Sourdough Cinnamon Raisin Bread

5 from 5 votes

This Sourdough Cinnamon Raisin Bread is soft, fluffy and swirled with a sweet cinnamon sugar filling and raisins. Naturally leavened and ready in just one day, it’s an easy, flexible recipe that fits into any schedule.

Prep Time20

Cook Time55

Proofing Time6

Course: Bread

Cuisine: American

Servings: servings

Author: Emily Christensen

Equipment

Ingredients

Feed Sourdough Starter

60 grams sourdough starter ¼ cup
60 grams all-purpose or bread flour ½ cup
60 grams water ¼ cup

Dough

190 grams water, warmed to 100℉ ¾ cup
120 grams milk, warmed to 100℉ ½ cup
180 grams active sourdough starter (levain) ¾ cup
50 grams sugar ¼ cup
57 grams butter, melted salted or unsalted will work, ¼ cup
10 grams salt 2 teaspoons
550 grams bread flour 4 cups
100 grams raisins ⅔ cup

Filling

50 grams sugar 3 Tablespoons
30 grams flour 3 Tablespoons
12 grams cinnamon 1 ½ Tablespoons

Instructions

Feed your starter: About 4 hours before making the loaf, build a levain or feed your sourdough starter at a 1:1:1 ratio. Add an extra 5-10 grams of each ingredient if you don't have any extra starter to keep your starter going.
Cover and let it rest at 80°F until bubbly and doubled in size.
60 grams sourdough starter, 60 grams all-purpose or bread flour, 60 grams water
Skip this step if your starter is already activated and ready to bake with.
Note: If you want to start the loaf in the morning, you can feed your starter the night before (about 10 hours before) a 1:5:5 ratio or 20 grams starter: 100 grams flour: 100 grams water and leave at 70-72℉.
Knead dough: Mix the water, milk, sourdough starter, sugar, salt, butter, flour, and raisins in a stand mixer or by hand. After mixing, knead the dough for 10–15 minutes either in a stand mixer with a dough hook on low speed or by hand on a lightly floured surface. It will feel sticky at first, but as the gluten develops, the dough will strengthen and become tacky and easier to handle.
If after a couple of minutes of kneading, it is still extremely wet and sticky, add up to 50 more grams of flour until the dough comes together.
Note: If you are doing the overnight rise, use room temperature water and milk.
190 grams water, warmed to 100℉, 120 grams milk, warmed to 100℉, 180 grams active sourdough starter (levain), 50 grams sugar, 57 grams butter, melted, 10 grams salt, 550 grams bread flour, 100 grams raisins
Windowpane test: To determine when the dough is done kneading, perform a windowpane test. This should be done on relaxed dough so let your dough rest for a minute or two before completing the test. Gently pull a section of the dough thin enough to see light through. If it doesn’t tear, then it is ready. If it tears, continue kneading for a few more minutes.
Bulk fermentation: Shape the dough into a ball and place it into a 2-quart straight-edge container or bowl. Cover the bowl and let it rise.
Opt 1- Same Day Rise: Leave the dough at 80℉ to rise for 3-4 hours or until doubled in size.
Opt 2- Overnight Rise: Leave the dough at 68-72℉ to rise for 8-12 hours or until doubled in size.
Mix filling: In a small bowl, combine the filling ingredients.
50 grams sugar, 30 grams flour, 12 grams cinnamon
Prepare the pan: Grease an 9″ x 5″ (1.25-pound) loaf pan.
Shape: Once the dough has doubled, punch it down and turn it out onto an unfloured surface. Roll the dough into a rectangle, making it about 18 inches long and the width about the same as the length of the pan. Sprinkle the filling over the dough. Roll up the dough tightly, starting on the shorter side. As you roll, gently tuck the corners in to keep the filling from spilling out.
Second rise: Place the log seam-side down into the prepared pan. Cover the pan and let the dough rise at 80℉ for about 2 hours or until the center of the dough has risen about half an inch above the loaf pan.
The dough should feel light, and if you poke the side of the dough, the indent should stay.
Bake: Bake at 350℉ for about 60 minutes or until the internal temperature reaches 190℉. Tent with foil for the last 15 minutes to prevent the top of the loaf from turning too brown.

Notes

If you notice or feel any large air bubbles on the surface of your loaf right before baking, gently pop them to prevent uneven baking or large hollow pockets. You can also lightly press a row of fork marks down the top of the loaf to release any trapped air.
To get a good swirl, roll the dough tightly up so that there are no gaps in the loaf.
.Let the loaf cool before slicing. Cutting the bread warm can result in gapping between the swirl.
If you would like to bake the loaf later, shape it and add it to the loaf pan, then let it rise for 30 minutes or so on the counter before placing it in the fridge covered for up to 12 hours.
See the post for sample baking schedules.

Nutrition