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Sourdough Cinnamon Raisin Bread

Delicious cinnamon raisin sourdough bread that's naturally vegan.
Prep Time 4 hrs 30 mins
Cook Time 35 mins
Total Time 5 hrs 5 mins

Ingredients
  

  • 1 cup active sourdough starter
  • 1/2 cup raisins
  • 3/4 cup lukewarm/cool water
  • 2 cups bread flour
  • 1 cup whole wheat flour
  • 1/8 teaspoon baking soda
  • 1 tablespoons melted Earth Balance or other butter-like substance
  • 1 tablespoon cinnamon
  • 2 tablespoons brown sugar
  • 2 tablespoons cane sugar
  • ½ teaspoon nutmeg
  • ¼ teaspoon cardamon optional
  • fine-ground cornmeal for anti-stick purposes

Instructions
 

  • Take your cup of active sourdough starter (once it's all bubbly) and mix it with the raisins. Let sit for about 20 minutes.
  • Add in the water and bread flour, kneading the flour in a bit at a time until just combined.
  • Lightly oil a bowl and let dough rise in there for about 4 hours covered with a damp washcloth.
  • Transfer dough to a floured surface and knead in the baking soda and earth Balance. Add up to 1/2 cup more bread flour if needed.
  • Roll out into a rectangular shape about 14-16 inches long by 8 inches wide.
  • Combine the cinnamon through cardamon in a small bowl and sprinkle all over the rolled out dough leaving about 1/2 inch around the edges.
  • Roll up the dough long ways (the way that would allow you to roll the most) to get the spiral effect in the picture.
  • Once neatly rolled, pinch together the ends and seal it off so it's like a nice little package. You can wet the edges if that helps.
  • Line a mixing bowl with parchment paper, squish the dough more into a ball shape and plop it in the lined bowl to rise overnight. Like before, cover with a damp wash towel and let rise for at least 8 hours. It should increase in size by at least 1/3rd.
  • Preheat your oven (and baking stone if you have one) to 450F.
  • Once pre-heated, take your stone out of the oven and sprinkle it (or your metal making tray) generously with fine-grouned cornmeal to keep the bread from sticking.
  • Uncover the risen bread, lift it out with the parchment paper and then plop upside-down onto the tray/stone. Peel away the parchment paper.
  • With a sharp knife, cut 1 large or 3 smaller slits in the dough about 1/2 inch deep.
  • Put the bread in the oven.
  • Fill a small metal baking tray halfway with water and put this in the rack below the bread to provide steam.
  • Immediately turn the oven down to 400F.
  • Let bake for 35 minutes and then carefully remove the bread. Let cool for 10 minutes before eating. Yum!