Dairy-Free Raisin Cinnamon Sourdough Bread
Delight your senses with this Dairy-Free Raisin Cinnamon Sourdough Bread, a wholesome artisan loaf that’s bursting with warm, spiced flavors and chewy raisins in every bite. Perfect for those seeking a dairy-free baking option, this naturally leavened bread combines the subtle tang of sourdough with the sweet aroma of cinnamon and brown sugar. The recipe features a long fermentation process for maximum flavor development and a beautifully airy crumb, while the stretch-and-fold technique ensures a light yet hearty texture. Baked to perfection in a Dutch oven for a crackling crust, this bread is ideal for breakfast slathered with dairy-free butter or as a snack paired with your favorite tea or coffee. Simple ingredients, refined techniques, and a touch of sweetness make this loaf a must-try for bread lovers and home bakers alike!
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Ingredients
- 500 grams All-purpose flour
- 100 grams Active sourdough starter
- 300 grams Warm water
- 10 grams Salt
- 2 teaspoons Cinnamon powder
- 150 grams Raisins
- 40 grams Brown sugar
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour and cinnamon powder. Mix well to evenly distribute the cinnamon throughout the flour.
Step 2
In a separate bowl, dissolve the brown sugar in warm water, then add the active sourdough starter. Stir gently until the starter is mixed in.
Step 3
Gradually add the wet mixture to the flour and cinnamon mixture, stirring with a wooden spoon or using your hands until a rough dough forms.
Step 4
Cover the bowl with a damp cloth and let it rest for 30 minutes to allow the flour to hydrate.
Step 5
Add the salt to the dough, and gently incorporate it by folding the dough over itself a few times.
Step 6
Cover the dough again and let it rest for 1 hour.
Step 7
After 1 hour, perform a series of stretch and folds: gently lift and stretch the dough from one side and fold it over the rest. Repeat this process until you have stretched and folded each side. Cover and let it rest for another hour.
Step 8
Repeat the stretch and fold process two more times, at hourly intervals.
Step 9
After the final stretch and fold, incorporate the raisins by gently pressing them into the dough and folding it again to distribute them evenly. Let the dough rest for 30 minutes.
Step 10
Shape the dough into a ball by pulling the edges into the center, then flip it so the seam is on the bottom. Let it rest for 30 minutes on a lightly floured surface.
Step 11
Prepare a proofing basket by dusting it with flour. Transfer the shaped dough into the basket, seam side up. Cover with a cloth and let it proof in the refrigerator for 12 hours (preferably overnight).
Step 12
Preheat your oven to 230°C (450°F) with a Dutch oven inside for at least 30 minutes.
Step 13
Carefully transfer the dough onto a sheet of parchment paper, then lower it into the preheated Dutch oven. Cover with the lid and bake for 25 minutes.
Step 14
Remove the lid and bake for an additional 20 minutes or until the crust is deep golden brown.
Step 15
Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | (1105.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2483.3 |
| Total Fat 5.8g | 0% |
| Saturated Fat 1.0g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 3994.1mg | 0% |
| Total Carbohydrate 553.9g | 0% |
| Dietary Fiber 24.1g | 0% |
| Total Sugars 137.7g | |
| Protein 57.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 251.4mg | 0% |
| Iron 27.1mg | 0% |
| Potassium 1747.6mg | 0% |
Source of Calories