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Cinnamon Raisin Sourdough Bread

Cinnamon Raisin Sourdough Bread Recipe

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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 100 g active sourdough starter
  • 375 g bread flour
  • 50 g whole wheat flour
  • 300 g warm water
  • 8 g fine sea salt
  • 50 g dark brown sugar
  • 1 tbsp ground cinnamon
  • 2 tbsp unsalted butter, very soft
  • 100 g raisins

Method
 

  1. Mix flours and water, rest 30 minutes. Add starter and salt, mixing until incorporated.
  2. Bulk ferment 2 hours at room temperature, performing 3 to 4 sets of stretch and folds every 30 minutes.
  3. On a floured surface, pat dough into a 12x16-inch rectangle. Spread with butter, sprinkle with cinnamon sugar and raisins, leaving a 1-inch bare border on one long edge.
  4. Roll up tightly from the opposite long edge, pinch the seam closed, and place seam-side down in a greased 9x5-inch loaf pan.
  5. Cover and proof until the dough rises about 1 inch above the pan rim, 2 to 4 hours at room temperature or overnight in the fridge.
  6. Preheat oven to 450°F (230°C) with a Dutch oven inside. Score the loaf, transfer to the hot vessel, cover and bake 30 minutes, then uncover and bake 20 to 25 minutes until deeply golden. Cool on a rack before slicing.

Notes

Hands-on time runs about 30 minutes total; bulk fermentation and proofing take 6 to 8 hours room temperature or 8 to 12 hours cold-proofed. Soak dry raisins in hot water for 10 minutes and drain well to prevent them from burning at the edges during baking.