Low Fat Raisin Cinnamon Sourdough Bread
Indulge in the wholesome goodness of Low Fat Raisin Cinnamon Sourdough Bread, a healthier take on a classic favorite. This recipe combines the nutty richness of whole wheat flour with the natural sweetness of plump raisins and the warm, comforting aroma of ground cinnamon. The addition of non-fat Greek yogurt ensures a tender crumb while keeping the fat content low, making it a guilt-free treat. Crafted with an active sourdough starter, this bread boasts a delightful tangy flavor and chewy texture, perfect for toasting or enjoying fresh out of the oven. With a slow fermentation process that enhances nutritional value and flavor, this bread is an excellent choice for health-conscious bakers or anyone seeking a flavorful, homemade bread made with simple, wholesome ingredients.
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Ingredients
- 150 grams Active sourdough starter
- 325 milliliters Warm water
- 500 grams Whole wheat flour
- 9 grams Salt
- 2 teaspoons Ground cinnamon
- 150 grams Raisins
- 75 grams Non-fat Greek yogurt
Directions
Step 1
In a large mixing bowl, combine the active sourdough starter and warm water. Stir until the starter is mostly dissolved.
Step 2
Add the whole wheat flour and salt to the bowl. Mix with a spatula or your hand until a rough dough forms.
Step 3
Cover the bowl with a damp cloth and let it rest at room temperature for 30 minutes to one hour for autolyse.
Step 4
After resting, add the ground cinnamon and non-fat Greek yogurt to the dough. Knead the dough in the bowl until the ingredients are well incorporated.
Step 5
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it is smooth and elastic.
Step 6
Gently flatten the dough and spread the raisins over the surface. Fold the edges of the dough over the raisins and knead gently to distribute the raisins evenly throughout the dough.
Step 7
Shape the dough into a ball and place it back into the bowl. Cover it with the damp cloth and let it rise in a warm area for 4-6 hours, or until it doubles in size.
Step 8
Once risen, turn the dough out onto a lightly floured surface and shape it into a round or oval loaf.
Step 9
Transfer the shaped dough into a banetton or bowl lined with a floured kitchen towel for its final proofing. Cover it and let it rise for another 3-4 hours, or until puffy.
Step 10
Preheat your oven to 220°C (430°F) with a Dutch oven placed inside for at least 30 minutes.
Step 11
Carefully place the dough into the heated Dutch oven. Score the top of the dough with a sharp knife or lame.
Step 12
Cover with the lid and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes, or until the bread has a deep brown crust and sounds hollow when tapped on the bottom.
Step 13
Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing.
Nutrition Facts
| Serving size | (1218.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2276.3 |
| Total Fat 10.4g | 0% |
| Saturated Fat 2.0g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 2.2mg | 0% |
| Sodium 3632.5mg | 0% |
| Total Carbohydrate 503.3g | 0% |
| Dietary Fiber 71.8g | 0% |
| Total Sugars 103.1g | |
| Protein 80.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 389.6mg | 0% |
| Iron 23.0mg | 0% |
| Potassium 3299.3mg | 0% |
Source of Calories