There’s something magical about the aroma of freshly baked Homemade Sourdough Bread with Raisins, especially when it carries the warm spice of cinnamon and the brightness of cranberry and orange. Creating your own loaf begins with learning How to Make Sourdough Starter with Raisins, a simple and rewarding process that gives your bread a naturally sweet depth of flavor. In this guide, we’ll explore every step of making Cinnamon Raisin Sourdough, from starting the raisin-based fermentation to mixing, proofing, baking, and serving. Perfect for cozy mornings or festive gatherings, this bread promises warmth, texture, and comfort in every slice.
My First Loaf of Cinnamon Raisin Sourdough
The first time I baked Homemade Sourdough Bread with Raisins, I remember the anticipation rising along with the dough itself. The kitchen was filled with the scent of cinnamon—warm, nostalgic, and a little bit daring. I had spent a week nurturing my first starter, experimenting with How to Make Sourdough Starter with Raisins, feeding it daily, and watching the bubbles form like tiny promises of something wonderful to come. When the dough finally came together, soft and elastic under my hands, I could already imagine the finished Cinnamon Raisin Sourdough loaf.
As it baked, the crust turned a rich, golden brown, and the sweet smell of cinnamon mingled with the tang of natural fermentation. My timer hadn’t even finished before I pressed my ear to the oven door, listening to the quiet crackle as the loaf expanded. When I finally took it out and sliced through its smoky crust, steam spiraled into the cool air, carrying hints of raisin sweetness and that unmistakable fermented depth unique to sourdough.
That first loaf wasn’t flawless—it leaned a bit to one side, and the crumb was tighter than I hoped—but it was deeply personal. The Homemade Sourdough Bread with Raisins had character, rich from the natural sugars in the fruit and the lively yeast culture they encouraged. The loaf tasted of patience and curiosity, reminding me that good bread, like good stories, always requires time. I think that’s the beauty of any Cinnamon Raisin Sourdough—it captures your effort, your scent-filled moments, and your sense of achievement all in one humble loaf.
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Homemade Cinnamon Raisin Sourdough Bread with Cranberry Orange Flavor
- Total Time: 8 hours
- Yield: 1 loaf 1x
Description
A warm, spiced sourdough loaf studded with sweet raisins, tart cranberries, and bright orange zest. This artisan-style bread uses a raisin-based sourdough starter for natural fermentation and depth of flavor. Perfect for breakfast toast, holiday brunch, or a cozy snack.
Ingredients
Instructions
1. In a bowl combine water and starter, then add flours and mix until no dry spots remain. Cover and autolyse 30–45 minutes.
2. Sprinkle in salt, sugar or honey, and cinnamon. Fold dough until evenly mixed.
3. Fold in raisins, dried cranberries, and orange zest, ensuring even distribution.
4. Cover and bulk ferment 4–6 hours at 75–78°F, performing stretch and folds every 30–45 minutes during the first 2 hours.
5. Turn dough onto a floured surface, pre-shape into a loose round, and rest 15–20 minutes.
6. Shape into a boule or batard and place seam-side up in a floured banneton or lined loaf pan.
7. Proof at room temperature for about 2 hours or refrigerate overnight until the dough springs back slowly when pressed.
8. Preheat oven to 450°F and preheat a Dutch oven or baking stone 30 minutes before baking.
9. Transfer dough to parchment, score the top, and bake covered 20 minutes.
10. Remove cover, reduce heat to 425°F, and bake 20–25 minutes more until deep golden and internal temperature reaches 200°F.
11. Cool loaf on a wire rack at least 1 hour before slicing.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: bread
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 12 slices
Keywords: homemade sourdough bread, cinnamon raisin sourdough, cranberry orange bread, raisin sourdough starter, artisan bread
Why Cranberry Orange Brings New Life to Raisin Sourdough
After mastering the classic Cinnamon Raisin Sourdough, I began imagining ways to brighten its flavor profile. That’s when I discovered the magic of adding dried cranberries and a touch of orange zest. The tartness of cranberry brings a fresh contrast to the sweetness of the raisins, while the orange zest lifts the entire aroma, making the bread vibrant and festive.
This twist came to me around the holidays, when the air already smelled of citrus and spice. The combination transformed my Homemade Sourdough Bread with Raisins into something more celebratory—a loaf that looked as cheerful as it tasted. The pops of ruby-colored cranberries and flecks of orange peel scattered through the dough made each slice a story of balance: sweet, tangy, spicy, and delightfully fragrant.
It’s a reminder that even traditional recipes can evolve. Adding cranberry and orange doesn’t take away from the heart of this bread—it enhances it. Every bite of this Cinnamon Raisin Sourdough with cranberry orange flavor feels like a cozy mix of comfort and creativity, a loaf that belongs both in everyday kitchens and in the center of the holiday table.
How to Make Sourdough Starter with Raisins
Ingredients & Tools You’ll Need
Creating a lively sourdough starter with raisins is easier than you might think. The process only requires a few humble ingredients and tools, but each plays a vital role in cultivating wild yeast and healthy bacteria that form the foundation of your Homemade Sourdough Bread with Raisins. Raisins, in particular, are rich in natural sugars and wild yeasts—which means they help kickstart fermentation faster and add depth to the flavor of your Cinnamon Raisin Sourdough right from the start.
| Ingredient / Tool | Purpose |
|---|---|
| Whole grain or unbleached flour | Feeds the starter with starch and nutrients. |
| Filtered water (room temperature) | Hydrates the mixture without harming wild yeast. |
| Handful of organic raisins | Natural source of sugar and yeast—helps start fermentation. |
| Clean glass jar (16 oz or larger) | Container for fermenting the starter; allows space for rising. |
| Cheesecloth or breathable cover | Keeps out dust while letting airflow encourage yeast growth. |
| Digital scale | Ensures precision for consistent feeding ratios. |
| Wooden spoon or chopstick | For gentle stirring without unwanted metal contact. |
| Rubber band or marker | Tracks rising activity on the jar. |
The raisins’ natural yeast speeds up success, especially if you’re just learning How to Make Sourdough Starter with Raisins. For best results, use organic raisins since they’re less likely to be coated in oils or preservatives that might inhibit yeast activity.
Step-by-Step Guide to Creating a Raisin Sourdough Starter
Day 1 – The Beginning: Mix 50 g flour, 50 g filtered water, and a small handful of raisins in your jar. Cover loosely with a breathable cloth and keep it warm (around 75°F/24°C). Fermentation begins as the raisins release their sugars to feed wild yeast.
Day 2 – The First Signs of Life: Look for bubbles or a light fruity smell. Remove the raisins and discard half the mixture. Feed with 50 g flour and 50 g water, stir, and mark the level to track its rise.
Day 3 – More Activity Appears: Bubbles should increase, and aromas deepen. Continue feeding daily with equal parts flour and water, always discarding half first.
Day 4 – The Real Growth Begins: The starter may double after feeding and smell pleasantly tangy. Maintain temperature and feeding schedule until vigorous and bubbly.
Day 5 to 7 – Ready to Bake! When the starter reliably doubles in 4–6 hours and has a light, airy texture, it’s active and ready for your next Homemade Sourdough Bread with Raisins.
- Feeding schedule: Daily at room temperature or weekly in the fridge.
- Refresh before baking: Give it two feedings the day before use.
- Smell and texture: Tangy, slightly fruity, and bubbly with a dome shape.
- Consistency: Thick but pourable like pancake batter.
This living culture evolves over time, unique to your environment and care. It’s the true heart of your future Cinnamon Raisin Sourdough—sweet, tangy, and alive.
Baking Homemade Cinnamon Raisin Sourdough Bread with Cranberry Orange Flavor
Ingredients and Dough Preparation
Now that your raisin starter is active and strong, it’s time to create a warm, aromatic loaf of Homemade Sourdough Bread with Raisins enhanced by cranberry and orange zest. This is where slow fermentation, folding, and patience transform simple ingredients into a bakery-worthy masterpiece.
| Ingredient | Amount | Purpose |
|---|---|---|
| Active raisin sourdough starter | 100 g | Wild yeast and leavening |
| Warm filtered water | 300 g | Hydration |
| Unbleached bread flour | 400 g | Main structure |
| Whole wheat flour | 50 g | Nutty depth |
| Fine sea salt | 8 g | Flavor balance |
| Sugar or honey | 20 g | Sweetness and browning |
| Ground cinnamon | 1½ tsp | Warm spice |
| Raisins | 80 g | Signature sweetness |
| Dried cranberries | 50 g | Tart contrast |
| Orange zest | 1 tbsp | Citrus brightness |
Mix and Autolyse: Stir starter and warm water together, add flours, and mix until no dry flour remains. Rest 30–45 minutes under a damp cloth to allow gluten to form naturally.
Add Salt, Sweetener, and Cinnamon: Fold these into the dough gently using wet fingers. The folding builds strength while preserving the airy texture.
Incorporate Raisins, Cranberries, and Orange Zest: Fold fruits and zest evenly through the dough for balanced flavor and color in every slice.
Bulk Fermentation: Rest 4–6 hours at 75°F–78°F (24°C–26°C), performing stretch-and-folds every 30–45 minutes during the first 2 hours. It’s ready when puffy and increased about 50% in size.
Shaping, Proofing, and Baking
Pre-shape and Rest: Turn the dough out, lightly flour the surface, and pull edges toward the center. Rest uncovered for 15–20 minutes.
Final Shaping: Shape into a round boule or oval batard. Place seam-side up in a floured banneton or parchment-lined loaf pan.
Proofing: Let rise 2 hours at room temperature or overnight in the fridge for deeper flavor. Press gently—if it springs back slowly, it’s ready.
Prepare for Baking: Preheat oven and Dutch oven to 450°F (230°C). Score the dough and bake covered for 20 minutes, then uncovered at 425°F (218°C) for 20–25 minutes until golden brown and 200°F (93°C) internally.
Cooling: Cool at least one hour on a wire rack before slicing to preserve the crumb and aroma.
Serving Suggestions
- Morning indulgence: Toasted with butter or cream cheese.
- Holiday brunch: Thick slices with orange glaze or honey.
- Everyday comfort: Perfect for French toast or with tea.
Each slice reveals a soft crumb with tangy cranberries, sweet raisins, and citrus aroma. The crust is crisp yet tender, a delicious reflection of your patience and care.
Tips, FAQs, and Conclusion
Common Questions About Cinnamon Raisin Sourdough
How long does sourdough starter last?
A properly fed starter lasts indefinitely. Keep it refrigerated and feed weekly to maintain strength for your next Homemade Sourdough Bread with Raisins.
Can I use other dried fruits?
Yes—try chopped figs, dates, or apricots for new flavors in your Cinnamon Raisin Sourdough Bread.
What keeps sourdough with raisins soft longer?
Natural acids from fermentation combined with fruit sugars maintain moisture and extend softness for several days.
How should I store the bread?
Wrap cooled bread in a cloth or paper bag. For longer storage, slice and freeze; toast to revive freshness.
How do I prevent cranberries from burning?
Press exposed pieces slightly into the dough or tent with foil near the end of baking. Lightly soaking dried berries before mixing also prevents scorching.
Final Thoughts & Comfort in Every Slice
There’s a unique happiness that comes from baking your own loaf—watching dough rise, smelling cinnamon and citrus intertwine, and sharing the results. Making Cinnamon Raisin Sourdough Bread with Cranberry Orange Flavor is both art and patience, connecting you to time-honored baking traditions.
After mastering How to Make Sourdough Starter with Raisins, you can experiment endlessly. Shifting fruits, adjusting spices, or crafting holiday versions, every loaf becomes your creative expression—each bite a story of warmth and care.
So when the aroma of orange and spice wraps around your kitchen, pause and enjoy the moment. Your Homemade Sourdough Bread with Raisins isn’t just food—it’s comfort, joy, and a symbol of home baked into every slice.
