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Sourdough Cinnamon Swirl Raisin Bread

Oatmeal raisin cookies are so nostalgic to me. Growing up, my dad absolutely loved oatmeal raisin cookies, Raisin Bran, or basically anything similar. I remember going to the store and getting those crunchy oatmeal cookies with the icing on top, then going home and eating way too many dipped in a tall glass of milk. Delicious.

This nostalgic taste has been brought back with this sourdough cinnamon swirl raisin bread! When I was testing this recipe, I had my Dad come over to be the critic. His review was… it needed more raisins. Could have guessed that one! So, through lots of trial and error, I believe I have found the perfect raisin ratio that compliments the sourdough and the sweet cinnamon sugar mixture.
This bread is sure to be a hit with kiddos too! My younger siblings were devouring it almost quicker than I could cut up pieces!
I know sometimes the sourdough flavor can be a lot for little ones just getting used to it, but I also serve this bread in my home daycare full of two year olds, and they also love it! Another one of their favorites is the pepperoni cheddar, my personal favorite as well.

Serve this bread smothered in butter with some eggs for breakfast, use it to make French toast, or even as a delicious snack, I can promise you will not be disappointed when you take that first bite. It’s truly heavenly!


Sourdough Boule

Simple and delicious Sourdough Boule.
Print Recipe
Homemade Organic Sourdough Bread
Prep Time:2 days 30 minutes
Cook Time:45 minutes
Fermenting:1 day
Total Time:3 days

Equipment

  • Digital Scale
  • Large Mixing Bowl
  • Wooden Spoon
  • Fed & Active Sourdough Starter
  • Dutch Oven or Baking Stone
  • Tea Towel or Plastic Wrap
  • Plastic Bag
  • Banneton Basket
  • Parchment paper
  • Bread Lame

Ingredients

  • 200 grams Active Sourdough Starter
  • 415 grams Water
  • 20 grams Himalayan Pink Salt
  • 635 grams Organic Unbleached All-purpose Flour

Instructions

  • Add 200g active starter to a mixing bowl. Next add 415g water, and 20g salt to the starter and stir with a wooden spoon. Then, add 635g of unbleached all-purpose flour to the mixing bowl and combine.
  • Cover with plastic wrap or a wet tea towel and let the dough sit for 30 minutes.
  • After 30 minutes, stretch and fold the dough. Cover, wait 30 more minutes, and then stretch and fold again. You must do this at least 2 times, at most 4 times.
  • In the morning, flour your surface, place dough on the counter, and stretch the dough across the surface in a rectangular shape. Spread it out thin, but not too thin that holes develop in the dough. Lastly, fold the dough onto itself. Fold each side of the rectangle in to meet in the middle, fold the top part down once and then continue to fold or roll the dough to form a smaller log shape. Next, wet your hands and begin shaping.
  • To shape your dough, cup your hands and gently guide the dough to form a taught ball of dough. After shaping, place dough into a basket, put the basket and dough into a plastic bag and store in the fridge to ferment.
  • When you’re ready to bake, preheat your dutch oven (lid-on) to 475 degrees for 20-45 minutes. Next, place your bread on parchment paper, flour the top, and score.
  • Then, take out your dutch oven, sprinkle cornmeal in the bottom, place your parchment paper that has the bread on it into the dutch oven. Cover and bake for 25 minutes at 475 degrees.
  • After 25 minutes, take the lid off and turn your oven down to 450 degrees for (17-20) more minutes. Once its golden on top, take it out, place it on a cooling rack for 1 hour, and then you can enjoy your delicious bread!
Servings: 1 Boule

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