Bread - Cinnamon Raisin Sourdough Bread recipes
Author: Octavia Gleaves
Tangy sourdough bread with tender raisins and a delicious ribbon of cinnamon and brown sugar, Cinnamon Raisin Sourdough Bread has quickly become a family favorite in our house! Cinnamon Raisin Sourdough Bread made with sourdough discard.
Cinnamon Raisin Sourdough Bread
Learn how to make the best homemade sourdough cinnamon raisin bread. This bread recipe begins with a sourdough starter and is the perfect loaf to serve up for breakfast. Make this recipe with einkorn flour or any wheat.
Provided by: Victoria
Total time: 1635 minutes
Cook time: 45 minutes
Prep time: 1560 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 6
Provided by: Victoria
Total time: 1635 minutes
Cook time: 45 minutes
Prep time: 1560 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 6
Ingredients:
- 1 cup starter (100% hydration)
- 4.5 cups einkorn flour ((or 5 cups regular flour))
- 2.5 cups water
- 1 tsp salt
- 1 tbsp ground cinnamon
- 1/2 cup raisin ((or to taste))
Nutrition:
- Serving Size: 1 slice
- Calories: 209 kcal
- Carbohydrate: 45 g
- Protein: 6 g
- Fat: 1 g
- Saturated Fat: 1 g
- Sodium: 199 mg
- Fiber: 2 g
- Sugar: 1 g
- Combine starter and water until starter is loose. Add flour and salt, knead by hand or in a mixer with a dough hook until dough is smooth and shiny.
- Add cinnamon and raisins and mix gently to create a swirl. If clumps occur in an unpleasing manner, continue mixing until they are mixed to your preference.
- Place dough in a greased bowl and cover with cling wrap. Let cold rise in the refrigerator for at least 12 hours or up to 24 hours.
- Remove from fridge and place dough (it will be sticky) into a greased bread pan. Cover with a thin towel being careful not to let it touch the dough. Let sit at room temperature for about 2 hours.
- Score the top of the dough lengthwise and place in a 375° oven. Bake for 45 minutes or until a clean knife test is passed.
- Let cool for 30 minutes before slicing. Serve with a thick spread of butter
Cinnamon Raisin Sourdough Bread
Cinnamon Raisin Sourdough Bread made with sourdough discard. Perfect for breakfast lightly toasted with butter or great in a savory-sweet grilled cheese.
Provided by: Brandy O'Neill - Nutmeg Nanny
Total time: 250 minutes
Cook time: 45 minutes
Prep time: 25 minutes
Yields: 1 serving
Number of ingredients: 14
Provided by: Brandy O'Neill - Nutmeg Nanny
Total time: 250 minutes
Cook time: 45 minutes
Prep time: 25 minutes
Yields: 1 serving
Number of ingredients: 14
Ingredients:
- 3 cups (361 grams) all-purpose flour
- 2/3 cup (152 grams) lukewarm water
- 1/2 cup (113 grams) sourdough starter, unfed
- 5 tablespoons (71 grams) unsalted butter, softened
- 1 tablespoon granulated sugar
- 2-1/2 teaspoons instant yeast
- 1-1/4 teaspoon kosher salt
- 1 large egg
- 1/2 cup (74 grams) raisins
- 1/4 cup (50 grams) granulated sugar
- 2 teaspoon all-purpose flour
- 1-1/2 teaspoons ground cinnamon
- 1 large egg, beaten
- 1 tablespoon water
How to cook:
- Combine all the bread dough ingredients to the bowl of an electric mixer fitted with the dough hook attachment.
- Knead until a soft smooth dough is formed - this took about 10 minutes for me.
- Add a few tablespoons of all-purpose flour if needed to help the dough come together and pull smoothly from the side of the bowl with no stickiness.
- Place the kneaded dough into a lightly greased bowl, cover, and let rise for 1-1/2 hours to 2 hours or until double in size.
- Gently deflate the dough and transfer for a lightly greased worked surface.
- Roll and pat out the dough into a 6x20 inch rectangle.
- Prepare the filling mixture.
- In a small bowl mix together raisins, granulated sugar, cinnamon, and all-purpose flour.
- In another small bowl whisk together your large egg and water.
- Brush your dough with the egg/water mixture.
- Sprinkle the prepared raisin/sugar mixture evenly over the top of the dough, leaving a 1-inch edge on the short end of the dough clear of any topping.
- Tightly roll the bottom short end (6-inch side) the dough up the length of the dough like a log.
- Pinch sides and seams closed.
- Transfer the dough, seam side down, to a greased 9x5 pan.
- Cover and let rise for about 1 hour or until the dough is 1-inch above the top of the pan.
- When you're ready to bake preheat the oven 350 degrees F.
- Add the bread to the oven and after 20 minutes, remove the bread and lightly tent with foil to stop the top of the bread from browning too quickly.
- Add the bread back to the oven and continue baking for another 20-25 minutes or until the center of the bread registers 190 degrees F on an instant-read thermometer.
- Gently remove from the pan and let cool completely before slicing.
- If desired you can brush melted butter on the top of the dough after it has baked to help soften the top of the loaf.
Cinnamon Raisin Sourdough Bread
Total time: 1480 minutes
Cook time: 40 minutes
Prep time: 1440 minutes
Yields: 1 serving
Number of ingredients: 15
Cook time: 40 minutes
Prep time: 1440 minutes
Yields: 1 serving
Number of ingredients: 15
Ingredients:
- 350 grams plus 25 grams warmed water (80°F/27°C)
- 100 grams active sourdough starter
- 500 grams flour total:
- - 350 grams all-purpose flour
- - 150 grams total flour: whole wheat flour, spelt, or bread flour
- 10 grams salt
- 125 grams (about 1 cup) raisins
- 70 grams (1/2 cup) walnut pieces, soaked & dehydrated
- 45 ml (3 Tbsp.) brown liquor like rum, cognac, brandy or whiskey
- 15 ml (1 Tbsp.) ground cinnamon
- Large heavy bowl
- heavy dutch oven with lid or bread baker
- bench scraper
- kitchen scale
- bread (serrated) knife
How to cook:
- Discard all but 3 tablespoons (50g) of starter. You can use discarded starter for other purposes.
- Mix in 50 grams of 78°F/26°C water and 50 grams all-purpose flour.
- Mix thoroughly and make sure there aren’t any dry bits of flour.
- Cover mixture with a towel or paper towel and let it rise overnight or about 8 hours.
- Soak raisins in brown liquor plus ¼ cup (60 ml) water for an hour (or longer!)
- In a large heavy bowl, mix 350 grams of 80°F/27°C water and 100 grams of active starter.
- Add the flours and mix thoroughly, making sure there aren’t any dry bits of flour.
- Let the dough rest for 25 to 40 minutes.
- At the end of the resting period, dough should look less shaggy and smoother.
- Add 5 grams salt and 25 grams of 80°F/27°C water.
- Drain raisins from soaking liquid. Add half the raisins, cinnamon and walnuts to dough, incorporating with your hands.
- Use your hands to mix in everything, and make sure the salt is worked through all of it.
- Add the remaining salt, raisins, cinnamon and walnuts. Mix again.
- Once the water and salt are mixed in and the dough feels more cohesive, do one or two turns.
- To do one turn, take the side of the dough furthest away ("12:00" of the bowl), and gently lift it out of the bowl until it stretches, then fold it back on itself towards you ("6:00" of the bowl). Wait 10-15 seconds. Turn the bowl one-third (about 120 degrees) and repeat. Wait and turn one-third and repeat once more.
- This is the first rise for your bread, and it will take 3 to 4 hours if your kitchen is relatively warm (78-82°F/25-28°C). In a cooler kitchen, it will take at least 4 hours, maybe longer. Leave the dough in its bowl and cover it with a kitchen towel.
- Every 30 minutes, do one gentle turn of the bread. During the bulk fermentation, you want your dough to aerate, so don’t push all the bubbles out as you turn.
- Dough will increase in volume noticeably after a few hours. (A good rule of thumb is you want it to roughly double in size.)
- Flour your work surface and use a spatula to flip the dough out onto the floured surface.
- Fold the dough onto itself, and flip it over so the seam is down.
- Tuck the bottom under to shape it into a ball, and build tension in the outer layer as you shape it. Use your bench scraper or your hands to tuck the dough into itself as you go "around" the ball.
- Sprinkle the top of the dough lightly with flour and cover with a kitchen towel.
- Let dough rest on your work surface for 20-30 minutes. It will relax into a fat pancake shape.
- If it looks too runny, do a second shaping and a second bench rest to develop tension in the surface.
- To final shape, flip the dough over so the seam is up.
- Do one final and gentle turn of the dough before shaping it again: Instead of three folds, you will do four. If your dough is a clock, take the 12:00 side and gently stretch it up and fold toward you, towards 6:00.
- Do the same with the 3:00 (from 3 to 9) and then from 9:00 to 3:00.
- Take the 6:00 side and fold it over the other folds; as you fold it away from you, keep turning the dough so it flips over seam-side down.
- Let your dough rest for a minute.
- If you use a proofing basket/banneton, flour the inside generously so dough doesn’t stick. If you use a bowl, line the inside with a kitchen towel and then flour the towel generously.
- Gently pick up your dough and flip it over into the basket/bowl so the seam is facing up.
- Flour the seam.
- Let the dough rise in your kitchen for 2-4 hours (if your kitchen is relatively warm (78-82°F/25-28°C); if it's cooler than that, extend the time. The shorter the final rise time, the milder your loaf will taste. The longer, the more sour it will taste.
- You can extend the final rise by putting your dough in the fridge overnight for 8-12 hours. (This is also handy to let the sour flavor develop, and it lets you bake fresh bread first thing in the morning!)
- Place a heavy covered dutch oven or bread baker in the oven and preheat to 500°F/260°C.
- Remove bowl with dough from fridge if you did an overnight rise (no need to let it come to room temp first).
- Once oven is hot, carefully slide the rack out and uncover the dutch oven.
- Dust the bottom of the dutch oven or bread baker with flour, and then invert your dough into it (rough side should be down).
- Score the top of the dough with a serrated knife or bread lame.
- Cover the dutch oven and slide it back in the oven.
- Turn the oven temperature down to 450°F/232°C.
- Bake covered for 20 minutes.
- Remove the lid from the dutch oven/bread baker and bake for an additional 18-20 minutes to develop color on the outside of the loaf.
- Remove bread from oven and dutch oven, and let cool on baking rack.
Cinnamon Raisin Sourdough Bread
Tangy sourdough bread with tender raisins and a delicious ribbon of cinnamon and brown sugar, Cinnamon Raisin Sourdough Bread has quickly become a family favorite in our house!
Provided by: The Bandit
Total time: 825 minutes
Cook time: 45 minutes
Prep time: 60 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 8
Provided by: The Bandit
Total time: 825 minutes
Cook time: 45 minutes
Prep time: 60 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 8
Ingredients:
- 100 grams active sourdough starter (about 1/2 cup)
- 350 grams warm water (about 1 1/2 cups)
- 550 grams bread flour (about 3 1/2 cups)
- 10 grams fine sea salt (about 2 tsp)
- 120 grams raisins (about 1 cup)
- 50 grams brown sugar, packed (about 1/4 cup)
- 5 grams cinnamon (about 2 tsp)
- 2 tsp butter, melted
How to cook:
- In a large bowl Combine the sourdough starter, water, flour, and sea salt. Mix together with a dough whisk or a fork until it forms a shaggy dough. Cover with a damp tea towel and allow it to rest for 45 minutes.
- Place the raisins in a small bowl and cover with water. Set aside and soak the raisins while the dough is resting. Drain the liquid off when ready to add.
- After the dough has rested, drain the raisins and pat them dry with a paper towel. Add the raisins to the dough and perform stretch and folds* on the dough for one minute. *(See notes)
- Form the dough into a smooth ball, cover the bowl with the damp towel and allow the dough to rise for 6-8 hours until nearly doubled in size.
- In a small bowl, combine the brown sugar and cinnamon, stirring until completely mixed. Set aside.
- Using your hands, remove the dough from the bowl and set it onto lightly floured surface. Generously spray a loaf pan with cooking spray and set aside.
- Flatten the dough into a rectangle shape with the short edge no wider than the loaf pan that you are going to bake it in.
- Spread the sugar and cinnamon mixture evenly over the top of the dough, almost to the edges but leaving a little space.
- Starting at one short end of the dough, roll it up so that it fits into the prepared loaf pan and then set it into the pan.
- Cover with plastic wrap that has been lightly sprayed with cooking spray and allow the dough to rise again for an additional 4-6 hours (or overnight) until it rises to the top of the pan.
- Preheat the oven to 400 degrees F and place the rack in the center. Bake the bread for 40-45 minutes until golden brown.
- Remove the bread from the oven and using a pastry brush, brush the top with butter.
- Let the bread cool completely before slicing and then cut into slices using a serrated or electric knife.
- Store at room temperature in an airtight container or a zip top bag. Enjoy!
