Description
A naturally leavened sourdough bread swirled with warm cinnamon and sweet raisins perfect for breakfast or toasting.
Ingredients
Scale
- 500g bread flour
- 100g active sourdough starter (100% hydration)
- 325g water
- 10g salt
- 2 tsp ground cinnamon
- 150g raisins
- 1 tbsp honey (optional)
- Butter or oil for greasing
Instructions
- 1. In a large bowl, mix the flour and water until just combined. Let rest for 30 minutes (autolyse).
- 2. Add the sourdough starter and mix thoroughly.
- 3. Add salt and honey (if using) and mix until fully incorporated.
- 4. Stretch and fold the dough every 30 minutes for the next 2 hours, covering between folds.
- 5. After the final fold, gently knead in the cinnamon and raisins until evenly distributed.
- 6. Let the dough rise at room temperature until doubled in size, 4–6 hours depending on ambient temperature.
- 7. Shape the dough into a round or oval loaf and place into a floured proofing basket.
- 8. Cover and refrigerate overnight for 8–12 hours (cold proof).
- 9. The next day, preheat oven to 475°F (245°C) with a Dutch oven inside.
- 10. Transfer the dough to parchment paper, score the top, and place into the preheated Dutch oven.
- 11. Bake covered for 20 minutes, then uncovered for another 20–25 minutes until golden brown.
- 12. Cool completely on a wire rack before slicing.
Notes
- For extra flavor, soak the raisins in warm water or rum for 15 minutes and drain before adding.
- Add a cinnamon swirl by layering the dough with cinnamon sugar before final shaping.
- Store sliced bread in a sealed container for up to 3 days, or freeze for longer storage.
- Prep Time: 1 hr (active)
- Cook Time: 45 min
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 5g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: sourdough, cinnamon raisin, artisan bread, naturally leavened