With the recent creation of my beloved sourdough starter, Goldie, I have been experimenting in the kitchen trying to come up with anything and everything I can make out of it. Last week I perfected my sourdough pancakes, and have made them a few times since too! They are quickly becoming a favorite in my home.
But this week, I wanted to try another take at bread, cinnamon raisin bread that is! So here is what I came up with for a delicious treat that can be eaten as is straight out of the oven, with a little butter, or even as french toast! And it is toddler approved! Here's my little guy eating it as I write this
First off, you will need a sourdough starter for this recipe. Sourdough starters are a beneficial colony of bacteria and yeast, long-fermented to break down the phytic acid. That makes it so much easier for our body to digest and promotes gut health. Basically, if you don't have one, you need one! You will quickly become obsessed as you care for your little pet! If you want to make one, I share how I did that here. Onto the good stuff...
Ingredients:
Sourdough Loaf:
3 cups flour
1 cup sourdough starter
1 tsp salt
3/4 cup filtered water
3 Tbs coconut sugar or 3 squirts Pyure Liquid Stevia (or any sweetener of your choice)
1 tsp cinnamon
Cinnamon Raisin Swirl:
2 tbs cinnamon
1 cup plump raisins
1/2 cup maple syrup
Make The Sourdough Before Bed
The whole point of sourdough is a long ferment, which makes more lactic acid helping to break down the sugar and starches, making it easier on your stomach to break down and digest. Which is just more nutritious for you!
Directions:
Mix together the flour, starter, salt, water, sweetener, and cinnamon. I use my KitchenAid mixer with a dough hook. You absolutely could mix this all by hand but with 2 under 2, I don't always have the time to have my hands busy for that long! You will want to mix on the lowest setting for at least 15 minutes or until the dough is elastic and is workable. I like to hand knead mine for at least 5 minutes after this, but is not needed. Once your dough passes the windowpane test - you can pull the dough thin enough for it to be see-through without breaking it.
Cover with a towel and let proof overnight in a warm area.
The Next Day
Prepare your work area with flour. Get your dough out and cover both sides with flour. Don't be too excessive, just enough so it will not stick. Use your rolling pin to roll dough into a large rectangle, you will want it to be a little less than a 1/2 inch thick.
Take your plump raisins - raisins that have soaked in water, it makes them much softer in the bread! - and cinnamon and cover the dough, spreading all the way to the edge. Next, with your maple syrup, pour onto the dough but leave at least 2 inches border around the edge. It will spill over if you get too close to the edge.
Start at the top of the dough and begin to roll slowly and tightly toward yourself. Once it is in a tight roll, fold into thirds, toward the center. Roll the loaf gently to help seal. Generously butter your pan, and place the loaf in folded side down.
Cover with a towel and let rise until doubled in size, generally about 4 hours. Once it has risen, bake for 30 minutes at 400 degrees.
And there you go! A delicious cinnamon raisin swirl bread! If you are not a fan of raisins, you can definitely omit them, it is just as yummy with just a cinnamon swirl. I am loving experimenting with my sourdough starter. Next, I'll share my pancake recipe!
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