A Raisin Sourdough Loaf combines the tangy goodness of sourdough with the sweet bursts of raisins. The result is a wonderfully complex flavor profile, with a chewy texture and a touch of sweetness. It’s perfect for breakfast, a snack, or even as a special side for savory dishes.
Here’s how you can make your own raisin sourdough loaf at home:
Raisin Sourdough Loaf Recipe
Ingredients:
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1 cup sourdough starter (active and bubbly)
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1 cup warm water (about 100°F/38°C)
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3 cups bread flour
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1/2 cup whole wheat flour (optional, for extra depth of flavor)
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1 1/2 tsp salt
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1 1/2 tbsp sugar (or honey, maple syrup for a twist)
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1 cup raisins (dark, golden, or a mix, depending on preference)
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2 tbsp unsalted butter, softened (optional, for richness)
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1 tbsp cinnamon (optional, for a hint of spice)
Instructions:
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Prepare the dough:
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In a large mixing bowl, combine the sourdough starter and warm water. Stir until the starter is dissolved.
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Add the flours, salt, and sugar to the mixture. If you’re using cinnamon, add it here as well.
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Mix everything together until a dough starts to form. If the dough feels too sticky, sprinkle in a little more flour. If it’s too dry, add a small splash of water.
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Knead the dough for about 8–10 minutes on a floured surface until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook.
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First rise (bulk fermentation):
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Once the dough is well-kneaded, shape it into a ball and place it in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap.
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Let the dough rise at room temperature for 4–6 hours, or until it has doubled in size. The timing will depend on the strength of your starter and ambient temperature.
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Incorporate the raisins:
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Once the dough has risen, gently punch it down to release any air bubbles. Then, add the raisins and fold them into the dough carefully. Be gentle to avoid deflating the dough too much.
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Shape the loaf:
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On a lightly floured surface, shape the dough into a round or oval loaf, depending on your preference.
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If you’re using a proofing basket or banneton, place the shaped dough seam-side up. If you don’t have one, place it on a parchment paper-lined baking sheet.
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Second rise (proofing):
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Cover the dough and let it rise for another 2–3 hours at room temperature, or until it has puffed up and is ready to bake. You can also refrigerate the dough overnight for a slow, cold proof to develop more flavor.
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Preheat the oven:
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About 30 minutes before baking, preheat your oven to 450°F (230°C). If you have a baking stone or Dutch oven, place it in the oven while preheating to get it nice and hot.
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Bake the loaf:
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If you’re using a Dutch oven, carefully transfer your dough onto a piece of parchment paper, then place it into the hot Dutch oven. Cover with the lid.
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Bake for 25 minutes, then remove the lid and bake for another 20–25 minutes until the loaf is golden brown and has a hollow sound when tapped on the bottom.
If you don’t have a Dutch oven, just place the dough on a baking sheet and bake it for the same amount of time, checking for a golden-brown crust.
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Cool:
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Allow the bread to cool on a wire rack before slicing. This helps the interior set and enhances the flavor.
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Serving Tips:
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Serve sliced with butter or jam for breakfast.
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It pairs wonderfully with cheeses like brie or goat cheese, or as part of a charcuterie board.
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You can also toast it and top with a drizzle of honey for a sweet treat.
Additional Notes:
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Raisin Variations: You can use a mix of dried fruit like cranberries, currants, or even chopped dried apricots if you like.
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Sourdough Starter: Make sure your starter is active and bubbly for the best rise. If you’re unsure, you can always give it a “test” by floating a small spoonful of it in a glass of water—if it floats, it’s ready to use.
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Flavor Boost: A little bit of orange zest or vanilla extract in the dough will give an aromatic twist to the loaf.
Enjoy your Raisin Sourdough Loaf! It’s tangy, sweet, and perfect for all occasions.