You may have heard of cinnamon bread, or raisin bread, but have you heard of a cinnamon raisin bread? Better yet, have you ever had cinnamon raisins? sourdough bread? If you haven't, then here's an unforgettable opportunity for all yeast bakers today! Put on an apron and pay attention to this tempting recipe.
Table of Contents
- 75 g active sourdough starter
- 350 g filtered water
- 480 g bread flour
- 35 g whole wheat flour
- 10 g fine sea salt
- 120 g raisins
- 50 gr brown sugar
- 5 g cinnamon
- Combine the sourdough starter and water in a large bowl and mix together with a fork. Add the bread flour, wheat flour and sea salt, then mix again.
- Use your hands to bring the ingredients together. You should have a stiff dough. Cover the dough with a damp towel and let it rest for 45 minutes or autolyze.
- While the dough rests, soak the raisins in a little water and drain them when you're ready to add them to the dough.
- Add the raisins to the dough after autolyzing and start rolling and folding the dough. Roll the dough up and then punch back into the center. Swirl the bowl and repeat as you go. Try to keep the raisins in the center of the dough. Continue for one minute. Then smooth the dough into a ball and place a towel over the bowl.
- Let the dough rest for 30 minutes, then repeat the stretching and folding again, a total of 4 times, letting the dough rest between each set. This helps strengthen the gluten structure.
- Let the dough rise for 8 hours or overnight if desired. The dough should double in size, with a springy tip.
- Combine brown sugar and cinnamon with butter, margarine or olive oil. Blend until you are left with a smooth consistency.
- Remove the dough from the bowl and place it on a lightly floured work surface. Let the dough rest for a few minutes, then use your hands to flatten the dough into a rectangle. Spread the brown sugar and cinnamon mixture over the dough, leaving a gap around the edges. Roll the dough so that the filling is embedded in the dough.
- Place the dough on a greased baking sheet. Cover the dough with a damp towel and let it rise once more. The dough should rise until it is just above the rim of the pan. This can take up to 6 hours, so be patient!
- Bake the bread in a preheated oven at 400 degrees Fahrenheit for 40-45 minutes, or until it turns a nice golden brown.
- Brush the tops of the bread with a little melted butter.
- Let the bread cool completely before slicing.
- Preparation time: 1 hour
- Cooking time: 45 min
- Category: bread
- Kitchen: US
Nutrition
- Serving Size: 1 slice
- Calories: 243 kcal
- Fat: 1 g
- Saturated fat: 1 g
- Carbohydrates: 52 g
- Protein: 7 g
Keywords: sourdough cinnamon bread raisin
Why Make a Sourdough Cinnamon Bread?
Sourdough bread has quickly become a favorite among many bakers. And when you've made sourdough raisin bread, you'll wonder what it would taste like with extra flavor. Take cinnamon for example. The combination of cinnamon with raisins and the sharp bite of sourdough will create a delicious cinnamon raisin bread that is both spicy and fruity, filling the perfect bite. The best thing about this Cinnamon Raisin Sourdough recipe is that you can easily bake it overnight. Just prepare your ingredients and make your dough in time for sourdough baking the next day!
I find this especially great for weekend baking! Mixing sugar with cinnamon makes the perfect filling for sourdough bread. You can enjoy this fun little treat any time of day, although I especially like to tear off a piece and put it in my morning coffee.
So, if you're trying to satisfy your craving, then jump into this amazing Cinnamon Raisin Sourdough Bread recipe!
How to Make Cinnamon Raisin Overnight Sourdough
This delicious Cinnamon Raisin Bread recipe requires an active sourdough starter and lots of patience! With these key elements, you'll create a delicious dessert in no time for you and your family to enjoy!
Ingredients
- 75 g active sourdough starter
- 350 g of filtered water
- 480 g of bread flour
- 35 g whole wheat flour
- 10 g fine sea salt
- 120 g of raisins
- 50 g of brown sugar
- 5 g of cinnamon
GUIDELINES
- Combine the sourdough starter and water in a large bowl and mix together with a fork. Add the bread flour, wheat flour and sea salt, then mix again.
- Use your hands to bring the ingredients together. You should have a stiff dough. Cover the dough with a damp towel and let it rest for 45 minutes or autolyse.
- While the dough rests, soak the raisins in a little water and drain them when you're ready to add them to the dough.
- Add the raisins to the dough after autolyzing and start rolling and folding the dough. Roll the dough up and then punch back into the center. Swirl the bowl and repeat as you go. Try to keep the raisins in the center of the dough. Continue for one minute. Then smooth the dough into a ball and place a towel over the bowl.
- Let the dough rest for 30 minutes, then repeat the stretching and folding again, a total of 4 times, letting the dough rest between each set. This helps strengthen the gluten structure.
- Let the dough rise for 8 hours or overnight if desired. The dough should double in size, with a springy tip.
- Combine brown sugar and cinnamon with butter, margarine or olive oil. Blend until you are left with a smooth consistency.
- Remove the dough from the bowl and place it on a lightly floured work surface. Let the dough rest for a few minutes, then use your hands to flatten the dough into a rectangle. Spread the brown sugar and cinnamon mixture over the dough, leaving a gap around the edges. Roll the dough so that the filling is embedded in the dough.
- Place the dough on a greased baking sheet. Cover the dough with a damp towel and let it rise once more. The dough should rise until it is just above the rim of the pan. This can take up to 6 hours, so be patient!
- Bake the bread in a preheated oven at 400 degrees Fahrenheit for 40-45 minutes, or until it turns a nice golden brown.
- Brush the tops of the bread with a little melted butter.
- Let the bread cool completely before slicing.
: INFORMATION
- Business: Dessert, bread
- kitchen: American
- Recipe yield: 1 loaf of bread
- Calories: 243 kcal
- Preparation time: 1 hour
- COOKING TIME: 45 minutes
- Total time: 1H45M
Nutrition
- Calories: 243 kcal
- Carbohydrates: 52 g
- Protein: 7 g
- Fat: 1 g
- Saturated fat: 1 g
Tips for the Perfect Cinnamon Sourdough Bread
Perfect bread BEN exist, especially with these simple steps.
- Don't forget to wet the raisins. The absorption of raisins is extremely important in this recipe, as it allows them to stay healthy and hydrated.
- Don't panic if the dough looks a little lumpy from the addition of raisins. They will it spreads nicely Later.
- Secure yours the beginning of sourdough is fed and ready for your prescription.
Cinnamon Sour Dough Grape Bread
Sourdough Cinnamon Raisin Bread is the perfect breakfast, brunch or dinner for you and your family.
More sourdough cakes on the blog!
