Sourdough Cinnamon Raisin Bread

5 from 3 votes

Sourdough Cinnamon Raisin Bread

This Sourdough Cinnamon Raisin Bread is studded with raisins and swirled with a layer of cinnamon and sugar, creating a sweet, naturally leavened sourdough loaf that’s perfect for breakfast.

Course Bread, Breakfast

Cuisine American

Prep Time 1

Cook Time 40

Cool Time 2

Total Time 1 2 40

Servings slices

Calories 190kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Dough Ingredients

4 cups (480 grams) bread flour
¾ cup + 2 tablespoons (210 grams) water
½ cup (120 grams) whole milk
½ cup (100 grams) active sourdough starter
3 tablespoons (42 grams) unsalted butter melted
3 tablespoons (36 grams) granulated sugar
3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt if using table salt or Morton's brand, measure by weight or use half the amount
½ cup (80 grams) raisins

Cinnamon-Sugar Swirl Ingredients

¼ cup granulated sugar
1 tablespoon bread flour
2 teaspoons ground cinnamon
1 tablespoon whole milk

Instructions

About 6–12 hours before mixing your dough, feed your starter so it's bubbly and active. Timing will depend on the strength of your starter and the temperature of your kitchen.
In the bowl of a stand mixer, mix the flour, water, and milk until no dry bits remain. Cover and let it rest for 30 minutes to fully hydrate the flour.
4 cups (480 grams) bread flour, ¾ cup + 2 tablespoons (210 grams) water, ½ cup (120 grams) whole milk
Add the active sourdough starter, melted butter, sugar, and salt to the bowl. Using a dough hook, mix and knead the dough until smooth and elastic, about 8–10 minutes. Add the raisins and knead for another 1–2 minutes, until evenly distributed.
½ cup (100 grams) active sourdough starter, 3 tablespoons (42 grams) unsalted butter, 3 tablespoons (36 grams) granulated sugar, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt, ½ cup (80 grams) raisins
Transfer the dough to a proofing container. Cover and let it rise until doubled in size—this can take anywhere from 4–12 hours depending on your starter and room temperature. A clear, straight-sided container makes it easier to track the rise.
In a small bowl, stir together the sugar, flour, and cinnamon. Set aside.
¼ cup granulated sugar, 1 tablespoon bread flour, 2 teaspoons ground cinnamon
Turn the risen dough out onto a lightly floured surface. Gently stretch or pat it into a large rectangle about 1-inch thick. Brush the surface with milk, then sprinkle the cinnamon-sugar mixture evenly over the top, leaving a 1-inch border on one of the short ends.
1 tablespoon whole milk
Starting from the short edge opposite the border, tightly roll the dough into a log, gently pulling as you go to create surface tension. Pinch the seam and ends to seal. Let the dough rest seam-side down on the counter for a minute or two.
Butter a 9"x5" aluminum loaf pan. Place the dough seam-side down into the pan, cover, and let it rise until it reaches the top edge of the pan.
About 20 minutes before the dough finishes proofing, preheat your oven to 375°F. Bake the bread for 35–40 minutes, or until the top is golden brown and the internal temperature reads 190°F.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Storage: Store bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.