Cakes & Bread
Cinnamon Raisin Whole Wheat Sourdough Bread
Prep
40 min
Cook
45 min
Servings
10
Level
Medium
This sweet, warm version of sourdough bread combines the aroma of cinnamon, the chewy sweetness of raisins, and a denser, fiber-rich whole wheat texture. It's perfect as a breakfast companion with a spread of butter or jam, quite different from the classic crusty, savory-plain sourdough. The signature tang from natural fermentation still comes through, balanced by the natural sweetness of raisins that burst in every bite."
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 150 grams active sourdough starter (doubled in size)
- 300 grams high-protein all-purpose flour
- 150 grams whole wheat flour
- 300 ml room-temperature water
- 40 grams honey or liquid palm sugar
- 9 grams fine salt
- 100 grams raisins
- 1 tsp ground cinnamon
- 1 tbsp unsalted butter, melted (for greasing the pan)
- 2 tbsp extra all-purpose flour (for dusting the work surface)
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👩🍳 Instructions
- 1 Soak the raisins in warm water for 10 minutes so they become soft and won't absorb moisture from the dough, then drain and pat dry with paper towels.
- 2 In a large bowl, combine the active sourdough starter with room-temperature water and honey, and stir until the starter is partially dissolved.
- 3 Add the high-protein all-purpose flour and whole wheat flour, and mix with a spatula until no dry flour remains. Let it rest (autolyse) for 30–45 minutes, covered with a damp cloth.
- 4 Sprinkle the salt and ground cinnamon over the dough, then knead using the stretch-and-fold technique for 5–7 minutes until the dough starts to become elastic.
- 5 Add the drained raisins, folding the dough over itself until the raisins are evenly distributed.
- 6 Let the dough go through bulk fermentation for 4–6 hours at room temperature. Every 30 minutes (for the first 2 hours), do a gentle set of 4 stretch-and-folds to build gluten structure.
- 7 Once the dough has risen about 1.5 times and looks bubbly at the edges of the bowl, turn it out onto a lightly floured work surface. Shape it into a round, pulling the surface tight.
- 8 Place the dough in a banneton or a bowl lined with a flour-dusted cloth, seam side up. Cover and refrigerate for cold proofing for 8–12 hours (overnight).
- 9 The next day, preheat the oven along with a Dutch oven (a covered cast-iron pot) to 480°F (250°C) for 30 minutes before baking.
- 10 Remove the dough from the refrigerator, flip it onto a piece of parchment paper, and score the surface with a sharp knife or a lame.
- 11 Transfer the dough, along with the parchment paper, into the hot Dutch oven, cover tightly, and bake for 20 minutes with the lid on.
- 12 Remove the lid, lower the oven temperature to 425°F (220°C), and bake for another 20–25 minutes until the crust is golden brown and sounds light when tapped.
- 13 Remove the bread and let it cool on a wire rack for at least 1 hour before slicing so the interior texture sets perfectly.
💡 Tips
• Make sure your sourdough starter is truly active (doubles in size within 4–6 hours after feeding) before using it, so the bread can rise to its full potential.
• Don't skip the overnight cold proofing in the refrigerator, as it helps develop that signature tangy flavor while also making scoring easier.
• If you don't have a Dutch oven, you can use a regular baking pan and place a dish of hot water on the bottom rack of the oven to create steam, which helps give the crust that crispy texture.
• Store the bread in a paper bag or cloth at room temperature for up to 3 days, or slice and freeze it for longer storage.
📊 Nutrition Facts / serving
185 kkal
Calories (kcal)
5 gg
Protein
2 gg
Fat
37 gg
Carbs
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