Cinnamon Raisin Sourdough Bread

I enjoy my sourdough. I like sourdough bread. I feed my sourdough every day, like a good parent. But sometimes, I just don’t fancy a straight up sourdough bread.

One thing I really love is cinnamon. I have about 8 supermarket spice jars and a 1kg bag in the store cupboard! That’s some good stuff, cinnamon.


I decided to sweeten the bread with cinnamon sugar left over from making pancakes, and threw in a cup full of raisins, and see what happens. It was so good! My daughters love it, and it’s a favourite here now.Sourdough Bread

This is quite a dense bread, unless you leave it to rise for ages – it’s one of those sourdoughs that does better for a 12 hour rise.

It also makes a huge batch – two regular sized loaves. The Thermomix® TM31 copes with it, but just. The T5 should be better with the bigger capacity bowl. You can split the ingredients in two and just do the Thermomix® bit in two batches.

I hope you like this bread. We love it!Cinnamon Raisin Sourdough

Cinnamon Raisin Sourdough Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Bread, Baking
Serves: 2 loaves
Ingredients
  • 750g strong white bread flour
  • 400g lukewarm water
  • 40g olive oil
  • 2 tsp salt
  • 200g sourdough starter
  • 100g sugar
  • 10g cinnamon
  • 150g raisins
Instructions
  1. Add all the ingredients to the Thermomix® bowl
  2. Mix on speed 6 for 10 seconds to combine everything
  3. Then knead for 3 minutes on the dough setting (wheat sheaf)
  4. Meanwhile, oil or butter your loaf tin.
  5. Note: This makes a HUGE loaf, so if you're using a standard loaf tin, you'll need to separate the dough into two.
  6. Remove from Thermomix® and place on a tray. Halve the dough now if you're going to.
  7. You need to 'fold' it into a ball. Essentially treat it like a sheet you're tucking in to a mattress - take one side and fold it under, then the other, and fold it under, then the final two, till it's a 'ball'.
  8. Place in the bread tin, then cut deep slits along the top - this is to prevent the sides of the bread splitting apparently.
  9. Now here things get tricky. There are as many instructions for making sourdough bread as there are recipes, so here's what I did.
  10. Leave the dough to rest for six hours, in a warm, but not hot place.
  11. Heat the oven to 200C and cook for 30 - 40 minutes. Test to see if it's ready by knocking on the crust. If it sounds hollow it's ready.
  12. Leave the bread to cool slightly before cutting.

 

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