Recipe: Cinnamon and Raisin Bread

If you're looking for a bread recipe that can adapt to suit different dietary restrictions, this Cinnamon and Raisin bread recipe is the perfect one for you. This bread served either toasted or as is, can give you just the right amount of energy you need to start your day.

Ingredients: 

150g of Sourdough Starter
350g  bread flour
150g spelt flour
390g water (sweetened with honey)
10g salt
75g cinnamon/ dark brown sugar mix
Raisin

Instructions: 

• Mix 350g bread flour and 150g spelt flour in your mixing bowl and after that, pour the sweetened water (a little bit warmer than room temperature) 
• Cover the sourdough and let it rest in a warm place at room temperature and wait for one hour 
• After one hour, add the starter and stretch the fold for 30 minutes 
• At the second stretch and fold, add salt and stretch for another 30 minutes 
• Lamination - put your dough on a table (unfloured) and start to stretch the dough in a big surface area 
• Add cinnamon, brown sugar mixture, and raisins 
• Start to stretch and fold the dough and put it back in your mixing bowl 
• After 30 minutes, gently stretch and cover your dough  for 3 hours 
• Flour your hand and the surface you are working 
• Start to rotate and create your desired shape, and put it in your floured Superbaking bread proofing basket 
• Move to the fridge for 12 hours 
• Preheat the oven and prepare the sourdough for 475 degrees
• Bake for 50 minutes 
• Don’t cut the bread until it’s at room temperature  

Serve and enjoy!

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