Delicious Cinnamon Raisin Sourdough Bread – Made with White or Whole Wheat Fresh Milled Flour

This easy Cinnamon Raisin Sourdough Bread recipe, perfect with all-purpose, whole wheat, or fresh milled flour, is a family favorite in our house.

There’s nothing quite like the smell of freshly baked Cinnamon Raisin Sourdough Bread wafting through the kitchen. I’ve been baking this bread twice a week, and it’s become a staple in our household. After I bake the bread and let it cool, I slice it and keep it in the freezer. Every morning, my kids grab a slice out of the freezer, toast it, and enjoy it with a little butter or nut butter. The combination of the sweet cinnamon, plump raisins, and the tangy sourdough makes it their go-to breakfast.

The best part? You can make this bread with whatever flour you have on hand—whether it’s all-purpose, whole wheat, or even fresh milled flour if you want to take it up a notch. It’s a versatile recipe that works with what you’ve got and turns out delicious every single time.

Why Cinnamon Raisin Sourdough Bread is a Must-Bake

There’s something incredibly satisfying about sourdough baking. Not only is it a bit of an art form, but it’s also incredibly rewarding when you pull a fresh loaf from the oven. The natural fermentation process gives the bread its distinctive tang, and in this recipe, that flavor pairs perfectly with the sweetness of cinnamon and raisins.

I’ve been baking sourdough for years, and this cinnamon raisin variation has become a family favorite. I love knowing that I’m feeding my kids something wholesome that’s free from preservatives and artificial ingredients. Plus, the bread freezes well, so I can make a couple of loaves at a time and always have some on hand.

Versatile Flour Options for Sourdough Bread

This Cinnamon Raisin Sourdough Bread can be made with different types of flour depending on your preference or what you have in your pantry:

• All-Purpose Flour: If you want a light and fluffy loaf, all-purpose flour is a great choice. It’s easy to work with, and the sourdough still develops that wonderful flavor you’re looking for.
• Whole Wheat Flour: For a heartier, more nutritious loaf, whole wheat flour is the way to go. It adds a rich, nutty flavor and more fiber, making it a bit more filling. If you’re using regular store-bought whole wheat flour, it works beautifully, but be mindful that the dough may need a bit more hydration due to the higher fiber content.
• Fresh Milled Flour: If you really want to elevate the flavor and nutrition, try milling your own flour at home. Fresh milled flour retains all the natural oils, vitamins, and minerals from the whole grain, giving your bread a deeper flavor and more nutrients. Just keep in mind that fresh milled flour can result in a slightly denser loaf, but the added flavor is worth it.

How to Make Cinnamon Raisin Sourdough Bread

Here’s my go-to recipe, which you can customize depending on the flour you have on hand.

Ingredients:

• 1 cup active sourdough starter
• 2 cups milk (almond or any milk works great)
• 4 cups flour (all-purpose, whole wheat, or fresh milled)
• 1 tablespoon olive oil
• 2 teaspoons sea salt
• 2 tablespoons honey
• 1 tablespoon cinnamon
• 1/2 cup brown sugar
• 1 cup raisins, soaked in water until plump

Directions:

1. Mix the Dough: In a large bowl, combine the sourdough starter, milk, olive oil, sea salt, and honey. Gradually add in the flour of your choice, adjusting based on your dough’s texture.
2. Rest and Stretch: Let the dough rest for 1 hour. Afterward, perform a series of stretch and folds (about 3-4 times) to develop the dough’s gluten structure.
3. Bulk Rise: Allow the dough to rise for 5-8 hours in a warm place. This will depend on the activity of your sourdough starter and the room temperature.
4. Prepare the Filling: Once the bulk rise is done, sprinkle some flour on your work surface and place the dough on top. Knead the dough gently until it’s no longer sticky. Roll it into a rectangle, then sprinkle generously with cinnamon, brown sugar, and the soaked raisins.
5. Shape the Loaf: Roll the dough up into a loaf and place it in a buttered loaf pan. Cover with plastic wrap and let it rest overnight in the fridge.
6. Bake: The next morning, preheat your oven to 350°F (175°C). Let the loaf come to room temperature, then bake for 45-50 minutes or until the top is golden brown and the bread sounds hollow when tapped.
7. Cool and Store: Once the loaf has cooled, slice it up. I usually freeze half of it, and the rest goes straight into the kitchen for breakfasts. This bread freezes beautifully—just slice it, wrap it well, and pop it in the freezer. In the morning, my kids grab a slice, toast it, and it’s as fresh as ever!

A Note on Fresh Milled Flour

If you’re curious about fresh milled flour, I highly recommend giving it a try. It’s packed with nutrients and has a wonderful flavor that you just can’t get from store-bought flour. All you need is a home grain mill, and you can mill your own flour from whole grains like wheat berries. While it does result in a denser loaf, the taste and nutrition are unbeatable. But don’t worry if you’re not ready to make that leap—this recipe is just as delicious with regular whole wheat or all-purpose flour.

And if you’re looking for a great flour mill option that is affordable, I highly recommend this KitchenAid Mill that I have at home!

No matter which flour you choose, this Cinnamon Raisin Sourdough Bread will become a beloved staple in your kitchen, just like it has in mine. Give it a try, and you’ll see why it’s a family favorite!

Looking for more sourdough recipes? Check out these posts you’ll love!

Check out our Sourdough recipes below.