Sourdough Raisin Bread
This sourdough cinnamon raisin bread is basically sourdough sandwich bread plus the cinnamon raisin filling. You cant omit the filling and you’ll still get amazing, delicious and super easy sourdough sandwich bread!
- Prep Time: 4-6hrs for sourdough starter to reach peak
- Fermentation Time: 4hrs Bulk Fermentation at 74F; 4hrs Proofing at 86F
- Cook Time: 45 min at 350F
- Total Time: 8hrs 45 min
- Yield: 1 loaf 1x
- Category: Sourdough Bread Baking
- Method: Sourdough
Ingredients
Dough
- 500g Flour (All Purpose Flour or Bread Flour)
- 250g Water
- 100g Sourdough Starter
- 10g Salt
- 56g Butter
Filling
- 1 Tbsp Pumpkin Spice / Cinnamon
- 2 sticks of butter (softened)
- 1 cup sugar
- 1 tsp vanilla extract
- 1 cup Raisins
☝️ this is A LOT of raisins because I measure with my heart, you use however many raisins you want, go for it. I like to soften the raisins in hot water and then drain it.
Instructions
1) Mix all the ingredients except the butter – mix to windowpane in your mixer, around 10 min on level 2-4
2) Add butter, then mix to windowpane, around 10 min on level 2-4
3) Shape into a ball, cover and rest for 4hrs (74F)
4) Take the dough, and with your fingers, stretch the dough into a big square, stretching from the middle out
5) Spread an ample amount of filling evenly
6) Tri-fold the dough to encapsulate the filling, then spread more filling on top, then roll it up
7) Put dough in greased loaf pan, cover lightly and rest for another 4-6hrs at 86F
8) Bake at 350F for 45min
Notes
- ½ stick = 56g butter
- 1 stick = 113g butter
- I always use salted butter