Sourdough Cinnamon Raisin Bread
Deliciously soft, scented with cinnamon and studded with raisins. This sourdough cinnamon raisin bread is great to eat fresh, or toasted and slathered with butter.Makes 2 loaves.
Ingredients
The Starter
- 150 grams doubled, active starter
The Dough
- 550 grams strong white flour with a protein level between 10.5-11.5%
- 50 grams brown sugar
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 8 grams salt
- 100 grams raisins
- 250 ml milk
- 150 ml water
- 60 grams butter at room temperature
Brushing
- 2 tbsp milk for brushing the tops of the bread
Instructions
The Starter
- In the morning, take 40g seed starter and feed it 80g flour and 80g water to give a total of 200g starter. This starter should double, if not triple, within 6 hours. This recipe needs 150g so the remaining 50g can be fed again and placed in the fridge for the next time.
The Dough
- Mix all the dough ingredients except for the butter together in a bowl.
- Add in the butter and use your hand to squish it in well until it is all incorporated. It will make a very sticky dough.
- Tip the dough in a clean dish or bowl and for the next three hours perform 6 sets of folds, one set every half an hour.
- Once the folds are completed, leave the dough to proof at room temperature for one more hour before covering the dish and placing the dough in the refrigerator overnight.
The Next Day
- Remove the dough from the fridge and pull it from the bowl, onto a clean bench. Split it into two equal portions.
- Line two 450g (1lb)loaf tins.
- On a lightly floured bench, stretch out one piece of dough into a rectangle. Fold the top 1/3 down to the middle, then fold the bottom 1/3 up, like a pamphlet.
- Turn the dough 90 degrees and gently flatten it out a bit, then repeat the folding process. (See the pictures in the post for details.)
- This makes a little log. Roll it out to extend it a bit then place it in a lined loaf tin. Repeat with the remaining dough piece.
- Leave the dough to proof until it has doubled. This can take between 4-6 hours depending on the warmth of your room.
- After the dough has risen, heat the oven to 200 °C fan-bake (220°C regular oven).
- Brush the tops of the loaves with milk.
- Bake the loaves for around 35 minutes until deep golden brown. When the loaves are removed from the tins they should feel light and sound hollow when the bottom is tapped.
- Leave the leaves to cool for an hour before slicing.
Nutrition
Serving: 12gCalories: 510kcalCarbohydrates: 94gProtein: 11.5gFat: 10gSaturated Fat: 5.8gCholesterol: 25mgSodium: 472mgPotassium: 264mgFiber: 3.4gSugar: 20.2gCalcium: 89mgIron: 26mg
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