cinnamon raisin sourdough bread recipe

Written BySheba G Updated On
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The Best cinnamon raisin sourdough bread recipe

I have been making sourdough bread for years, but this cinnamon raisin sourdough bread recipe has become a favorite in our house. My kids love the sweet bursts of raisins and the warm cinnamon flavor, and I love that it uses my sourdough starter for a healthier, naturally leavened bread. It is perfect for breakfast, a snack, or even dessert, and it always makes the kitchen smell amazing. The fermentation process also makes the bread easier to digest and adds a nice tang that balances the sweetness. This recipe is a staple for family gatherings and holiday mornings, and I am excited to share it with you.

Cinnamon Raisin Sourdough Bread

4.5 from 975 votes

This cinnamon raisin sourdough bread is soft, slightly tangy, and packed with sweet raisins and warm cinnamon. It is perfect for toast, French toast, or just eating plain with butter.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time12 hours 55 mins
Servings: 12Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Levain

1 tablespoon sourdough starter
50 grams all purpose flour
50 grams water

For the Dough

350 grams bread flour
100 grams whole wheat flour
300 grams water
10 grams salt
50 grams honey
100 grams raisins
2 teaspoons ground cinnamon

👨‍🍳Directions

1The night before, mix the levain ingredients in a small jar. Cover and let sit at room temperature for 8-12 hours until bubbly.
2The next morning, in a large bowl, combine the flours and water. Mix until no dry bits remain. Cover and let rest for 30 minutes (autolyse).
3Add the levain, salt, and honey to the dough. Mix by hand or with a dough hook for 5 minutes until smooth and elastic.
4Fold in the raisins and cinnamon until evenly distributed. Cover and let rest for 30 minutes.
5Perform a set of stretch and folds every 30 minutes for the first 2 hours (4 sets total). Cover and let the dough bulk ferment at room temperature for another 2-4 hours, until nearly doubled.
6Turn the dough out onto a lightly floured surface. Shape it into a tight round. Place it seam side up in a floured banneton. Cover with plastic wrap and refrigerate for 8-12 hours.
7Preheat your oven to 500 degrees F with a Dutch oven inside for at least 30 minutes.
8Turn the dough out onto a piece of parchment paper. Score the top with a razor blade. Carefully place the dough into the hot Dutch oven, cover, and bake for 20 minutes.
9Remove the lid and reduce oven temperature to 450 degrees F. Bake for another 15-20 minutes until deep golden brown. Cool completely on a wire rack before slicing.

🔧Equipment

Mixing bowl
Digital scale
Banneton or proofing basket
Dutch oven or baking stone
Razor blade or lame
Plastic wrap or shower cap

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 1g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 330mg🌾Total Carbs: 47g🥦Dietary Fiber: 2g🍬Sugars: 8g🥩Protein: 6g

📝Notes

For a deeper cinnamon flavor, add a cinnamon swirl by rolling the dough out after bulk fermentation, sprinkling with cinnamon and sugar, then shaping.

Watch Video Of How Cinnamon Raisin Sourdough Bread Works

This cinnamon raisin sourdough bread recipe is one of my go tos for family breakfasts and holiday brunches. It is a wonderful blend of tangy and sweet that everyone enjoys. I hope you give it a try and make it a tradition in your home too.

❓ Frequently Asked Questions About Cinnamon Raisin Sourdough Bread

1. Can I use active dry yeast instead of a sourdough starter?

No, this recipe is specifically designed for a sourdough starter. The starter gives the bread its tangy flavor and helps it rise. Using yeast will change the texture and taste completely.

2. Why are my raisins sinking to the bottom?

Raisins can sink if the dough is too wet or if they are added too early. Try folding them in gently during the last stretch and fold. You can also soak the raisins in warm water for 10 minutes and pat them dry before adding to help them stay suspended.

3. How do I store this bread?

Store the cooled bread in a paper bag at room temperature for up to 3 days. For longer storage, slice and freeze in a zip top bag for up to 3 months. Toast slices directly from frozen.

4. Can I use whole wheat flour only?

You can substitute all the flour with whole wheat, but the bread will be denser and less airy. For a lighter texture, I recommend using at least half bread flour as written.

5. My dough didnt rise much. What went wrong?

Your starter might not be active enough. Make sure it doubles in size within 4-6 hours of feeding before using it in the dough. Also, ensure your kitchen is warm enough for fermentation, ideally around 75-80 degrees F.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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