Aromatic cinnamon and sweet raisins take your everyday sourdough bread to new heights! Cinnamon raisin sourdough bread is an easy win for breakfast or brunch and is totally divine slathered with a knob of butter, a dollop of jam, or toasted straight up.
You might be saying to yourself “I can’t make sourdough” – perhaps the whole process intimidates you. While it certainly is a multi-day endeavour, rest assured that sourdough is easy to make at home once your understand the basics.
If you’re new to the process, dive into this post to learn all about making your first sourdough starter. And don’t miss our most popular post for everyday no-knead sourdough bread – it’s a great beginner recipe to get your feet wet.
This is a slightly more advanced recipe but a great half whole wheat sourdough if you’re looking for a more wholesome loaf with lots of flavour. Cinnamon, raisins, and whole wheat flour make for an outstanding breakfast bread!
For this recipe, you’ll need to give yourself approx 34 hours make the final loaf- this includes creating the leaven, bulk fermenting, shaping, and baking times. Overall, there are only 4 hours of active time. The remainder is simply being patient.
Below we share a bunch of helpful tips and substitutions you can try with this recipe; this is a pretty versatile loaf, and one you’ll want to make again and again.
This recipe is adapted from Wholehearted Eats basic sourdough bread recipe.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post, to see the full recipe card with ingredient measurements and instructions.
- Sea salt
- White (all-purpose) flour
- Whole wheat flour
- Leaven (see below for more information)
Two Nights Before Baking
Make the Levain: Take out about 1-2 tbsp of your starter from the fridge and mix it with 50g of room temperature water and 50g of flour. Cover the bowl with a plate and leave it on the counter to ferment overnight for approximately 8-12 hours.
One Day Before Baking
Autolyse (40 minutes): Whisk the levain into the water in a large mixing bowl. Add all of the flour to this mixture and use your hands to mix into a rough, shaggy dough.
While the dough is resting, soak your raisins (more on that below).
Mix: After the autolyse, add the salt and mix until it’s combined with the dough. Drain the raisins and add them to the dough with the cinnamon.
Fold (3 hours): Stretch and fold the dough every 30 minutes over the next 3 hours, for a total of 6 stretches and folds. This creates structure in the bread and is one of the most important elements of the process.
Shaping (30 minutes): Take your dough out of the bowl and place it onto a floured surface to rest for 20 minutes. Shape the loaf and place in a floured bowl or banneton (top-down, seam side up). Cover with a tea towel and refrigerate overnight.
Day of Baking
Morning Bake (1 hour 20 minutes): Preheat your Dutch oven in the oven for at least 30 minutes. Invert the shaped, refrigerated dough onto a piece of parchment paper (large enough to lift the paper with your hands) and score in any pattern you like.
Place the scored loaf into the preheated Dutch oven and reduce the heat. Bake, covered, for about 20 minutes before uncovering and baking another 20-25 minutes.
Cool the bread fully before slicing.
Soak those raisins!
It’s really important to make sure bread dough is adequately hydrated. Because dried fruit contains little to no moisture, it will easily suck up the water from your dough. Dough that lacks moisture will be stiff, hard to work with, and won’t rise properly.
To prevent those thirsty raisins from drying up your bread, hydrate them with room temperature water before adding them to the dough. This applies to any dried fruit substitutions you might use in this recipe.
If you’re feeling adventurous, try soaking the raisins with a little vanilla extract or a pinch of vanilla bean seeds for added depth of flavour.
Tips and Notes
Cinnamon has been known to slow the fermentation of sourdough. As such, we recommend extending the dough’s bulk fermentation time by roughly 30-60 minutes, if necessary. Bottom line, don’t stress if your dough takes slightly longer to bulk ferment.
If you prefer, you can use an equal amount of active, fed starter in place of the levain. A levain is a great option because it doesn’t require you to feed your whole mother starter – so the main one can stay in the fridge and only be fed every 1-2 weeks, which gives you some more flexibility in your baking schedule.
Substitutions for this recipe
Like most bread recipes, this one can be made to suit your taste and preferences. Here are a few ways you can experiment with our cinnamon raisin sourdough to make it your own:
- FLOUR– this recipe uses a 60% white and 40% whole grain flour mixture. However, you can use all white or a blend of white and whole wheat flour. Rye flour can add a nice depth of flavour, but we recommend using only about 10% rye due to it’s lower gluten content.
- DRIED FRUIT AND SPICES – while this recipe puts cinnamon and raisins on a pedestal, there are countless other dry fruits and spices you can use. Dried figs, cherries, cranberries, or dates are excellent choices. Try adding nutmeg or a dash of cloves for added warmth.
- CHOPPED NUTS – nuts and seeds are great additions to bread. They add protein, fiber and flavour. Use unsalted nuts and note that walnuts may turn your bread crumb a slight hue of pink!
Looking for more bread baking recipes and tips?
At BAKED, we love making bread. Moreover, we love showing you how easy it is to create beautiful fresh loaves, bagels, and sweet breads + more right at home. You can find a few of our popular recipes below, or take a browse through our bread category to find something you love!
- 100 grams leaven (made the night before- see instructions)
- 500 g flour (we use a 60% white and 40% whole grain flour - or use a blend of your choice)
- 10 g of sea salt
- 375 g of water, room temperature
- 125 g raisins
- 8 g (about 1 tbsp) ground cinnamon
Two Nights Before
- Make the leaven: Take out about 1-2 tbsp of your starter from the fridge and mix it with 50g of room temperature water and 50g of flour (sifted bread flour, whole grain, spelt, or a combo - whatever you prefer as long as the flour to water ratio is 1:1).
- Cover the bowl with a plate and leave it on the counter to ferment overnight for approximately 8-12 hours.
One Day Before
- Once your leaven is ready, combine 100g of the leaven with 375g of water. Add the flour to the water mixture and, using your hands, mix to combine.
- Once the dough is mixed, cover with a tea towel and let sit at room temperature for 40 minutes to rest. Meanwhile, soak the raisins in room temperature water (make sure the raisins are covered with at least an inch of water).
- After the elapsed 40 minute resting time, add the salt. Mix well until combined. Drain the raisins and mix them into the dough along with the cinnamon.
- Do the first fold: To do this get your hands damp and reach under the dough on the opposite side of the bowl from you. Pull the dough up and over towards you. Repeat this so the side closest to you folds over to the side away from you and the side on your left folds towards you right, and your right folds towards your left. Think of it as wrapping a package. Then, scoop your hands under the ball of dough and flip it over completely. This completes one “fold”.
- Complete 6 more folds (one fold every 30 minutes) for 3 hours total.
- Shaping the dough: Begin by taking the dough out of the bowl and letting it rest on the counter for 20 minutes. Meanwhile, prepare your banneton by dusting it with flour, or layer a clean tea towel in a medium mixing bowl and dust liberally with flour (50-50 wheat flour and rice flour is a great dusting combo).
- Shape your dough making sure you get as much surface tension as possible without tearing the outside of the loaf. Once shaped, turn the loaf into the lined and floured bowl or banneton (top-down, seam side up). Gently flour the top (previously the bottom) of the dough before covering with the edges of the tea towel. Set in the fridge overnight.
- The next day place your dutch oven in the oven and preheat to 260'C (500'F) or as hot as your oven can go, but no higher than 500'F. After the oven has come to temperature, let the dutch oven continue to preheat for another 30 minutes.
- Once the dutch oven has been preheated, take your bread out of the fridge. Gently invert the dough onto a piece of parchment paper that will be large enough to lift your bread into and out of the dutch oven. Gently score the bread with a sharp knife or bread lame. Using oven mitts, carefully remove the dutch oven from the oven, take off the lid and then carefully lift the dough into the pot using the parchment paper.
- Using oven mitts, carefully place the lid back on the dutch oven and put the entire dutch oven back into the heated oven. Reduce the heat to 230'C (450'F) and bake for 20 minutes. Carefully remove the lid (be careful of steam) and bake for another 20- 25 minutes with the lid off.
- Remove the pot from the oven and carefully lift out the loaf using the edges of the parchment paper and let cool completely on a wire rack. If heat makes it too difficult to extract the dough and parchment layer safely, just let the loaf cool in the Dutch oven - don't risk burning yourself.
Cinnamon can retard the total bulk fermentation time -you may need to add an additional 30-60 minutes to compensate. Cinnamon raisin sourdough bread will last 3-5 days at room temperature in an airtight storage bag or bread box.
Amount Per Serving: Calories: 220Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 392mgCarbohydrates: 47gFiber: 2gSugar: 8gProtein: 6g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.