Sourdough Cinnamon Raisin Bread | Fresh Milled Flour

With sweet raisins and cinnamon, this sourdough cinnamon raisin bread is the perfect loaf of bread for anytime of the year!

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I love baking in the fall. The flavors of the season make for some delicious creations in the kitchen.

As an avid sourdough baker, fall is perhaps my favorite time to make sourdough bread.

The cooler temperatures make for more control over the bulk fermentation time and the slower rise makes for an even deeper sourdough flavor.

If you are brand new to sourdough, you will need to make your own sourdough starter

Why make Sourdough Bread?

The process of making sourdough bread takes longer than making bread with yeast.

This fermentation process actually can make the bread more healthy and easier to digest.

In addition, making sourdough bread with freshly milled flour makes what I think is quite possibly the healthiest bread you can eat.

Long fermentation with sourdough is said to make nutrients more easily absorbed. If you use whole grain flour, which is full of nutrients, this makes an incredibly nutritious and delicious loaf.

Why I love this recipe for Sourdough Cinnamon Raisin Bread

This is a loaf that is perfect for French toast or along side eggs for breakfast. The added plump raisins and spice of the cinnamon add flavor to an already delicious sourdough bread recipe.

Using simple ingredients and requiring only one rise, this bread is super easy to mix up and bake off the same day.

Why Freshly Milled Flour?

Freshly milled flour has the bran and germ intact. These hold all of the nutrients for the flour.

Store-bought all purpose flour or bread flour are sifted of these essential nutrients to make the flour shelf stable.

Whole wheat flour bought in the store is sifted to some degree to also make it more shelf stable.

The oils in the bran and germ will go rancid fairly quickly, therefore they have to be removed to last for an extended time.

This process removes the many nutrients that are so important for our health. It also removes the fiber which we all need for proper digestion.

I use the Nutrimill Classic Grain Mill for milling my wheat.

What is Active Sourdough Starter?

Active starter is starter that has been fed within the last 24 hours or so. It will be bubbly and have a pleasant smell.

This stage of a starter is best for recipes that require a big rise like loaves.

What is Sourdough Discard?

Sourdough starter discard is starter that has not been fed recently. It will have a liquid on top and an acetone odor.

The liquid on top is called “hooch” and is a by product of the fermentation process. You can pour this off or mix it in before feeding.

This stage of a starter is best suited for recipes that don’t require a big rise like biscuits.

Try my Sourdough Cinnamon Rolls Recipe

Ingredients you will need to make this loaf

• Flour – I use freshly milled hard white wheat.
• Sourdough Starter – Use active or fed sourdough starter for this loaf.
• Water – For best results, use filtered water.
• Raisins – I use golden raisins, but any raisins work fine.
• Cinnamon
• Salt

For complete ingredient amounts, see recipe card below

How to make Sourdough Cinnamon Raisin Bread

In the bowl of stand mixer with a dough hook attachment, add the water and sourdough starter. Pulse until combined.

I use the Nutrimill Mixer to mix and knead my dough. You can mix your dough in a large mixing bowl and knead by hand.

Add cinnamon, salt, and flour.

Mix until combined into a shaggy dough that cleans the sides of the bowl. Let soak for 30 minutes.

Add raisins and mix in on low speed.

Knead on speed 2 for 5-6 minutes or until the dough is soft and stretchy.

Turn the dough onto a lightly floured surface.

Let the dough rest for a few minutes while you prepare your loaf pan.

Prepare a loaf pan by spraying with oil or placing a piece of parchment paper in the pan.

Shape the dough into a loaf shape. I don’t fuss too much on this process.

Place in the prepared loaf pan and cover with plastic wrap or a damp towel. If using a tea towel, re-dampen occasionally so the dough doesn’t dry out.

Let the dough rise at room temperature until the dough is 1-2 inches above the rim of the pan.

Preheat the oven to 350 degrees F.

Optionally, mix an egg and 1 tbsp of water to a small bowl.

Brush the top of the dough with the egg wash.

Bake in preheated oven for 35 minutes or until golden brown.

Internal temperature should be 195-205 degrees F.

Let cool on a cooling rack or wire rack before slicing.

Tips

If your house is particularly cool, try starting the recipe with warm water that is not over 95 degrees F.

Find the warmest spot in your home for the dough to rise.

If your starter is young, try adding a pinch of instant yeast to this recipe to help it rise.

Adding a tablespoon of honey to the recipe will add a bit more sweetness for those who prefer a sweeter loaf.

Overnight Refrigerator Method

Mix and knead the dough in the evening and let rise in the loaf pan for a few hours. Transfer to the fridge and bake the next day.

The dough will continue to rise in the fridge at a much slower pace.

The next day, take the loaf out of the fridge and preheat the oven for baking.

If the loaf hasn’t risen above the rim of the pan, allow it to sit at room temperature until it has risen.

Serving Suggestions

This loaf makes the best French toast! In a bowl, add 3 eggs, 1 tsp cinnamon, and a dash of salt. Mix well.

Dip the toast in the egg mixture and fry in a preheated skillet with a pat of butter.

Fry on both sides until golden brown. Top with maple syrup for the most delicious breakfast!

Toast and spread with butter along side fried eggs for a quick and nutritious breakfast.

Storage Tips

Store in a plastic bag or airtight container on the counter for 3-4 days.

Freeze in freezer safe bag for up to 3 months.