Low Sodium Raisin Cinnamon Sourdough Bread
Experience the perfect fusion of flavor and health with this Low Sodium Raisin Cinnamon Sourdough Bread. Made with a naturally leavened sourdough starter, this artisanal loaf is elevated with sweet, plump raisins and warm, aromatic cinnamon. Designed to be heart-friendly with no added salt, it features a chewy crust and soft, slightly tangy interior. A hint of sugar and buttery richness balances the flavors, making it an indulgent yet wholesome treat. Ideal for breakfast or snacking, this recipe is perfect for those seeking a lower sodium option without sacrificing taste. Let your kitchen fill with the comforting aroma of freshly baked bread that's as nourishing as it is delicious!
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Ingredients
- 500 grams All-purpose flour
- 100 grams Active sourdough starter
- 350 grams Filtered water
- 25 grams Sugar
- 10 grams Ground cinnamon
- 150 grams Raisins
- 30 grams Unsalted butter
Directions
Step 1
In a large mixing bowl, combine the active sourdough starter and water. Stir until the starter is dissolved.
Step 2
Add the all-purpose flour, sugar, and ground cinnamon to the starter mixture. Mix until a rough dough forms.
Step 3
Knead the dough on a lightly floured surface for about 5-7 minutes or until smooth and elastic.
Step 4
Flatten the dough slightly and add the raisins and small pieces of unsalted butter. Fold the dough over the raisins and butter, and gently knead until well incorporated.
Step 5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and allow it to rise at room temperature for 4-6 hours, or until it doubles in size.
Step 6
Punch down the dough and gently shape it into a loaf. Line a baking sheet with parchment paper and place the shaped dough on it.
Step 7
Cover the loaf with a floured cloth and let it proof for another 2 hours at room temperature, or until it has increased in size by about 50%.
Step 8
Preheat your oven to 220°C (430°F). Place a baking stone or an inverted baking sheet inside while preheating.
Step 9
Score the top of the loaf with a sharp blade, making a few slashes to allow the bread to expand while baking.
Step 10
Transfer the loaf to the preheated baking stone or sheet and bake for 20 minutes. Reduce the temperature to 200°C (390°F) and bake for another 25 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Step 11
Remove from the oven and let the bread cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
| Serving size | (1165g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2662.0 |
| Total Fat 31.7g | 0% |
| Saturated Fat 16.0g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 66.4mg | 0% |
| Sodium 53.5mg | 0% |
| Total Carbohydrate 543.5g | 0% |
| Dietary Fiber 26.7g | 0% |
| Total Sugars 124.0g | |
| Protein 58.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 272.9mg | 0% |
| Iron 27.2mg | 0% |
| Potassium 1722.0mg | 0% |
Source of Calories