Sourdough Cinnamon Raisin Bread
A hearty sourdough sandwich loaf filled with cinnamon and raisins. This sourdough cinnamon raisin loaf is perfect for toasting and will be loved by the whole family!
Equipment
- Stand Mixer
- Digital Scales
- Bread Tin
Ingredients
- 100 g Sourdough Discard (unfed sourdough starter - or see notes for using active sourdough starter)
- 300 g Water
- 1 Egg
- 60 g Brown Sugar
- 5 g Yeast (instant or active dry yeast is fine - or see notes for using active sourdough starter)
- 550 g Bread Flour
- 10 g Salt
- 40 g Butter (softened at room temperature)
- 100 g Raisins (increase to 150g if you want heavy raisins)
- 5 g Cinnamon (approx. 2 teaspoons)
Instructions
- I have written these instructions to make the dough by hand. It is a sticky dough when you add the butter, but it's totally doable by hand. You can definitely use a stand mixer if you prefer (I've added notes for this at the bottom of the recipe card).
- In a large bowl, whisk together sourdough discard, water, egg and brown sugar. Once it's well combined, add the yeast to the liquid and stir through.
- Now add the bread flour and salt to the bowl and bring this together into a shaggy dough. Allow this to sit for around 30 minutes.
- Once the dough has been sitting for 30 minutes, tip it onto the counter and add a little of the soft butter on top of the shaggy dough. Knead the dough until the butter has been distributed through, then add a little more butter until all the butter has been added. Don't worry if the dough feels slimy or too sticky. Keep kneading. This dough is similar to a brioche dough in that it will get quite unworkable until you really push the butter into the dough. All of a sudden if will come together.
- Once the butter has all been added, sprinkle the raisins through the dough as you continue to knead.
- The dough will take around 10 minutes to knead by hand and will become silky and elastic.
- Once the dough has been sufficiently kneaded, place it into a bowl and cover with a plastic food cover. Allow the dough to double in the bowl before moving onto the next step.Because we've added a little commercial yeast, this won't take too long (I've added notes below in case you don't want to use yeast and want to use your active starter instead).
- Once the dough has doubled, tip it out onto the counter top with the smooth side underneath and the sticky side on the top. Gently ease the dough out into a rectangle. It should be quite easy to do this as the dough is very elastic.
- Sprinkle the dough with cinnamon so that it is evenly covered.
- Roll the dough up into a log and tuck the ends under. Place the dough into an oiled sandwich loaf tin and gently press it down so that it fills up the base of the tin. Place a plastic food cover back onto the pan and leave it to rise up and get nice and puffy. Ideally, you want it to just peak above the rim of the pan before you bake it.
- Once the dough has risen, you'll need to bake your loaf. Turn your oven on and set the temperature to 180C/350F. Lightly egg wash the top of the dough.
- Bake your bread at 180C/350F for around 40 to 45 minutes or until the loaf is golden brown. I like putting this loaf on a lower rack in the oven. Just watch the top as the egg wash is prone to getting dark quite quickly.
- Remove from the loaf tin and allow to cool on a wire rack.
Notes
Sourdough Discard
You can use 100g sourdough discard with 5g commercial yeast or you can use 100g active, bubbly sourdough starter without yeast. I have provided timelines for both of these options in the main body of the post above.
Using a Stand Mixer
I have provided instructions for kneading by hand above, however you can easily make this recipe in a stand mixer (it's actually easier!).
Add the ingredients to the bowl in the order shown on the recipe card, but when it gets to kneading, use the dough hook on your stand mixer.
You can add the butter and the raisins at the same time.
Knead the dough in 2 minute increments, with a small rest after each 2 minutes until the dough is soft and elastic and doesn't stick to the sides of the bowl.
You can also make this recipe in a Thermomix using the knead function. It takes around 5 minutes for the dough to be sufficiently kneaded and the raisins incorporated.
You can read more about using a stand mixer for sourdough bread here.
Nutrition
Calories: 2335kcalCarbohydrates: 386gProtein: 63gFat: 58gSaturated Fat: 32gTrans Fat: 2gCholesterol: 129mgSodium: 4331mgPotassium: 582mgFiber: 14gSugar: 22gVitamin A: 1509IUVitamin C: 1mgCalcium: 102mgIron: 5mg
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