brown sugar
- 5g cinnamon
Instructions
- Combine sourdough starter, and water in a large bowl, and whisk together with a fork. Add bread flour, whole wheat flour, and sea salt, then mix again.
- Use your hands to gather the ingredients together. You should have a shaggy dough. Cover the dough with a damp towel, and let this sit for 45 minutes or autolyze.
- While the dough rests, soak the raisins in some water, and drain when you’re ready to add them to the dough.
- Add the raisins to the dough after autolyze, and start to stretch and fold the dough. Stretch the dough up and then punch it back into the center. Rotate the bowl and repeat as you go. Try to keep the raisins in the center of the dough. Continue for one minute. Then smooth the dough into a ball, and place a towel over the bowl.
- Let the dough rest for 30 minutes, then repeat the stretch and fold again, for a total of 4 times, allowing the dough to rest between each set. This helps strengthen the gluten structure.
- Let the dough bulk rise for 8 hours or overnight if you wish. The dough should double in size, with a supple top.
- Combine brown sugar and cinnamon with butter, margarine, or olive oil. Mix until you’re left with a smooth consistency.
- Remove the dough from the bowl, and transfer it to a lightly floured work surface. Let the dough rest for a few minutes, then use your hands to flatten the dough into a rectangle. Spread the brown sugar and cinnamon mixture over the top of the dough, leaving a gap around the edges. Roll the dough, so that the filling is tucked in the dough.
- Place the dough into a greased loaf pan. Cover the dough with a damp towel, and let the rise once more. The dough must rise until it’s just above the edge of the pan. This can take up to 6 hours, so be patient!
- Bake the bread in a preheated oven at 400 degrees Fahrenheit for 40-45 minutes, or until it’s a nice golden brown.
- Brush the tops of the bread with some melted butter.
- Allow the bread to cool completely before slicing.
Info
- Type: Dessert, bread
- Cuisine: American
- Recipe yield: 1 loaf
- Calories: 243kcal
- Preparation time: 1 hour
- Cooking time: 45 minutes
- Total time: 1H45M
Nutrition
- Calories: 243kcal
- Carbohydrates: 52g
- Protein: 7g
- Fat: 1g
- Saturated fat: 1g
Tips for The Perfect Sourdough Cinnamon Loaf
The perfect loaf does exist, especially with these simple steps.
- Do not forget to soak the raisins. Soaking the raisins is extremely important in this recipe, as it allows them to remain plump and hydrated.
- Don’t panic if the dough looks a bit lumpy from adding the raisins. They’ll spread nicely later on.
- Ensure your sourdough starter is fed and ready for your recipe.
Sourdough Cinnamon Raisin Bread
Sourdough cinnamon raisin bread makes the perfect breakfast, brunch, or evening treat, for you and your family to indulge in.
More sourdough treats on the blog!
