Cinnamon Raisin Sourdough Bread Recipe

Yield: 1 large loaf (about 12 slices)
Prep Time: 30 minutes
Fermentation Time: 8–12 hours
Bake Time: 40–45 minutes
Difficulty: Intermediate

Why You’ll Love This Bread

• Naturally fermented with sourdough starter
• Soft, moist crumb packed with raisins
• Sweet cinnamon swirl throughout the loaf
• No commercial yeast required
• Perfect for breakfast, brunch, or snacks
• Stays fresh for several days

Ingredients

For the Dough

• 500g bread flour (about 4 cups)
• 350g water, room temperature (1½ cups)
• 100g active sourdough starter
• 10g fine sea salt (2 teaspoons)
• 50g raisins
• 50g golden raisins (optional)
• 1 tablespoon honey or maple syrup

Cinnamon Sugar Filling

• 40g brown sugar (3 tablespoons)
• 2 teaspoons ground cinnamon
• 1 tablespoon melted butter

Optional Add-Ins

• 50g chopped walnuts
• 50g pecans
• 1 teaspoon vanilla extract

Equipment Needed

• Large mixing bowl
• Dough scraper
• Banneton basket or bowl lined with a towel
• Dutch oven or baking stone
• Kitchen scale
• Sharp bread lame or knife

Step 1: Prepare the Raisins

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

Let them soak for 20–30 minutes to plump up.

Drain thoroughly and pat dry with paper towels before adding them to the dough.

Tip: Soaking prevents the raisins from drawing moisture out of the dough during fermentation.

Step 2: Mix the Dough

In a large bowl, combine:

• Water
• Active sourdough starter
• Honey

Mix until the starter is dissolved.

Add the bread flour and stir until no dry flour remains.

Cover and let rest for 30 minutes. This process is called autolyse, which helps develop gluten and improves dough structure.

Step 3: Add Salt

Sprinkle the salt over the dough.

Use wet hands to fold and squeeze the dough until the salt is fully incorporated.

The dough may feel sticky at first, but it will become smoother as you work it.

Cover and rest for 30 minutes.

Step 4: Stretch and Fold

Perform a series of stretch-and-folds:

1. Grab one side of the dough.
2. Stretch it upward.
3. Fold it over the center.
4. Rotate the bowl and repeat.

Complete four folds around the bowl.

Cover and rest for 30 minutes.

Repeat this process 3–4 times over the next 2 hours.

Step 5: Add Raisins

During the second set of folds, gently add the drained raisins.

Spread them evenly across the dough and fold carefully to distribute them.

Continue the remaining folds until the raisins are evenly incorporated.

Step 6: Bulk Fermentation

Cover the dough and allow it to ferment at room temperature for 4–6 hours, depending on temperature.

The dough is ready when:

• It has increased in volume by about 50%
• The surface looks slightly puffy
• Small bubbles appear around the edges

Step 7: Create the Cinnamon Swirl

Mix together:

• Brown sugar
• Ground cinnamon

Lightly flour your work surface.

Turn the dough out and gently shape it into a rectangle.

Brush the surface with melted butter.

Evenly sprinkle the cinnamon-sugar mixture across the dough.

Roll the dough tightly like a jelly roll or fold it into layers to create a swirl effect.

Step 8: Shape the Loaf

Shape the dough into a tight round or oval loaf.

Place it seam-side up into a well-floured banneton basket.

Cover and refrigerate overnight (8–12 hours).

This cold fermentation develops deeper flavor and improves the final texture.

Step 9: Preheat the Oven

The next day, place a Dutch oven in the oven.

Preheat to 475°F (245°C) for at least 45 minutes.

A fully heated Dutch oven helps create excellent oven spring and a crispy crust.

Step 10: Score and Bake

Carefully turn the dough onto parchment paper.

Dust off excess flour.

Using a sharp lame or knife, score the top with one long slash.

Transfer the loaf into the hot Dutch oven.

Baking Schedule

• Bake covered for 20 minutes at 475°F (245°C)
• Reduce temperature to 450°F (230°C)
• Remove lid and bake 20–25 minutes more

The bread is done when:

• Deep golden brown
• Internal temperature reaches 205–210°F (96–99°C)

Step 11: Cool Completely

Remove the bread and place it on a cooling rack.

Allow it to cool for at least 1–2 hours before slicing.

Cutting too soon can result in a gummy texture.

Storage Tips

• Store at room temperature in a bread bag for up to 4 days.
• Freeze slices for up to 3 months.
• Toast slices directly from frozen.

Serving Suggestions

This cinnamon raisin sourdough bread is delicious with:

• Butter
• Cream cheese
• Honey
• Peanut butter
• Apple butter
• French toast toppings
• Breakfast sandwiches

Expert Tips for Success

1. Use an active, bubbly sourdough starter for the best rise.
2. Soak raisins before mixing into the dough.
3. Avoid adding too much cinnamon directly to the dough, as it can slow fermentation.
4. Cold-proof overnight for superior flavor.
5. Let the loaf cool completely before slicing.
6. Bake in a Dutch oven to achieve a bakery-style crust.

Nutrition (Approximate Per Slice)

• Calories: 180
• Carbohydrates: 34g
• Protein: 5g
• Fat: 2g
• Fiber: 2g
• Sugar: 7g