Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sourdough Cinnamon Raisin Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 12 reviews

  • Author: Sara
  • Total Time: 13 hours 45 minutes (including fermentation and proofing)
  • Yield: 16 servings

Description

This Sourdough Cinnamon Bread recipe combines the tangy flavors of sourdough with the warm sweetness of cinnamon and sugar. Featuring a soft, tender crumb and a golden crust, this bread is perfect for breakfast or as a sweet snack. The dough is naturally leavened with sourdough starter, providing a complex flavor and a light texture. Raisins add a delightful chewiness, and an egg wash gives the crust a beautiful shine.

Ingredients

Dough Ingredients

  • 1/3 cup sourdough starter (80 grams) (discard or fed within 12-24 hours)
  • 1⅓ cups warm water, filtered (325 grams) (95º to 100º F)
  • 1/4 cup granulated sugar (50 grams) (or 2 rounded tablespoons of honey)
  • 4 cups bread flour (500 grams) (or all-purpose flour)
  • 1½ tablespoons extra-virgin olive oil (20 grams) (or your preferred cooking oil)
  • 2 teaspoons salt (10 grams)

Cinnamon-Sugar Mixture

  • 1/2 cup granulated sugar (100 grams)
  • 2 tablespoons ground cinnamon (15 grams)
  • 1/4 cup raisins (35 grams) (optional)

Egg Wash

  • 1 egg
  • 1 tablespoon water (15 grams)

Instructions

  1. Mix the Dough: In a large mixing bowl, combine the sourdough starter, warm water, and sugar, stirring until dissolved. Add the flour, oil, and salt, then mix with a dough whisk or wooden spoon until a thick, shaggy dough forms.
  2. Incorporate Flour: Flour or wet your hands and finish mixing the dough by hand until most of the flour is incorporated, allowing some dry flour at the bottom. Cover with a clean, damp towel and rest for 30 to 45 minutes.
  3. First Stretch and Fold: Lightly flour a countertop and transfer the dough onto it. Stretch one side of the dough up about 4 inches and tuck it back toward the center. Turn the dough a quarter turn and repeat until the dough has been stretched and folded on all sides. Return to the bowl, cover with a damp towel or plastic wrap, and ferment at room temperature or a warm area for 4 to 12 hours.
  4. Shape the Dough: After bulk fermentation, gently transfer dough to a floured surface and stretch it into a 12″ x 6″ rectangle. Dimple the dough with your fingers to release excess air and let it rest while preparing the filling.
  5. Prepare Cinnamon-Sugar Mixture and Fill: Mix sugar and cinnamon in a small bowl until uniform. Sprinkle the mixture evenly over the dough rectangle. If using raisins, spread them evenly over the cinnamon sugar. Carefully roll the dough into a tight log and cover to rest for 10 minutes.
  6. Final Shaping and Proof: Spray a loaf pan with cooking spray. Tighten the dough roll by gently pulling it towards you along the countertop for 5-8 inches without rolling it. Place the roll seam side down into the pan. Cover and let rise 1-2 hours until doubled in size. Test readiness by pressing the dough corner—indentation should remain.
  7. Preheat Oven: Preheat your oven to 375ºF (190ºC).
  8. Brush Egg Wash: Whisk egg and water until evenly combined. Brush the egg wash over the loaf to achieve a glossy finish after baking.
  9. Bake: Place the loaf in the center of the oven and bake for 40 minutes until the crust is golden brown. For smaller loaves, adjust time accordingly (see notes).
  10. Cool: Remove from oven and after 10 minutes, tilt pan to remove bread onto a cooling rack. Allow the bread to cool for at least 1 hour before slicing to prevent deflation.

Notes

  • Sourdough Starter: Use an active starter fed within 12-24 hours for best rise. Discard excess starter if needed.
  • Bulk Fermentation Time: Varies based on room temperature; 4-6 hours in warmer areas, up to 12 hours in cooler environments.
  • Smaller Loaves: Divide dough and bake in smaller pans; reduce baking time to approximately 25-30 minutes.
  • Resting the dough after shaping and before final proof helps relax gluten for easier shaping.
  • The egg wash provides a shiny, golden crust but can be omitted for a vegan version (replace with plant-based milk or omit entirely).
  • Storage: Store bread in an airtight container at room temperature up to 3 days or freeze for longer storage.
  • Prep Time: 45 minutes
  • Cook Time: 40 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/sourdough-cinnamon-raisin-bread-recipe/