Sourdough Cinnamon Raisin Bread
This recipe for Sourdough Cinnamon Raisin Bread is super delicious. It does take some effort like an artisan loaf but once you get the hang of it and timing it’ll go a lot easier. Plus it tastes really great. This is a fun and delicious recipe to give a try. It might end up being a weekly thing.
This makes a delicious Sourdough Cinnamon Raisin Bread using your active starter or starter that may have been sitting on your counter and deflated- either way works just fine. I really prefer to use recipes that allow the mixture to ferment overnight- it just adds so much more health instead of mixing a bit of starter with new flour and baking. It allows the phytic acid to break down the gluten which then allows our bodies to absorb the nutrients much easier instead of fighting with the gluten. Pretty cool huh? Learn more at my Sourdough Series HERE. Thank you Little Spoon Farms for a wonderful recipe
If you would like to make Sourdough Cinnamon Rolls I have that recipe to!
Dutch Oven’s on AmazonThe one I use is a Corning Ware Creations 2.5 quart Ceramic which unfortunately they no longer make.
Ingredients
The Night Before:
- ½ cup sourdough starter (active or mixed that day)
- 1 ½ Cups Water
- 4 Cups Flour
- 2 Teaspoons Salt
The Next Morning:
- 1 Cup raisins
- 5 Tablespoons Butter (melted or room temp
- ½ Cup Brown Sugar
- 2.5 Teaspoons Cinnamon
- 1 Teaspoon Vanilla Extract
- Pinch of Nutmeg
Directions
The Night Before
Mix the dough the night before using a stand mixer with a dough hook or by hand. Add in the starter, water, salt and flour.
Let this sit overnight covered.
The next morning do a set of Stretch & Folds – While the dough is still in the bowl pick up one side with one hand and pull it up and over itself. Turn the bowl and repeat this action on all 4 sides. Set aside.
Prepare the Raisins by adding the raisins to a small pot of water and bring to a summer, turn the burner off and let rest for 30 minutes. Mix together the Butter, Cinnamon, Vanilla and Brown Sugar and set aside.
After 30 minutes drain the Raisins fully and add to the dough. It may seem awkward or difficult but it’ll work out, just keep stirring using a large spoon.
After fully incorporated, flour a work surface and place the dough onto that surface. Using your hands spread out to about a 12” x 10” rectangle. Spread the butter mixture leaving about 1 inch clean on all sides.
Take the right side of the dough and fold it towards the center, take the left side of the dough and fold it to the center. Now do the same to the top and bottom of the dough. It’ll end up in a much smaller rectangle. Flip it over to seam side down. Pull the dough towards you while turning it to create a taut skin on the outside.
*fold one more time
Flour your banneton bowl and place your loaf seam side up. Cover with plastic wrap and let it rise until it has filled the bowl.
Preheat oven to 450 degrees F with a dutch oven inside (lid off). Once it has been preheated fully remove the dutch oven and place on your stove top. Carefully turn the dough out onto a piece of parchment paper (the bottom part that was in the banneton bowl will now be facing up)and using a razor make 3 very shallow slits across the top of the dough. Using the parchment paper sling it into the heated up dutch oven and pace the cover on.
Bake covered for 30 minutes and then uncovered for 15-20 minutes. Remove from dutch oven using the parchment paper and let cool on a cooling rack completely. Now slice & enjoy!
Recipe Inspired by Little Spoon Farm
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