Cinnamon Raisin Sourdough Sandwich Bread (Swirl Loaf)

Sliced cinnamon raisin sourdough sandwich bread recipe on a wooden cutting board, showing a swirl of cinnamon and pieces of raisin in the soft, light brown bread.

5 from 2 votes

Cinnamon Raisin Sourdough Sandwich Bread (Swirl Loaf)

This Cinnamon Raisin Sourdough Sandwich Bread is soft, fluffy, and lightly sweet with a beautiful cinnamon swirl and sweet raisins in every slice. Made with active sourdough starter, honey, milk, whole wheat flour, and bread flour, this easy overnight loaf bakes up tender and sliceable, perfect for toast, French toast, or breakfast sandwiches.

Prep Time30

Cook Time45

Approximate Rise Time8

Total Time9 15

Course: Bread

Cuisine: American

Keyword: cinnamon raisin sourdough bread, sourdough raisin cinnamon swirl loaf, cinnamon raisin sourdough sandwich bread, cinnamon raisin sourdough sandwich bread recipe

Servings: slices

Calories: 198kcal

Author: Kaity Farrell

Equipment

1 9 x 4 inch pullman loaf pan or standard 1 pound loaf pan

Ingredients

Dough

110 g water at room temperature
40 g sourdough starter recently fed and active
240 g milk at room temperature
40 g honey
30 g extra-light olive oil or any neutral-tasting oil
250 g bread flour
250 g whole wheat flour (can replace 50 g with rye flour)
10 g kosher salt
2 tbs butter or coconut oil for greasing pan and brushing top of loaf

Filling and Inclusions

150 g raisins
50 g whole cane sugar or brown sugar
2 tbs cinnamon

Instructions

Mix the dough: In a large mixing bowl, combine the water and active sourdough starter. Break up the starter with a fork or Danish dough whisk until mostly dissolved. Add the milk, oil, and honey and mix well. Add the bread flour, whole wheat flour, and salt and stir until a shaggy, sticky dough forms and no dry flour remains.
Rest: Cover the bowl and let the dough rest at room temperature for 30 to 60 minutes.
Stretch and folds: With wet hands, perform 3 to 4 rounds of stretch and folds (or coil folds) every 15 minutes.
Bulk fermentation: Cover and bulk ferment at room temperature (or transfer to the refrigerator to slow the fermentation) until the dough is puffy and doubled in volume. *See detailed notes about bulk fermentation times in the post.
Prepare filling: The next day, soak raisins in hot water for 5 to 10 minutes if desired. Drain and pat dry. In a small bowl, mix the brown sugar and cinnamon together.
Add raisins: Turn the dough out onto a lightly floured surface and gently press into a large rectangle. Cover half of the dough with raisins, fold the other half over, and press to seal. Turn the dough 90 degrees and repeat with more raisins, folding and sealing again.
Stretch dough: Turn the dough 90 degrees again and gently stretch into a long, skinny rectangle. Use a rolling pin if needed.
Add cinnamon sugar: Spread the cinnamon sugar mixture evenly over the dough, leaving a 1/2-inch border at one far short end.
Roll into loaf: Starting at the short end closest to you, roll the dough tightly into a log shape. Pinch to seal the seam, bottom, and sides.
Pan the loaf: Place the dough seam-side down into a well-greased pullman loaf pan or loaf pan. Cover loosely with plastic wrap or a proofing bag.
Final proof: Proof at room temperature until the dough fills the pan and rises close to the rim.
Bake: Preheat the oven to 375°F about 30 minutes before the loaf is finished proofing. Bake for 45 to 50 minutes until dark golden brown and the internal temperature reaches 190°F to 200°F.
Cool: Remove the loaf from the pan immediately. Brush the top with melted butter or coconut oil while warm for a soft crust. Cool on a wire rack for at least 1 hour before slicing.

Notes

Proofing and bulk fermentation time will vary depending on room temperature and starter strength.
For the best rise, use an active starter that doubles within 4 to 6 hours after feeding.
Soaking raisins helps keep them plump and juicy throughout the loaf.
The loaf is fully baked when the internal temperature reaches 190°F to 200°F.

Nutrition