Delicious Soft Sourdough Cinnamon Bread

ByDiane Williams Hours

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Soft Sourdough Cinnamon Bread with or without raisins, is a beautifully flavored and sliceable loaf. Your family will love this delicious breakfast bread. This loaf can stand alone as a moist, scrumptious slice or enjoy it toasted with butter or even peanut butter. It can also make an amazing French toast.

By incorporating honey and avocado oil into this traditional sourdough recipe, you will be able easily fold in your sugar cinnamon filling and prevent the crumb from falling apart. The honey and oil work together to build a soft, dense texture more like a sandwich bread.

We walk your through all of the steps needed to help you bake the best Sourdough Cinnamon Loaf in this post.

Originally, we made this no-knead sourdough cinnamon bread by dispersing the raisins throughout the dough during the stretch and fold stage as you see pictured above. This is a great method and we still highly recommend it and the post is built on these instructions.

Sliced cinnamon raisin bread
Swirled cinnamon bread sliced.

Over the years, we found this recipe also works well when the raisins are layered into the dough at the final shape of the dough into loaves. Our video uses that method. So please read the post and watch the video so you can see the two processes and decide how you want to make this sourdough cinnamon swirl bread recipe.

Putting the raisins into the rolled layers rather than dispersing them through the dough give you a sourdough cinnamon roll twist bread. It’s all good.

Our video tutorial guides you through the process with a clear visual that is easy to follow

This delicious bread recipe is another winner from our Master Baker Contributor Sasha Hunter. I asked Sasha if she had a good sourdough bread recipe for homemade cinnamon bread.

three baked laves
three baked loaves of Soft Sourdough bread. One done as cinnamon raisin bread.

Sasha takes us through her entire baking process step by step. She shares her sure fire method of making homemade cinnamon bread with raisins. Tips and photos of every step are included, and the pictures you see are Sasha’s pictures while making this bread.

Soft Cinnamon Bread Recipe with raisins

If you need more help making the recipe jump over to the Soft Sourdough Recipe post. It has a lot of information in it for you.

We begin this cinnamon raisin version of the recipe at the second stretch and fold of the process.

If you want a single Cinnamon Raisin Loaf, divide the dough at this point. Continue the recipe for the Cinnamon Raisin Loaf with one half.

Or make the whole recipe and use half for this raisin bread. The other leave plain for a delicious soft Sourdough Sandwich Bread or Sourdough Cinnamon Rolls.

Watch Our video (on the sidebar and at the bottom of the printable recipe card). It shows you a different method for incorporating the raisins. It’s the easiest method if doing two different types of bread from a single batch.

Whole Wheat Cinnamon Bread Recipe

Use this recipe and replace the white flour up to 50% with a good white whole wheat bread flour. This will give you a slightly denser loaf than our sourdough white bread recipe.

If you want to make a 100 % whole wheat cinnamon bread use our Whole Wheat Sourdough Bread recipe with white whole wheat. You may want to add a bit of honey to the dough to make it sweeter for this recipe.

At the second stretch and fold start checking back to this recipe for the cinnamon raisin instructions.

Screenshot 2024 09 02 at 10.38.09 AM

How to Make Cinnamon Raisin Sourdough Bread:

Here is the detail on how to make this no knead sourdough cinnamon bread with the raisins dispersed through the dough. To place the raisins into the rolled layers only use the method in the video.

Plump the raisins before the first stretch and fold. Mix 150 grams dry weight raisins to an equal weight of water. Allow them to soak until the raisin are completely plumped. Drain and set raisins aside until needed at the second stretch and fold.

Add the raisins into the dough at the second and third stretch and folds. Half of them in the second stretch and fold and the rest in the third.

The plumped raisins are swirled with cinnamon sugar layer. The even distribution of raisins is preferable for little pops of raisin flavor while you eat this delicious bread.

You can also…Take your dough and dump the cinnamon / sugar mix and raisins on top; or chop and fold it all into your dough with your bench scraper.

cinnamon sugar mix with raisin bread dough.
At this point the raisins are incorporated into the dough. Now roll out the dough, degass and get ready to roll.

The Cinnamon Sugar Filling

Measurements for each loaf that you want to make into sourdough cinnamon bread are

  • 1/2 cup light brown sugar or cane sugar as you prefer.
  • 2 Tablespoons ground cinnamon.

This blend can be used as much or as little as your desire. Feel free to double the cinnamon layer or cut it down as your family prefers.

raisins are in the dough and the dough is risen.
sourdough cinnamon bread with Raisins throughout the dough risen and ready to roll

Preparing to form Sourdough Cinnamon Bread loaves

Dump raisin dough onto board
Dump the raisin dough onto your floured work surface or board.

Look at the structure of this dough as it falls out of the bowl. This is what you are shooting for. The gluten is well developed.

Forming the loaves

Here is a visual guide to show you how Sasha forms her loaves and adds in the cinnamon swirl layers.

NOTE: There are two layers of the cinnamon swirl. Sasha is using brown sugar in the process pictures below. You can also choose granulated cane sugar as you prefer.

Degass and roll out dough-sourdough cinnamon raisin bread
Degass the dough before rolling it out.
Roll the loaf out and degass and spray- Sourdough cinnamon raisin bread
Roll out the dough and spray with water.
Add another layer of cinnamon sugar-cinnamon raisin bread
sprinkle with cinnamon sugar layer
preparing to roll the filing up. cinnamon raisin bread
Fold both sides to the center.
Loaf forming-fold sides to center-Cinnamon raisin bread
Fold the side of the dough over to the center.
Spray with water-Sourdough cinnamon raisin bread
sprinkle cinnamon sugar on top.
fold front corners to center. Cinnamon raisin bread
fold both front points to center.

Rolling it up

The printable recipe card has all the instructions step by step. But the techniques Sasha uses is easiest to understand when you can see the process too. Watch our video for a complete recipe demonstration as well.

tightly roll up the loaf-raisin bread
roll the dough tightly.
keep tucking the dough-sourdough raisin bread
use your fingers to keep tucking the dough under as you roll.
demo rolling up dough-cinnamon raisin bread
almost there
Final tuck of dough rolling-raisin bread
Final tucking of dough as it rolls.
Rolled cinnamon raisin loaf
Seal the seams
Sprinkle the loaf with flour-raisin bread
sprinkle the loaf with flour and the board as needed.
floured loaf-Sourdough cinnamon raisin bread
floured loaf ready for bread pan.
bread dough loaf and loaf pan side by side-cinnamon raisin bread
put the loaf into your bread pan.
Insert the bread pan into a loose plastic bag. Sourdough cinnamon raisin bread
Insert the loaf into a loose plastic bag.
final Rise-sourdough cinnamon raisin bread
Rise in bags in loaf pans until the dough rises to the top of the pans.
Final rise-cinnamon raisin bread
Use a good scoring knife
Scoring the loaf-cinnamon raisin bread
Score the loaf deeply straight down the middle.
water bath bake-sourdough cinnamon raisin bread
set a water bath below the bread pans with a baking sheet under the pans.
check bread temperature. Sourdough cinnamon raisin bread
Check bread temperature to make sure loaf is completely done.
finished loaf-sourdough cinnamon raisin bread
Remove from oven.
Sourdough Cinnamon Raisin Bread
cool the sourdough cinnamon bread on racks to room temperature to set crumb.
Sliced cinnamon raisin bread
Swirled sourdough cinnamon bread sliced.

Your Printable Recipe Card:

Sliced cinnamon raisin bread
Yield: 24 slices (2 large loaves)

Sourdough Cinnamon Bread with raisins

Prep Time: 20 hours
Cook Time: 50 minutes
Total Time: 20 hours 50 minutes

Beautifully swirled cinnamon bread with raisins begins with your bread recipe of choice. Her are the instructions for turning your bread recipe into a yummy cinnamon raisin bread.

4.5 Stars (189 Reviews)

Ingredients

Soft sourdough Sandwich bread dough (This makes two loaves of bread)

  • 300 grams starter-freshly fed and active
  • 650 grams warm water
  • 50 grams honey
  • 40 grams avocado oil
  • 1000 grams White bread flour (high protein)
  • 20 grams Salt

FOR EACH LOAF with Cinnamon and Raisin filling You will need:

  • 2 Tablespoons cinnamon
  • 1/2 Cup sugar- (either brown sugar or cane sugar works)
  • 150 grams dried raisins
  • 150 grams water

Instructions

MIXING:

  1. Begin with a very active recently fed starter. It should pass the float test.
  2. Set a large bowl on a digital food scale set to grams and press the tare button. The scale should read zero.
  3. Pour in the water to weight of 650 g. Press tare.
  4. Pour in 300 grams of starter. Press tare. The starter should form a floating mass on the water.
  5. Add the oil. Press tare
  6. Add the honey. Press tare.
  7. Whisk together the starter, oil, honey and water until they are mixed.
  8. Add the 1000 grams of flour.
  9. Mix the flour into the water/starter with a dough hook, spatula and your wet hands until you have a shaggy ball of dough.

AUTOLYSE: This step is often called an autolyse. However, Since the starter is included at this stage, it is technically a fermentolyse, where hydration and fermentation begin together.

  1. autolyse 1 hour.
  2. Sprinkle salt across dough.
  3. spritz with water bottle and work in the salt with wet hands.
  4. Rest 30 mins

STRETCH AND FOLDS:

  1. PREPARE RAISINS: Put the raisins in water and set aside for two hours. They will plump as they absorb water for a better finished baking result.
  2. NOTE: See video for an alternate method of adding raisins by layering them in at the final rise rather than dispersing them through the dough in the stretch and fold stage.
  3. Begin Stretch and Folds. You need 4 rounds of stretch and folds 30 mins apart. See video for technique.
  4. Do the first stretch and fold and set timer for 30 minutes.
  5. BEFORE the second stretch and fold cut the dough in half if you only want ONE loaf for cinnamon raisin bread. The other make as plain.
  6. IF DISPERSING THE RAISINS INTO THE DOUGH: Pour half of the plumped raisins into the bowl and stretch the dough over them.
  7. At the third stretch and fold pour in the remaining raisins and again stretch the dough to bring the raisins into the dough.
  8. At the Fourth stretch and fold all the raisins will be blended evenly throughout the dough.
  9. For more help with adding raisins to this bread dough please read the entire post and examine the photo gallery we include.

LONG COLD RISE:

  1. Refrigerate overnight or up to 36 hours.

BENCH REST DOUGH:

  1. Remove from fridge and warm to room temperature. (ABOUT TWO HOURS)
  2. ( If you have not yet divided the dough for loaves) Divide the dough into two equal dough balls by weight.
  3. Bench rest an hour until dough is elastic.

SHAPE AND FINAL RISE:

Both the video and our photo gallery included in this post will help show you the details of shaping and layering the cinnamon into the dough.

  1. De-gass dough with rolling pin and shape for pans as shown in post.
  2. Evenly sprinkle with Half the cinnamon sugar.
  3. Fold the outside edges of the dough to the center and close the seam.
  4. Sprinkle remaining cinnamon sugar on the top.
  5. Fold the FRONT corners of the rectangle to the center seam.
  6. Roll the dough up tucking it as you roll to keep the roll tight.
  7. Flatten the seam and pinch the ends.
  8. Place the formed dough loaf into your oiled bread pans.
  9. let dough do a final rise in bread pans covered loosely with plastic until they reach the top of the loaf pans.
  10. Do an egg wash(optional) on top of the dough before baking.
  11. Score the dough with a sharp wet blade. Make one deep slash down the length of the loaf for best rise.

BAKING INSTRUCTIONS:

  1. Preheat oven with a pizza stone (or baking sheet) and broiler pan on oven shelf below at 400°.
  2. Loaf pans go on top of a sheet pan onto the stone(If you have one).
  3. Spritz loaves with water just before going into oven.
  4. Pour water about 1/2 inch deep in the broiler pan. This creates steam.
  5. Keep steamy for first 15 mins. Spray hot oven with water as you begin baking the loaves.
  6. After 15 mins turn oven down to 375°.
  7. Bake an additional 30-35 mins.
  8. Turn loaves for even browning.
  9. Using a digital thermometer check internal Temp of loaf. It is done at 200°. If you don't have a thermometer pop loaves out to test for hollow on bottom. Or thump the loaf. Does is have a hollow sound?
  10. Remove from oven and cool on racks to room temperature before cutting the bread.

Notes

Alternate Method: To add cinnamon and raisins


If you decide to turn a loaf into a cinnamon swirl bread at the last minute. You can do this just before shaping the loaf. It is NOT ideal. But it will still taste great.

  • Take your dough and dump the cinnamon / sugar mix and raisins on top.
  • Chop and fold it all into your dough with your bench scraper.
  • I do that sometimes when I feel like making a plain loaf into a flavored loaf at the last minute.

Alternate method 2 :

It is easy to add the raisins in when making the cinnamon layers when forming the dough for the bread pans. WATCH the VIDEO below to see me use this method.


More Loaves:
This recipe is for two LARGE loaves. One plain and one cinnamon raisin bread. If you prefer to make three smaller loaves the recipe will divide into three smaller loaves.

You will have to decide at the second stretch and fold how many loaves you wish to make with raisins. Divide the dough into thirds at this point and add the raisins into the loaves as you prefer.

NOTE: If you want two loves of cinnamon raisin bread increase the raisin and cinnamon filling up by a third. The same applies if you want two loaves plain and one with the fillings. But DECREASE by a third.

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Nutrition Information

Yield

24

Serving Size

1 slice cinnamon bread
Amount Per Serving Calories 217Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 326mgCarbohydrates 39gFiber 2gSugar 7gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Diane Williams
Cuisine: American / Category: Sourdough Recipes & Artisan Baking Guides
Cinnamon raisin bread sliced

More Sourdough Bread Recipes:

Sourdough cinnamon rolls
Make this recipe into FANTASTIC Homemade sourdough Cinnamon rolls. We did an entire post on it here!

Looking for more sourdough bread? Start with these delicious recipes.

Sliced Roasted Garlic Sourdough
Roasted Garlic Sourdough
Sourdough bread degassed and baked in a bread pan.
Sourdough sandwich bread
Whole Wheat Sourdough bread Sliced
Whole Wheat Sourdough
Beginner Artisan Sourdough Bread Recipe
Sourdough Beginner Artisan Bread Recipe tutorial

Want even more sourdough recipes? Visit our Sourdough section for sourdough discard recipes, bagels, pretzels and …so much more

Sourcing Sourdough Starter:

All sourdough bread is only as good as the starter you use. Read our posts on how to make your own Sourdough Starter, How to properly feed your sourdough starter, and Drying Sourdough Starter.

If you want to buy sourdough starter that is well established and ready to go CONTACT SASHA. She sells hers all over the US.

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Sourdough cinnamon bread with raisins is sweet bread dough with the tasty sourdough flavor profile. Perfect as buttered toast or as a tasty french toast brunch! Our recipe is easy to follow and yields a fluffy bread. #sourdough #recipes #cinnamonraisin #bread #easy #discard

Diane Williams is co-founder of Homemade Food Junkie and the primary editor and publisher of the site. She develops from-scratch recipes, sourdough baking tutorials, and garden-to-kitchen content designed to help home cooks succeed.

341 Comments

  1. Angela Behrens says:

    I make this recipe almost every week and it makes the best bread! I’ve tried it with whole wheat flour (I do 60 whole wheat/40 bread flour) and I’ve mixed in chopped jalapenos (about 1/4 cup) and shredded cheddar (about 1 1/2 cup) into the plain bread to make jalapeno cheddar. I love that this recipe makes 2 large loaves so that I can do one sweet and one savory in the same bake. Try it you won’t be disappointed!

    Reply

  2. I’m one of the millions of people who started a sourdough culture back in March, and I spent a while experimenting with different sourdough recipes. My goal was to keep trying new recipes every couple weeks, but I found this one months ago and have made it every week since. It’s fantastic sandwich bread, and the raisin bread goes perfectly with scrambled eggs for breakfast, so I make one loaf of each. Thank you for this amazing recipe!

    I’ve messed the recipe up in different ways every week (wild variations in rise times, not enough starter, starter not sufficiently activated), yet somehow it always turns out perfectly. I tend to use roughly 550 g whole wheat flour, 300 g high-gluten flour, and 200 g all-purpose flour, and the consistency is just right. I also sometimes use the cinnamon-raisin recipe, but substitute chocolate pieces and dried cranberries or cherries instead of the raisins, then use cocoa powder instead of cinnamon powder for the swirl.

    For the swirl breads, I only apply the sugar and roll it once — that way, the swirl is thicker and more noticeable. I also leave a ~1-inch margin around the outside, and make sure it’s moistened by the sprayed water, so that it seals up nicely and doesn’t leak sugar that sticks to the pan. I find that the swirl loaf takes at least 5-10 minutes longer to bake.

    Reply

    1. Hi Jesse, Wow! Thanks a million for taking the time to share your wonderful review and ideas for this recipe. I’m thrilled to see you have have successfully made it so many ways. I MUST try your chocolate version next. 🙂 Happy Baking!

      Reply
  3. Mae Haagenstad says:

    Amazing recipe! The best ever.

    Reply

    1. Thank You for the Great review. Happy Baking. 🙂

      Reply

  4. This is a great recipe for 2 reasons. First, I’m able to use this recipe to to make 4 smaller sized loaves and I did 2 as cinnamon raisin and 2 plain so the effort involved leaves me with enough break to last for quite a while. Second, while my husband kept telling me he has never liked cinnamon-raising bread, his new statement is that he doesn’t like commercially prepared cinnamon raisin bread. Unfortunately, this meant I didn’t have the entire loaves to myself. The flavor of the sourdough along with the sweetness of the raisins and cinnamon are a great combination.

    Reply

    1. Hi Kristina, Thanks for the great review! I agree with your husband. There is nothing like homemade sourdough breads. Happy baking. 🙂

      Reply

  5. I love this recipe so much – I’ve probably made a dozen cinnamon swirl loaves of some variety this summer now. No bread flour to be found so 50/50 on white and whole wheat has worked well for me. Cinnamon chips in place of raisins were a fun swap I tried out but honestly the original raisin is probably the best. Loved all the technique tips in the recipe, I’ve found them helpful making other recipes too 🙂

    Reply

    1. Hi Laura, Thank you so much for stopping by with your ideas for this recipe and this great review. Have a great weekend!

      Reply

  6. This was killer cinnamon raisin bread. Easy instructions to follow. Loads of compliments. So delicious toasted. Next time will make 1 loaf of each. This is a keeper. Thanks.

    Reply

    1. Hi Jan, That’s wonderful to hear. Thanks so much for the great review. Happy Baking!

      Reply

  7. Hi there,
    I made these loaves for the first time this weekend and for a first try I think they turned out great. But, mine are a little doughy in parts and took longer to cook as well. I’m not sure what I did wrong. The dough was wonderful to work with and they taste great so thank you! Any thoughts on why they might turn out doughy like that? Thanks so much!

    Reply

    1. Hi Melinda,
      Are you using a digital thermometer to test the bread before removing it from the oven? The bread should reach 200 degrees F in the center before it is baked. The time needed to get to the correct temperature may change with the different types of flour and starters. That’s why we recommend weighing ingredients rather than using the volume measurements.
      Also, Your bread may be a little denser or wetter if you are rolling the dough really tight? Try reducing the water I tell you to spray on the loaf at the beginning of the bake. Possibly Your oven is just very different from mine. Your loaf may be collecting the water in the bread pan rather than releasing it as steam.
      And All that steam in your oven may be staying around the loaf through the complete bake. My oven leaks so I don’t get as much steam by the end of the recipe. You can remove the water bath halfway through and see if that helps quicken the baking. Hope this helps!

      Reply

      1. Hi Diane… I did use a digital thermometer but… I poked its end, not the middle. These are great suggestions, thank you so much. I also used all purpose flour and next time I’m using bread flour which I suspect will help. I had a lot of fun though! Thanks again for the recipe and suggestions!

        Reply

        1. One more thing. Check the label on your flour. The protein content needs to be 12 percent or over 5 grams on the label. This will help so much. Even some bread flours are very weak. I use King arthur or Montana brand and the results are always great. Happy Baking!

          Reply

  8. I made this a few weeks ago and it turned out amazing! The dough was beautiful to work with and the instructions were great! 3 loaves were devoured very quickly! I’m wanting to make it again but can’t find bread flour anywhere. Can I use all purpose and get the same great results? Thanks for the great recipe!

    Reply

    1. Hi Jessica, We’re so happy you love this recipe. It’s one of our favorites. You CAN use all purpose flour IF you can find King Arthur or Montana brand all purpose flour. OR ANY all purpose flour with a protein content of 5 grams or about 12 % on the label. If you use a low protein flour (Gold Medal for example) you will be disappointed with the results. I hope this helps. Happy Baking!

      Reply

  9. This is a winner of a recipe! Loaves are huge though. I’ll probably do three next time. And there WILL be a next time. 😀

    Reply

    1. That is wonderful to hear. Thanks for the great review. Have a fantastic day!

      Reply

  10. Do you have experience freezing a loaf after baking and cooling?

    Reply

    1. Hi Carole, This loaf should freeze great. I have a loaf of it without the cinnamon and raisins in the freezer right now. Just wrap it tightly after it is COMPLETELY cooled. I wrap double mine in single use grocery bags for short term storage. (up to a couple of weeks). For longer freezing use a good plastic wrap to completely cover the loaf. Now put it in a grocery bag or tin foil. As long as the air is off the loaf it should freeze well for a couple of months.
      To Defrost: set it out on the counter at room temperature for quick defrost or in the fridge for a slower defrost. Do NOT microwave frozen bread. Hope this helps. Happy Baking.

      Reply

  11. This was the best raisin bread I’ve ever had! Amazing! And the loaf without the raisins turned out to be my best sourdough loaf too! I’ve now made it twice.

    Reply

    1. Hi Nancy, Thanks for the great review. It’s a real boost to our day to know our recipe makes you happy. All the best!

      Reply

  12. Great recipe! I made one plain loaf and one cinnamon raisin just as suggested (splitting the dough prior to the second stretch and fold). Only change I made is that I let the bread complete its bulk ferment at room temp (another hour or two after the last stretch and fold) and then did the preshape and shape and covered and put the pans in the fridge for a cold final rise. Pulled them out about an hour prior to baking. Turned out wonderfully!! Thank you!

    Reply

    1. Hi Anna, That’s great to hear Anna, Thanks for sharing your experience and reviewing the recipe for us. Happy Baking!

      Reply

  13. These raisin loaves are delicious. The dough is exceptional to work with. My only trouble was trying to get the ends tucked in cause my loaf was rather fat. These sourdough recipes of yours are great.thanks so much for sharing as I love working with sourdough. My starter is 4 mos.old now and a real winner!

    Reply

    1. Hi Lyn, I’m So happy that you enjoy our sourdough recipes. Your starter is getting strong and stable now. So much more fun when you have a strong starter to work with. Thanks for the great review! Happy baking 🙂

      Reply
  14. LILIA DONOGHUE says:

    Incredible delicious ,definitely keeper.

    Reply

    1. Thanks for coming back and giving this recipe a great review. Happy Baking!

      Reply
  15. Dorothy Lee says:

    Hi..this is the second time I have made your cinnamon raisin bread…I do it in the 2 loaf pans but need an extra 20 mins to reach 200 degrees, should it be taking so long? We love the bread but just wondering.
    My oven temp is right and my loaf pans are reg loaf pans. thanks for all your great recipes.

    Reply

    1. Hi Dorothy, Your bread may be a little denser or wetter if you are rolling really tight? Since you are happy with how your bread is coming out I don’t think you have a problem. Your oven is just very different from mine.
      All that steam in your oven may be staying around the loaf through the complete bake too. My oven leaks so I don’t get as much steam by the end of the recipe. You can remove the water bath halfway through and see if that helps quicken the baking.

      Reply
      1. Dorothy Lee says:

        Thanks for the quick reply…I do try to roll it tight, I thought that is what you are suppose to do to, and I do try to add more steam, as you can tell I am new to sourdough baking. It has been a fun process and each loaf turns out better then the previous one. Your cinnamon raisin is one of our favorites, so will keep your hints in mind for the next bake…Thanks again.

        Reply

        1. Since you do roll it tight (nothing wrong with that if you enjoy the way it layers) be sure to score the loaves DEEPLY. Over an inch to get through those layers so the dough can rise in the middle of the loaf. This should help.

          It’s great to hear you enjoy it. Thanks so much for the question and feedback. 🙂 If you tag us on instagram or message in FB I can see your loaf and probably offer better suggestions. But I’m pretty sure this is the issue. Have a great day!

          Reply

  16. I didn’t realize until after all stretch & folds & cold long bulk ferment. I was going to make 1 soft white & 1 raisin cinnamon loaf.
    What do you mean by the following?
    Chop and fold it all into your dough with your bench scraper.
    Do I literally cut dough?

    Reply

    1. Hi Carolina, If you have the dough already through the long cold rise but you have NOT bench rested them you can still do a stretch and fold to get the raisins in. Just divide the dough and form one as regular loaf. The other you can fold the raisins into the loaf and roll out for the cinnamon sugar layer.
      IF you have bench rested and want to add the raisins into the loaf you can actually chop the raisins right into the dough using your bench scraper. This applies to the cinnamon as well. You will have no swirls but the cinnamon and raisins can be incorporated at the last minute this way. Less than Ideal but it works. You loaf will be much prettier if you follow the regular instructions. But even with the chopping the loaf will taste delicious. 🙂 Hope this helps.

      Reply

  17. Recipe is great, did only half the raisins because I missed the note about it being only half the amount in the list. But that is OK because our family is not a but fan. I did cut the spice to 1 1/2T and next time I will cut it even more to 1 T each. Thank you for the recipe. I do like the double spice fold. Wish I could post a picture.

    Reply

  18. I love your recipe for the sandwich bread and cinnamon rolls! Thank you for your tutorial! It is very helpful! Also the tip for putting a pan of water in with the baking bread is so helpful! I was wondering if you could put a link in for the roundish scraper you use to mix the dough. It looks so much easier than using a spoon to mix it.

    Reply
  19. Beth Bartel says:

    Question, how long does the final rise (bread in pans) take? I am well into second hour and it’s going pretty slowly for me. I did use whole wheat soft flour (40%) along with bread flour, so may be why?
    Also, I tried to find the stretch and fold video last night, and there is nothing showing in my sidebar, just ads. I’m a newer bread baker, and wanted to see how best to incorporate the raisins with the stretch and fold. Not sure how well I did LOL.
    Thanks a lot!

    Reply

    1. Hi Beth, The video is not about the soft sourdough cinnamon raisin bread. It is a demonstration or our beginner artisan sourdough tutorial recipe.You can find it here if it does not load into the sidebar for you. I encourage you to take a look at it because even though it is a different recipe the basic method is the same. A LOT of beginner sourdough bakers are helped by it.

      About the final RISE: It depends on your room temperatures and yes the flour you chose may be impacting this recipe. Soft whole wheat flour is more a pastry flour than bread flour. It will impact the rise but since you mixed it in I’m not sure how much.

      You can try putting the loaves in a warm oven (about 90 Degrees F) to help them but be careful. The yeast will die if the oven gets over about 100 degrees. So I suggest you warm the oven SLIGHTLY and then turn it off it your room temp falls below 70 degrees F. Let the pans sit in the oven and check them every 30 minutes.

      BUT NOTE: Sourdough bread is NOT like a yeast bread. All you need is for the dough to get to the top of the bread pans. This can take from 2 to 4 hours. Sourdough is a slower process than commercial yeast recipes. That is normal.

      At four hours follow the method and bake the loaves if they are not risen bake them anyway. The loaves will be denser but still good. Be SURE to let them bake completely and use a digital thermometer to determine doneness. If the loaves are dense they might take longer to bake as well.

      I have made this recipe with half whole wheat flour. If you use hard WHITE wheat flour your rise should be great and the bread a little heavier but delicious and flavorful. Hard red wheat flours will make the bread some denser and heavier. For the results you see pictured you need a good high protein bread or all purpose flour of around 12 % protein or 5 grams on the label.

      Don’t be too worried about your results this time. Just enjoy the bread. It will still taste good as long as it’s fully baked. I’d love to know how it turns out for you. Someday I will do a video of this recipe. We just haven’t got it done yet. 🙂

      Reply
      1. Beth Bartel says:

        Hi, I’m back making this recipe again, turned out great last time, even with a 60/40 mix of hard white and soft whole wheat.

        This time I’m making one cinnamon raisin, and one with just some walnuts and sunflower seeds added. Question, how do I shape the plain nut loaf? The same way I would my regular mid hydration sourdough bread (fold and shape with scraper), or should I degass, fold and roll it like the cinnamon raisin loaf?

        Thanks for a great recipe!

        Reply

        1. Hi Beth, I’m so happy to see you back. 🙂 I assume you are looking for a sandwich pan bread for the nut loaf? if so I suggest you go to the soft sourdough recipe for instruction for the shape and bake. To get the really soft dense crumb you get with the cinnamon raisin bread you will need to degass with a rolling pin. The soft sourdough sandwich bread uses that method also. For a more open crumb you can omit the degass stage. Hope this helps!

          Reply

  20. Hi there,
    I was all set to make some focaccia and had just re-freshed my refrigerated starter when I came across this recipe. It looked so good I had to try it. But, I only had 80 grams of starter. I went for it anyway, and so glad I did! I let the dough autolyse an extra hour to make up for the reduced amount of starter and it worked well. The resulting bread had significant rise and was delicious! Next time I will be prepared to bake 2 loaves! Thanks for such an easy and tasty cinnamon raisin bread.

    Reply

    1. Hi Dennie, you’re so welcome. Thanks for the great review. Happy Weekend!

      Reply

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