Cinnamon Raisin Sourdough Bread
This easy Cinnamon Raisin Sourdough Bread recipe, perfect with all-purpose, whole wheat, or fresh milled flour, is a family favorite in our house
Ingredients
- 1 cup active sourdough starter
- 2 cups milk any kind works
- 4 cups fresh milled 100% wheat flour adjust as needed
- 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
Instructions
- Mix the Dough: In a large bowl, mix the sourdough starter, milk, olive oil, sea salt, and honey. Gradually add the flour, adjusting based on the dough’s consistency. The climate may affect how much flour is needed, so keep an eye on the dough's texture.
- Rest and Stretch: Let the dough rest for 1 hour. Then, perform a series of stretch and folds (about 3-4 times) to build the gluten structure in the dough.
- Bulk Rise: Allow the dough to rise for 5-8 hours in a warm place. The timing will vary based on your sourdough starter’s activity and ambient temperature.
- Prepare the Filling: Once the dough has completed its bulk rise, sprinkle some flour on your work surface and gently knead the dough. Roll it out into a rectangle, then sprinkle generously with cinnamon, brown sugar, and the soaked raisins.
- Shape the Loaf: Roll the dough into a loaf and place it into a buttered loaf pan. Cover it with plastic wrap and let it rest in the fridge overnight.
- Bake: The next morning, bring the loaf to room temperature for about an hour. Preheat your oven to 350°F (175°C), and bake for 45-50 minutes, or until the top is golden and the loaf sounds hollow when tapped.
- Enjoy: Once cooled, slice the bread and enjoy! It’s perfect as a sweet breakfast treat or a satisfying snack.