Soft & Chewy Cinnamon Raisin Sourdough Loaf | Artisan Bread Recipe
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There’s something timeless about a chewy slice of cinnamon raisin bread slathered with butter—it’s comfort, warmth, and home all in one bite. It’s the flavor of a slow Saturday morning with a steaming cup of coffee. The blend of sweet raisins, warm cinnamon, and tangy sourdough makes it delicious on its own, or a perfect base for French toast or even a Waldorf chicken salad sandwich.
For this recipe, we’re featuring two favorites from our Baker’s Pantry Box: Hayden Flour Mills Artisan Bread Flour and My Rustic Roots San Francisco–style Sourdough Starter—two ingredients that go a long way in any baker’s kitchen. While sourdough can feel intimidating if you’re new to it, this recipe is approachable enough for beginners. Like all good things, it takes the right ingredients, a little patience, and time—but the result is worth every minute. Let’s get baking!
Ingredients
Dough
- 100 g (1/2 cup) active sourdough starter (See below for notes on how to feed starter)
- 325 g (1⅓ cups) warm water or milk
- 30 g (2 tbsp) honey or maple syrup
- 30 g (2 tbsp) unsalted butter, melted and cooled
- 500 g (4 cups) Hayden Flour Mills Bread Flour
- 10 g (1½ tsp) fine sea salt
- 120 g raisins (¾ cup)
Cinnamon Swirl
- 50 g (¼ cup packed) brown sugar
- 2 tbsp ground cinnamon
- 1 tsp flour (prevents separation)
Instructions
1. Prepare the Raisins
Cover raisins with hot water and soak for 10 minutes. Drain well and pat dry. Set aside.
2. Mix the Dough
In a large bowl, whisk together sourdough starter, liquid, honey, and butter. Add flour and salt and mix until a shaggy dough forms. Cover and rest for 30 minutes.
3. Stretch & Fold
Perform 3–4 sets of stretch-and-folds every 30 minutes. Pull dough out to stretch and fold back into dough ball. Quarter turn your bowl and repeat on all sides. During the second set, gently incorporate the raisins.
4. Bulk Fermentation
Cover and let ferment at room temperature until dough has risen about 50–70% and looks smooth and airy, about 4–6 hours depending on temperature.
5. Shape & Add Swirl
Turn dough onto a lightly floured surface. Gently press or roll into an 8×12-inch rectangle. Mix cinnamon swirl ingredients and sprinkle evenly over the dough, leaving a 1-inch border on one short side. Lightly mist with water, then roll tightly into a log. Pinch seam closed.
6. Final Proof
Place seam-side down into a greased loaf pan. Cover and proof until dough rises about 1 inch above the pan, or refrigerate overnight for a cold proof. (If refrigerating, allow loaf to sit at room temperature for 30-60 minutes before baking.)
7. Bake
Preheat the oven to 375°F (190°C) and bake the loaf for 40–45 minutes, tenting with foil if the top browns too quickly. Note: If you cold-proofed the dough, the loaf may take up to 70 minutes. For best results, check the internal temperature—it should reach 195–200°F (90–93°C) for a fully baked, tender crumb.
8. Cool
Cool completely before slicing to allow the swirl to set.
How to Feed Your Sourdough Starter
Using the My Rustic Roots Sourdough Starter Kit
To ensure your starter is strong and ready for baking:
- Remove starter from the refrigerator and let it come to room temperature.
- Discard all but 25 g of starter.
- Feed with: 50 g flour (Hayden Flour Mills Bread Flour works beautifully) 50 g warm water
- Stir well, cover loosely, and let rest at room temperature.
- Starter is ready to bake with when it has doubled in size, looks bubbly, and passes the float test—usually 4–6 hours after feeding.
Foodie Box Love Notes & Tips
- Brush warm, baked crust with melted butter and maple syrup for an decadent, sweet finish.
- Best enjoyed toasted with butter, honey, or nut butter. Makes an especially cozy breakfast or afternoon treat alongside coffee or tea.
- Toast two slices and top with chicken salad mixed with chopped red grapes, walnuts, and celery for a sweet and savory sandwich!