Vegan Raisin Cinnamon Sourdough Bread
Indulge in the warm, spiced aroma of Vegan Raisin Cinnamon Sourdough Bread—a delightful blend of tangy sourdough and sweet, cinnamon-infused raisins. This artisanal bread recipe combines the traditional sourdough technique with the cozy flavors of maple syrup and cinnamon, creating a beautifully balanced loaf that's both sweet and subtly savory. Perfectly risen through a slow, cold fermentation process, this bread boasts a tender crumb and a golden, crackling crust. Whether toasted with a smear of vegan butter or enjoyed fresh out of the oven, this dairy-free and egg-free treat is a wholesome, plant-based twist on a classic favorite. Ideal for breakfast, snacks, or even gifting, this recipe showcases the magic of sourdough while elevating it with comforting flavors.
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Ingredients
- 120 grams Active sourdough starter
- 300 milliliters Warm water
- 500 grams All-purpose flour
- 10 grams Salt
- 2 tablespoons Ground cinnamon
- 2 tablespoons Maple syrup
- 150 grams Raisins
Directions
Step 1
In a large mixing bowl, combine the active sourdough starter with warm water and maple syrup, stirring until well mixed.
Step 2
Add the all-purpose flour and salt to the wet ingredients. Mix until a rough dough forms.
Step 3
Let the dough rest for 30 minutes, allowing the flour to fully absorb the liquids, which is known as the autolyse process.
Step 4
After the resting period, sprinkle the ground cinnamon over the dough and gently knead it until the cinnamon is fully incorporated.
Step 5
Gently fold in the raisins until they are evenly distributed throughout the dough.
Step 6
Cover the bowl with a damp cloth and let the dough rise at room temperature for 4 hours. During this time, perform a series of 4 stretch and folds every 30 minutes, which helps develop gluten and incorporate air into the dough.
Step 7
After the initial rise, gently shape the dough into a round loaf by folding the edges into the center and pinching them together at the base.
Step 8
Place the shaped dough into a floured proofing basket or bowl, seam side up. Cover it with a damp cloth and refrigerate it for 12 to 15 hours for the final rise.
Step 9
Preheat your oven to 450°F (230°C). Place a Dutch oven or heavy baking pot inside to heat up.
Step 10
Once the oven is preheated, carefully remove the Dutch oven and gently place the dough, seam side down, into it.
Step 11
Score the top of the dough with a sharp blade to allow for even rising.
Step 12
Cover with the lid and bake for 30 minutes.
Step 13
Remove the lid and bake for an additional 15 minutes until the loaf has a deep golden-brown crust.
Step 14
Carefully 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 | (1129.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2467.0 |
| Total Fat 6.0g | 0% |
| Saturated Fat 1.1g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 3985.5mg | 0% |
| Total Carbohydrate 551.6g | 0% |
| Dietary Fiber 29.8g | 0% |
| Total Sugars 125.7g | |
| Protein 58.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 323.3mg | 0% |
| Iron 27.8mg | 0% |
| Potassium 1743.2mg | 0% |
Source of Calories