Cinnamon Raisin Sourdough Bread

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. Make this recipe with einkorn flour or any wheat.

Course Bread, Breakfast, Dessert, Snack

Cuisine American

Keyword cinnamon raisin sourdough bread, cinnamon raisin sourdough bread recipe, einkorn cinnamon raisin sourdough bread recipe

Prep Time 1 2

Cook Time 45

Cooking Time 30

Total Time 1 3 15

Servings Slices (1 loaf)

Calories 185kcal

Cost $7

Ingredients

1 cup starter 100% hydration
5 1/4 cups all-purpose einkorn flour (627g) (or 5 1/2 cups modern wheat)
2 1/4 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

Can I use a different type of flour for this recipe?

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.

Can I add other nuts or seeds to the bread?

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.

Do I need a stand mixer for this recipe?

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.

How should I store the bread to keep it fresh?

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.

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