Traditional Sourdough Cinnamon Raisin Bread

There’s something nostalgic and deeply comforting about a warm slice of sourdough cinnamon raisin bread. It’s a classic loaf that combines the tangy depth of traditional sourdough with the natural sweetness of raisins and the warmth of cinnamon. Whether toasted with butter or enjoyed plain, this bread is the perfect blend of sweet and tart.

Unlike store-bought versions, this homemade sourdough cinnamon raisin bread is made with wholesome, simple ingredients and a natural fermentation process. The result is a loaf that’s soft, slightly chewy, and filled with swirls of sweet cinnamon and juicy raisins — all without commercial yeast.

Perfect for breakfast, snacks, or even a cozy dessert, this recipe is ideal for sourdough bakers looking to expand their repertoire. It takes some time and patience, but the rich flavor and satisfying texture are worth every minute.

🕒 Cooking Time & Serving

• Prep Time: 30 minutes (plus overnight fermentation)

• Total Time: 16–20 hours (includes bulk fermentation, proofing, and baking)

• Servings: 12 slices (1 standard loaf)

🧾 Ingredients

For the Dough:

• 500g (about 4 cups) bread flour

• 100g (about 1/2 cup) active sourdough starter (100% hydration)

• 325g (about 1 1/3 cups) water

• 10g (1 1/2 tsp) fine sea salt

• 1 tbsp honey or maple syrup (optional, adds subtle sweetness)

For the Filling:

• 1 1/2 tsp ground cinnamon

• 1 tbsp brown sugar or coconut sugar (optional)

• 1 cup raisins (soaked in warm water for 10 minutes, then drained)

👩‍🍳 How to Make Traditional Sourdough Cinnamon Raisin Bread

Step 1: Mix the Dough
In a large mixing bowl, combine flour, water, and sourdough starter. Mix until no dry flour remains. Cover and let rest for 30 minutes (this is the autolyse).

Step 2: Add Salt and Honey
After resting, add the salt and optional honey. Mix until well incorporated. You can use a stretch and fold method for a few minutes to strengthen the dough.

Step 3: Bulk Fermentation + Stretch & Folds
Let the dough rise at room temperature (ideally 70–75°F) for about 4–6 hours, performing 3–4 sets of stretch and folds every 30 minutes in the first 2 hours.
After the second set of folds, gently fold in the raisins.

Step 4: Rest and Pre-Shape
After the final fold, let the dough rest until nearly doubled. Turn it out onto a lightly floured surface, pre-shape it into a round, and let it rest for 20 minutes.

Step 5: Final Shape and Cinnamon Layer
Gently flatten the dough into a rectangle. Sprinkle the surface with cinnamon and optional brown sugar. Roll the dough up tightly like a jelly roll, tucking in the ends. Place it seam-side down in a lightly greased or floured loaf pan or proofing basket.

Step 6: Final Proof (Cold Ferment)
Cover and refrigerate overnight (8–12 hours). This slow ferment enhances flavor and texture.

Step 7: Bake
Preheat oven to 450°F (230°C). If baking in a Dutch oven, preheat it as well.
Bake the bread for 20 minutes covered (if using Dutch oven), then another 25–30 minutes uncovered until golden brown. If using a loaf pan, bake for 40–45 minutes uncovered.

Step 8: Cool and Slice
Let the bread cool completely on a wire rack before slicing — this helps preserve the crumb structure and keeps the bread moist.

📝 Notes

• Sourdough Starter: Make sure your starter is active and bubbly before mixing. Feed it 4–6 hours ahead of time for best results.

• Raisins: Soaking them helps prevent them from pulling moisture out of the dough.

• Sweetness Level: You can increase or reduce the sugar and cinnamon based on your preference.

• Storage: Store at room temperature for up to 3 days, or freeze sliced for up to 1 month.

❓ FAQs

Q: Can I use whole wheat flour?
A: Yes, you can replace up to 30% of the flour with whole wheat. You may need slightly more water.

Q: My dough didn’t rise — what happened?
A: Your sourdough starter might not have been active enough. Make sure it’s doubling in volume within 4–6 hours after feeding before using it.

Q: Can I make this without sugar?
A: Yes! The cinnamon and raisins offer natural sweetness, but adding a bit of sugar enhances flavor and browning.

Q: Can I skip the overnight proof?
A: The cold proof helps develop flavor and makes the dough easier to handle. You can do a shorter final rise at room temp (2–4 hours), but the result may vary.

📊 Nutrition Facts (Per Slice, based on 12 slices)

Note: Values may vary based on ingredients and portion sizes.

⚠️ Disclaimer

This sourdough bread contains gluten and may not be suitable for those with celiac disease or gluten sensitivity. It also contains dried fruit and natural sugars, so those monitoring blood sugar should consume in moderation. Always check for individual allergies and consult a health professional for personalized dietary advice.