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No Knead Cinnamon Raisin Sourdough Bread! I know that the name of my blog is “Britney Breaks Bread” but I find it absolutely hilarious that I seldom post bread recipes. This is primarily because I am still practicing a lot of bread recipes and learning the science behind it.
I began my sourdough starter in late March and decided to name it “Zeus”. Befitting as I wanted it to be the ruler of all sourdough starters (ambitious, I know). The starter consists of whole wheat flour and filtered water, which took a bit of time to become active, but once the bacteria formed, it became strong and bubbly and ended up making this very delicious bread that is so easy to make!
There’s a bit of a back story to my sourdough journey. When the pandemic began, no one could find yeast. It was insane. No supermarkets, speciality markets, farmers market, craigslist – nowhere. lol Given this, sourdough became “all the rave”. Did I hop on that bandwagon? Absolutely! I love to bake but couldn’t find yeast! I ALWAYS have fresh baked bread around the house. Always. So when I ran out of both instant yeast and active dry yeast, I started Zeus.
No Knead Cinnamon Raisin Sourdough Bread
So it’s no secret, I love to bake. As I mentioned above, my sourdough baking journey has been interesting. My first attempt tasted AMAZING but was flat. My second attempt rose and was perfectly shaped, but didn’t taste quite like sourdough at all. I figured that there was no way that I wasted almost 7 days trying to perfect the baking process. It is not for the faint at heart!
So, I came up with this recipe. I wondered – “Why not try the same thing with sourdough?!” So I did. And it came out perfectly. The first AND the second time. So I wrote it down and decided to post it. In addition, this bread is SO good. It’s fluffy, yields a beautiful crumb, and with a little butter… wooo!!
and it came out perfectly…
Now granted, this recipe is not identical to my No-Knead Lemon and Herb Bread. However, it’s just as easy. I simply put the ingredients together before bed and let it sit out. The next morning, turn the dough onto a floured surface, shape it, and add to a proofing basket. Then bake it! That’s it!
One thing I will add that will make a huge difference…. MAKE SURE YOU ALLOW IT TO COOL! That’s all. Other than that, this recipe is so perfect. For breakfast, for lunch, for whenever you want 🙂
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No Knead Cinnamon Raisin Sourdough Bread
Ingredients
- 350 grams whole wheat flour
- 75 grams all-purpose flour
- 200 grams sourdough starter
- 300 grams warm water
- 8 grams kosher salt
- 4 grams cinnamon
- 40 grams granulated sugar
- 1 cup raisins
Instructions
- Combine sourdough starter and 300 grams of lukewarm water in a bowl and stir to break up starter.
- In a large mixing bowl, add whole wheat flour, all purpose flour, cinnamon, raisins, salt, and sugar. Pour the sourdough starter/water mixture into the bowl of flour and mix until combined. Cover with plastic wrap and allow to rise for at least 12-18 hours. The dough should double in size.
- Dust a work surface with flour and remove the dough from the mixing bowl. Gently stretch the edges of the dough and fold them into the center of the dough, creating a loaf shape. Do this gently for about 6 pulls and then add to a banneton or bowl to proof for another 2 hours with the seam facing up.
- Preheat the oven to 475 degrees Fahrenheit. Add dutch oven with the lid into the oven to heat for 30 minutes.
- Cut a piece of parchment paper and place onto the counter top. Spray with oil and add dough to parchment paper. Grab parchment paper and add to dutch oven. Cover with lid and bake for 30 minutes. Then remove the lid and bake for an additional 15 minutes.
- Allow the bread to cool for at least 30 minutes to an hour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you know if this would work with maple syrup instead of sugar?
Hi! I haven’t tried this recipe with maple syrup so I can’t say. I’d imagine it’d make the dough a little soupy but if you try it, please report back and let me know how it turns out!
Is it possible to use half wheat flour and half bread flour? TIA!
Absolutely! You can use whatever combination of flour that you’d like, just note the texture may be a bit different but it’ll still be delicious!
I made this many times… so easy and yummy! It’s hard to wait for it to cool off to start slicing it 🙂
I polish off the whole loaf by myself in two days 😅
Do you put in fridge for 12-18 hours or counter?
On the counter at room temp
..can I use all, all purpose flour? I don’t have any whole wheat flour.
Thanks
Monique
Yes, you absolutely can!
Can this be made with sourdough discard?
No, you need the actual starter for this recipe.
Can this be made with dry sourdough yeast?
I’m not sure, I haven’t tried it that way.