Cinnamon Raisin No-knead Sourdough Bread THM-E

Crusty Artisan Style Sourdough Bread with a hint of cinnamon and raisins is delightful toasted with just a bit of butter. This loaf was fermented for 5 hours at room temperature and than cold fermented for 2 days until I had time to bake it. Sourdough is very versatile and after fermenting at room temperature can be placed in the fridge for up to 3 days before baking. This loaf gave a very fragrant smell as it was baking.

If you have never tried sourdough bread this recipe is very easy to make. No-knead breads can be stirred together with a large spoon or spatula. Don’t omit the vital wheat gluten as it’s harder to develop the gluten in whole grain bread. The added gluten givens the bread dough the extra structure it needs to rise and make a softer loaf. The gluten is developed in this loaf by the stretch and fold method which is very easy to do.

Here is a video showing how easy the stretch and fold method is to do.

My favorite flour to use is White Whole Wheat Flour which is made from hard white spring wheat. This flour gives a lighter wheat taste and has more of a golden color. Regular whole wheat flour is made from hard red winter wheat. Either of these flours will make good bread but there will be a difference in color and taste.

I found a Clay Baker at Thrift Store and I love to bake sourdough bread in it. I have a cast iron pot that I will use at times and it makes wonderful bread, too. Bread that is baked in a cover baker will have a crusty chewy crust and a soft chewy crumb.

Cinnamon Raisin No-knead Sourdough Bread THM-E

In a large mixing bowl, stir together starter, water, whole wheat flour, and vital wheat gluten with a large spatula until combined. You will have a rough, sticky dough. Cover and allow it to rise for 1 hour. Remove lid, sprinkle salt over dough, and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 2 more times for a total of 4 folding times. Cover and place in the refrigerator for 12 hours or longer. Remove dough from the refrigerator. Flatten dough into a rectangle. Sprinkle heavily with cinnamon and raisins. Fold dough in 3rds, pinching the edges together to seal the edges. Turn dough and fold in 3rds, pinching to seal edges. Line the bottom of the clay baker with parchment paper or foil. Place loaf seam side down in a clay baker.** Preheat oven to 450 degrees F. Remove the lid from the baker and fill with water. Allow the water to soak the lid for 10 minutes. Slash the loaf with a sharp knife. Empty the water from the lid and place it on the clay baker. Place the covered baker into the hot oven. Set the timer for 35 minutes. Reduce oven temperature to 400 degrees. Remove the lid and bake for an additional 12-15 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 12-14 slices.

**this bread is shaped cold and baked within 15 minutes of removing it from the fridge. I find I get a much better oven spring when I bake it cold.

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Cinnamon Raisin No-Knead Sourdough Bread THM-E

Prep Time 15 minutes
Cook Time 50 minutes
Servings 12
Author Glenda Groff

Ingredients

  • 1 1/4 cups active sourdough starter
  • 1 1/2 cups water
  • 3 cups White Whole Wheat Flour
  • 1 teaspoon salt
  • 2 tablespoons vital wheat gluten
  • 2-3 teaspoons Cinnamon
  • 1/4 cup Raisins

Instructions

  1. In a large mixing bowl, stir together starter, water, whole wheat flour, and vital wheat gluten with a large spatula until combined. You will have a rough, sticky dough. Cover and allow it to rise for 1 hour. Remove lid, sprinkle salt over dough, and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 2 more times for a total of 4 folding times. Cover and place in the refrigerator for 12 hours or longer. Remove dough from the refrigerator. Flatten dough into a rectangle. Sprinkle heavily with cinnamon and raisins. Fold dough in 3rds, pinching the edges together to seal the edges. Turn dough and fold in 3rds, pinching to seal edges. Line the bottom of the clay baker with parchment paper or foil. Place loaf seam side down in a clay baker. Preheat oven to 450 degrees F. Remove the lid from the baker and fill with water. Allow the water to soak the lid for 10 minutes. Slash the loaf with a sharp knife. Empty the water from the lid and place it on the clay baker. Place the covered baker into the hot oven. Set the timer for 35 minutes. Reduce oven temperature to 400 degrees. Remove the lid and bake for an additional 12-15 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 12-14 slices.

You will find many more appetizers and veggie recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

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6 thoughts on “Cinnamon Raisin No-knead Sourdough Bread THM-E

  1. Hi Glenda!
    I have been practicing some of your recipes. Thanks so much for all of your helpful instructions.
    I have a question. When you say cover and allow to rise for 1 hour, is that covered as in sealed with a plate on top so the lid doesn’t pop up or covered loosely with one of those saran wrap bonnets so some air can get in ?

    Thanks,
    Kim

    • I have a lid I lay across the top of my bowl. I find that sourdough bread gets a crust quicker than yeast breads.

  2. How long do I let the shaped loaf rise at room temp before baking? Your directions do not include this.

    • I shape it and bake it right away. I have found that I get much better oven spring when I do that. I will edit the instructions to make them more clear.

  3. I don’t have a clay baker (yet!), and I’m using a dutch oven. Does the baking time or temp change? Would still remove the lid after 35 minutes at 400 and then bake for another 12-15 minutes?

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