Does cinnamon affect sourdough fermentation?

Yes, cinnamon can slow fermentation slightly due to its natural antifungal properties. When making cinnamon raisin sourdough , it's best to add cinnamon later in the process—during shaping or as a swirl—so it doesn’t interfere with the activity of wild yeast. This helps maintain a good rise and avoids dense or under-proofed loaves.

Should you soak raisins before adding to sourdough?

Definitely. Soaking raisins before adding them to cinnamon raisin sourdough keeps them plump and prevents them from stealing moisture from the dough. A quick 10-minute soak in warm water—or even juice—can dramatically improve texture and ensure the raisins stay soft and juicy after baking.

Is cinnamon and raisin bread healthy?

Homemade cinnamon raisin sourdough is much healthier than most commercial versions. Thanks to slow fermentation, it’s easier to digest and often has a lower glycemic impact. With no refined sugar or preservatives, it’s a wholesome way to enjoy something sweet that’s still packed with nutrients and fiber.

Does Panera Bread make cinnamon raisin bread?

Yes, Panera Bread offers a cinnamon swirl raisin bread in their bakery section. However, their version contains added sugars, processed oils, and over 20 ingredients—unlike homemade cinnamon raisin sourdough , which can be made with just five whole ingredients and no additives.

Cinnamon Raisin Sourdough – Cozy, Easy & Flavorful [2025]

Name: Cinnamon Raisin Sourdough
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 100g active sourdough starter; 375g water; 500g bread flour; 10g salt; 1–1.5 tsp ground cinnamon; 150g raisins, soaked & drained; Optional: 2 tbsp brown sugar, 50g chopped walnuts

Description

This cinnamon raisin sourdough is soft, naturally sweet, and full of warm spice and juicy raisins. Perfect for toasting, snacking, or gifting!

Ingredients

Scale

100g active sourdough starter

375g water

500g bread flour

10g salt

1–1.5 tsp ground cinnamon

150g raisins, soaked & drained

Optional: 2 tbsp brown sugar, 50g chopped walnuts

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Instructions

1. Mix flour and water. Let rest 30–45 minutes.

2. Add sourdough starter and salt. Mix well.

3. Let bulk ferment 4–5 hours with stretch & folds. Add raisins after second fold.

4. Shape and optionally roll in cinnamon sugar.

5. Proof in fridge overnight (8+ hours).

6. Bake at 475°F covered 20 min, then uncovered 20–25 min until deep golden.

Notes

Use soaked raisins to avoid dry pockets.

Try a swirl of cinnamon sugar before final shaping.

This loaf keeps 4–5 days and toasts beautifully.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 loaf)
Calories: 190
Sugar: 4g
Sodium: 220mg
Fat: 1.5g
Saturated Fat: 0g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 5g
Cholesterol: 0mg