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No-Knead Sourdough Cinnamon-Raisin Swirl Bread

By February 7, 2013March 1st, 2014Breadmaking, Food, Recipes


In the midst of what has to be one of the craziest weeks ever, I made my second loaf of sourdough two days ago. Sometimes a little baking is just the ticket to turning a week around. It’s just such a happy hobby — and the perfect distraction!

The flavor of the starter (“Kenny”) is definitely starting to evolve and it’s presence in the kitchen can definitely be smelled. Almost a month old now! Is it creepy that I said it like that? It does feel like a kid sometimes…


This loaf was actually a house request from Neil. He loves cinnamon raisin swirl bread and it’s been forever (2 years this week, I looked) since I last made it. He’s been taking slices to work for breakfast all morning, and with the few I’ve given away, this loaf is definitely going fast!


For the loaf:
1 cup sourdough starter
4 tablespoons butter, melted and cooled
1 1/2 teaspoons salt
3 cups bread flour
3/4 cup coconut milk (or regular, whatevs)
4 tablespoons coconut sugar
1 teaspoon cinnamon
1 egg, beaten
1 cup raisins

For the swirl:
2-3 tablespoons coconut sugar
3 tablespoons butter, melted and cooled
1 teaspoon cinnamon
1 teaspoon nutmeg


    1. Mix the sourdough starter and melted butter. Now stir in the egg, sugar, cinnamon, and milk.
    2. Slowly add/stir in the flour, salt, and raisins. Add additional milk or flour if you feel your dough is lacking in moisture/structure. The consistency of the dough should be a little gooey not entirely firm and elastic.
    3. Cover and refrigerate for 24-48 hours, allowing the gluten to develop and the grains to ferment (more fermented = more easily digestible).
    4. When you’re ready to bake, preheat the oven to 425 degrees. Flour a large flat surface (your countertop) and roll gently into a rectangle-shape that is about 1/2-inch thick.
    5. Spread dough with softened butter. Then mix together the cinnamon, sugar and nutmeg and sprinkle evenly over dough.
    6. Starting with the end closest to you, slowly roll the dough into a cylinder away from you, pinching to seal. Then tuck the ends in toward the center and pinch to seal.
    7. Place the loaf into a greased (I used coconut oil) bread pan, cover, and allow to sit for 40-60 minutes.
    8. Bake until the crust is a deep golden brown, about 45 minutes. Allow to cool completely before slicing.

Makes 1 loaf.


The consistency of this loaf is perfect. Crusty edges, a nice soft center. The pictures really don’t do it justice. Well done Kenny, well done. More art:


As of this morning before work I had clocked about 45 hours between work and freelance with today and tomorrow still to work. I’m a mass of notes, lists, packing and cleaning ahead of my work trip to Florida on Saturday. Chaos!