SpicyTamarind

Sourdough Raisin Bread

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Sourdough Raisin Bread

Sourdough raisin bread with a step-by-step recipe.

The slight tang from the sourdough when combined with sweet raisins and earthy cinnamon can take a regular sourdough bread to a whole new level. It tastes absolutely divine when slathered with a generous helping of butter.

I have shared earlier how to make the no-knead sourdough bread. This bread is a slight variation of the same with the addition of raisins and cinnamon. The plump raisins and warm cinnamon, when baked in the naturally leavened bread, tastes so wonderful. You may choose to increase or reduce the amount of cinnamon depending on your preference, but remember that the cinnamon tends to slow down the fermentation.

See the recipe for basic no-knead sourdough bread here.

Sourdough Raisin Bread

FEW KEY THINGS TO REMEMBER WHEN MAKING SOURDOUGH RAISIN BREAD:

  1. The addition of cinnamon may cause this dough may take slightly longer to bulk ferment.
  2. Make sure the raisins are soaked in filter water and are fully plump before adding to the dough.
  3. Handle the dough carefully while doing stretch and fold, given the raisins may make it slightly tricky to handle.
  4. Make sure the starter is active. The night before you plan to make the dough, take the starter from the fridge and feed it in 1:1:1 ratio of starter:flour:water. See the detailed process here.
  5. I have made this sourdough with bread flour, but you can choose any flour – example, a combination of plain flour and whole wheat flour.
Sourdough Raisin Bread

Sourdough Raisin Bread

Sourdough Raisin Bread

Sourdough Raisin BreadShilpa
Slight tang from the sourdough when combined with sweet raisins and earthy cinnamon can take a regular sourdough bread to a whole new level
5 from 2 votes
Print Recipe
Course Breakfast, Main Course
Cuisine American
Prep Time 1 hr
Cook Time 40 mins
Fermentation Time 1 d
Total Time 1 d 1 hr 40 mins

Ingredients
  

  • 100 grams sourdough starter active, see notes
  • 500 grams bread flour
  • 375 grams filter water
  • 10 grams salt
  • 125 grams raisins
  • 8 grams cinnamon (1 tsp)
  • Rice flour to dust the banneton

Instructions
 

  • Soak the raisins in enough water for at least an hour
  • Combine active starter and water together
  • Slowly add the flour and mix well making sure there are no dry bits of flour. Let it rest for 1 hour
  • Next add salt and mix well, making sure the salt is completely incorporated
  • Drain the water from the raisins. Add the soaked raisins and cinnamon to the dough. Combine well. Let it rest for 30 minutes
  • Perform six sets of stretch and fold at an interval of 30 minutes. Wet hands, grab a portion of the dough and slowly stretch it taking care not to break it and fold it towards the centre over the dough. Keep turning the bowl and repeat the process until all parts of the dough is covered. Carefully flip the dough and round it up. This completes one set of stretch and fold. Repeat this process six times at an interval of 30 minutes. See the pictures below or the video here to see the technique
  • Let the dough sit for bulk fermentation until it is almost double and has bubbles on the top. (Cinnamon slows down the fermentation slightly, so this dough may need more time to ferment)
  • Dust the banneton well with rice flour
  • Shape the dough. Flip the dough onto a well-dusted bench. Pick one side of the dough and fold it to the centre. Pick the other side and fold it to centre. Now hold the dough gently and tuck it to form a log. Carefully place the dough seam-side up on the banneton
  • Cover the dough loosely and place it in the refrigerator overnight for cold fermentation
  • Next day, place the dutch oven in the oven and preheat at 230℃ for 45 minutes
  • Take the dough out of the fridge once the oven is preheated
  • Score the dough using a blade or sharp knife
  • Place in the dutch oven and close the lid. Bake for 20 minutes
  • Take the lid off the dutch oven and bake for 20 minutes
  • Turn off the oven and let the bread sit in the oven for 15 minutes for curing
  • Cool completely, slice and serve

Notes

  • Make sure the starter is active before using in this recipe. Click here to prepare your starter for baking
  • Click here to see how to stretch and fold the dough
Nutrition Facts
Sourdough Raisin Bread
Amount Per Serving
Calories 190 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 328mg14%
Potassium 128mg4%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 1g1%
Protein 5g10%
Vitamin C 1mg1%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @spicytamarind or tag #spicytamarind!

Sourdough raisin bread step-by-step with photos

1. Combine active starter and water together

2. Add flour, mix well and let it rest

Sourdough Raisin Bread
Sourdough Raisin Bread
Sourdough Raisin Bread

3. Soak raisins in water. Add salt, cinnamon, and soaked raisins

4. Combine everything well. Let it rest for 30 minutes

Sourdough Raisin Bread
Sourdough Raisin Bread
Sourdough Raisin Bread
Sourdough Raisin Bread

5. Gently pull the dough to perform the first set of stretch and fold. Let it rest for 30 minutes

Sourdough Raisin Bread
Sourdough Raisin Bread
Sourdough Raisin Bread
Sourdough Raisin Bread

6. Continue to stretch and fold at 30 minutes interval

Sourdough Raisin Bread
Sourdough Raisin Bread
Sourdough Raisin Bread
Sourdough Raisin Bread

7. The dough develops as you continue to stretch and fold

Sourdough Raisin Bread
Sourdough Raisin Bread
Sourdough Raisin Bread

8. Let the dough sit for bulk fermentation

Sourdough Raisin Bread

9. Dough after bulk fermentation

Sourdough Raisin Bread

10. To shape the dough, pick one side of the dough and bring to center

11. Pick the other side and bring to the center

12. Roll it to form a log

13. Place in a well-dusted banneton for cold proofing

Sourdough Raisin Bread
Sourdough Raisin Bread
Sourdough Raisin Bread
Sourdough Raisin Bread

14. Next morning remove the dough from the fridge and score it once the oven is preheated

15. Place in the hot dutch oven and bake with the lid on

16. Next bake without the lid

Sourdough Raisin Bread
Sourdough Raisin Bread
Sourdough Raisin Bread
Sourdough Raisin Bread

17. Cool completely on a wire rack

Sourdough Raisin Bread
Sourdough Raisin Bread