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a loaf of bread on a cutting board with cinnamon sticks and a bread knife

Delicious Fresh Milled Sourdough Cinnamon Raisin Swirl Bread

A delicious sourdough cinnamon raisin swirl bread made with fresh milled flour!
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Prep Time 1 hour
Cook Time 1 hour
Fermentation Time 9 hours
Total Time 11 hours
Course Breakfast, Confident Kitchen, Dessert, Main Course
Cuisine American
Servings 1 Loaf

Equipment

  • 1 Large Bowl
  • 2 Small Bowls
  • 3 Spoons
  • 1 Scale that Measures in Grams
  • 1 9x5 in Loaf Pan
  • 1 Set of Measuring Spoons
  • 1 Set of Measuring Cups

Ingredients
  

Cinnamon Dough

  • 500 Grams Fresh Milled Flour I recommend 250g Hard Red and 250g Spelt
  • 60 Grams Sugar
  • 10 Grams Salt
  • 1 Tablespoon Cinnamon optional
  • ½ teaspoon Nutmeg optional
  • 280 -300 Grams Water
  • 30 Grams Oil
  • 1 teaspoon Vanilla Extract
  • 180 Grams Sourdough Starter Preferably Active

Vanilla Soaked Raisins

  • 1 Tablespoon Vanilla Extract
  • ½ Cup Raisins I recommend Golden Raisins

Cinnamon Swirl Filling

  • ⅓ Cup Brown Sugar light or dark
  • 1 Tablespoon Cinnamon
  • 1 Tablespoon Flour

Instructions
 

Mixing the Dough Instructions

  • Mix the flour, sugar, salt, cinnamon, and nutmeg dough ingredients together in a bowl. Then make a well or hole in the middle of the flour that the wet ingredients will be poured into.
  • Add the water to the well in your flour first; then add the oil, vanilla, and starter. This prevents the oil from mixing with the dough first, creating oily flour clumps.
  • Mix until combined and no dry pockets of flour remain. Let sit for 15 minutes.

Stretch and Fold Instructions

  • You can choose to knead your dough for 5-10 minutes right now.
    I prefer to preform sets of stretch and folds with a wet hand.
  • Stretch and folds are where you take a piece of the dough in our hand and stretch it up and then fold it over the top of the dough. Turn the dough 90 degrees and then stretch the dough up and fold it over the top again. Turn 90 degrees again and stretch and fold again. Do it once more to the final side of the bowl.
  • Let the dough rest for 15-20 minutes. Then preform another set of stretch and folds with a wet hand.
  • Let the dough rest for 15-20 minutes. Then preform another set of stretch and folds with a damp hand.
    You may do another set of stretch and folds if you feel like your bread dough is still not ready. You are looking for the dough to be smooth like it wants to stick to itself more than it sticks to you.
  • Once you are happy with how the dough looks and feels cover the bowl with a damp towel, shower cap, or plastic wrap.
    a bowl of bread covered with a shower cap

Bulk Ferment

  • Set your dough into a warm space for 5-7 hours.
  • Check the bread after 5 hours in the warm environment. Has it grown in size? If you shake the bowl gently does it wiggle at all? Yes to both means on to getting the insides ready!
    If the answer is no to either, then let the dough sit for another 30 minutes to an hour and check again.

Getting the Insides Ready

  • While your dough is fermenting in that warm spot lets get the insides ready!
  • Mix the vanilla extract and the raisins together in a small bowl. Cover and set aside.
  • In another separate small bowl; mix together the brown sugar, cinnamon, and flour together. Cover and set aside.

Shaping

  • Before you start shaping, butter a 9x5 loaf pan.
  • Once your bread has bulk fermented turn it upside down onto your work space. I don't flour it, but you can if you feel you need to.
  • Press and stretch your dough into a rectangle shape that is about 8 in wide and 12 inches long or 20.5 cm by 30.5 cm.
  • Once your dough is rectangular then you can sprinkle your brown sugar mix all over it, while leaving the edges bare for sealing. Try to make it as even as you can.
    a 9 by 13 in pan next to a flat rectangle of dough covered in cinnamon sugar with a bowl of raisins next to it and an empty bowl next to it too.
  • Then sprinkle the raisins on top.
  • Take 1-2 inches of the short edge and fold it on top of the rest of the rectangle. Then use that larger edge to pull gently away from the bread and roll the next section up. Continue pulling and rolling until it is log.
    If your dough is sticking to your work surface use a bench scraper to help you lift it without stretching it too far.
    two hands starting to roll a rectangle of dough into a loaf of bread
  • Tuck the short ends under the loaf so the ends add tension to the top of the loaf.
    2 hands tucking the end of a bread loaf under itself
  • Place the loaf into a buttered 9x5 in pan. Let it rise about 2-3 hours. Test if it is ready to bake by gently shaking the pan to see if the loaf jiggles too. That means there is air in it!
  • Bake at 350℉ for 45-60 minutes. It is done when you stick a thermometer in the middle of the loaf and it measures 195-205℉.
  • Let cool for about 15 minutes then take out of the pan onto a wire rack. Cool, slice, and enjoy!

Notes

If you want to use commercial active dry yeast instead of sourdough, take 90 grams of flour and 90 grams of warm water (about 110 degrees Fahrenheit) and add a Tablespoon of yeast to it to bloom.
Let it stand 15 minutes. It should smell yeasty and should look a little puffy. Then add the mix as if it is sourdough starter.
For instant yeast just add the yeast into the bread and ignore the starter all together. 
 
If you want to make this with store bought flour be sure to add at least 1/2 cup extra flour to the recipe. About 60-65 extra grams.
 
If you would prefer the raisins in the loaf and not the cinnamon swirl, add the raisins during the stretch and folds. 
Keyword Cinnamon Raisin Swirl Bread, Cinnamon Swirl Bread, Fresh Milled Flour Bread, Sourdough, Sourdough Cinnamon Raisin Swirl, Sweet, Sweet Breakfast