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loaf of cinnamon raisin sourdough bread on a cutting board with two slices laying on the cutting board
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Sourdough Cinnamon Raisin Bread

This sourdough cinnamon raisin 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.
Course Breakfast
Cuisine American
Keyword sourdough cinnamon raisin bread, sourdough raisin bread
Prep Time 15 minutes
Cook Time 35 minutes
Additional Time 16 hours
Total Time 16 hours 50 minutes
Servings 24 servings
Calories 238kcal
Author Lisa

Equipment

Ingredients

  • 6 cups unbleached all-purpose flour 840 g
  • 1 cup active sourdough starter 200 g
  • 1/2 cup oil 112 g - a neutral oil like coconut or avocado
  • 1 tablespoon salt 15 g
  • 1/2 cup honey 168 g
  • 1 1/2 cup water 354 g
  • 3 tablespoons cinnamon
  • 2 cups raisins
  • 1 cup hot water for soaking raisins
  • 1/2 cup brown sugar 100 g optional

Instructions

  • 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 2-4 hours.
  • Bake the bread for 35 minutes at 400 degrees.
  • Allow to cool completely before slicing.

Notes

  • 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

Serving: 1slice | Calories: 238kcal | Carbohydrates: 46g | Protein: 4g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 297mg | Potassium: 147mg | Fiber: 2g | Sugar: 10g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg