Sourdough Cinnamon Raisin Bread

Here's a recipe for a Sourdough Cinnamon Raisin Bread without added sugar. This delicious bread uses the natural sweetness of raisins and the tangy flavor of sourdough to create a perfect balance.

Ingredients:

For the Levain (Starter):

• 50g active sourdough starter

• 50g water

• 50g flour (preferably a mix of whole wheat and all-purpose)

  
  

For the Dough:

• 450g bread flour (or a mix of bread flour and all-purpose flour)

• 50g whole wheat flour (optional for added flavor)

• 340g water (room temperature)

• 100g levain (from above)

• 10g salt

• 1 tsp ground cinnamon

• 1 tsp vanilla extract (optional)

• 200g raisins (soaked in warm water for about 10-15 minutes, then drained)

• 1-2 tbsp olive oil or melted butter (for extra softness, optional)

  
  

Preparing Your Sourdough Starter

To start this recipe, you’ll need to prepare the levain. This is your sourdough starter that will give the bread its unique flavor.

1. In a jar or bowl, mix 50g of your active sourdough starter with 50g of water and 50g of flour.

2. Stir well and cover with a cloth. Allow it to ferment at room temperature for 4-6 hours, or until bubbly and active.

   
   

Making the Dough

Once your levain is ready, it's time to make the dough.

1. In a large mixing bowl, combine the bread flour and whole wheat flour.

2. Gradually add water to the flour mixture. Mix until the dough comes together. Let it rest for 30 minutes. This is called autolyse.

3. After the autolyse, add the 100g levain, salt, ground cinnamon, and vanilla extract (if using). Mix until everything is well combined.

4. Knead the dough for about 8-10 minutes. It should become smooth and elastic. If it’s too sticky, lightly wet your hands or add a bit more flour, but be careful not to overdo it.

   
   

First Rise (Bulk Fermentation)

Now that your dough is ready, it’s time for the first rise.

1. Cover the dough with a damp cloth or plastic wrap. Let it rise at room temperature for 4-6 hours, or until it doubles in size. The rise time may vary based on your kitchen temperature.

2. For best results, every 30 minutes during the first 2 hours, perform a set of "stretch and folds." This technique helps develop the dough's strength. Grab one edge of the dough, stretch it, and fold it over the center. Repeat this around the dough.

   
   

Incorporating the Raisins

After the first rise, it’s time to add the raisins.

1. Turn the risen dough onto a lightly floured surface.

2. Gently flatten the dough into a rectangle. Sprinkle the soaked and drained raisins evenly over the top.

3. Fold the dough around the raisins to trap them inside. Knead gently until the raisins are evenly distributed throughout the dough.

   
   

Shaping the Loaf

Now, we will shape the dough into a loaf.

1. Shape the dough into a round or oval loaf, depending on your preference.

2. Place the shaped dough seam-side down in a well-floured proofing basket or bowl. Cover it with a cloth and let it proof for 1-2 hours at room temperature. Alternatively, you can refrigerate it overnight for a slow rise.

   
   

Preheating the Oven

While the dough is proofing, preheat your oven.

1. Set your oven to 475°F (245°C). If you're using a Dutch oven or a baking cloche, place it inside while preheating.

   
   

Baking the Bread

It’s finally time to bake your bread!

1. If using a Dutch oven, carefully transfer the dough into the preheated pot. You can flip the dough out of the proofing basket onto a piece of parchment paper for easier handling.

2. Score the top of the dough with a sharp knife or razor blade. This allows the bread to expand while baking.

3. Cover the Dutch oven with its lid. If you’re using another method, make sure to place a steam tray in the oven.

4. Bake for 20 minutes with the lid on. Then, remove the lid and bake for an additional 20-25 minutes. The loaf should be golden brown and sound hollow when tapped on the bottom.

   
   

Cooling the Bread

Once baked, it's important to let the bread cool.

1. Transfer the loaf to a wire rack and let it cool for at least an hour before slicing. This helps the texture set and enhances the flavor.

   
   

Tips for Perfect Bread

• Raisin Tips: Soaking the raisins ensures they don’t dry out during baking, resulting in a softer texture.

• No Added Sugar: The natural sweetness of the raisins, combined with the cinnamon, provides all the flavor needed without additional sugar.

• Enhancing Flavor: For a more tangy taste, allow the dough to ferment in the fridge overnight. This will deepen the sourdough flavor.

  
  

By following these steps, you will create a delightful Sourdough Cinnamon Raisin Bread that impresses everyone. Enjoy your naturally sweet and flavorful creation!