Cinnamon Raisin Sourdough Bread Recipe

Side view of a loaf of sourdough bread cut in half stacked on top of each other.

No ratings yet

Cinnamon Raisin Sourdough Bread Recipe

This cinnamon raisin sourdough bread is perfectly chewy with a golden crust and sweet cinnamon swirls in every slice. Studded with juicy raisins and cold proofed for deep flavor, it’s cozy, bakery-style bread made at home. Perfect for toast, French toast, or slathered with butter straight from the oven.

Prep Time10

Cook Time45

Chill Time12

Course: Breakfast, Sourdough

Cuisine: American

Servings: slices

Calories: 205kcal

Author: Bailey Campbell

Ingredients

125 g active sourdough starter
325 g warm water
500 g bread flour
10 g salt
1 cup raisins
2 tbsp brown sugar
1 tbsp cinnamon

Instructions

Feed Your Starter (4-8 Hours Before Baking) – Mix 50g of starter with 100g flour and 100g water (1:2:2 ratio). Let it double in size before using. Need to check if it’s ready? Drop a spoonful in water—if it floats, you’re good to go.
Mix the Dough – In a large bowl, dissolve the active starter in warm water until it looks milky. Add the bread flour and salt. Mix with a wooden spoon or dough whisk until a shaggy dough forms.
Rest & Hydrate – Cover with a kitchen towel and let it rest for 1 hour—this allows the flour to absorb the water, making the dough easier to handle.
Stretch & Fold – Every 30 minutes, perform 3–4 sets of stretch and folds to build gluten strength. On the second set of stretch and folds, scatter the raisins over the dough and fold them in as you stretch.After the final set, cover and let bulk ferment at room temperature for 4–12 hours, depending on room temperature and starter activity.
Shape the Dough - Lightly flour your counter or work surface and gently turn out the dough.Shape into a rectangle and add on 1/2 of your brown sugar and cinnamon evenly all over the dough. Then fold one side of the rectangle over into the middle of the dough and add more cinnamon and brown sugar. Then fold the other side of the rectangle on top of the side you just placed down and add the remaining brown sugar and cinnamon. Then gently roll the dough up from one end to the other.Use gentle push-and-pull motions to create surface tension on top. Place seam-side up into a floured banneton or towel-lined bowl.
Cold Proof for Deep Flavor – Cover and let it rest at room temp for 30-60 minutes, then refrigerate for 12-48 hours (longer = more flavor). Wrap a damp tea towel around the bread dough to keep it fresh and moist.
Score & Bake Like a Pro – Preheat oven to 450°F (230°C) with a Dutch oven inside for at least 15 minutes. Flip the dough onto parchment paper, dust lightly with rice flour (optional), and score the top of the dough with a razor blade or sharp knife. Transfer to the preheated Dutch oven, bake covered for 30 minutes, then uncover and bake for another 15 minutes until golden brown.
Cool on a wire rack for at least 1 hour before slicing to avoid a gummy texture. Slice, slather with butter, and enjoy every bite.

Nutrition