Cinnamon Raisin Sourdough Bread
Sourdough cinnamon raisin bread has a slight tang to the usual delicious sweetness of traditional raising bread. While it may take longer to make, it’s worth the time and effort!
Equipment
- Kitchen Aid Mixer
- Pullman Loaf Pan
Ingredients
- 1 cup of active and bubbly sourdough starter
- 7 cups of all purpose flour
- 2 cups of room temperature water
- 1 tbsp of sea salt
- ⅓ cup of softened butter
- 1 ½ tbsp honey
- 2-3 tbsp cinnamon
- 2 cups of raisins
- 1 cup of warm water
Instructions
- In a bowl, combine 1 cup of warm water and 2 cups of raisins. Leave covered until the dough is is risen.
- In a mixer, combine the active sourdough starter, flour, water, sea salt, softened butter, and honey. Mix on low for ten-fifteen minutes, until the dough is fully incorporated and can pass the windowpane test.
- Then cover the bowl with a damp towel and let sit for 8-12 hours, until doubled in size.
- When the dough has doubled in size, pour it out onto a lightly floured surface. Press the dough into a rectangular shape, approximately 12 inches wide by about 20 inches long.
- Spread 2-3 tablespoons of ground cinnamon across the rectangle.
- Next, strain the water out of the rehydrated raisins, and gently pat them try with a paper towel. Then spread the raisins over the dough.
- Line the pullman loaf pan with parchment paper. Carefully roll the dough on itself, like you would a cinnamon roll. Pick up your cinnamon roll sourdough dough log and place in the loaf pan.
- Put the lid on the loaf pan and let it rise for another 3-4 hours. The goal is for the bread to rise to about ¾ the height of the loaf pan.
- Preheat the oven to 375 degrees. Place the loaf pan in the oven and bake for 1 hour to 1 hr and 10 minutes.
- When the bread is done baking, remove the loaf pan from the oven. Remove the lid and pull the bread out of the pan using the parchment paper.
- Let the bread cool for at least 1 hour prior to cutting into it.