This cinnamon raisin sourdough bread is another great use for your sourdough discard! Plus, it’s a tasty bread that is perfect for toasting and slathering with salty whipped butter.
I’ve been making a lot of different recipes using up my sourdough bread discard because I absolutly hate wasting it.
Yes, I can just give it away but you quickly run out of neighbors to give it to.
Plus, I don’t want to harass them daily with all my leftover sourdough discard.
So, I gave this recipe a try and BOOOOOOOOOM is it delicious!
This was my first time making a swirled bread and I was super paranoid that it wasn’t going to turn out correctly.
Luckily for us all that is not the case. This bread turned out WONDERFULLY!
In fact, I’ve been making weekly loaves of this bread just because it’s that delicious. It’s great for toasting up with butter or even used as the bread for a grilled cheese.
It sounds odd but I swear it’s good!
What is sourdough discard?
Not familiar with sourdough making? That’s ok!
When you feed your sourdough you give it fresh flour and water that gets mixed into a small portion of your starter. The remaining starter can be thrown away, given to a friend, or added to a compost pile.
It seems wasteful but that is just the life of a sourdough.
Since my sourdough sits on my counter I have to feed it 2 times a day.
I obviously don’t want to be wasteful so I started coming up with ideas on how to use my leftover discard.
I don’t like raisins what can I use instead?
I know raisins can be a somewhat polarizing ingredient. I feel like people either love them or hate them.
While I’m not a fan of just sitting down and eating a box of raisins I love them in baked goods.
However, I’m fully aware they are just not everyones favorite.
How long does this bread last?
If you live in my house this bread will likely not see day 3 because I will have eaten it all.
But, if you’re not an extreme bread lover you can freeze the bread for up to 6 months. Just make sure to wrap it in several layers of plastic wrap so the taste is not compromised.
If you’re opting to leave it on the counter it should be eaten within a week.
I store mine in a plastic zip-top baggie on the counter.
You can store in the refrigerator but it does make the bread less soft.
Making bread with yeast intimidates me – any tips?
Listen, I have an irrational fear of baking with yeast. I don’t know why or how it started but it’s there so I 100% understand.
BUT every single time I make a loaf of bread I realize my fear is not needed. It’s so easy!
I think the biggest thing to remember is that if your house is really cold it will take longer for your bread to rise or if you house is super warm it will rise much faster.
If you’re short of time and can’t wait for your bread to rise you can also let it rise in the fridge. This will result in a more flavorful bread that will raise much slower because of the cold temperatures in your refrigerator.
I also remember to give myself a little grace when it comes to baking. Not everything is on a strict schedule so don’t freak out if things aren’t exactly right on track.
Again, indoor air temperature has a lot of influence over the speed your bread will rise.
Love this cinnamon raisin sourdough bread?
Why not try a few of my other delicious baked recipes!
- Sourdough Discard Cinnamon Crumb Cake
- Sourdough Discard Banana Bread
- Gingerbread Banana Bread
- Banana Bread Crisp
- Cranberry Rosemary Focaccia
- Pumpkin Yeast Bread
For bread dough:
- 3 cups (361 grams) all-purpose flour
- 2/3 cup (152 grams) lukewarm water
- 1/2 cup (113 grams) sourdough starter, unfed
- 5 tablespoons (71 grams) unsalted butter, softened
- 1 tablespoon granulated sugar
- 2-1/2 teaspoons instant yeast
- 1-1/4 teaspoon kosher salt
- 1 large egg
- 1/2 cup (74 grams) raisins
- 1/4 cup (50 grams) granulated sugar
- 2 teaspoon all-purpose flour
- 1-1/2 teaspoons ground cinnamon
- 1 large egg, beaten
- 1 tablespoon water
- Combine all the bread dough ingredients to the bowl of an electric mixer fitted with the dough hook attachment.
- Knead until a soft smooth dough is formed - this took about 10 minutes for me.
- Add a few tablespoons of all-purpose flour if needed to help the dough come together and pull smoothly from the side of the bowl with no stickiness.
- Place the kneaded dough into a lightly greased bowl, cover, and let rise for 1-1/2 hours to 2 hours or until double in size.
- Gently deflate the dough and transfer for a lightly greased worked surface.
- Roll and pat out the dough into a 6x20 inch rectangle.
- Prepare the filling mixture.
- In a small bowl mix together raisins, granulated sugar, cinnamon, and all-purpose flour.
- In another small bowl whisk together your large egg and water.
- Brush your dough with the egg/water mixture.
- Sprinkle the prepared raisin/sugar mixture evenly over the top of the dough, leaving a 1-inch edge on the short end of the dough clear of any topping.
- Tightly roll the bottom short end (6-inch side) the dough up the length of the dough like a log.
- Pinch sides and seams closed.
- Transfer the dough, seam side down, to a greased 9x5 pan.
- Cover and let rise for about 1 hour or until the dough is 1-inch above the top of the pan.
- When you're ready to bake preheat the oven 350 degrees F.
- Add the bread to the oven and after 20 minutes, remove the bread and lightly tent with foil to stop the top of the bread from browning too quickly.
- Add the bread back to the oven and continue baking for another 20-25 minutes or until the center of the bread registers 190 degrees F on an instant-read thermometer.
- Gently remove from the pan and let cool completely before slicing.
- If desired you can brush melted butter on the top of the dough after it has baked to help soften the top of the loaf.
Original recipe from King Arthur Flour