Cinnamon Raisin Sourdough Bread (2025)

This Cinnamon Raisin Sourdough Bread is easy to make even if you are a beginner! This fragrant cinnamon sourdough filled with plump raisins is perfect for breakfast, spread with butter and jam or honey.

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My Overnight Sourdough Bread Recipe has become very popular – I love seeing all your wonderful sourdough loaves on Pinterest and Instagram!

If you have mastered this super-easy no fold sourdough recipe then you will LOVE my Cinnamon Raisin Sourdough Bread!

Although you need to devote some time to prepare and bake your sourdough, 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.

Cinnamon Raisin Sourdough Ingredients

• 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 and ground cinnamon
• Water – filtered, bottled or tap water, boiled and cooled
• Molasses (=treacle) adds colour and flavor
• Raisins
• 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

TOP TIP If you are using a brand new banneton basket you need to prep it first before first use (check out this helpful article on how to prep a proving basket).

Overnight Cinnamon Raisin Sourdough

Full measurements and instructions can be found on theprintable recipe cardat the bottom of the page. Please take a look at the steps and video before attempting this recipe!

STEP 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!

STEP 2 Put the active bubbly sourdough starter in a large mixing bowl, add water and mix well.

STEP 3 Add the salt, sugar, cinnamon, raisins and molasses and stir to combine.

STEP 4 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.

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).

STEP 5 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).

STEP 6 Now roll the folded dough into a tight ball.

STEP 7 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.

STEP 7 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 425F (250F) for at least half an hour.

STEP 8 Place a round piece of parchment over the loaf and gently invert it. Score the top of your loaf using a sharp knife, razor or lame.

STEP 9 Carefully place the dough into the preheated Dutch Oven, lifting it by the baking paper.Cover and bake for 20 minutes.

STEP 10 Reduce the temperature to 430F (230C). Take the lid off the pot and cook for another 20-25 minutes or until the bread is well risen and sounds hollow when tapped underneath. Allow the bread to cool completely on a wire rack before slicing.

Storing Sourdough Cinnamon Raisin Bread

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!

SOURDOUGH BREAD AND DISCARD RECIPES

HAVE YOU MADE MY CINNAMON RAISIN SOURDOUGH BREAD RECIPE? Please leave a rating, post a photo on myFacebookpage, share it onInstagram, or save it toPinterestwith the tag #supergoldenbakes and make my day!