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.
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!
- 750g strong white bread flour
- 400g lukewarm water
- 40g olive oil
- 2 tsp salt
- 200g sourdough starter
- 100g sugar
- 10g cinnamon
- 150g raisins
- Add all the ingredients to the Thermomix® bowl
- Mix on speed 6 for 10 seconds to combine everything
- Then knead for 3 minutes on the dough setting (wheat sheaf)
- Meanwhile, oil or butter your loaf tin.
- Note: This makes a HUGE loaf, so if you're using a standard loaf tin, you'll need to separate the dough into two.
- Remove from Thermomix® and place on a tray. Halve the dough now if you're going to.
- 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'.
- Place in the bread tin, then cut deep slits along the top - this is to prevent the sides of the bread splitting apparently.
- Now here things get tricky. There are as many instructions for making sourdough bread as there are recipes, so here's what I did.
- Leave the dough to rest for six hours, in a warm, but not hot place.
- 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.
- Leave the bread to cool slightly before cutting.