Sourdough Cinnamon Raisin Bread (Round Loaf)
Is there anything better than homemade bread and a cup of coffee in the morning? This sourdough cinnamon raisin boule bread is a delicious treat, perfect for breakfast or a snack! The tangy sourdough, warm cinnamon, and sweet raisins are irresistible.
Like all sourdough bread recipes, you must be patient and give the dough plenty of time to rise.
Sourdough Cinnamon Raisin Bread
Ingredients
- 1 ½ cups warm water
- ½ cup active sourdough
- 2 tablespoons granulated sugar
- 3 ¾ cups bread flour
- 1 teaspoon salt
- 1 cup raisins
- 1 tablespoon cinnamon
- 4-5 ice cubes
Instructions
- Mix water, sourdough, and sugar. In a large bowl, combine the water, active sourdough, and sugar and stir to combine.
- Add half the bread flour. Add half the bread flour to the bowl and stir until well incorporated.
- Add salt and bread flour. Add the salt and the rest of the flour and use a spatula to mix until everything comes together. Cover with plastic wrap or a tea towel and allow to sit for 30 minutes.
- Stretch and fold. Uncover the dough and use wet hands (this prevents the dough from sticking) to pick it up, stretching the dough in an upward motion and folding it inward towards the center of the dough. Turn the bowl ¼ of a turn and repeat. Turn and repeat 2 more times until the dough has been released from the sides of the bowl. Flip the dough over, cover, and allow it to sit for 30 minutes.
- Repeat. Repeat the stretch and fold process 2-4 more times until the dough stretches up without breaking and the dough is soft and smooth.
- Add half of the cinnamon and raisins. After your last stretch and fold, it’s time to incorporate the cinnamon and raisins. Sprinkle about half of the cinnamon and raisins over the dough.
- Stretch and fold. Stretch and fold the dough to swirl the cinnamon and raisins into the dough.
- Add the rest of cinnamon and raisins. Sprinkle the rest of the cinnamon and raisins over the dough and repeat the process of stretching and folding the dough.
- Roll dough. Roll the dough into a loaf shape, tuck in the ends, and transfer into a clean bowl. Cover with plastic or a tea towel.
- First rise. Set the dough in a warm place to rise for about 4 hours or until it has doubled in size.
- Shape dough. Turn the dough out onto a lightly floured surface. Slightly flatten the dough into a rectangular shape, fold it in the corners, and roll it up, tucking it in the ends.
- Bulk rise. Transfer the dough to a well-floured batten (you can use a clean bowl if you do not have a batten). Cover with a towel, plastic wrap, or a plate and place in the fridge overnight.
- Prep for baking. 1 hour before you bake the bread, remove the dough from the fridge and let it warm to room temperature. About 30 minutes before your dough is ready, place your Dutch oven into the oven on the lowest rack and preheat to 450°F.
- Score the dough. Transfer your dough onto parchment paper or a silicone bread mat. Using a bread razor (or a very sharp knife), score the dough vertically along the midline (you can make fun designs at this point).
- Bake. Once the oven has preheated, remove the lid from your Dutch oven, add 4-5 ice cubes to the inside, transfer the dough into the Dutch oven, and bake it covered for 25 minutes. Reduce the heat to 375°F, remove the lid, and bake the bread uncovered for 20-25 minutes.
- Cool. Remove the bread from the oven and let it cool for 20 minutes before cutting into it.
This bread is a family favorite! We love it toasted with butter for breakfast, but it’s also perfect for afternoon or late-night snacks. My kids especially love it when I pack it in their school lunches. It’s the perfect combination of sweet and tangy, and the house smells amazing while it’s baking!
Honestly, it never lasts long. My husband loves to make French toast with it on the weekends and serve it with pecan pie croissants for an extra special brunch. I like to sneak a slice (or two!) with my afternoon tea. It’s just so comforting and delicious!
Key Ingredients and Tools
Some ingredients and tools can make baking this bread easier. Here are a few:
- Active sourdough starter. You’ll need a bubbly, active starter to give this bread its signature tangy flavor.
- Bread flour. Bread flour has a higher protein content than all-purpose flour, which gives the bread structure and helps create a chewy texture.
- Dutch oven. A Dutch oven helps create a steamy environment in the oven, which leads to a beautiful crust.
- Bread razor. A bread razor or lame creates clean, deep cuts in the dough, which helps control the rise and creates a beautiful design.
The right tools and ingredients will help you bake beautiful bread.
Troubleshooting and Help
Sourdough bread dough tends to be a bit sticky. Make sure you’re using lukewarm water (not hot!) and that your starter is active and bubbly. If the dough is excessively sticky, add a tablespoon or two of extra flour at a time until it becomes more manageable.
Oh no! There are a few reasons why your bread might not have risen. First, make sure your sourdough starter is active and healthy. A sluggish starter won’t have the strength to leaven the bread properly. Check out my tips on how to maintain a healthy starter. Also, double-check that your rising environment is warm enough. A cool draft or chilly kitchen can slow down or even stop the rising process.
Yes, you can! You can bake the bread on a baking sheet if you don’t have a Dutch oven. To create a steamy environment, place a pan of hot water on the bottom rack of your oven while the bread is baking.
A good way to tell if your starter is active is to do the “float test.” Drop a small spoonful of starter into a glass of water. If it floats, it’s ready to bake! If it sinks, it must be fed and given more time to become active.
I’m happy to answer any questions you have about this recipe. Leave a comment below!
I hope you enjoy this sourdough bread recipe. The combination of sourdough, raisins, and cinnamon makes it delicious for breakfast or a snack. Whether you want it toasted with butter, as French toast, or simply on its own, this bread will surely become a new favorite in your home.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.