This Cinnamon Raisin Sourdough Bread is easy to make even if you are a beginner! This fragrant cinnamon sourdough filled with plump raisins is perfect for breakfast, spread with butter and jam or honey.
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My Overnight Sourdough Bread Recipe has become very popular – I love seeing all your wonderful sourdough loaves on Pinterest and Instagram!
If you have mastered this super-easy no fold sourdough recipe then you will LOVE my Cinnamon Raisin Sourdough Bread!
Although you need to devote some time to prepare and bake your sourdough, most of it is hands off and not at all scary or intimidating.
As am I writing this the temperature is cool enough to leave the bread to prove at room temperature overnight.
If you are making this in the summer I would advise you to prove the bread in the fridge.
Cinnamon Raisin Sourdough Ingredients
- Active sourdough starter (you can buy sourdough starter online if you haven’t cultivated your own)
- Bread flour – bread flour is higher in protein and will give your loaf a better structure. I have used a mix of white bread flour and spelt flour in this recipe.
- Salt, sugar and ground cinnamon
- Water – filtered, bottled or tap water, boiled and cooled
- Molasses (=treacle) adds colour and flavor
- Raisins
- Rice flour or gluten free flour for the bowl
Useful equipment
- Digital scales are very useful when baking sourdough
- Bowl or banneton basket for proving the dough
- Lame, razor or sharp knife for scoring
- A cast iron pot (Dutch Oven) or Bread Cloche to bake your loaf in
- Large jar for mixing your starter
- Spatula for mixing your starter
- Dough whisk for mixing bread dough
TOP TIP If you are using a brand new banneton basket you need to prep it first before first use (check out this helpful article on how to prep a proving basket).
Overnight Cinnamon Raisin Sourdough
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
STEP 1 Feed your starter, leave for 4-6 hours or until doubled in size. To check whether the starter is ready, add a spoonful to a glass of water. If it floats you are good to go. If it sinks it’s not quite there yet!
STEP 2 Put the active bubbly sourdough starter in a large mixing bowl, add water and mix well.
STEP 3 Add the salt, sugar, cinnamon, raisins and molasses and stir to combine.
STEP 4 Mix in the flour, using a dough whisk and your hands, until you have a sticky dough. Make sure all of the flour is mixed in and the dough is well hydrated.
Transfer the dough into glass pyrex dish misted with a little water, cover and leave to rise at room temperature overnight (this is called bulk fermentation).
STEP 5 The following morning check your dough – it should have almost doubled in size. Mist your worktop with water and tip the dough onto it. Gently stretch the dough (do not punch it down) to form a rectangle. Fold into three sections (letter fold).
STEP 6 Now roll the folded dough into a tight ball.
STEP 7 Flip over, seam side down and push any raisins that are on the surface of the loaf into the middle. Dust with gluten free flour and transfer to a prepared proving basket or a bowl, seam side down. Pinch along the seam to seal if needed.
STEP 7 Cover loosely with a plastic bag and leave to rise for an hour or until the loaf spring back slowly when prodded gently with your finger. (If it springs back really quickly you need to allow it to rise for a little longer.) Meanwhile, put the your cast iron pot in the oven and preheat to 425F (250F) for at least half an hour.
STEP 8 Place a round piece of parchment over the loaf and gently invert it. Score the top of your loaf using a sharp knife, razor or lame.
STEP 9 Carefully place the dough into the preheated Dutch Oven, lifting it by the baking paper. Cover and bake for 20 minutes.
STEP 10 Reduce the temperature to 430F (230C). Take the lid off the pot and cook for another 20-25 minutes or until the bread is well risen and sounds hollow when tapped underneath. Allow the bread to cool completely on a wire rack before slicing.
Storing Sourdough Cinnamon Raisin Bread
Cover the cooled cinnamon sourdough in a clean linen towel or bread bag and store at room temperature – the bread will keep for 2-3 days. Do not slice the bread while it is still warm, even though I know how hard it is to wait!
Alternatively slice the entire loaf and freeze – that way you can just pop the bread straight into your toaster!
SOURDOUGH BREAD AND DISCARD RECIPES
Overnight Sourdough Bread
Easy Sourdough Focaccia
Cheese Sourdough Scones | Flaky Sourdough Biscuits
HAVE YOU MADE MY CINNAMON RAISIN SOURDOUGH BREAD RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Cinnamon Raisin Sourdough Bread
Ingredients
For your starter
- 60 g (¼ cup) mature starter room temperature
- 60 g (¼ cup) white bread flour
- 60 g (¼ cup) tepid water (filtered, bottled or boiled and cooled tap water)
For the overnight sourdough
- 150 g active starter (most of the starter you prepared earlier)
- 300 g (1 ¼ cups) water (filtered, bottled or boiled and cooled tap water)
- 400 g (approx. 3 ¼ cups) white bread flour preferably organic
- 100 g (approx. 1 cup) spelt flour or wholemeal flour
- 100 g (⅔ cup) raisins
- 2 tbsp molasses (treacle)
- 2 tbsp brown sugar
- 2 tsp ground cinnamon
- 2 tsp sea salt
- rice flour or gluten free flour for the bowl or banetton, as needed
Instructions
Feed Your Sourdough Starter
- Feed 60g of active starter with 60g flour and 60g lukewarm water. Leave for 4-6 hours until doubled in size, bubbly and floating in water (float test). For best results please use a digital scale.
Prepare The Bread Dough
- Measure your bubbly starter into a large mixing bowl. Pour in the water and mix wel.
- Add the sugar, cinnamon, salt, treacle and raisins and mix well with the dough whisk.
- Add the flour and mix well until you have a sticky, well hydrated dough. Optional: Half an hour after you mix your dough do one set of stretching and folding. Pull a section of the dough from the underside and stretch it upwards. Fold this over the rest of the dough. Rotate the bowl as you do this so you stretch the entire dough.
- Transfer the dough into a rectangular container (I like a glass pyrex dish) misted with a little water. Cover and leave to rise at room temperature overnight (8-10 hours). If it is a hot night then place the dough in the fridge where it will need 10-12 hours.
Shape The Sourdough
- The following day take a look at your dough – it should have almost doubled. Mist your worktop with water and scrape the dough onto it – do not punch the dough down. Gently stretch the dough to form a rectangle. Fold into three sections, like a letter.
- Roll the dough into a tight ball. Flip over, seam side down, and shape into a round loaf (known as a “boule”). Use your hands and a bench scraper to roll the loaf in your hands, slightly tucking the edges under as you go (please check the video for a demo).
Second Rise
- Dust the loaf with gluten free flour and gently rub over the boule. Cup the loaf in your hands and place into the prepared banetton seam up. Cover loosely with a plastic bag and leave to rise again for about an hour.
- Preheat your oven to 450F (230C) half an hour before the end of proving. Place a lidded pot (Dutch Oven) in the oven to preheat. Tip the dough onto a round piece of baking parchment and score.
Bake your Sourdough
- Remove the pot from the oven using pot holders (please be very careful as it can easily give you very bad burns, as I can testify). Carefully place the dough into the pot, lifting it by the baking paper. Cover and bake for 20 minutes.
- Reduce the temperature to 425F (220C). Take the lid off the pot and cook for another 20-25 minutes. You can lift the bread out of the pot and cook directly on the oven shelf for the final 5 minutes.
- Cool the bread on a wire rack for at least an hour before slicing.
Video
Notes
- Digital scales are very useful when baking sourdough
- Bowl or banneton basket for proving the dough
- Lame, razor or sharp knife for scoring
- A cast iron pot (Dutch Oven) or Bread Cloche to bake your loaf in
- Large jar for mixing your starter
- Spatula for mixing your starter
- Dough whisk for mixing bread dough
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Ulla says
Fantastic! Tastes of a hot cross bun but with the superior texture of a sourdough! go bake!