Cinnamon raisin is probably my favorite variety of bread. This one is made with sourdough starter discard!
Åh, another sourdough discard recipe! As you can see, I was busy feeding my sourdough starter and finding ways to use up the discard. This is another recipe that I stumbled across when I did some internet searches.
As you can see from my photos, I did not do a great job rolling up my dough perfectly. My cinnamon raisin swirl is off to one side of the bread, while the one lower corner got no cinnamon raisin love. Sigh.
My family and I all enjoyed eating this bread though. We slathered on jams, jellies, peanut butter and even Nutella. It toasted up really well in our toaster, and I bet it would make a fantastic French toast (we did not try this). The bread has just the faintest taste of sourdough, but you probably would not notice it if I didn’t tell you it contained sourdough.
All in all, this was a great use of my sourdough discard and I would make this again.
Husband’s rating: 4 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5
Sourdough discard cinnamon raisin bread
Ingredients
Bread
- 3 cups (361 grams) all-purpose flour
- ⅔ cup (152 grams) warm water
- ½ cup (113 grams) sourdough starter discard
- 5 Tablespoons unsalted butter softened
- 1 Tablespoon granulated sugar
- 2 and ½ teaspoons instant yeast
- 1 and ¼ teaspoons salt
- 1 large egg
Filling
- ½ cup (74 grams) raisins
- ¼ cup (50 grams) granulated sugar
- 2 teaspoons all-purpose flour
- 1 and ½ teaspoons ground cinnamon
- 1 large egg beaten
- 1 Tablespoon water
Instructions
Make the dough
- In the bowl of a stand mixer fitted with the dough hook attachment or in a large bowl if mixing by hand, mix all of the dough ingredients together on medium speed until the dough is smooth and elastic (it should take 5-10 minutes by stand mixer). If the dough is too wet, add some flour, one Tablespoon at a time. Your final dough should be pliable and tacky but not sticky (it should not stick to your hands).
- Transfer the dough to a well greased bowl and cover with plastic wrap. Let it rise in a warm spot for about 2 hours or until doubled.
Make the filling
- While the dough is rising, make the filling.
- In a small bowl, mix together the raisins, sugar, cinnamon, and flour. Set aside.
Shape the dough
- Once your dough has doubled, punch it down and lightly flour a working surface.
- Roll your dough out to about a 6"x20" rectangle.
- Add the filling on top, leaving about a ½" to 1" border.
- Starting with the short side facing you, roll the dough up, jelly-roll style. Pinch the seams and the ends closed.
- Place the dough, seam-side down, in a greased 9"x5" baking loaf pan (I used a silicone pan and did not grease it).
- Cover with plastic wrap and allow it to rise one more time, for about 1 hour or until doubled in size.
- Preheat your oven to 350°F.
- In a small bowl, whisk together the egg and water and brush the top of the dough with the egg wash.
- Bake in your preheated oven for 20 minutes. Then cover the top of the bread with some aluminum foil and bake for another 20-25 minutes or until the bread reaches 190°F on an instant-read thermometer. I tapped the top of the bread and it sounded hollow - my dough also did not sag or feel soft on top.
- Allow the bread to cool before serving.
I just made this, but it seems to fall apart when I slice it (along the rolled seam). Do you know what I can do differently to avoid this in the future? The flavor is great, at least 🙂
Thanks in advance
Author
Hi Jul – my guess is that your roll needs to be tighter. If you don’t form a tight roll, the bread may be looser when baking and could unravel when slicing into it.
Thank you! I’m glad that isn’t typical. It was so tasty and really addicting otherwise! I’ll have to keep perfecting the technique 🙂
Mine busted at the top . Should I have slit the top ? Also this was absolutely delicious! Thank you
Author
Hi Deborah – No, you shouldn’t have to slit the bread. It’s possible that your bread wasn’t kneaded enough to allow the gluten to form and release air. If the dough is too tight (or the dough is too wet), it can produce too much steam during baking and cause the top to split. You can always try slitting the top next time – the only thing it would affect is the appearance.