sourdough cinnamon raisin bread recipe
The Best sourdough cinnamon raisin bread recipe
I have been making this sourdough cinnamon raisin bread for years and it is a staple in our home. My kids love it toasted for breakfast and I love that it uses my sourdough starter which makes it easier to digest than regular bread. The natural fermentation process breaks down the gluten and phytic acid making the nutrients more available. This bread is perfect for holiday mornings or just a quiet weekend at home. It fills the house with the warm smell of cinnamon and baking bread which everyone loves.
Sourdough Cinnamon Raisin Bread
A soft and tangy sourdough bread swirled with cinnamon and packed with plump raisins. This naturally leavened bread is perfect for toast or enjoying fresh out of the oven.
🥘Ingredients
For the Dough
For the Cinnamon Filling
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Sourdough Cinnamon Raisin Bread Works
This sourdough cinnamon raisin bread is always a crowd pleaser in my family. It makes a wonderful gift or a special treat for a holiday brunch. I hope you give it a try and enjoy the process of making bread from scratch.
❓ Frequently Asked Questions About Sourdough Cinnamon Raisin Bread
1. Can I use whole wheat flour instead of all purpose?
Yes, you can substitute up to half of the all purpose flour with whole wheat flour. The bread will be denser and have a more nutty flavor. You may need to add a little extra water since whole wheat flour absorbs more liquid.
2. How do I store this sourdough cinnamon raisin bread?
Store the bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, slice and freeze the bread in a freezer bag for up to 3 months. Toast slices directly from frozen.
3. Why did my bread not rise well?
This is usually because your sourdough starter was not active enough. Make sure your starter is bubbly and has doubled in size within 4 to 6 hours of feeding before using it in the recipe. Also, cooler temperatures can slow down the rise time significantly.
4. Can I add nuts or other dried fruit to this recipe?
Absolutely. You can add up to 1/2 cup of chopped walnuts or pecans along with the raisins. Dried cranberries or chopped dried apricots also work well. Just keep the total add ins to about 1.5 cups so the bread holds together properly.
5. Do I have to let the dough ferment overnight?
Yes, the long fermentation is what gives sourdough its signature tang and digestibility. It also develops the flavor. You can speed it up a bit by using a warmer spot in your kitchen, but 8 to 12 hours is ideal for best results.
