I have had so much sourdough starter that it’s been bread week here! We have made a simple overnight sourdough bread, traditional and chocolate and now my favorite — cinnamon raisin!
Cinnamon Raisin Bread is one of my favorites and it’s even better as sourdough! This bread has a chewy crumb, crisp crust, slight sourdough tang and is dotted with raisins. Of course you can omit the cinnamon or change it for a different warming spice like nutmeg and you can easily add more raisins if you like. This bread is best fresh but makes great french toast the next day.
Let’s get started!
Place flour in bowl with salt, cinnamon, honey, water and sourdough starter.
Stir well. Soak raisins in hot water for 10 minutes before draining and adding to dough.
Stir well.
Here’s the dough all mixed up. It will be very sticky!
I cover it and leave it in the warm oven overnight.
The next day, the dough should have doubled in size. Looks amazing!
Shape into a loaf. Dust with flour. Let rest 45 minutes.
Place lid on dutch oven and heat in oven to 400F. Carefully place dough inside.
Place lid on and set in oven. Bake at 400F for 30 minutes.
After 30 minutes, remove the lid and bake for 15 minutes longer. Looks and smells amazing already!
Remove from oven and let sit a few minutes.
Remove from dutch oven and place on cooling rack. Let cool completely before slicing.
So good with cinnamon-honey butter! I just mix soft butter, about 2 tbsp and honey (about 1 tsp) together and sprinkle in enough cinnamon to taste. Mix really well. It makes a great spread for bread, toast, muffins or even pancakes!
Such an easy loaf to prepare and it is delicious! It has a light cinnamon flavor, but of course you can add more cinnamon and other warming spices like nutmeg.
Cinnamon Raisin Overnight Sourdough Bread
1 cup whole wheat flour
1-1/2 cups flour
1 cup sourdough starter
1/2 tsp salt
1-1/2 cups warm water
2 tbsp honey
1/2 tsp cinnamon
1/4 cup raisins
Soak raisins in hot water for 10 minutes. Combine both flours, salt, sourdough starter, water and honey along with the cinnamon. Stir well. Dough will be very sticky. Cover and let rise in a warm area of the kitchen overnight, at least 12 hours. The next day, shape dough into a loaf, sprinkle with flour and let rest 45 minutes.
Place cast iron Dutch Oven pot with lid in oven, then turn oven on to 400F. Once oven is heated, carefully put dough (leave it on the parchment) into hot pan. Place the lid on and bake for 30 minutes. Remove lid and bake for 15 minutes. Remove from oven. Place bread on cooling rack. Let cool completely before slicing.
enjoy from Our City Homestead to yours