Cinnamon raisin sourdough bread
Sourdough cinnamon raisin bread packs all the warm fall flavors into a single loaf. You can make this artisan bread at home with just a few simple ingredients.
Print Recipe
Pin Recipe
Ingredients
- 4 cups flour 500 grams
- 1 1/2 cup whole wheat flour 200 grams
- 2 teaspoons salt 13 grams
- 1 cup active sourdough starter 200 grams
- 1 cup water 240 ml, luke warm
For the cinnamon raisin filling
- 1/2 cup raisins
- 3 teaspoons cinnamon
- 1/4 cup walnuts chopped
Instructions
Day one:
- Always start with feeding your starter a few hours before you make your dough to make sure it is active. You can use the discard to make one of our discard recipes!
- Mix your water and starter and add the flour and salt. Keep mixing until you have a smooth dough and cover it with a clean towel.
- Let the dough rise for two hours.
- Stretch and fold your dough. You do this by picking op a corner of the dough with wet hands and pull it over. Repeat this four times.
- Cover the dough and set it aside at room temperature for the bulk ferment.
Day two:
- Stretch the dough into a large square.
- Divide the cinnamon, chopped walnuts and raisins on top and fold the sides of the dough into the center.
- Fold the top and bottom of the dough into the center and fold it in half.
- Pull the dough towards you and place your cinnamon raisin sourdough bread seam down in a well dusted banneton and cover the bread with flour.
- Let the dough rise for another three hours.
- Preheat your oven to 450 F (230 C).
- Transfer your dough to a lined baking tray and score the dough.
- Place a heatproof bowl of water on the tray and bake the bread for 20 minutes.
- Turn down the heat to 380 F (195 C) and remove the water.
- Bake for another 20-30 minutes until your bread is done.
Servings: 1 loaf
Calories: 1562kcal
