Cinnamon Raisin Sourdough Bread

This cinnamon raisin sourdough bread blends the comforting sweetness of a classic breakfast loaf with the depth of sourdough flavor.
The dough uses both sourdough starter and a touch of commercial yeast for a balanced rise and consistent texture.
Soft, aromatic, and ribboned with a buttery cinnamon-sugar swirl, this loaf makes the perfect morning toast or afternoon snack.

Ingredients

Dough

• 460 g all-purpose flour (425 g + 35 g added for balance)
• 65 g whole wheat flour
• 10 g vital wheat gluten
• 300 g water (room temperature, for autolyse)
• 60 g warm water (for activating yeast)
• 100 g active sourdough starter (100% hydration)
• 60 g sugar
• 40 g unsalted butter, softened (or oil)
• 11 g salt (about 2 tsp)
• ½ tsp instant or active dry yeast

Filling

• 1 tbsp cinnamon
• 50 g brown sugar
• 1 tbsp melted butter
• 100–120 g raisins (soaked in hot water or rum for 15 minutes, then drained and patted dry)

Instructions

1. Awaken the Yeast: In a small bowl, combine 60 g warm water (about 100°F / 38°C) with
   ½ tsp yeast and a pinch of sugar. Let sit for 5–10 minutes, until foamy and active.
2. Autolyse: In a large bowl, mix together the 460 g all-purpose flour,
   65 g whole wheat flour, 10 g vital wheat gluten, and 300 g water until no dry spots remain.
   Cover and rest for 30–45 minutes.
3. Mix the Dough: Add the sourdough starter, yeast mixture,
   sugar, salt, and softened butter. Mix until incorporated, then knead
   for 5–7 minutes until smooth and elastic.
4. Bulk Fermentation: Transfer to a lightly oiled bowl and cover. Let rise until roughly doubled,
   about 3–4 hours at 75°F (24°C). Perform 2–3 sets of stretch-and-folds during the first 90 minutes.
5. Incorporate the Raisins: Gently stretch the dough into a rectangle and fold in the raisins evenly
   after the last fold or just before shaping.
6. Shape and Fill: Roll the dough into a 9×12 inch rectangle. Brush with melted butter.
   Combine the cinnamon and brown sugar, then sprinkle evenly over the surface.
   Roll up tightly from the short end into a log and pinch the seam closed.
7. Proof: Place seam-side down into a greased 9×5 inch loaf pan.
   Cover and let rise until the dough crowns about 1 inch above the rim, roughly 1–2 hours depending on temperature.
8. Bake: Preheat oven to 375°F (190°C). Bake for 35–40 minutes, until golden brown
   and the internal temperature reaches 195–200°F (90–93°C). Tent with foil halfway through if browning too quickly.
9. Cool: Remove from the pan and cool on a rack for at least 1 hour before slicing.

Tips

• The extra 35 g flour balances hydration after adding the 60 g of yeast water, keeping the dough supple but manageable.
• Refrigerate the shaped loaf overnight for a richer flavor and cleaner swirl when slicing.
• Brush the crust with melted butter right after baking for a soft, tender finish.