Rustic Cinnamon Raisin Sourdough Loaf

 

Rustic Cinnamon Raisin Sourdough Loaf

A soft, swirled sourdough loaf layered with warm cinnamon and sweet raisins, finished with a golden crust and a tender, pillowy center.

This is the kind of bread made for slow mornings, toasted slices with butter, and quiet moments at home.

Ingredients

Dough:

3 ½ cups (420g) bread flour

½ cup (120g) active sourdough starter

¾ cup (180ml) warm milk

¼ cup (50g) sugar

1 egg

4 tbsp (56g) butter, softened

1 tsp salt

Filling:

½ cup brown sugar

1 ½ tbsp cinnamon

3 tbsp softened butter

¾ cup raisins

 

Instructions

Step 1: Make the dough

Mix starter, milk, sugar, and egg.

Add flour and salt. Mix until combined.

Knead in butter until smooth (8–10 min).

 

Step 2: First rise

Cover and let rise 8–12 hours (overnight)

→ Dough should double in size

 

Step 3: Roll + fill

Roll into a rectangle

Spread butter

Sprinkle cinnamon sugar

Add raisins evenly

 

Step 4: Shape

Roll tightly like a log

Place in a loaf pan

 

Step 5: Second rise

Let rise 2–4 hours until puffy

 

Step 6: Bake

Bake at 350°F for 35–40 minutes

Top should be golden and set

 

Step 7: Cool

Let cool at least 30 minutes before slicing

(so the swirl sets nicely)

 

Notes

Dough should feel soft, not sticky

If browning too fast → loosely cover with foil

Soak raisins in warm water for softer texture (optional)

Best served slightly warm