This sourdough cinnamon raisin bread is a fluffy sourdough bread with a swirl of cinnamon and raisins. The grains are fermented to give it that delicious tang and the added health benefits. It is the perfect snack or dessert.
You can find all my sourdough recipes located in this convenient post.
Before yeast was isolated and sold in little packets, sourdough starter was a valuable commodity in homes and families; it was passed down for generations.
Have you ever heard of phytic acid?
Basically, it’s an antinutrient found in grains, beans, and nuts that interferes with the absorption of certain nutrients. Phytic acid is present on grains to keep them from spoiling.
There is a reason antinutrients are there, but there is also good evidence that our bodies weren’t meant to handle them.
Proper preparation of grains eliminates most, if not all, of the phytic acid in offending foods.
This is the very reason traditional cultures soaked and fermented their grains, seeds, and beans.
These days we’ve lost that art. And what have we found? People can’t handle grains anymore.
Natural Yeasts… Sourdough Starter
Instead of using instant yeast packets, people in traditional cultures leavened their bread with a fermented starter that captured all the yeasts in the environment.
AKA Sourdough starter.
Locally made sourdough starter, with the native yeasts of the area present, is certainly the thing a foodie’s dreams are made of.
A jar of healthy, productive starter is teeming with life, as evidenced by all the bubbles you will see rising to the surface.
Once you’ve experienced homemade sourdough baked goods, store bought breads and pancakes simply won’t cut it.
Sourdough has a depth of flavor that just can’t be found in something made quickly with a packet of instant yeast.
With the slightly sour flavor from the natural fermentation process, plus cinnamon and the slight sweetness of raisins, everyone will love this sourdough raisin bread recipe.
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Sourdough Cinnamon Raisin Bread Ingredients
Freshly ground wheat or all-purpose: I use a Nutrimill to grind fresh wheat berries. You could substitute for store-bought flour, but the amount you use may change a bit.
Active sourdough starter: This is starter that has been fed 4-12 hours before baking, and is nice and bubbly. Learn how to make a sourdough starter from scratch here.
Melted coconut oil – You could also substitute this for another mild oil like avocado oil.
Salt: This is a critical ingredient for a delicious recipe. Without it, your bread will be lacking flavor.
Honey: Adds just the right amount of natural sweetness.
Water: I always use watered filtered through my Berkey water filter. High chlorinated water can kill the yeast in sourdough starter.
Cinnamon: You can’t have cinnamon raisin bread without rich and warm flavors of cinnamon.
Raisins: Soaked in water to rehydrate them so they are nice and chewy rather than hard.
Brown sugar: This is an optional ingredient, but really delicious when you add it to the cinnamon and sugar. Adds another layer of sweetness and flavor. Just like in these sourdough cinnamon rolls.
Tips For Making Sourdough Raisin Bread:
- A stand mixer makes this process way easier.
- Start this recipe the night before, then the next day you have a lot less work to do. Just roll, spread cinnamon raisin mixture, roll, rise and bake. It’s like half the work done making the process easier.
- Make sure to cover the dough with a tight cover to help prevent a hard, crust forming on the dough. If this does happen, you can work it back into the dough, but it may affect the finished product.
Tools you may need:
Grain mill- I love my Nutrimill to grind wheat berries into fresh flour. This is optional, but I highly recommend if you are planning to do a lot of baking.
Measuring cups and spoons
How To Make Sourdough Cinnamon Raisin Bread
- The night before you want to make your bread, combine the flour, starter, oil, salt, honey, and water in a large bowl. Knead the dough until it is stretchy. (about 10- 15 minutes with a stand mixer)
- I use a mixer with a dough hook for this. You can knead it by hand, but if you plan to make bread regularly, a stand mixer is a great investment for the time it saves.
- Add just enough flour so that it pulls away from the sides of the mixer, or is not sticking to your hands.
- It will vary between 6 and 7 cups, depending on the hydration of the starter and the type of wheat you use.
- Add a little more water if it is too dry, or flour if it is too wet.
- Divide the dough into two even balls and place each in a glass bowl greased with coconut oil. Roll the dough around a bit so that the entire ball is lightly coated with coconut oil. Cover the dough with a beeswax wrap or plastic wrap, and let it rise overnight, or about eight hours.
- Also, the night before, get the raisins soaking in one cup of hot water.
- The next day, roll each ball of dough out into a large rectangle until they are about ½” thick, onto a lightly floured work space.
- Drain the raisins, and place in a bowl.
- Sprinkle soaked raisins with cinnamon sugar mixture (or just cinnamon if omitting sugar).
- Starting from one side, roll the dough up tightly and pinch in the ends.
- Place the dough into a greased loaf pan, and allow it to double in size. This should take anywhere from 4-8 hours, depending on how warm your kitchen is.
- Bake the bread for 35 minutes at 400 degrees.
Check Out More Delicious Sourdough Recipes:
- Lemon Sourdough Pound Cake
- Sourdough Chocolate Cupcakes
- Sourdough Pizza Crust
- Coffee Cake
- Sourdough Crepes
- 6-7 cups freshly ground wheat or all purpose
- 1 cup sourdough starter
- 1/2 cup melted coconut oil
- 1 tablespoon salt
- 1/2 cup honey
- 1 1/2 cup water
- 3 tablespoons cinnamon
- 2 cups raisins
- 1 cup hot water for soaking raisins
- 1/2 brown sugar (optional)
The night before you want to make your bread, combine the flour, starter, oil, salt, honey, and water in a large bowl. Knead the dough until it is stretchy, about 10-15 minutes with a stand mixer (see note below).
Divide the dough into two even balls and place each in a glass bowl greased with coconut oil. Roll the dough around a bit so that the entire ball is lightly coated with coconut oil. Cover the dough with a beeswax wrap or plastic wrap, and let it rise overnight, or at least eight hours.
Get the raisins soaking in one cup of hot water the night before.
The next day, roll each ball of dough out into a large rectangle until they are about ½” thick, onto a lightly floured work space.
Drain the raisins, and place in a bowl.
Sprinkle soaked raisins with cinnamon and sugar (optional) mixture evenly onto the dough.
Starting from one side, roll the dough up tightly and pinch in the ends.
Place the dough into a greased loaf pan, and allow it to double in size. About 4-8 hours.
Bake the bread for 35 minutes at 400 degrees.
Allow to cool completely before slicing.
Add just enough flour so that it pulls away from the sides of the mixer, or is not sticking to your hands.
Make sure to cover the dough with a tight cover to help prevent a hard, crust forming on the dough. If this does happen, you can work it back into the dough, but it may affect the finished product.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 1478Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 329mgCarbohydrates: 301gFiber: 51gSugar: 19gProtein: 63g