Ultimate Cinnamon Raisin Sourdough

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 In Breads & Loaves, Vegan
Ultimate Cinnamon Raisin Sourdough
This is the ultimate cinnamon raisin bread with plenty of plump juicy raisins which have been soaked in rum, vanilla beans and cinnamon. Cinnamon slows down the action of the yeast so this recipe calls for the addition of a very small amount of baker’s yeast to balance out the rising time and prevent the dough from becoming overly acidic. Refer to our sourdough guide if you need more information on the specific techniques used in the method.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 2 900g loaves

Ingredients
 

For the levain:

  • 175 g Anita’s All Purpose Flour
  • 175 g Water (room temperature)
  • 15 g Mature sourdough culture

For the raisins:

  • 250 g Anita's Organic Thompson Raisins
  • 60g (1/4 cup) Dark rum
  • 50 g Malt syrup
  • 2 Vanilla beans, scraped seeds (or 3 tsps of vanilla extract)
  • 1 tbsp Cinnamon

For the final dough:

  • 650 g Anita’s All Purpose Flour
  • 50 g Anita’s Whole Grain Rye flour
  • 3 g Instant yeast (¾ teaspoon)
  • 17 g Fine sea salt
  • 480 g Water, warm room temperature (26-28˚C)

Instructions
 

  • The evening before baking the bread mix the levain ingredients and let stand at room temperature for 8-12 hours. Look for a 50-75% increase in volume. When ready, it should have a fruity tangy smell and taste.
  • Soak the raisins in the rum and malt syrup with the vanilla seeds and cinnamon overnight as well.
  • Combine the ingredients of the final dough, minus the yeast and salt, with all of the levain. Mix until fully incorporated and let rest for 30 minutes.
  • Sprinkle the salt and yeast on top of the dough and mix by hand until well incorporated.
  • Use the ‘slap and fold’ technique to develop the gluten in the dough for 3-4 minutes. If you are unfamiliar with this technique refer to our sourdough guide on the website.
  • Allow the dough to rest for 5 minutes.
  • Add the raisin mixture to the dough and mix roughly into the dough. The raisins will be further incorporated through the subsequent folds so full incorporation is not necessary at this point.
  • Ferment for 3-4 hours at warm room temperature (23-25˚C) with two folds at 45 and 90 minutes or three folds at 30, 60 and 90 minutes if the dough is feeling very loose. The dough should increase in volume around 75% over this time.
  • Divide the dough into two 900 g pieces and preshape into a light ball.
  • Allow the dough to rest and relax on the counter for 20 minutes.
  • Shape the loaf into either a Boule or Batard depending on the shape of your proofing basket, dust with rice flour and place into your proofing basket. A bowl lined with a tea towel will also work if you don’t have a proofing basket. The loaves can also be baked in two 2lb 9”x5” loaf pans.
  • Preheat the oven to 475˚F with a cast iron dutch oven inside for at least 45 minutes. Placing the dutch oven on top of a pizza stone will prevent the bottom from getting too dark. See the sourdough guide for other baking methods.
  • Proof 2-3 hours at warm room temperature until the loaf has increased approximately 75% in volume. You can also proof the loaf for one hour at room temperature and then overnight in the fridge. Test if the loaf is ready to bake by lightly pressing the floured pad of your finger into the loaf. If the loaf springs back slowly and not quite all the way back, it is ready to bake.
  • Turn the dough out onto a piece of parchment, score with a razor and place in the preheated dutch oven with the lid on. Reduce the oven temperature to 450˚F. Remove the lid after 20 minutes and continue baking 10-20 minutes until deep brown. A fully cooked loaf will have an internal temperature of 210˚F.
  • Cool on a wire rack.
Showing 4 comments
  • Ellen

    I love baking this special bread for friends. It has been described as “amazing” on more than one occasion.

  • Michelle

    This started out well. I have been baking sourdough bread approximately once/week for a little over two years now so I have some experience. What threw me and my results was adding the raisin mixture AFTER the slap and folds. The dough had come together beautifully and there were no instructions suggesting how to do this. Since the instructions read to not be worried about the raisin mixture being fully incorporated, I went ahead and folded them in gently. Suffice it to say, it was a mess afterwards because the raisins and liquid were mostly on the outside and falling out after I did the subsequent folds. I let it bulk and when I went to divide and preshape it, it was still covered in the raising mixture. Not wanting to ruin my bannetons, I abandoned the process and placed the dough into two 9 x 5 loaf tins as it was fairly apparent that this dough wasn’t going to hold its shape. It wasn’t a wet dough by any means, but it was slimy feeling on the outside from the raisin mixture. My question is: How are you managing to mix the raisins in properly as instructed? Thank you.

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