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whole grain sourdough cinnamon raisin bread from fresh milled flour
Kate Downham

Whole Grain Sourdough Cinnamon Raisin Bread

A healthy and delicious honey-sweetened sourdough cinnamon raisin bread that works with fresh milled flour or store flour
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Prep Time 5 minutes
Cook Time 1 hour
Fermenting + Proofing 5 hours
Servings: 2 loaves
Course: Breakfast, Dessert, Snack
Ingredients Equipment Method

Ingredients
  

  • 450 g Ripe sourdough starter at 100% hydration (scant 2 cups)
  • 675 g Whole wheat flour (or use emmer, khorasan, spelt, and einkorn, see headnotes)

    (5 1/4 cups)

  • 6 g Salt

    (2 tsp)

  • 550 g Warm milk

    (2 1/4 cups)

  • 60 g Honey

    (3 Tbsp)

  • 175 g Raisins

    (1 1/2 cups)

  • 1 1/2 tsp Cinnamon
  • A dash more milk, for brushing on top of the loaves

For the optional bun wash
  • 60 g Honey (3 Tbsp)
  • 60 g water (1/4 cup)

Equipment

  • 1 Mixing bowl
  • 2 Loaf pans
  • 1 Pastry brush optional

Method
 

  1. Mix basic dough

    Combine the starter, flour, salt, milk, and honey. Mix until no traces of flour remain.
  2. Rest, squash, and fold

    Allow to sit for around 20 minutes. Do several squash and folds until it starts to feel bouncy. Repeat the resting, squashing, and folding one more time. Allow to rest for 20 minutes.
  3. Add cinnamon and raisins
    
Flatten out the dough and spread the cinnamon and raisins on top, lightly pressing them into the dough. Fold and squash the dough several times to spread the fruit evenly through the dough.
  4. Ferment

    Ferment for around 3 hours, or until slightly puffed up.
  5. Divide, shape, and proof

    Divide the dough in half. Shape into pan loaves.
    Proof in greased loaf pans for around two hours, or until risen.
  6. Bake
    
Preheat the oven to 190ºC (375ºF).
    Brush the tops of the loaves with milk. Place them in the oven and bake for around an hour.
  7. (optional) Make bun wash
    While your bread is baking, prepare a bun wash by combining 60g honey (3 Tbsp) and 60g water (1⁄4 cup) in a tiny saucepan. Bring to the boil and allow to boil for two minutes. Brush bun wash onto the top of the loaves as soon as they are out of the oven. Any unused bun wash can be stored in a jar in a cool place until needed.