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Sourdough Cinnamon Raisin Swirl Bread
Did you eat cinnamon raisin toast as a kid, perhaps with a cinnamon-sugar sprinkler on hand to add even more flavor? If so (or even if not) I think you’ll love this recipe for a soft cinnamon raisin swirl bread that’s naturally leavened and has a whole wheat component for more nutrients and flavor.
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I chose whole grain emmer wheat for 1/3 of the flour to add sweetness, nuttiness, and more nutrients, but you can use other wheat varieties or flour types if you prefer. Emmer is a low-gluten ancient wheat that’s a grandparent of durum. If you substitute with a soft wheat, einkorn, bolted or all purpose flour, you may want to lower the recipe’s water by 10-20 grams.
This bread is vegan but I found that the crumb stayed tender with just oil and a little sugar as softeners. If you prefer milk and butter (or vegan substitutes) instead of water and oil, that’s no problem; simply add 10-20 grams extra milk to the recipe to account for the high percentage of solids in milk and butter. Note that the use of milk may slow the fermentation by a small amount.
I enjoy the swirling pattern of cinnamon and raisins, and the loaf in the photos has 3 tsp cinnamon in total. It didn’t taste too cinnamon-y and I wanted a more distinct swirl, so I added a fourth teaspoon to the final recipe below. If you prefer the cinnamon and raisins be uniformly distributed in the bread, see the note at the end of the recipe explaining how to add them during the mixing stage.
Sourdough Cinnamon Raisin Swirl Bread
Cinnamon, plump juicy raisins, and slightly sweet and nutty emmer wheat make this pan bread so tasty. It's perfect for breakfast toast or sweet-and-savory sandwiches. The ingredient list and process are simple, and with a little oil and sugar in the dough, the bread stays soft for days. You can roll in different spices and fruits, or add them at the beginning of the process if you prefer (see recipe note).
Ingredients
Starter/Levain Build
Final Dough
Instructions
Starter/Levain Build
Final Dough Mixing and Bulk Fermentation
Shaping and Final Proof
Baking
Notes
For evenly dispersed cinnamon and raisins, add everything during a two-stage mixing process. You can skip soaking the raisins and simply use an extra 10-20 grams water in the dough to be absorbed by the dry raisins.
First mix all the ingredients except the raisins. Once the dry ingredients are fully incorporated, add the raisins and knead for a couple more minutes.
The bulk fermentation will be a little slower due to the cinnamon in the dough, and the dough will expand a little less due to the weight of the raisins.
Shopping List
Sourdough Starter (Dry)
Mockmill 100 Grain Mill
High Protein Bread Flour
Emmer Wheat Berries
Emmer Whole Grain Flour
$13.60 – $127.10Danish Dough Whisk — Large
Dough Rising and Storage Bucket w/Lid – 2 qt. Round
American Made Bread Loaf Pan from USA Pan
Bowl Covers (5 pcs)
Expandable Cooling Rack
Breadtopia’s Choice Kitchen Scale
$18.00Sourdough Cinnamon Raisin Swirl Bread