Easy Cinnamon Raisin Sourdough Bread Recipe

Warm up your kitchen with the irresistible aroma of a homemade loaf that’s taking 2025 by storm! This beginner-friendly cinnamon raisin sourdough bread recipe delivers a gut-healthy, artisan-style loaf swirled with sweet cinnamon and juicy raisins. With minimal hands-on time and no kneading, it’s perfect for home bakers chasing trending, sustainable, and healthy baking projects that fit busy schedules.

P.S. this recipe was created using Grok, not ChatGPT.

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Recipe

Number of servings: 12 slices

Calories per serving: 210

Total time: 12-18 hours (including fermentation and proofing), with only 45 minutes hands-on

Easy Cinnamon Raisin Sourdough Bread Recipe

Ingredients

• 500g all-purpose flour (or bread flour for extra chew)

• 240g active sourdough starter (about 1 cup, fed and bubbly)

• 360ml water (about 1.5 cups, room temperature)

• 12g salt (about 2 teaspoons)

• 150g raisins (about 1 cup, soaked in warm water for 15–30 minutes and drained)

• 30g sugar (about 2–3 tablespoons, granulated or brown for richer flavor)

• 4g ground cinnamon (about 1–1.5 teaspoons)

Instructions

1. In a large bowl, combine the flour, water, and active sourdough starter. Mix until just combined to form a shaggy dough. Cover and let it autolyse (rest) for 30 minutes – this simple step builds gluten naturally for a chewy, artisan texture.

2. Sprinkle the salt over the dough and mix by hand or with a spoon until fully incorporated, about 2–3 minutes. The dough will be sticky, perfect for high-hydration sourdough.

3. Cover the bowl and begin bulk fermentation at room temperature. Every 30 minutes for the first 2 hours, perform a stretch and fold: Wet your hands, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat 3–4 times per set. Do this for four sets total – a quick, no-knead technique for strong dough.

4. Continue bulk fermentation for another 2–6 hours (total 4–8 hours, depending on kitchen warmth), until the dough is puffy and increased by 30–50%. This slow rise boosts gut-healthy probiotics, a key focus in 2025 baking.

5. Gently turn the dough onto a lightly floured surface and flatten into a rectangle. Mix the sugar and cinnamon together, then sprinkle evenly over the dough. Scatter the drained raisins on top for sweet, juicy bursts.

6. Fold the dough over itself a few times to incorporate the fillings, creating beautiful swirls. Shape into a tight boule or batard loaf – tuck edges under for a professional look, no advanced skills needed.

7. Place the shaped dough seam-side up in a floured proofing basket or bowl lined with a tea towel. Cover and proof at room temperature for 1–2 hours, or refrigerate for 8–12 hours for a flexible overnight option.

8. Preheat your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes. Carefully transfer the dough to the hot pot, score the top with a sharp knife for an artisan crackle, and cover. Bake for 20–25 minutes, then uncover and bake another 15–20 minutes until deep golden and hollow-sounding when tapped.

9. Cool the loaf on a wire rack for at least 1 hour before slicing – this quick step locks in moisture for soft, flavorful slices perfect for toasting.

Nutritional Value Per Serving

• Serving Size: 1 slice (approximately 60g)

• Calories: 210

• Total Fat: 1g (1% DV)

  • Saturated Fat: 0g (0% DV)

  • Trans Fat: 0g

• Cholesterol: 0mg (0% DV)

• Sodium: 200mg (9% DV)

• Total Carbohydrates: 45g (16% DV)

  • Dietary Fiber: 3g (11% DV)

  • Total Sugars: 8g (includes 2g Added Sugars, 4% DV)

• Protein: 6g (12% DV)

• Vitamin D: 0mcg (0% DV)

• Calcium: 20mg (2% DV)

• Iron: 2mg (11% DV)

• Potassium: 150mg (3% DV)

This gut-healthy loaf is low in fat, high in fiber from fermented grains, and provides sustained energy from complex carbs – ideal for 2025’s focus on fermented foods for digestion and wellness.

Storage Instructions

Store your cinnamon raisin sourdough bread in an airtight container or bread bag at room temperature for 3–5 days – fermentation naturally extends freshness compared to store-bought loaves. For longer storage, slice and freeze in a zip-top bag for up to 3 months; thaw and toast slices for that just-baked flavor without waste.

Consider the following products for the ultimate baking experience (click to go to the Amazon page):

Autolyse

Add Salt

Mix well

Submerge raisins in hot water

Stretch and fold

Stretch and fold

Stretch and fold

Stretch and fold

Mix cinnamon and sugar

Mix cinnamon and sugar

Pat dry raisins

Stretch and fold

Stretch and fold

Pre-shape

Pre shape

Spread fillings

Shape

Shape

Shape

Flour a proofing basket

Place bread in basket

Final proofing

Overnight if time permits :-)

Preheat oven with Dutch oven

After proofing

Transfer to parchment paper

Score

Score

Bake covered for 25 mins

Bake uncovered for 25 mins

Enjoy

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Prompt

Here's how I used Grok to prompt this "Easy Cinnamon Raisin Sourdough Bread" Recipe:

I wanted to try Grok out, because it has been fantastic for tracking my intake, deficit, and exercise routine. I can make sourdough bread in my sleep, so I started lite:

I want to make raisin bread sourdough. At what stage do I add sugar cinnamon and raisins?

Grok replied:

To make raisin cinnamon sourdough bread, you typically add sugar, cinnamon, and raisins during the shaping stage or after the bulk fermentation, depending on your method. Here's a concise guide:

1. Prepare the Dough: Follow your standard sourdough recipe through the autolyse (if using), mixing, and bulk fermentation stages. Do not add sugar, cinnamon, or raisins during the initial mixing, as sugar can affect fermentation and cinnamon can inhibit yeast activity.

2. Adding Ingredients:

   • Raisins: Soak the raisins in warm water for 15–30 minutes before starting your dough to soften them (drain well before use). This prevents them from absorbing moisture from the dough.

   • Sugar and Cinnamon: Mix the sugar and cinnamon together in a small bowl (e.g., 2–3 tbsp sugar and 1–2 tsp cinnamon for a standard loaf, adjust to taste).

3. Incorporation During Shaping:

   • After bulk fermentation, when you’re ready to shape the dough, gently flatten the dough on a lightly floured surface.

   • Sprinkle the sugar-cinnamon mixture evenly over the surface, then scatter the drained raisins (about ¾–1 cup for a standard loaf).

   • Fold and roll the dough to incorporate the fillings, then shape it into your desired loaf (boule, batard, etc.). The raisins and sugar-cinnamon mix will create swirls in the final bread.

4. Alternative Method (During Stretch and Folds):

   • If you prefer to add the fillings earlier, incorporate them during the stretch and fold phase in bulk fermentation (e.g., after the first or second set of folds). Sprinkle a portion of the raisins and sugar-cinnamon mix during each fold to distribute them evenly. This method ensures better integration but may slightly affect fermentation due to the sugar and cinnamon.

5. Final Steps: Proceed with the final proof, scoring, and baking as per your sourdough recipe. The sugar may caramelize slightly during baking, adding a sweet crust.

Tips:

• Avoid adding cinnamon too early in the fermentation process, as it can slow down yeast activity.

• Ensure raisins are well-drained to prevent excess moisture in the dough.

• Adjust sugar and cinnamon quantities based on your taste preference.

If you need a full recipe or have specific details (e.g., hydration level, flour type), let me know!

Since I appreciated the quality, it was time to move to quantity:

How much cinnamon and sugar is good for 500 g of flour? About 1 cup of sourdough starter and one and a half cups of water and two teaspoons of salt. I also plan to put one cup of raisins after soaking as you suggested and I will probably put it in after the third stretch and fold

Grok suggested:

For a sourdough bread recipe with 500g flour, 1 cup (about 240g) sourdough starter, 1.5 cups (about 360ml) water, 2 tsp (about 12g) salt, and 1 cup (about 150g) soaked raisins, here’s a recommended amount of cinnamon and sugar to balance the flavors without overwhelming the dough or affecting fermentation too much:

• Sugar: 2–3 tablespoons (25–40g). This provides a mild sweetness that complements the raisins without making the bread overly sweet or significantly impacting fermentation. Use granulated sugar or brown sugar for a slightly richer flavor.

• Cinnamon: 1–1.5 teaspoons (3–5g). This amount gives a warm, noticeable cinnamon flavor without overpowering the bread or inhibiting yeast activity (cinnamon can have mild antimicrobial effects).

Incorporation Guidance

Since you plan to add the raisins and cinnamon-sugar mix after the third stretch and fold during bulk fermentation, here’s how to proceed:

1. Prepare the Dough:

   • Mix 500g flour, 1.5 cups water (adjust slightly if needed for your flour’s absorption), and 1 cup active sourdough starter. Let it autolyse for 30 minutes (optional).

   • Add 2 tsp salt and perform stretch and folds every 30 minutes during bulk fermentation (typically 4–6 sets over 3–5 hours, depending on dough strength and room temperature).

2. Soak Raisins:

   • Soak 1 cup (150g) raisins in warm water for 15–30 minutes, then drain thoroughly and pat dry to avoid adding excess moisture to the dough.

3. Add Cinnamon, Sugar, and Raisins:

   • After the third stretch and fold, lightly flatten the dough on a clean surface or work in the bowl.

   • Mix 2–3 tbsp sugar with 1–1.5 tsp cinnamon in a small bowl for even distribution.

   • Sprinkle a portion of the cinnamon-sugar mix and a handful of raisins over the dough. Perform a gentle stretch and fold to incorporate.

   • Repeat 1–2 more times during subsequent folds (if doing more) to distribute evenly, or add all at once if this is your last fold. Avoid overworking the dough to maintain its structure.

4. Proceed with Bulk Fermentation:

   • Complete bulk fermentation until the dough is puffy and has increased in volume by about 30–50% (total time depends on your starter and environment, typically 4–8 hours at room temperature).

   • Shape, proof, and bake as per your usual sourdough method.

Notes

• Flavor Balance: The suggested 2–3 tbsp sugar and 1–1.5 tsp cinnamon pair well with 1 cup raisins for a 500g flour loaf, creating a balanced sweet-spiced flavor. If you prefer a stronger cinnamon taste, you can increase to 2 tsp cinnamon, but avoid exceeding this to prevent impacting fermentation.

• Dough Hydration: Your recipe (360ml water + 240g starter) yields about 73–75% hydration, which is typical for sourdough. The soaked raisins will add slight moisture, so ensure they’re well-drained.

• Fermentation Impact: Adding sugar and cinnamon mid-fermentation (after the third fold) minimizes their impact on the starter’s activity. Monitor dough rise to avoid over-fermentation, as sugar can speed up yeast activity slightly.

• Baking Tip: The sugar may caramelize during baking, giving a slightly crisp, golden crust. Bake at your usual temperature (e.g., 450°F/230°C) with steam for 20–25 minutes, then without steam for 15–20 minutes, until deep golden.

If you want a more detailed recipe, specific baking times, or tips for shaping, let me know!

I wasn't 100% on-board:

No I actually think I'll add everything during shaping so after the 4th stretch and fold. Also I added the salt after autolyse

Grok suggested:

Got it! Since you’re adding the cinnamon, sugar, and raisins during shaping after the fourth stretch and fold, and you’re adding the salt after autolyse, here’s how to adjust for your recipe (500g flour, 1 cup/~240g sourdough starter, 1.5 cups/~360ml water, 2 tsp/~12g salt, 1 cup/~150g soaked raisins):

Recommended Cinnamon and Sugar Amounts

• Sugar: 2–3 tablespoons (25–40g). This gives a mild sweetness that pairs well with 1 cup raisins. Use granulated or brown sugar for a richer flavor.

• Cinnamon: 1–1.5 teaspoons (3–5g). This provides a warm cinnamon flavor without overpowering the bread or affecting yeast activity.

Updated Process

1. Autolyse:

   • Mix 500g flour with 1.5 cups (~360ml) water and let rest for 30 minutes.

   • Add 1 cup (~240g) active sourdough starter and 2 tsp (~12g) salt, then mix until incorporated.

2. Bulk Fermentation:

   • Perform stretch and folds every 30 minutes for four sets (about 2 hours total, depending on dough strength and room temperature).

   • Continue bulk fermentation until the dough is puffy and increased in volume by 30–50% (typically 4–8 hours total at room temperature).

3. Soak Raisins:

   • Soak 1 cup (~150g) raisins in warm water for 15–30 minutes, then drain thoroughly and pat dry to avoid excess moisture.

4. Shaping with Cinnamon, Sugar, and Raisins:

   • After the fourth stretch and fold and bulk fermentation, gently flatten the dough on a lightly floured surface.

   • Mix 2–3 tbsp sugar with 1–1.5 tsp cinnamon in a small bowl for even distribution.

   • Sprinkle the cinnamon-sugar mixture evenly over the flattened dough, then scatter the drained raisins (~150g) across the surface.

   • Fold the dough over itself a few times to incorporate the fillings, then shape into your desired loaf (boule, batard, etc.). This will create swirls of cinnamon-sugar and raisins in the final bread.

   • Place the shaped dough in a proofing basket or bowl for the final proof.

5. Final Proof and Baking:

   • Proof the dough for 1–2 hours at room temperature (or 8–12 hours in the fridge for a cold proof).

   • Bake as per your usual sourdough method (e.g., 450°F/230°C with steam for 20–25 minutes, then without steam for 15–20 minutes, until deep golden). The sugar may caramelize slightly, giving a crisp, golden crust.

Tips

• Flavor: The 2–3 tbsp sugar and 1–1.5 tsp cinnamon work well with 1 cup raisins for a balanced sweet-spiced flavor in a 500g flour loaf. If you want a bolder cinnamon taste, you can go up to 2 tsp cinnamon, but avoid more to prevent any fermentation slowdown.

• Hydration: Your recipe (~73–75% hydration) should handle the raisins well if they’re properly drained. If the dough feels too wet after adding raisins, dust with a little flour during shaping.

• Timing: Adding the fillings during shaping minimizes their impact on fermentation, which is great since cinnamon and sugar can slightly affect yeast activity.

• Shaping Tip: To ensure even distribution, spread the raisins and cinnamon-sugar in thin layers during folding, and avoid overworking the dough to maintain its structure.

If you need help with shaping techniques, specific baking times, or want to tweak the flavor profile further, let me know!

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