Here’s a delicious recipe for a Cinnamon Raisin Sourdough Loaf, combining the tangy flavor of sourdough with sweet cinnamon and raisins. It’s perfect for breakfast toast or a snack!
Ingredients:
For the Dough:
- 1 cup active sourdough starter (fed and bubbly)
- 3 1/4 cups bread flour
- 1 cup water
- 1/4 cup honey or maple syrup
- 1/4 cup unsalted butter, melted
- 1 1/2 teaspoons salt
- 1 cup raisins (soaked in warm water for 15 minutes, then drained)
For the Cinnamon Swirl:
- 1/4 cup sugar (brown or white)
- 2 tablespoons ground cinnamon
- Optional: 1 tablespoon butter, melted (for brushing)
Instructions:
1. Mix the Dough:
- In a large mixing bowl, combine the active sourdough starter, water, melted butter, and honey. Stir until combined.
- Add the bread flour and salt. Mix until a shaggy dough forms, then knead by hand or with a dough hook for about 7-10 minutes until the dough becomes smooth and elastic.
- Add the soaked and drained raisins and knead them into the dough until evenly distributed.
2. First Rise (Bulk Fermentation):
- Cover the bowl with a damp cloth or plastic wrap and let the dough rest at room temperature for 4-6 hours (depending on room temperature) until it has doubled in size. You can also do a slow rise by refrigerating the dough overnight and bringing it to room temperature the next day.
3. Prepare the Cinnamon Sugar Filling:
- In a small bowl, mix the sugar and cinnamon. Set aside.
4. Shape the Dough:
- Once the dough has finished its first rise, lightly flour your work surface and roll the dough into a large rectangle (about 10×15 inches).
- Brush the surface of the dough with melted butter, then sprinkle the cinnamon-sugar mixture evenly over the dough.
- Starting from one of the shorter edges, tightly roll the dough into a log, as you would for cinnamon rolls.
5. Second Rise:
- Place the rolled dough seam-side down into a greased loaf pan.
- Cover with a cloth and let it rise for another 2-3 hours at room temperature, or until the dough has puffed up and nearly doubled in size.
6. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
7. Bake the Loaf:
- Bake the loaf for 35-40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
- If the top browns too quickly, you can cover it with aluminum foil during the last 10 minutes of baking.
8. Cool and Serve:
- Remove the loaf from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve the cinnamon raisin sourdough warm, toasted, or simply as is!
Tips:
- Make-Ahead: The dough can be made the day before and allowed to ferment overnight in the fridge for a slower rise.
- Add-ins: You can add 1/4 cup of chopped walnuts or pecans for extra texture and flavor.
- Storage: Store the loaf at room temperature for up to 3 days, or freeze slices for later use.
This Cinnamon Raisin Sourdough Loaf is a delightful combination of tangy sourdough with sweet, spiced cinnamon and plump raisins—perfect for a cozy breakfast! Enjoy!