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Cinnamon Raisin Sourdough Bread With Fresh Milled Flour

Cinnamon Raisin Sourdough Bread Made With Fresh Milled Flour

This cinnamon raisin sourdough bread made with fresh milled flour is a true match made in heaven! This FMF Sourdough bread boule recipe reminds me of a subtly sweet cinnamon roll. I added some butter and brown sugar to make a swirl, and then sprinkled in some raisins for that pop of pizzazz!
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Prep Time 20 minutes
Cook Time 55 minutes
Fermentation Time 6 hours
Total Time 7 hours 15 minutes
Servings 1 Large Boule (or 2 small loafs)

Ingredients
  

Dough Ingredients

  • 115 g Sourdough Starter 1/2 cup (Feed late the night before, it should be active, healthy, bubbly, and risen.)
  • 500g-550g Fresh Milled Hard Wheat Flour I Like to use half hard white and half hard red for this one. (*See notes for wheat variety variations)
  • 10 g Sea Salt 1&3/4tsp
  • 425 g room temperature filtered water about 1&3/4 cup
  • 21 g Honey 1 TBSP(Can sub sugar, Sucanat, maple syrup, or omit completely.)
  • 130 g Raisins 1 cup
  • Extra flour for dusting

Filling Swirl Ingredients

  • 57 g softened butter 4 TBSP
  • 60 g Brown Sugar 1/4 cup
  • 6 g Cinnamon 2 tsp
  • 3 g Fresh Milled Flour 1 tsp

Instructions
 

Making The Dough

  • Firstly, pour 400g of room temperature filtered water into a medium bowl.
  • Then, add the active sourdough starter and stir it together.
  • Next, add 500g - 550g of fresh milled flour, mix until no dry flour is left.
  • Mix Raisins into dough, then cover and let sit for 30- 45 minutes. This is called the Autolyse. This allows the fresh milled flour to start absorbing the liquids, and the bran to start to soften.
    adding raisins to my fresh milled flour sourdough bread
  • In a separate small bowl, add 25g room temperature filtered water (1/8cup) and 10g of sea salt (1&3/4 tsp), stir to start dissolving the salt. Set this aside until the next step.

Bulk Fermentation & Stretch & Folds

  • Then, after the autolyse, add the salt & water mixture, and the honey to the flour mixture. Then, mix it in with your hands. You should see that the dough already is softer and not so shaggy than it was before. Cover, and let sit for 30-60 minutes. This is the beginning of the Bulk Ferment.
  • During this Bulk Ferment Period, Pull & fold dough in the bowl, turning the bowl a few times, Then cover again.
  • Repeat this Pull & Fold technique every 30-60 minutes until the dough rises about 20-30%. It should get bubbly, and stretchy over time. This phase should take about 2-4 hours.
  • After the Bulk Ferment Period, then take the dough to a clean flat work surface.

Add The Cinnamon, Sugar, and Butter Swirl

  • Mix the softened butter, cinnamon, fresh milled flour, and brown sugar together into a loose paste.
  • Gently flatten and stretch the dough into a flat rectangle-ish sheet. Don't make the dough too thin, or the filling will spill out through when baking. (Try not to push all the air bubbles out of the dough.)
  • Dollop most of the cinnamon sugar mixture evenly on the dough leaving the edges unfilled. Try to gently spread it as best a possible without tearing through the dough. It is ok if the filling is not perfectly spread around.
    adding the filling
  • Then, fold 1/3 of the dough towards the middle, and then the other 1/3 of the dough towards the middle to meet the edge of the first folded layer. This should cover all the filling with dough. Spread the rest of the cinnamon sugar mixture on top.
    adding the rest of the filling
  • Then, roll the dough up and place in a heavily floured banneton or bowl seam side up. Cover and let rest for 30-40 minutes on the counter, OR up to 3 hours in the fridge. (Placing it in the fridge will enhance the sourdough flavor, but I do not recommend an overnight ferment, because it tends to over ferment.)
    rolling up the loaf

Baking The Loaf

  • During this time, preheat oven to 480*F with Dutch Oven or a High Heat Proof Baking Vessel With Lid inside. (If you don’t have one, never fear, check the notes for an alternative.)
    cinnamon raisin fresh milled flour sourdough bread dough in a banneton
  • Place dough on parchment paper seam side down, and coat dough ball with a little dusting flour and score the loaf however you desire.
  • Place loaf in preheated Dutch oven with lid on.
  • Bake bread 35 minutes at the 480*F covered.
  • Then, decrease oven to 450*F, remove the lid, and continue baking 20-25 more minutes.
  • Check the temperature of the loaf, and bake until the internal temperature of the center of the loaf reaches. 210*F
  • Let the loaf cool completely before slicing into it. I let it rest overnight uncovered for best results (I know that is hard to do, but remember we didn't do an overnight ferment, so this bread deserves to rest! lol)
    fresh milled flour cinnamon raisin sourdough bread boule

Notes

*You can sub hard red for hard white, make sure to use at least 80% of a hard wheat variety. You can add up to 20% of a different grain like Kamut, Spelt, Einkorn, or Rye. 
*If you don’t have a Dutch Oven, the alternative method would be to use a heat save bowl, fill it with water, and preheat the oven with that water inside to create steam. Then, place loaf on parchment paper and on a baking sheet, and bake with the water in the oven for the first 20 minutes. Finish baking without the water (Be careful while removing, it will be very hot!)
*To store this FMF Sourdough Cinnamon Raisin bread, keep covered at room temperature for 1-2 days. (However, covering the loaf will make the exterior of the loaf softer.) I like to slice into it the next morning after it has cooled. Then, enjoy the slices toasted and slathered with your desired topping. Then place a few extra slices in a bag for the next morning. For longer storage, I slice it and keep in a freezer safe bag. Then, I can just grab a slice out of the freezer whenever I want!