Ingredients
Scale
- 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
