Cinnamon Raisin Sourdough

My Overnight Sourdough Bread Recipe has become very popular – I love seeing all your wonderful sourdough loaves on Pinterest and Instagram! This Cinnamon Raisin Sourdough takes the classic recipe on a warm fall walk, infusing it with cinnamon warmth and the natural sweetness of the raisins.

Cinnamon raisin bread has long been a bakery classic, often found as a yeasted sandwich loaf in grocery stores and delis. By combining it with the natural fermentation of sourdough, you get more depth of flavor, a chewier crumb, and better keeping quality.

The scent while it bakes is intoxicating and sliced it makes the most incredible toast, especially with a pat of butter melting into those golden, raisin-studded slices. With a little planning (and your sourdough starter), this loaf is simple, rewarding, and endlessly versatile.

Here’s What You’ll Need

Although you need to devote some time to prepare and bake your cinnamon raisin sourdough bread, most of it is hands off and not at all scary or intimidating. As am I writing this the temperature is cool enough to leave the bread to prove at room temperature overnight. If you are making this in the summer I would advise you to prove the bread in the fridge.

• Active sourdough starter (you can buy sourdough starter online if you haven’t cultivated your own)
• Bread flour – bread flour is higher in protein and will give your loaf a better structure. I have used a mix of white bread flour and spelt flour in this recipe.
• Salt, sugar, ground cinnamon and raisings
• Water – filtered, bottled or tap water, boiled and cooled
• Molasses (or a little treacle) adds color and flavor
• Rice flour or gluten free flour for the bowl

Useful Equipment

• Digital scales are very useful when baking sourdough
• Bowl or banneton basket for proving the dough
• Lame, razor or sharp knife for scoring
• A cast iron pot (Dutch Oven) or Bread Cloche to bake your loaf in
• Large jar for mixing your starter
• Spatula for mixing your starter
• Dough whisk for mixing bread dough

How to Make Cinnamon Raisin Sourdough Bread Step-by Step

Make the Dough and Bulk Fermentation

1. Feed your starter, leave for 4-6 hours or until doubled in size. To check whether the starter is ready, add a spoonful to a glass of water. If it floats you are good to go. If it sinks it’s not quite there yet!
2. Put the active bubbly sourdough starter in a large mixing bowl, add water and mix well.
3. Add the salt, sugar, cinnamon, raisins and molasses and stir to combine.

1. Mix in the flour, using a dough whisk and your hands, until you have a sticky dough. Make sure all of the flour is mixed in and the dough is well hydrated.
2. Transfer the dough into glass pyrex dish misted with a little water, cover and leave to rise at room temperature overnight (this is called bulk fermentation).

Shape the Bread and Second Rise

1. The following morning check your dough – it should have almost doubled in size. Mist your worktop with water and tip the dough onto it. Gently stretch the dough (do not punch it down) to form a rectangle. Fold into three sections (letter fold). Roll the folded dough into a tight ball.

1. Flip over, seam side down and push any raisins that are on the surface of the loaf into the middle. Dust with gluten free flour and transfer to a prepared proving basket or a bowl, seam side down. Pinch along the seam to seal if needed.

1. Cover loosely with a plastic bag and leave to rise for an hour or until the loaf spring back slowly when prodded gently with your finger. (If it springs back really quickly you need to allow it to rise for a little longer.) Meanwhile, put the your cast iron pot in the oven and preheat to 425°F (250°F) for at least half an hour.

How to Tell Sourdough Is Ready to Bake

1. The Finger Poke Test (after the loaf is shaped and has had its second rise)
Gently press a floured finger into the dough about ½ inch deep:

• If it springs back quickly, it’s under-proofed (needs more time).
• If it springs back slowly leaving a slight indentation, it’s ready to bake.
• If the indentation stays, your bread is likely over-proofed – you can still bake it but it will not rise as much and might be a bit more dense.

2. Volume Increase
Your dough should look noticeably bigger than when you shaped it, usually about 30% in size. It will not double like yeasted bread.

3. Surface Bubbles & Texture
The dough’s surface often has small bubbles, feels puffy, and jiggles slightly when you nudge the basket. That wobble is a great sign of proper fermentation.

How to Tell When Sourdough Is Baked

1. Internal Temperature: The most reliable way is to use an instant-read thermometer. Insert it into the center of the loaf (from the side so as not to ruin the crust). Aim for an internal temperature of 205–210°F (96–99°C) .

2. The Knock Test: Tap the bottom of the loaf — if it sounds hollow, that’s a good sign it’s done. A dull thud means it needs more time. If in doubt, bake for another 5 minutes or as needed.

Leftovers and Storage

Cover the cooled cinnamon sourdough in a clean linen towel or bread bag and store at room temperature – the bread will keep for 2-3 days. Do not slice the bread while it is still warm, even though I know how hard it is to wait!

Alternatively slice the entire loaf and freeze – that way you can just pop the bread straight into your toaster!

If you bake this cinnamon raisin sourdough recipe, please let me know how it turned out — I love seeing your creations! Drop a comment below,
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