Cinnamon Raisin Sourdough Bread

Ingredients

For the Sourdough Dough

• 500g bread flour
• 350g water, room temperature
• 100g active sourdough starter
• 10g fine sea salt
• 2 tablespoons honey or maple syrup

For the Cinnamon Raisin Filling

• 1 cup (150g) raisins
• 2 tablespoons warm water
• ⅓ cup (65g) brown sugar
• 2 tablespoons ground cinnamon
• 1 tablespoon all-purpose flour

Optional Topping

• Cinnamon sugar for sprinkling
• Melted butter for brushing

Equipment

• Large mixing bowl
• Kitchen scale
• Dough scraper
• Banneton basket or proofing bowl
• Dutch oven
• Parchment paper
• Bread lame or sharp knife

Instructions

Step 1: Prepare the Raisins

Place the raisins in a small bowl and cover with warm water.

Allow them to soak for 15–20 minutes.

Drain thoroughly and pat dry with paper towels.

This step keeps the raisins soft and prevents them from drawing moisture from the dough during fermentation.

Step 2: Feed the Starter

Feed your sourdough starter 4–6 hours before mixing the dough.

The starter should be bubbly, active, and doubled in size before use.

A healthy starter ensures proper fermentation and oven spring.

Step 3: Mix the Dough

In a large bowl, combine:

• Bread flour
• Water
• Active sourdough starter
• Honey

Mix until no dry flour remains.

Cover and let rest for 30 minutes.

After the rest period, add the salt and mix until fully incorporated.

The dough should feel soft, slightly sticky, and elastic.

Step 4: Bulk Fermentation

Cover the bowl and allow the dough to ferment at room temperature for 6–8 hours.

During the first 2 hours, perform four sets of stretch-and-folds spaced 30 minutes apart.

To perform a stretch-and-fold:

1. Wet your hands.
2. Lift one side of the dough.
3. Stretch upward gently.
4. Fold it over the center.
5. Rotate the bowl and repeat on all sides.

During the final stretch-and-fold, gently incorporate the soaked raisins into the dough.

Continue fermenting until the dough has noticeably expanded and feels airy.

Step 5: Prepare the Cinnamon Filling

In a small bowl, combine:

• Brown sugar
• Ground cinnamon
• Flour

Mix thoroughly.

The flour helps prevent the cinnamon sugar from creating gaps inside the loaf during baking.

Step 6: Shape and Fill the Dough

Lightly flour your work surface.

Turn the dough out onto the counter.

Gently stretch it into a large rectangle.

Evenly sprinkle the cinnamon sugar mixture across the surface, leaving a small border around the edges.

Starting from one side, carefully roll the dough into a tight log.

Fold and shape the dough into a round boule or oval batard.

Take care not to tear the dough while shaping.

Step 7: Final Proof

Place the shaped dough seam-side up in a well-floured banneton basket.

Cover and refrigerate for 8–12 hours.

This overnight cold proof develops deeper flavor and makes the dough easier to score.

Step 8: Preheat the Oven

Place a Dutch oven in your oven.

Preheat to 475°F (245°C) for at least 30 minutes.

A hot Dutch oven helps create steam and encourages excellent oven spring.

Step 9: Score the Dough

Remove the dough from the refrigerator.

Turn it onto a piece of parchment paper.

Use a bread lame or sharp knife to score the top.

A deep slash allows the loaf to expand properly during baking.

Step 10: Bake

Carefully transfer the dough into the hot Dutch oven.

Cover with the lid and bake for 25 minutes.

Remove the lid and continue baking for another 15–20 minutes, or until:

• The crust is deep golden brown.
• The loaf sounds hollow when tapped.
• The internal temperature reaches approximately 205–210°F (96–99°C).

Step 11: Cool Completely

Transfer the bread to a wire rack.

Allow it to cool for at least 2 hours before slicing.

This ensures the crumb finishes setting and prevents a gummy texture.

Serving Suggestions

Cinnamon Raisin Sourdough Bread is delicious served with:

• Butter
• Cream cheese
• Honey
• Peanut butter
• Almond butter
• Apple butter
• Fresh fruit
• Coffee or tea

It also makes exceptional:

• French toast
• Bread pudding
• Breakfast sandwiches
• Grilled sweet sandwiches

Storage Instructions

Room Temperature

Store in a bread bag or airtight container for up to 4 days.

Freezer

Slice and freeze for up to 3 months.

Toast directly from frozen when ready to enjoy.

Tips for the Best Cinnamon Raisin Sourdough Bread

• Use a strong, active starter for the best rise.
• Soak the raisins before adding them to the dough.
• Mix flour into the cinnamon sugar filling to help prevent separation.
• Avoid overfilling the dough with cinnamon sugar.
• Cold proof overnight for maximum flavor development.
• Allow the bread to cool fully before slicing.
• Use high-quality cinnamon for the richest flavor.

Variations

Walnut Cinnamon Raisin Sourdough

Add ½ cup chopped walnuts along with the raisins.

Maple Cinnamon Raisin Bread

Replace honey with maple syrup in the dough.

Apple Cinnamon Sourdough

Add small dried apple pieces with the raisins.

Orange Raisin Sourdough

Add 1 tablespoon orange zest to the dough.

Cinnamon Swirl Sandwich Bread

Shape and bake the dough in a loaf pan for sandwich-style slices.

Nutrition Highlights

This bread combines the benefits of naturally fermented sourdough with fiber-rich raisins and antioxidant-rich cinnamon. The long fermentation process creates complex flavor and a satisfying texture, while the raisins add natural sweetness without excessive added sugar.

Filled with juicy raisins, warm cinnamon spice, and the signature tang of sourdough, this Cinnamon Raisin Sourdough Bread is a comforting homemade loaf that’s perfect for breakfast, snacking, or sharing with family and friends.