Drain the raisins, lightly flour your work surface, and grease your loaf pan.My dough needed 6.5 hours in a cool kitchen. This can take anywhere from 4 to 10 hours depending on your starter strength and room/dough temperature. Let the dough rise at room temperature until it has just about doubled in size.Do one round of stretching and folding, or another form of gluten development.Mix the flours, water, levain, brown sugar, oil, salt, and 1 tsp of the cinnamon in a medium bowl.Measure out the raisins and soak them in water while the dough rises.Use cold water and/or a higher feeding ratio in summertime so the levain doesn't finish all the food before morning. Mark the level with a rubber band and let ripen overnight. Mix the starter, flour, and water in a jar.
#Cinnamon swirl bread how to#
If you prefer the cinnamon and raisins be uniformly distributed in the bread, see the note at the end of the recipe explaining how to add them during the mixing stage.
It didn’t taste too cinnamon-y and I wanted a more distinct swirl, so I added a fourth teaspoon to the final recipe below. I enjoy the swirling pattern of cinnamon and raisins, and the loaf in the photos has 3 tsp cinnamon in total. Note that the use of milk may slow the fermentation by a small amount. If you prefer milk and butter (or vegan substitutes) instead of water and oil, that’s no problem simply add 10-20 grams extra milk to the recipe to account for the high percentage of solids in milk and butter. This bread is vegan but I found that the crumb stayed tender with just oil and a little sugar as softeners. If you substitute with a soft wheat, einkorn, bolted or all purpose flour, you may want to lower the recipe’s water by 10-20 grams. Emmer is a low-gluten ancient wheat that’s a grandparent of durum. I chose whole grain emmer wheat for 1/3 of the flour to add sweetness, nuttiness, and more nutrients, but you can use other wheat varieties or flour types if you prefer. Did you eat cinnamon raisin toast as a kid, perhaps with a cinnamon-sugar sprinkler on hand to add even more flavor? If so (or even if not) I think you’ll love this recipe for a soft cinnamon raisin swirl bread that’s naturally leavened and has a whole wheat component for more nutrients and flavor.
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