I love a warm slice of sourdough cinnamon raisin bread with melted butter for breakfast. This gut healthy breakfast option is easy to make and is free of preservatives. It trumps the store bought options without a doubt. It’s so good, your family will beg you for another slice.
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Breakfast on the Blanket
When I was little, I would stay with my grandparents when my mom worked. Mama would always make us breakfast after her first cup of coffee. Once in a while Papa would buy cinnamon raisin bread as a treat. When it was breakfast time, Mama would spread a blanket on the floor in front of the TV. She would put the bread in the toaster and slather it with butter. Then she would serve us breakfast on the blanket, while we watched the Beverly Hillbillies.
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Why Sourdough?
Sourdough was used by people to leaven bread before they were able to go to the store and by those little yeast packets. Sourdough is the old-fashioned yeast packet.
Grains contain phytic acid, but our bodies don’t really process it well. Phytic acid prevents our bodies from absorbing the nutrients from our food. Fermentation gets rid of most, if not all of the phytic acid, in the grains before we eat them. The fermentation process also helps break down some gluten, so although the bread isn’t gluten free it does have a lower gluten content. This allows people like me, who are sensitive to gluten, to eat sourdough. It also acts like a probiotic, which makes it great for gut health. Sourdough has prebiotic characteristics as well, which simply means that the good bacteria in your gut enjoy eating the fiber.
Sourdough Cinnamon Raisin Bread Recipe
Instructions
¼ cup softened butter
1 tablespoon honey
½ cup sourdough starter
1 ¼ cup water
1 ½ teaspoon salt
4 cups flour
1 tablespoon cinnamon
1 cup hot water to soak raisins
1 cup raisins
¼ cup brown sugar
Ingredients
- First mix together ¼ of softened butter, 1 tablespoon of honey, ½ cup of sourdough starter, and 1 ¼ cups of water. Then add in 1 ½ teaspoons of salt and 4 cups of flour. Knead the dough in your KitchenAid Mixer for about 10 minutes or until it is smooth and elastic. It is identical to making a sourdough sandwich bread, just with extra goodies.
- Next, cover the bowl and let the dough rise for 10-12 hours. I like to use a disposable shower cap to cover the bowl. Go ahead and put 1 cup of raisins soaking in 1 cup of hot water.
- Then roll the dough out into a rectangle with a rolling pin. Drain your raisins and mix them with ¼ cup of brown sugar and 1 tablespoon of cinnamon. Then spread them evenly across your rectangle of dough.
- Now roll it up into a log that will fit into your loaf pan. Line the pan with parchment paper or butter it really well. Let it rise until it has doubled in size. It takes 2-4 hours depending on the warmth of your kitchen. I cover the loaf pan with the same shower cap as I did the bowl.
- Bake the bread at 375 degrees for 45 minutes. Transfer it to a cooling rack as soon as it comes out of the oven. Let it cool completely before slicing it.
Baker’s Schedule for Sourdough Cinnamon Raisin Bread
3:00pm Feed your sourdough starter so that it’s active and bubbly.
8:00pm Mix the ingredients and knead the dough. Cover it to long ferment. Soak the raisins in hot water.
8:00am Roll the dough out into a rectangle. Spread the raisins, cinnamon, and sugar over the dough. Then roll it into a log to go into the loaf pan. Cover it to rise until it doubles.
12:00pm Bake the bread. Then let it cool before slicing.
Sourdough Cinnamon Raisin Bread
I love a warm slice of sourdough cinnamon raisin bread with melted butter for breakfast. This gut healthy breakfast option is easy to make and is free of preservatives. It trumps the store bought options without a doubt. It’s so good, your family will beg you for another slice.
Ingredients
- ¼ cup softened butter
- 1 tablespoon honey
- ½ cup sourdough starter
- 1 ¼ cup water
- 1 ½ teaspoon salt
- 4 cups flour
- 1 tablespoon cinnamon
- 1 cup hot water to soak raisins
- 1 cup raisins
- ¼ cup brown sugar
Instructions
- First mix together ¼ of softened butter, 1 tablespoon of honey, ½ cup of sourdough starter, and 1 ¼ cups of water. Then add in 1 ½ teaspoons of salt and 4 cups of flour. Knead the dough in your KitchenAid Mixer for about 10 minutes or until it is smooth and elastic.
- Next, cover the bowl and let the dough rise for 10-12 hours. I like to use a disposable shower cap to cover the bowl. Go ahead and put 1 cup of raisins soaking in 1 cup of hot water.
- Then roll the dough out into a rectangle with a rolling pin. Drain your raisins and mix them with ¼ cup of brown sugar and 1 tablespoon of cinnamon. Then spread them evenly across your rectangle of dough.
- Now roll it up into a log that will fit into your loaf pan. Line the pan with parchment paper or butter it really well. Let it rise until it has doubled in size. It takes 2-4 hours depending on the warmth of your kitchen. I cover the loaf pan with the same shower cap as I did the bowl.
- Bake the bread at 375 degrees for 45 minutes. Transfer it to a cooling rack as soon as it comes out of the oven. Let it cool completely before slicing it.
The site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links. As an Amazon Associate I earn from qualifying purchases. As a Revive EO Affiliate I earn from qualifying purchases.
Margaret Ann Hundley says
My dough was so thin that it was pourable! I sifted my flour. Was that a mistake?
I baked the dough anyway. It’s dense but tastes great!
What should I do next time with the flour???
morgansfarmhouse says
Sifting the flour will drastically change how much fits into a 1 cup measure. I do not sift my flour. You should have a stretchy dough that passes the windowpane test. If you want to sift the flour, try doing do after you’ve measured it.