Cinnamon Raisin Sourdough Bread -Sweetened With A Maple Syrup Swirl

Cinnamon Raisin Sourdough With Maple Syrup Swirl

Is there anything better than a toasty loaf of sourdough bread baked in your own home? Um, yes, there is. When that toasty loaf is studded with sweet sticky maple syrup, plump juicy raisins and enough cinnamon to liven up a party! Meet my Cinnamon Raisin Sourdough Bread aka your new best friend. This bread is amazing toasted in the morning and it’s sure to please the whole family. So get out those sourdough starters and get them rockin’ again because you will not be let down by this recipe. It took me over a year to perfect the techniques for making a great loaf of this bread and I’m about to share everything I’ve learned with you.

First and foremost you will need a great Sourdough Starter.

I’ve had my sourdough starter since 2003 and I feel extremely lucky that it’s survived all that time with me. I wasn’t the best mama to it for the first few years of its life. I would use it sporadically and leave it unattended (sometimes for months) in the back of my fridge. But this little starter is a beast and will always bounce back after several feedings. Now I bake at least one loaf of bread a week and I don’t even bother feeding it before baking. I use some and replace what I used, that’s it. And now my little starter is a serious part of my family and my livelihood. I actually feel love for it. Awwwww!

If you don’t have a trusty starter you are already working with or a friend who will gift you a little bit to start with you can always purchase a dehydrated starter and get it going in no time. I recommend the sourdough starters from Cultures Of Health.

And now on to the good stuff!

Recipe yields 1 large loaf of love.

2 Cups Bread Flour
1 1/2 Cups Whole Wheat Flour
1 Cup Sourdough Starter (I keep mine the consistency of think pancake batter)
2 Teaspoons Salt
3 Tablespoons Coconut Sugar
3/4 – 1 Cup Filtered Water
2 Tablespoons Cinnamon
1 1/4 Cup Raisins
1/2 Cup Maple Syrup
1 Tablespoon Butter

Make The Sourdough The Night Before

I always let my bread go through a long, slow ferment. That’s the point of sourdough right?! A long ferment means more lactic acid to help break down starches and sugars improving the digestibility and nutrition of the bread. And of course that’s how sourdough gets its tell-tale sour flavor. So, why rush it?!

Before going to bed, mix the two flours, starter, salt, coconut sugar and water into a nice smooth dough. Knead the dough until it’s elastic and pulls away clean. I’m not going to lie. I use a KitchenAid Stand Mixer and I have for years. It can be done by hand if that’s what you prefer. But if you love baking and you plan on making bread fairly regularly then you should invest in a sturdy stand mixer.

Cover the dough and let it rise overnight.

The Next Morning

Flour your work surface. Pull the dough out of the bowl it was in and gently shape it into a rectangle on the floured surface. Turn the dough over and make sure both sides have just enough flour so they don’t stick to your work surface. If you use too much flour here your bread will not roll up nicely so be careful not to go overboard. Using a rolling pin roll the dough out into a large flat sheet about 1/2″ thick. Evenly spread the cinnamon and raisins over the dough, right up to the edge. Drizzle the maple syrup over the dough but don’t go all the way to the edge, leave about 2″ of space for the syrup to expand while forming the loaf.  Start at the top of the dough and roll toward yourself gently patting the dough down as you go. Once the dough is in a tight log fold both ends over to the middle 3rd. Roll the loaf gently to help it seal.

Melt 1 Tablespoon of butter in your loaf pan and put the loaf in upside down. Flip the loaf over so now the top is buttery too. Cover the loaf and let it rise until at least doubled in size. I let mine rise for about 4 hours before baking.

Bake the bread at 400° for 30 minutes. Remove the bread from the pan and let it cool completely on a rack before slicing. I know it’s tempting to eat it warm but if you resist the loaf will be more moist and will take longer to go stale.

Cinnamon Raisin Sourdough With Maple Syrup Swirl

 

Enjoy the bread soft, toasted or as (our favorite) FRENCH TOAST!





31 Comments

    • Jami, that’s wonderful! I’m here to help if you need it. Make sure you try my sourdough pancakes too, they are really great! I’ll be posting more sourdough recipes as I get them written so stay in touch. Thanks for visiting!

  1. Fumiko McGuigan

    I made it yesterday. Too dense. What did I do wrong? Maybe needs more time to proof ? After shaping, I waited 3 hrs. I live in high altitude area ( over 6000 ft) Very disappointing result.

    • Hi Fumiko, I’m really sorry to hear that this recipe didn’t work out for you. I know how disappointing that is and I hope you will keep trying. Sourdough can be so unpredictable and everyone’s starter is different.
      With the information you gave me I would say that it did indeed need to proof longer on the second ferment. I don’t have experience with altitude and it’s effects on sourdough but I’d be really interested to know more about how your sourdough behaves. If you can answer a few questions I may be able to help you troubleshoot more specifically.
      1. How long does your sourdough bread usually need to ferment before baking? Both the first and second ferment times.
      2. What was the consistency of the dough after mixing and kneading it?
      3. How long was the first ferment?
      4. What was the consistency of the dough after the first ferment with this recipe? Was it poofy? Slightly risen? Still flat? Over proofed or deflated?
      5. Had the bread at least doubled in size before you baked it?

  2. Sheryl

    This was one of the best tasting cinnamon raisin bread I have had in a long time. I did not use but just a little maple syrup. Mine kept wanting to run of the side as I was rolling it up. How did you prevent this? I will definitely make this recipe many times.

    • Hi Sheryl!
      I’m so glad you like my recipe! Thank you for the great feedback!
      To keep the maple syrup from leaking out you can try refrigerating the syrup before hand so it’s not so runny. Also, when you are rolling up the dough try to seal each end of the roll before making the next roll over.
      I hope this helps and thank you so much for visiting!

  3. Diane D

    I have a sourdough sponge that I started over a year ago, but my life got busy these last few months and I didn’t and my sourdough languished in the back of the frig. Pulping it out and looking at it earlier this week I thought I could revive it, after a couple of days of feeding it was bubbling and ready to go. Now what to do with all this starter? I found your recipe, thought it was a bit different, but decided to give it a go. I started the first ferment yesterday afternoon and let it sit until around 8 this morning, a long ferment, but we are over 5000 ft. elevation. This morning it was ready to put in the oven in an hour. Yum! I was a little surprised at how good this is. My daughter and son-in-law stopped by expectantly and I had a special treat ready to set on the table. Thanks for sharing, this recipe is a keeper.

    • Hi Thea,
      I’m so sorry to hear that your bread didn’t rise. I’m happy to help you troubleshoot what may have happened but I’ll need a little more information. Can you please tell me a little more about your sourdough starter? How often you use it? How long it typically takes for the first ferment and second ferment? And, in this case what the circumstances are (When was the last time you used/feed your starter?, Where was it fermenting? Etc). PS! Don’t throw out that dough. It can often times still be salvaged into flatbread or pizza crust!

  4. Laura

    Have your tried using all purpose flour with this recipe? It’s all I have on hand at the moment and am wondering if there is an appreciable difference in texture.

  5. What do you cover your bread with while it ferments? I have had problems with a towel because it dries out and gets a hard crust on top. Even if I grease the dough first. I’ve been using plastic wrap and is working great but I feel like with the 2nd fermenting period it can’t rise as much as it could because of the plastic wrap sticking to it. I do grease the plastic wrap before I put it on the loaf. Also, this looks like it would be yummy bread. I will have to give it a try. I am fairly new to sourdough and have learned a lot. I have also found a bread recipe that I like but am a little bit nervous about trying others because of the problem I had with the dough drying out.

    • Hi Bobbi Jo,
      This is a great question and I have a few suggestions.
      When you use a flour sack towel it is helpful to dampen the cloth thoroughly with filtered water and then squeeze out any extra water before covering the bread. This should help keep your bread from forming a crust.
      If using plastic wrap you can remove it for the final hour or two of your second ferment and that way it won’t hinder the final rise. I’ve only ever had a problem with plastic if I pull it too tightly over the dough. A loose fit should be sufficient.
      You can also try adding a tad more water to your recipe or misting the bread dough while it’s proofing (especially if you are using a heat source). That might give it enough extra moisture that it won’t dry out too much.
      I hope this helps!
      Thanks so much for visiting!!!

  6. Gloria Yeatman

    Hi Bobbi Jo. I just mixed up the dough for this bread and the dough is much stiffer than most other sourdough recipes I’ve made. Is this how it is supposed to be?
    Thanks
    Gloria

    • Hi Gloria,
      Bobbi Jo is another commenter here. My name is Courtney (I’m the woman behind the scenes) and I’m happy to help!
      Some hydration issues arise within sourdough recipes when starters are not kept at the same consistency. I keep my fairly liquid. Like a thick pancake batter.
      This dough should be tacky but not super wet. You want a pretty tight crumb to hold in all the maple/cinnamon goodness. If the dough feels really dry I don’t think it’s too late to add a little more water. But without seeing it I can’t advise you any further. You can send me an email with photos if you wish at courtney@butterforall.com.
      Please reach out if you need any other assistance. I want your bread to be a success 🙂
      Thanks for reading!
      Courtney

  7. Gloria Yeatman

    Thanks for the quick reply Courtney! My dough rose beautifully and rolled out well. I think next time I will add a tiny bit more water for a slightly softer dough. I’m about to put it in the oven and it looks great. Can’t wait to taste it!

  8. Gloria Yeatman

    My husband said this was the best cinnamon raisin bread he’s ever eaten. Then he corrected himself to say it was the best bread (of any kind) he’s ever eaten!

    • Hi Mama Kat!
      Are you wanting to replace the wheat flour with something gluten free? I don’t think rice flour alone would work (although I’ve never tried it) but there are some good blends out there. I’ve heard this one is the best 1 to 1. http://amzn.to/2fo1qph I apologize in advance if this wasn’t what you were asking. Maybe someone else will chime in.
      Best,
      Courtney

  9. Kailee

    Hi! This is the first thing I’ve ever tried making with my new sourdough starter and I’m not getting a rise at all. The dough was also very, very sticky and didn’t hold shape well. It’s been sitting for 4 hours…should I just bake it as is or do I need to toss it?

    • Hi Holly!
      Thank you so much for the nice feedback. It love hearing that your family loved this bread. It’s one of my family’s favorites too. I have a sourdough sandwich bread recipe coming out soon that I think you will like so stay tuned!
      Thanks again,
      Courtney

  10. Hi I made my first sourdough starter and my first sourdough bread by following your recipe. Though I couldn’t fold mine dough the way you did the bread turned out pretty good. I didn’t add maple syrup and yet the bread was sweet enough. However, why do you think the top was flat? Could it be due to over rising the second time? The crust and crumb were fine.

    • Hi Mayuri,
      I’m glad your first attempt at this recipe was successful. The more times you make it the easier it will become and you will get the “feel” of the dough. It sounds like it may have over-proofed that can happen depending on starter activity and climate. Without more details it is hard for me to asses. I would say to watch it closely next time and use your judgement as to when it needs to be shaped and baked. If you would like to join my recipe group on Facebook you can upload photos and I can give you more direct help! https://www.facebook.com/groups/WholesomeHomesteadRecipes/ Hope to see you there!!!
      -Courtney

  11. Amber Morgan

    Hi! Excited to try this recipe as I have been a fiend with sourdough baking lately! Just can’t get enough!

    My question is about the coconut sugar. This isn’t something I’ve ever heard of, and can’t seem to locate. Can you recommend any substitutions (and amounts if different)? Would regular granulated sugar work in a pinch?

    Many thanks!

    • Hi Amber,
      Yay! Isn’t sourdough the best!?! Once you get started it is so fun to try new recipes. I’m honored you picked mine!

      Coconut sugar is the dried nectar from the coconut flower. It is a rich caramel color and has a deep, earthy flavor. All this and low on the glycemic index. You should be able to buy it in any health food store now as it’s really gaining popularity. If you want to order some online Amazon has one of my favorite brands, although expensive to order – http://amzn.to/2hppvu5 . Wilderness Family Naturals has a great price and is a great company https://goo.gl/hwyRhE . Some substitutions could be Organic dried cane juice, Maple Syrup, Honey, or Cane sugar. I typically don’t recommend any refined sugars out of principle but in a pinch I’m sure it would work. The reason I never recommend refined sugars is because of the way they adversely affect our blood sugar. Unrefined sugars that still have their minerals are slower to absorb and don’t cause as drastic blood sugar spikes.

      Sorry for the long winded response, I hope it was helpful!
      Courtney

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