I don't even know where to start this time. This bread is a real gem! When you bake it, your house smells like cinnamon and once you slice it, you'll be amazed by the most beautiful cinnamon swirl. It is made with spelt flour, has a velvety crumb thanks to the coconut oil and the cinnamon and raisins make it the most wonderful breakfast for all your lazy mornings.
A toasted slice of cinnamon bread with a thin layer of melting butter is the ultimate deliciousness, and paired with a good (yes black) tea, or better yet, coffee, it will brighten your morning like nothing else.
Thanks to the longer fermentation, the bread is easily digestible and has many health benefits, but above all it has an unmistakable taste and aroma. After longer fermentation, the dough is slightly sour, but only in a good way.
The fermentation process gives breads and sourdough baked goods in general a wonderful depth that you simply cannot achieve with yeast or other leavening agents. The more I use sourdough starter in my regular baking, the more I wonder : How did I ever get along without it before?
Seriously, I don't know how.
Why use spelt flour?
Spelt flour is simply wonderful. I especially love it for its beautiful golden color, nutty taste and for its qualities that make my baked goods beautifully soft and smooth. Spelt flour is generally considered to be a healthier flour because it is an ancient type of wheat. It can be found for a pretty good price, even in organic quality, which means I can indulge in it more often than other ancient varieties such as einkorn, kamut or red wheat. This is because it contains substances that repel pests well, making it a very resistant wheat to grow.
How to bake with spelt flour?
Spelt flour can be used in recipes as wheat flour. They are very similar in structure and absorb approximately the same amount of liquid. Even so, the final product will be of a slightly different quality. Spelt flour has more fat and protein and fewer carbohydrates than conventional wheat flour. This makes baked goods softer and smoother.
I personally notice a difference even with whole wheat varieties, but that may just be my personal opinion. That is, that whole wheat spelt flour products taste "less whole grain" and softer than whole wheat flour products, so they can be very well implemented in the diet in the whole grain variant, both in store-bought and from freshly ground grain.
What is coconut oil?
I already mentioned in the beginning that coconut oil goes into the dough. But you don't have to worry about the bread having a coconut flavor! In fact, I put coconut oil in this bread, which is without the typical coconut smell and is so called deodorized coconut oil.
Coconut oil is simply the fat from the flesh of the coconut and I can't miss coconut oil in my house anymore. I use it for baking, roasting and also in my homemade beauty products. It's a versatile helper that is guaranteed to be used in your home too!
At room temperature, this fat is solid. It melts very quickly when heated and I like to use it for baking mainly because it is less sensitive to temperature changes than butter.
How to make sourdough cinnamon and raisin bread
We have to divide the bread making process into two days.
First day: In the morning we need to check if we have an active wheat sourdough starter and feed it as needed.
In the evening we make the dough: In a large bowl combine the flour, salt and sugar and mix with a whisk. Add water, melted coconut oil, active sourdough starter, egg and work into a dough with a wooden spoon. Cover the bowl with a bag and after about 60 minutes you can do 1 set of stretching and folding. Let the dough ferment overnight in a warm place for 8-12 hours.
You can find out what stretching and folding is and in this article: Wheat and rye sourdough bread (no-knead and easy)
Second day: In the morning, transfer the dough to a floured working space, fold "into an envelope" so the dough doesn't stick too much on the outside and roll out into a rectangle about 25x45 cm.
In a smaller bowl, make the cinnamon mixture by combining the sugar, flour, cinnamon and carob. Spread this mixture evenly over the rolled out dough all the way to the edges. Spread the raisins over the cinnamon mixture and press lightly into the dough with a rolling pin.
We love raisins at our house and I usually use Sultanas in organic quality. These are always soft and chewy, so there is no need for soaking. But if your raisins are too dry, you can definitely soak them in water for a few hours. (I don't recommend using rum in this recipe!)
Roll the dough with the filling from the shorter side, then place in a pre-greased and paper-lined loaf tin of size approx. 8x18x8 cm. Cover with a plastic bag and leave to rise again. The dough should increase in volume by at least ⅓. It will take about 3-4 hours.
Brush the risen dough with melted coconut oil and bake in a preheated oven at 175°C for about 40-45 minutes. After baking, remove the baked bread from the loaf tin and let cool on a wire rack. Slice the bread after it has cooled completely.
How to store sourdough cinnamon and raisin bread
Wrap the bread in a plastic bag or bread bag after it has cooled completely. Leftover bread can also be frozen. Just slice it, wrap it in foil with pieces of baking paper between individual slices and put it in the freezer. The baking paper prevents the slices from sticking together.
To reheat, just take the slices out and warm them in the toaster oven. You can also leave the slices of bread at room temperature and prepare the best French toast!
How to plan baking sourdough cinnamon and raisin bread?
- First day in the morning: check the sourdough starter and feed as needed
- evening approx. 20:00: I make the dough in the bowl
- around 21:30: I do 1 set of stretching and folding and leave to rise overnight
- On the second day morning 8:00: I roll out the dough into a rectangle, spread the cinnamon mixture and raisins and put the rolled dough in the tin to rise
- 12:00: the dough is risen, I brush it with oil and put it in the hot oven to bake
- 12:35: the bread is baked and I transfer it to a wire rack to cool completely
TIPS:
- you can also incorporate the raisins directly into the dough and make the cinnamon swirl without raisins, this will make the layers of the dough stick better
- you can also add other spices such as cardamom, ground ginger or gingerbread spice mix
- 1 tsp of natural cocoa can be added instead of carob
- you can also omit the egg in the dough, you will just need to add about 30 ml of extra water
Recipe
Recipe for 1 small loaf
Sourdough cinnamon and raisin bread
Ingredients:
for dough:
- 380 g plain spelt flour (or wheat flour)
- 9 g salt
- 35 g light cane sugar
- 60 g coconut oil, unscented
- 70 g active sourdough starter
- 1 egg
- 150 g water
for the cinnamon filling:
- 1 tbsp (20 g) light cane sugar
- 1 tbsp (5 g) ground cinnamon
- 1 tbsp (18 g) plain spelt flour
- 1 tsp (2 g) carob, optional
- 2 handfuls of raisins
Instructions:
We have to divide the bread making process into two days.
- First day: In the evening, combine the flour, salt and sugar in a large bowl and mix with a whisk. Add water, melted coconut oil, active sourdough starter, egg and work into a dough with a wooden spoon. Cover the bowl with a bag and after about 60 minutes you can do 1 set of stretching and folding. Let the dough ferment overnight in a warm place for 8-12 hours.
- Second day: In the morning, transfer the dough to a floured working space, fold "into an envelope" so the dough doesn't stick too much on the outside and roll out into a rectangle about 25x45 cm.
- In a smaller bowl, make the cinnamon mixture by combining the sugar, flour, cinnamon and carob. Spread this mixture evenly over the rolled out dough all the way to the edges.
- Spread the raisins over the cinnamon mixture and press lightly into the dough with a rolling pin.
- Roll the dough with the filling from the shorter side and place in a pre-greased and paper-lined loaf tin of size approx. 8x18x8 cm.
- Cover with a plastic bag and leave to rise again. The dough should increase in volume by at least ⅓. It will take about 3-4 hours.
- Brush the risen dough with melted coconut oil and bake in a preheated oven at 175°C for about 40-45 minutes.
- After baking, remove the baked bread from the loaf tin and let cool on a wire rack.
- Slice the bread after it has cooled completely.
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