SOURDOUGH CINNAMON RAISIN SWIRL BREAD

Sourdough Cinnamon Raisin Swirl Bread image

Cinnamon, plump juicy raisins, and slightly sweet and nutty emmer wheat make this pan bread so tasty. It's perfect for breakfast toast or sweet-and-savory sandwiches. The ingredient list and process are simple, and with a little oil and sugar in the dough, the bread stays soft for days. You can roll in different spices and fruits, or add them at the beginning of the process if you prefer (see recipe note).

Provided by Melissa Johnson

Categories Recipes

Time 1h30m

Number Of Ingredients 15

Ingredients

Starter/Levain Build
30g sourdough starter (1-2 Tbsp)
60g flour (1/2 cup)
60g water (1/4 cup)
Final Dough
350g bread flour (2 2/3 cups)
170g whole grain emmer flour (1 1/3 cups)
330g water (1 1/4 cup + 2 Tbsp)
160g sourdough starter (1/2 cup)
25g brown sugar (2 Tbsp)
25g oil (2 Tbsp)
12 grams salt (2 teaspoons)
12 grams cinnamon (4 teaspoons), divided
120g raisins (3/4 cup)
water for soaking the raisins

Steps:

Starter/Levain Build
Mix the starter, flour, and water in a jar. Mark the level with a rubber band and let ripen overnight. Use cold water and/or a higher feeding ratio in summertime so the levain doesn't finish all the food before morning.
Final Dough Mixing and Bulk Fermentation
Measure out the raisins and soak them in water while the dough rises.
Mix the flours, water, levain, brown sugar, oil, salt, and 1 tsp of the cinnamon in a medium bowl. Cover and let rest 30 minutes.
Do one round of stretching and folding, or another form of gluten development.
Let the dough rise at room temperature until it has just about doubled in size. This can take anywhere from 4 to 10 hours depending on your starter strength and room/dough temperature. My dough needed 6.5 hours in a cool kitchen.
Shaping and Final Proof
Drain the raisins, lightly flour your work surface, and grease your loaf pan.
Remove the dough from the bowl, and stretch and pat it out into a rectangle approx. 7" x 12". Sprinkle the remaining 3 tsp of cinnamon on the dough, and then add the drained raisins in a layer on top of the cinnamon.
From a shorter edge, roll the dough into a tube and place it in your pan, seam-side down.
Cover and proof the dough for 2-4 hours. You can also retard the dough overnight or longer, but make sure it has risen in the pan some at room temperature before refrigerating it. The dough is ready to bake when it has doubled or its highest part crests about a half-inch over the lip of a 9" x 5" x 2.75" pan.
Baking
Preheat your oven to 375°F for about 15 minutes with your oven rack in the second-from-the-bottom position.
Brush the dough with water and load it into the oven.
Bake for about 60 minutes or until the interior of the loaf is over 190F. Cover with foil if the top starts to brown too much.
When the bread has finished baking, brush the top with oil or butter to keep it soft, and let it cool on a rack on one side to discourage settling of the crumb.
You can store this bread in a plastic bag, beeswax wrap, or linen bag.