Use up your sourdough discard in this easy cinnamon raisin bread recipe. Fluffy and moist with the perfect amount of spice, this is a loaf of bread that we’d all like to have sitting on our counter in the mornings, right? I struggle to make it last more than one morning because it gets eaten so quickly around here. . . it has become one of the most requested things I make.
This is perfect for beginners as it’s relatively quick and easy. Since we are using sourdough discard, we will be adding instant yeast to make the dough rise. The discard is just attributing it’s classic flavor to our cinnamon bread.
How long does it take to make this bread?
You will have a warm loaf of cinnamon raisin bread sitting on your counter within 4-5 hours of starting!
What Ingredients will I need to make cinnamon raisin sourdough?
Ingredients you will need:
- Sourdough discard
- Water
- All-purpose flour
- Softened butter
- Instant Yeast
- White Sugar
- Salt
- Cinnamon
- Brown Sugar
- Raisins
Equipment:
- Stand mixer fitted with the dough hook attachment (if you down have one, you can knead the dough by hand. Just add a few minutes to the kneading time)
- Kitchen scale (optional, but recommended)
- A standard-sized loaf pan. I have a long narrow pan because I prefer to cut my dough in half to make smaller loaves, but you can do whatever you’d like.
Step by Step Instructions on how to make Cinnamon Raisin Bread
Add the sourdough discard, water, and flour to the bowl of a stand mixer (fitted with the dough hook) and knead for about 30 seconds until those ingredients come together to form a shaggy dough. Let it sit for 30 minutes to allow the water to hydrate the flour.
Next, add in the softened butter, instant yeast, white sugar, and salt and knead with the dough hook for 3-5 minutes, or until the dough passes the window pane test- which is when the dough becomes smooth and stretchy, and you’re able to stretch it without breaking.
Cover and place in a warm spot. Let rise for 1-2 hours or until the dough has doubled in size
Dump out onto a lightly floured surface and shape the dough into a 10″ x 12″ rectangle. Sprinkle cinnamon, brown sugar and raisins evenly over the surface.
Roll the dough up and pinch the ends. Basically, the tighter you roll the dough, the better swirl of cinnamon you’ll have. Transfer to a buttered bread pan. Cover with a dish towel and let rise till the dough gets above the edge of the pan. You can see here that I actually decided to split my dough in half and do two small loaves instead of one regular sized one because I have these unique antique pans that are long and narrow.
Optional, but you can spread an egg wash on top. (1tbsp milk to 1 egg yolk) Preheat the oven to 375 F. and bake for 35-40 minutes. Pop out onto a cooling rack, and try not to cut into it till it has cooled for a bit. Enjoy!
Are you new when it comes to sourdough? Be sure to check out How to make a Sourdough Starter or my Easy Sourdough Recipe!
Sourdough Discard Cinnamon Raisin Bread
The fluffiest sourdough cinnamon raisin bread you're ever going to make!
The Dough
- 150 g sourdough discard (or ¾ cup)
- 300 g water (room temp.) (or 1¼ cups)
- 500 g all purpose flour (or 3¾ cups)
- 60 g softened butter (or ½ a stick)
- 12 g salt (or 1½ tsp.)
- 20 g white sugar (or 4 tsp.)
- 10 g instant yeast (or 2 tsp)
The Filling
- 3 tbsp ground cinnamon
- ⅓ cup brown sugar
- ¾ cup raisins
In the bowl of a stand mixer fitted with the dough hook attachment, add the sourdough discard, water, and flour. Mix for about 30 seconds, or until they come together to form a shaggy dough.
Let sit for 30 minutes to allow the water to hydrate the flour
After the 30 minutes is up, add the butter, yeast, sugar and salt to the dough and turn the mixer on to level 2 or 3 and knead for 3-5 minutes. The dough should because smooth and silky, and slap the sides of the bowl. You will know you've kneaded it enough when it passes the window pane test*
Leave the dough in the mixer bowl and cover and let it rise for 1-2 hours in a warm place until doubled in size.
Once the dough has risen, dump it out onto a lightly floured surface. If you are wanting 2 smaller loaves, this would be where you'd cut the dough ball in half.
Spread the dough out to form a 10" x 12" rectangle, sort side facing you.
Sprinkle the cinnamon evenly over the surface of the dough, as well as the brown sugar and raisins.
Starting at the top of the rectangle, roll the dough up towards you. Basically the tighter you can roll the dough, the better swirl of cinnamon you will have. Pinch the ends closed and transfer to a buttered bread pan.
Cover the pan with a dish towel and let it rise in a warm spot until the dough has risen over the edge of the pan.
Preheat oven to 375. (It's optional, but you can spread an egg wash over the loaf(s). The egg wash is 1 tbsp milk to 1 egg yolk)
Bake for 35-40 minutes
Pop out onto a cooling rack and try not to cut into it until it has cooled some. Enjoy!
- Windowpane Test: This where the dough becomes very stretchy. You want to be able to stretch the dough and almost see light through it. If the dough breaks easily, then it needs more kneading time.
Did you enjoy this recipe? If you did, I’d be thrilled if you left a review!
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