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.
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
- 1 1/4 cups active sourdough starter
- 1 1/2 cups water
- 3 cups White Whole Wheat Flour
- 2 tablespoons vital wheat gluten
- 1 teaspoon salt
- 2-3 teaspoons Cinnamon
- 1/4 cup Raisins
- 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 20 minutes. 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.
- To be plan approved for THM sourdough items made with sourdough starter needs a 7 hours room temp ferment OR 24 hour fridge ferment. You can combine room and fridge temp, also. 1 hour room temp equals 3.5 hours in the fridge.
- THE 7 HOUR FERMENTING TIME IS COUNTED FROM THE TIME YOU MIX THE DOUGH UNTIL YOU BAKE IT.
- **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
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
-
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 20 minutes. 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.
To be plan approved for THM sourdough items made with sourdough starter needs a 7 hours room temp ferment OR 24 hour fridge ferment. You can combine room and fridge temp, also. 1 hour room temp equals 3.5 hours in the fridge.THE 7 HOUR FERMENTING TIME IS COUNTED FROM THE TIME YOU MIX THE DOUGH UNTIL YOU BAKE IT.
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.
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.
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.
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?
You would bake it the same way.
Hello! I am a bit confused with the directions. Do you bake at 450 for 35 min and then remove the top and reduce temp or do you reduce temp when you put bread in oven?
Bake at 450 degrees for 35 minutes, remove the lid, AND reduce the oven temp. Continue baking for the remaining time uncovered.
I’ve only tried this recipe twice, using a Dutch oven, and both times my bread has been gummy on the inside and crispy on the outside with very little flavor. Why would it end up gummy?
Somewhere (I think from Glenda) I read that it’s important to bake bread until it has an internal temperature of 200 degrees. This has been life changing for my bread making. I realized I had been under baking it. That might be why it has a gummy texture. I’ve also found with this recipe I have to add a lot more flour that the recipe calls for.
if your starter is a higher hydration than what mine is you will need more flour.
Could I room Temperature ferment this for 7 hours instead of the 12 hours in the fridge?
yes, you can.
Hi! How important is the vital wheat gluten? I would be using whole wheat flour. Thanks!
I add it to make a softer loaf.
Is there supposed to be no sweetener at all in this bread? Thanks!
I do not use sweetner in this bread.
Do you think I could sprinkle on some THM Gentle sweet with the cinnamon and raisins? Or would that mess with the rise during baking?
That will work!
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Hi Glenda
I noticed that in the first baking instructions it says to let the dough sit for 20 min after mixing. And it says 120 mins in the second set of instructions. Experience says it’s probably the first one with 20 mins rest but just wanted to let you know of the typo in the second baking instructions. Thanks for this recipe, I look forward to making it!
Thank you…some days I need an editor and an IT person 🙂
I’m wondering about the combined countertop and refrigerator ferment. On your English muffin recipe, I noticed you said one hour of countertop ferment equals 10 hours on the fridge, but on this recipe you say 1 hour room temp equals 3.5 hours fridge temp ferment. Is there a reason for this difference?
THM has changed the fermenting guidelines…I must have missed changing that recipe.
Could I mix in the raisins, cinnamon and sweetener when I mix all of the other basic ingredients together at the start? Love this recipe but after I have it in the refrigerator, I found that it was very difficult to shape with the added ingredients.Thank you!
yes, you can.
I don’t have a clay baker so I use a parchment lined cast iron skillet with a metal mixing bowl as the lid. Since I don’t have a clay lid, how would I go about getting the moisture content into the bread that the soaked lid allows for? Also, do you heat the pan along with the oven so it’s hot when you add the cold dough?