Learn how to make the best homemade sourdough cinnamon raisin bread. This bread recipe begins with a sourdough starter and is the perfect loaf to serve up for breakfast. Can be made with einkorn flour or any wheat!
We love a hearty breakfast around here. Most of the time that's eggs with bacon and cheese, and a big bowl of homegrown strawberries.
And sometimes it's a thick slab of homemade bread and butter, with a side of fresh yogurt.
This cinnamon raisin sourdough bread is one of our favorites and I tend to make 4-6 loaves at a time and keep them in the freezer for a quick and delicious breakfast option on busy days (just thaw on the counter the night before).
Cinnamon Raisin Sourdough Bread Recipe
I like to make this sourdough cinnamon raisin bread as an overnight recipe when I know I'm going to have a few hours in the morning before breakfast. Otherwise, I make it in advance and freeze it, then let it thaw on the counter overnight for breakfast the next day.
No matter when you make it, this recipe is sure to be a family favorite!
3 Tips for the Best Cinnamon Raisin Sourdough Bread
While this recipe is very simple, there are a few tips to make it even more enjoyable for you and your family!
- Even Distribution: Ensure the cinnamon and raisins are evenly distributed throughout the dough. This ensures every slice is filled with delightful flavors.
- Proper Soaking: Soak the raisins in warm water or apple juice before incorporating them into the dough. This prevents them from drawing moisture from the bread during baking.
- Perfect Fermentation: Don't rush the process! Allow the dough to undergo its full fermentation time in each step. This will help create those light and airy pockets inside the dough that are so enjoyable in sourdough bread.
Ingredients
Let's take a quick look at the ingredients for this delicious bread, while also covering any possible substitutions. The full printable recipe with measurements can be found at the end of this post.
- Sourdough Starter (100% Hydration): A lively fermented mixture of flour and water, adding a tangy flavor and helping with bread rise.
- All-Purpose Einkorn Flour: If modern wheat is being used instead of einkorn flour, a few extra tablespoons of water may be needed. Whole wheat einkorn can be used at the same weight measurement. Freshly milled has not been tested yet.
- Salt: Enhances the overall flavor and regulates the fermentation process.
- Ground Cinnamon: Infuses warm and comforting cinnamon notes into the bread.
- Raisins: Sweet and chewy bursts of flavor that complement the cinnamon. Any dried fruit can be used, if raisins are not available or desired.
- Maple Syrup: Adds a subtle sweetness and depth of flavor to the bread. You can also use honey, stevia, monk fruit, or cane sugar if desired.
Instructions
If you've never made cinnamon raisin sourdough bread before, here is an overview of the process before you get started! The printable recipe is available below.
- Mix - Combine starter and water until starter is loose. Add flour, maple syrup, and salt, knead by hand or in a mixer with a dough hook until dough is smooth and shiny. If you have no idea what a starter is get my recipe for einkorn sourdough starter here.
- Enhance - Add cinnamon and raisins and mix gently to create a swirl. Continue mixing until you have achieved a texture you are happy with. Sometimes, you can get clumps, but with more mixing, you'll arrive at your desired consistency.
- Rise - Place dough in a greased bowl and cover with cling wrap. Let cold rise in the refrigerator for at least 12 hours or up to 24 hours.
- Shape - Remove from fridge, shape dough with greased or wet hands (it will be sticky), and place dough into a greased bread pan. Cover with a thin towel being careful not to let it touch the dough. Let sit at room temperature for about 2 hours.
- Bake - Score the top of the dough lengthwise and place in a 375° oven. Bake for 45 minutes or until a clean knife test is passed.
- Enjoy - Let cool for 30 minutes before slicing. Serve with a thick spread of butter. We love making our own homemade butter for these types of bread from heavy whipping cream. It's so good!
If you are ready to really perfect your skills in making recipes with sourdough, try The Art of Sourdough Video Course.
Common Questions
Absolutely! While the recipe calls for all-purpose einkorn flour, you can experiment with other flours like whole wheat, spelt, or even a mix of different grains to customize the flavor and texture. If modern wheat is being used instead of einkorn flour, a few extra tablespoons of water may be needed. Whole wheat einkorn can be used at the same weight measurement. Freshly milled has not been tested yet.
Yes! Feel free to add chopped nuts like walnuts or seeds such as sunflower seeds for extra texture and flavor. Mix them into the dough during the folding process.
While a stand mixer can be helpful, it's not mandatory. You can achieve great results by hand-mixing and kneading the dough. It might require a bit more effort, but the outcome will be equally delicious.
Once cooled, store the cinnamon raisin sourdough bread in airtight plastic bags or bread containers at room temperature for 2-3 days. For longer storage, freeze sliced portions and thaw as needed.
Even More Recipes to Try
For another delicious recipe using sourdough starter, try this Sourdough Chocolate Cake. Another great bread recipe to make ahead for breakfast is this Blueberry Bread with Optional Streusel.
Cinnamon Raisin Sourdough Bread
Ingredients
- 1 cup starter 100% hydration
- 627 g einkorn flour (about 5 1/4 cups of einkorn, or 5 1/2 cups modern wheat)
- 2.25 cups water
- 1 tsp salt
- 1 tbsp ground cinnamon
- 1/2 cup raisins (or to taste)
- 1/4 cup maple syrup
Instructions
- Combine starter and water until starter is loose. Add flour, maple syrup, and salt, knead by hand or in a mixer with a dough hook until dough is smooth and shiny.
- Add cinnamon and raisins and mix gently to create a swirl. If clumps occur in an unpleasing manner, continue mixing until they are mixed to your preference.
- Place dough in a greased bowl and cover with cling wrap. Let cold rise in the refrigerator for at least 12 hours or up to 24 hours.
- Remove from fridge, shape dough with greased or wet hands (it will be sticky), and place dough into a greased bread pan. Cover with a thin towel being careful not to let it touch the dough. Let sit at room temperature for about 2 hours.
- Score the top of the dough lengthwise and place in a 375° oven. Bake for 45 minutes or until a clean knife test is passed.
- Let cool for 30 minutes before slicing. Serve with a thick spread of butter
Notes
3 Tips For The Best Cinnamon Raisin Sourdough Bread
While this recipe is very simple, there are a few tips to make it even more enjoyable for you and your family!- Even Distribution: Ensure the cinnamon and raisins are evenly distributed throughout the dough. This ensures every slice is filled with delightful flavors.
- Proper Soaking: Soak the raisins in warm water or apple juice before incorporating them into the dough. This prevents them from drawing moisture from the bread during baking.
- Perfect Fermentation: Don't rush the process! Allow the dough to undergo its full fermentation time in each step. This will help create those light and airy pockets inside the dough that are so enjoyable in sourdough bread.
Common Questions
Nutrition
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Rachel says
This bread was seriously amazing! I wasn’t really sure how to score the bread because I’m a newbie but it still came out amazing!
Victoria says
Yay Rachel! Congratulations on making it happen as a newbie!! <3
Neelam says
Excited to make this load! What size bread pan should I use?
Victoria says
Hi Neelam! This loaf uses a 1lb loaf pan, so that can be in different dimensions. Mine is an 8×4 inch pan. I hope that helps!
Neelam says
Sorry that should read loaf not load
amy says
Hi Victoria thanks for these recipes!
I was looking at the scoring and don’t see any on your photo? I actually want my bread to look like the photo with no breaks in it, but it always seems to crack, is there any way to keep it solid?
Also: I am a little confused on the mixing in the cinnamon and raisin, once the dough is mixed and is shiny on the outside I attempted to add cinnamon and raisin and it sort of just stuck on the outside? Can I just add these ingredients in the beginning and mix it all together?
Victoria says
Hi Amy! Well, haha, I actually forgot to score this one, which resulted in the top breaking along the sides instead. The bread has to have somewhere to expand to. So, you can absolutely not score and just let the top break away on the sides instead if you want! Also, depending on how the rise goes (heat, humidity, strength of your starter) the break might be more or less pronounced after baking.
As for the cinnamon and raisins, it’s just a matter of mixing a little longer, until they are as mixed in as you want. The reason I don’t add them with the flour is that the base dough will not mix smoothly if there are chunks of raisins in the batter. So, that has to be mixed first. Then add the rest and mix until the desired level of “mixed in ness” :-)
I hope that helps! Enjoy!
Abigail says
Does this make 2 loaves or just one?
From the picture it looks like it makes 2, so I would use 2, 9×5 loaf pans, correct?
Victoria says
Hi Abigail! I do have a picture in the post of two loaves (though the first picture is just of one), but the recipe card shows it’s just one loaf (I had to double check). I bake in batches so I made two loaves that day :-)
So you only need one pan <3 Enjoy!