🟡 Introduction
Sourdough Cinnamon Raisin Loaf is a comforting, slightly sweet bread that combines the tangy complexity of sourdough with warm cinnamon spice and bursts of sweet raisins. It’s perfect for breakfast, snacks, or even dessert.
What makes this loaf special:
- Natural fermentation (no commercial yeast required)
- Soft, tender crumb
- Beautiful cinnamon swirl inside
- Balanced sweetness—not overly sugary
This bread is both rustic and refined, and once mastered, it becomes a staple in any home baker’s kitchen.
🌟 Why This Recipe Works
- Sourdough starter adds depth of flavor
- Enriched dough (with a bit of fat and sweetener) creates softness
- Cinnamon sugar swirl adds flavor and visual appeal
- Proper fermentation ensures good rise and texture
🛒 Ingredients
For the Dough:
- 400g bread flour
- 100g active sourdough starter (fed and bubbly)
- 200ml milk (warm)
- 50g sugar or honey
- 40g butter (softened)
- 1 egg
- 8g salt
Add-ins:
- 100g raisins (soaked in warm water for 10 minutes, then drained)
For Cinnamon Swirl:
- 2 tablespoons sugar
- 1 tablespoon ground cinnamon
Optional Glaze:
- Powdered sugar + milk mixture
🧰 Equipment Needed
- Mixing bowl
- Dough scraper
- Rolling pin
- Loaf pan
- Clean towel or plastic wrap
- Oven
🧪 Understanding the Starter
Your sourdough starter should be:
- Active and bubbly
- Fed 4–6 hours before use
- Doubled in size
A strong starter ensures proper rise and soft texture.
🥣 Step 1: Mix the Dough
In a large bowl:
- Combine milk, starter, sugar, and egg
- Mix until smooth
Add flour and salt:
- Mix until a rough dough forms
Add butter:
- Knead until incorporated
✋ Step 2: Knead the Dough
- Knead for 10–12 minutes
Goal:
- Smooth, elastic dough
- Slightly tacky but not sticky
🍇 Step 3: Add Raisins
- Gently fold raisins into dough
Tip:
Add gradually to distribute evenly.
⏳ Step 4: Bulk Fermentation
- Cover and let rise at room temperature for 4–6 hours
During this time:
- Dough should increase in size (not necessarily double)
Optional:
- Perform stretch-and-fold every hour
❄️ Step 5: Cold Fermentation (Optional but Recommended)
- Refrigerate dough overnight (8–12 hours)
Benefits:
- Better flavor
- Easier shaping
- Improved texture
🔪 Step 6: Roll Out the Dough
- Roll dough into a rectangle (about 1 cm thick)
🍥 Step 7: Add Cinnamon Swirl
- Mix cinnamon and sugar
- Sprinkle evenly over dough
🔄 Step 8: Shape the Loaf
- Roll dough tightly into a log
- Pinch seam closed
Place into greased loaf pan.
⏳ Step 9: Final Proof
- Cover and let rise for 2–4 hours
Ready when:
- Dough rises above pan
- Soft and slightly puffy
🔥 Step 10: Bake
- Preheat oven to 180°C (350°F)
Bake for:
- 35–40 minutes
Check:
- Golden brown top
- Internal temp ~90–95°C
⏳ Step 11: Cool
- Remove from pan
- Cool completely before slicing
Step 12: Optional Glaze
- Mix powdered sugar and milk
- Drizzle over cooled loaf
🍽️ Serving Suggestions
- Toast with butter
- Spread cream cheese
- Use for French toast
- Enjoy with tea or coffee
🔄 Variations
1. Walnut Cinnamon Loaf
- Add chopped walnuts
2. Orange Raisin
- Add orange zest
3. Vegan Version
- Use plant milk and skip egg
🧠 Expert Tips
- Soak raisins for softness
- Roll tightly for swirl
- Don’t overfill with sugar
- Use active starter
- Let bread cool fully
❌ Common Mistakes
- Weak starter
- Overproofing
- Loose rolling (swirl gaps)
- Cutting while hot
- Too much filling (leaks)
🥗 Nutritional Overview (Approximate)
- Calories: 180–250 per slice
- Carbs: Moderate
- Protein: Moderate
🧊 Storage
Room Temperature:
- 2–3 days
Refrigeration:
- Up to 5 days
Freezing:
- Up to 2 months
🔥 Reheating
- Toast slices
- Microwave briefly
🍱 Uses
- Breakfast toast
- Sandwich bread
- Dessert base
🌟 Texture Guide
- Proper loaf: soft, fluffy
- Underproofed: dense
- Overproofed: collapsed
🍴 Presentation Tips
- Slice evenly
- Show swirl pattern
- Add glaze or butter
