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Raisin cinnamon sourdough
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5 from 1 vote

Sourdough cinnamon raisin loaf recipe

This raisin and cinnamon loaf is rich and plump with fruit, without making the raisin content an overbearing ingredient. The raisins complement the rye-infused sourdough flavours of this bread nicely, while the cinnamon offers that irresistible fragrance.

Ingredients

Ingredients

    For your starter

    • 50 g sourdough starter
    • 50 g water tepid
    • 50 g wholemeal rye flour

    For the main dough

    • 350 g strong white wheat flour
    • 100 g wholemeal rye flour
    • 50 g rye flakes or oats
    • 10 g salt
    • 125 g raisins
    • 2 g ground cinnamon
    • 375 g water tepid

    Instructions

    How to make sourdough cinnamon raisin bread

    • On day 1, prepare the sourdough by combining 50g sourdough starter, 50g water and 50g wholemeal rye flour in a medium bowl. Cover the bowl and leave to rest at room temperature for 16-24 hours. Your refreshed starter will be full of bubbles and will rise considerably during that time.
    • On day 2, start by making a raisin mush. Combine 125g raisins and 375g warm water. Leave them to soak for at least 30 minutes. You can also soak them overnight if more convenient.
    • Next, combine all the dry ingredients in a bowl: 350g strong white wheat flour, 100g wholemeal rye flour, 50g rye flakes or oats, 10g salt and 2g cinnamon. Use a balloon whisk to mix the ingredients together well.
    • Strain the raisins, but keep the raisin water.
    • Add 100g of your sourdough and raisin water to your dry ingredients to form an evenly combined dough.
    • Knead for 10 minutes.
    • Place the dough back in the bowl, cover and leave to rest for 1 hour.
    • Add the raisins and fold in until evenly distributed throughout the dough.
    • Lightly flour the work surface, then shape the dough into a rectangular loaf - lots of the raisins will pop out on the dough surface, but that's ok and will make for a very nice look - dip it in flour all-round, so it doesn't stick, then place on a baking tray lined with baking paper to proof.
    • Cover with a moist (but clean) dish towel and leave to proof for 2-4 hours depending on your room temperature.
    • Preheat the oven to 210°C.
    • Bake in the centre of the oven for 45 minutes, or until the loaf is a good brown colour and the temperature is at least 93°C. I usually cover the top of the loaf with tin foil for the last 10-15 minutes to prevent the raisins from burning.
    • Cool on a wire rack.