Servings
16
Prep Time
7 minutes
Cook Time
45 minutes
Author:
Missy J’s
A rustic, soft and fluffy sourdough bread, with raisins and crave-worthy organic carob mingled throughout, and a delicious cinnamon sugar swirl. This bread is best toasted and slathered in real butter.
Ingredients
¾ cup active sourdough starter
-
3 cups whole wheat flour(don’t use pastry flour, it won’t rise)
-
2 tbsp coconut sugar
¼ cup butter, softened
1 cup milk (more if needed)
1 egg
-
1 ½ tsp sea salt
½ cup raisins
water for soaking the raisins
-
¼ cup carob chips (add ¼ extra if desired)
-
⅓ cup coconut sugar
2 tbsp cinnamon
1 egg, beaten (for brushing on top of the bread before baking)
SOURDOUGH CINNAMON CAROB RAISIN BREAD
Dough
Cinnamon Swirl
Directions
SOURDOUGH CINNAMON CAROB RAISIN BREAD
Combine the starter, flour, coconut sugar, softened butter, milk, and egg in a large mixing bowl until it just comes together and a shaggy dough is formed. The dough will become smoother as it kneads and the butter is mixed in, so don't add any additional liquid yet. Cover with a clean towel or plastic wrap and allow to rest at room temperature for about 30 minutes.
While the bread is resting, soak your raisins in warm water. This will prevent them from pulling moisture from your bread.
Add the sea salt to your dough and knead by hand or stand mixer, until a smooth and soft dough forms. If the dough seems very dry and is not forming a ball, add more milk a tablespoon at a time. If it seems too wet and is sticking to the sides of the bowl add more flour a tablespoon at a time.
Knead for about ten minutes until the dough reaches the windowpane stage, meaning that when a golf-ball sized piece of dough is stretched out, translucent areas appear. Add the drained raisins and carob chips and knead for another minute.
Place the dough into a clean, lightly-oiled bowl, cover with a damp tea towel, and place in a warm place to rise until nearly doubled, about 3-4 hours. (The time for this can vary depending on your starter strength and the temp of your home.)
Stretch the dough into a long rectangle, with the short side of the rectangle as long as the long side of the loaf pan. The longer your rectangle, the more swirls you will have. Mix up the cinnamon sugar and sprinkle onto the dough, leaving a 1 inch border on all sides. Roll tightly to form a log. Pinch all seams shut and place the loaf seam side down into a greased loaf pan.
Cover with a damp towel or heavily greased plastic wrap and allow to rise again in a warm place for about 3 hours, until the loaf is about one inch above the top of the loaf pan. Towards the end of the rising time, preheat the oven to 350 degrees with the rack in the center.
Remove the plastic wrap and brush the top of the loaf with the beaten egg. Bake for 40-50 minutes until the loaf is deep golden brown and the internal temperature is 200 degrees. Take a butter knife or small spatula around the edges of your loaf pan to make sure your bread is not stuck to the pan. Remove from the pan and allow to cool completely before slicing. Will stay fresh at room temperature a few days, or frozen for up to 2 months.
Recipe Note
If you use all-purpose flour you won’t need as much milk. Start with a ½ cup and add a little at a time if it is too dry.