Cinnamon Raisin Sourdough Bread

This cinnamon raisin sourdough bread is the perfect healthy treat. With natural sugar, fermented grains, and whole ingredients, it can be served for both breakfast and for a snack.

If you know me well, you know I love my sourdough. I use it to make our Saturday morning pancakes, whole grain bread, dinner rolls, tortillas, and so much more. 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 cinnamon bread recipe.

Cinnamon Raisin Sourdough Bread Ingredients

6-7  cups freshly ground flour

1 cup sourdough starter

½  cup melted coconut oil

1 tablespoon salt

½  cup  honey

1½  cups filtered water

3  tablespoons cinnamon

2  cups raisins (and 2 cups hot water for soaking)

Yields: 2 loaves

How To Make Sourdough Cinnamon Raisin Bread

1. 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 15 minutes)  
   • 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.
2. 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.
3. 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.
4. Also, the night before, get the raisins soaking in one cup of hot water.
5. The next day, roll each ball of dough out until they are about ½” thick, onto a lightly floured work space.
6. Drain the raisins, and sprinkle each flattened ball of dough with half of the soaked raisins and cinnamon.
7. Starting from one short side, roll each portion of dough up tightly, so the raisins are firmly in place on the inside.
8. 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.
9. Bake the bread for 35 minutes at 400 degrees.

Check Out My Other Favorite Sourdough Recipes

• How to Make Sourdough Tortillas
• Sourdough English Muffins
• How to Make a Sourdough Starter from Scratch 
• Sourdough Pizza Crust
• Sourdough Crepes
• Healthy One Pot Meal- Sourdough Skillet
• How to Make Whole Wheat Sourdough Bread

Cinnamon Raisin Sourdough Bread

Yield: 2 Loaves

Prep Time: 15 minutes

Cook Time: 35 minutes

Additional Time: 16 hours

Total Time: 16 hours 50 minutes

This cinnamon raisin sourdough bread is the perfect healthy treat. With natural sugar, fermented grains and whole ingredients, it can be served for both breakfast and for a snack.

Print

Ingredients

• 6-7 cups freshly ground flour
• 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

Instructions

1. 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 15 minutes)  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.
2. Divide the dough into two even balls and place each in a coconut oil greased glass bowl. Roll the dough around a bit so that the entire ball is lightly coated with coconut oil. Cover the dough with a beeswax wrap and let it rise overnight, or about eight hours.
3. Also, the night before, get the raisins soaking in one cup hot water.
4. The next day, roll each ball of dough out until they are about ½” thick, onto a lightly floured work space.
5. Drain the raisins, and sprinkle each flattened ball of dough with half of the soaked raisins and cinnamon.
6. Starting from one short side, roll each portion of dough up tightly, so the raisins are firmly in place on the inside.
7. 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.
8. Bake the bread for 35 minutes at 400 degrees.

Pin it for later