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A sliced sourdough cinnamon raisin loaf.

Cinnamon Raisin Sourdough Bread Recipe

Allyson Letal
This cinnamon raisin sourdough is full of tangy sourdough, sweet raisins, and spicy cinnamon. It's the perfect mix of flavors. Use my easy to follow guide with step by step photos and you'll be making this delicious bread at home! No need to go out or buy from a store when you can have fresh baked bread right from your own oven. Trust me, you're gonna love this recipe!
4.66 from 64 votes
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Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Course Sourdough
Cuisine American
Servings 10 slices
Calories 282 kcal

Ingredients
 

Dough:

  • 100 g active sourdough starter
  • 350 g water filtered, room temperature
  • 500 g bread flour
  • 25 g granulated sugar
  • 10 g sea salt
  • 125 g Thompson seedless raisins

Cinnamon fiiling:

  • 40 g butter softened
  • 25 g granulated sugar
  • 15 g bread flour
  • 8 g ground cinnamon Saigon

Instructions
 

Build the dough

  • In a large mixing bowl, combine 100g fed and active starter with 350g warm water. Whisk until homogenous.
  • In another bowl, whisk together 500g bread flour, 10g salt, and 25g granulated sugar. Mix this into the wet ingredients. I usually stir with a whisk until I get to the shaggy stage. Once the dough looks shaggy, I'll switch to a bowl scraper or my hands to help lift and fold the dough into itself to ensure all the flour is absorbed.
  • Cover the bowl and allow the dough to rest for 45-60 minutes. This rest period improves the extensibility of the dough, leading to a better crumb and crust.

Stretch + Fold:

  • With wet hands, grab the dough and gently pull it until the flap is long enough to fold over itself, then fold the flap, rotate the bowl 90 degrees, and repeat 6-10 times, for 2-3 rotations around the bowl.
  • Recover the bowl and rest for another 45 minutes before repeating the stretch and fold process.
  • After the second stretch and fold, pour hot water over 125g of Thompson raisins and allow them to soak during the next 45 minute rest.
  • Prior to the third stretch and fold, strain the water out of the rehydrated raisins. Then add the raisins to the dough and stretch and fold the raisins into the dough. You'll likely have to do a little convincing and pressing the raisins into the dough. Any way you get it done is perfect! Return the bowl to the dough proofer and allow it to rest for another 30 minutes.

Add-ins:

  • In a small bowl, combine 40g softened butter with 25g granulated sugar, 8g Saigon cinnamon, and 15g all purpose or bread flour to make a paste.
  • Lightly dust your countertop with flour, then turn the dough onto the work surface.
  • Carefully press/stretch the dough into a rectangular shape with wet hands. The dough may fight your pulling, but take care to not tear the dough - if required, stretch a bit, then let the dough rest for a couple of minutes before stretching more.
  • Spread most of the cinnamon butter mixture over the surface of the dough, leaving about a 1/2" gap along the edges to ensure your dough sticks together and the cinnamon doesn't run out.
  • Fold up the bottom of the rectangle about 1/3 of the way up, like you'd fold a letter. Spread the remaining cinnamon sugar blend on the top, ensuring you leave 1/2" along the edge. Fold the top of the dough over the bottom. Gently fold the sides under to form a boule shape.
  • Place the shaped dough into a banneton, floured with rice flour, or banneton alternative, and cover. Allow the dough to rest at room temperature 4-5 hours to bake today, or place in the fridge to cold ferment for 6-24 hours.

Bake:

  • Preheat oven with dutch oven inside to 450f. I use a large, bare cast iron dutch oven for this recipe. A light-colored enamel dutch oven may need to bake longer uncovered or at a higher temperature.
  • Once the oven is preheated, turn the dough out onto a parchment sheet. Score the dough with a lame or razor blade.
  • Lift the dough using the parchment paper as a sling and place it into the hot dutch oven.
  • Bake at 450f for 35 minutes covered and then another 15-20 minutes uncovered until the crust is golden brown.
  • Remove from dutch oven immediately and place on a wire mesh rack to cool before slicing.

Notes

baker's schedule

Day 1 -->
  • 6:30 am: Feed the starter.
  • 12:00 pm: Make the dough and rest for autolyze.
  • 3:00 pm: Stretch and fold process is complete.
  • 3:45 pm: Spread cinnamon butter mixture on the dough, shape the dough, and place into banneton. Allow shaped loaf to proof for 4-5 hours to bake today, or slide into plastic bag and place in fridge for 6-24 hours.
Day 2 -->
  • 8:30 am: Set a dutch oven into the cold oven and preheat both together at 450f.
  • 9:30 am: Flip the cinnamon raisin sourdough loaf onto a parchment paper square, score the top of the loaf. Then bake in the dutch oven.

BATCH:

 
This recipe bakes a nice-sized loaf of cinnamon raisin sourdough bread. This is the perfect amount for our family of 4 to serve with breakfast for at least 2 days. Or for me to hide from my kids and spouse for up to 3 days!
STORAGE:
Your boule can be kept cut side down on a cutting board for up to 12 hours before the crust becomes too crisp. I recommend transferring it to a bread bag once cooled.
Your sourdough loaf can also be frozen. To freeze, cool the loaf to room temperature, then tightly wrap in plastic wrap, slide it into a bread bag, seal it up and stick it in the freezer for 1-2 months. To use after freezing, remove the loaf from the freezer, unwrap and allow to come to room temperature (1 -2 hours) before slicing and enjoying.

Recommended Equipment + Ingredients

Nutrition

Serving: 1sliceCalories: 282kcalCarbohydrates: 55gProtein: 7gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 420mgPotassium: 159mgFiber: 3gSugar: 5gVitamin A: 103IUVitamin C: 1mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!