The Fresh Loaf

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Cinnamon raisin swirl loaf

Kistida's picture

Cinnamon raisin swirl loaf

My starters were fed more than usual the amounts of ‘food’ just before my husband and I left for a family emergency in eastern Quebec. This morning I mixed both liquid and stiff discards to make 100% hydration, then recalculated the recipe for a cinnamon raisin swirl loaf recipe from KAB. I’ll probably attempt this again (the hubby loves cinnamon raisin anything!) with ripe sd and some spelt flour.

Dough (all at room temp)

  • 160g sourdough discard 
  • 300g all purpose flour 
  • 50g whole wheat flour
  • 3g (1 tsp) instant yeast
  • 6g (1 tsp) salt
  • 15g sugar
  • 1 large egg
  • 70g water
  • 80g 2% milk
  • 80g unsalted butter, softened
  • Olive oil for bowl and counter 


  • 80g raisins (soaked and drained)
  • 50g granulated or brown sugar
  • 2 tsp ground cinnamon 
  • 2 tsp all purpose flour 
  • Egg wash: 1 large egg + 1 tbsp water, lightly beaten

After baking

  • 1/2 tbsp butter, softened  

Proofing in my oven at about 28°C

Baked in a glass loaf pan at 160°C/325°F 


Soak the raisins: To plump the raisins, soak them in equal weight of hot water for at least 3 hours (or overnight). Drain and pat dry before use. 
Prep the loaf pan: Grease a 23 x 13cm (9 x 5”) loaf pan with butter.  

Make the dough: Combine milk, water, egg, sugar, sourdough starter, flours, yeast and salt in a mixing bowl and mix by hand or in a stand mixer until a shaggy dough forms.  

Then, add the softened butter and continue to mix and knead until the dough becomes soft and smooth - about 8 - 10 minutes.   

Form the dough into a ball and place it in a lightly greased bowl, turning the dough to grease all sides of the dough.  

Cover and allow it to rise for 1 1/2 hours.  

Make the filling: Stirring together sugar, cinnamon, and flour. Set aside.  

Shape the dough: Transfer the dough to a lightly greased counter.  

Deflate, roll and pat the dough into a rough rectangle about 15 x 50cm (6 x 20”) - the smaller figure being slightly shorter than the length of pan’s base. 

Brush the surface of the dough beaten egg wash. Then, sprinkle cinnamon filling all over it leaving about 2.5cm (1”) wide along one short edge bare - this edge will be make it easier to seal the rolled log. Sprinkle the drained raisins evenly on top of the filling.  

With a dough scraper, start rolling from the short edge (covered with filling), into a log. Pinch the ends to seal, and turn the log seam-side down on the counter to seal the seam. Let it rest for about 5 minutes.  

Next, gently transfer the log, seam-side down, to the prepared pan. Cover lightly and allow it to rise until it's about 1" over the rim of the pan, about 45 minutes.  

While the dough is rising, preheat the oven to 160°C/325°F. 

Bake the loaf: Bake the loaf for 45 to 50 minutes, tenting it lightly with aluminum foil after 30 minutes.

Bake until crust is golden brown and the internal loaf temperature measures 88°C/190°F on a thermometer.

Remove the bread from the oven, and let it rest for a about a minute. Then, gently turn the loaf out - if the pan was buttered/greased well, the loaf will easily come out. Brush the top of the loaf with softened butter. Allow the loaf to cool completely before slicing - about 2 hours. 


DanAyo's picture

The circular pattern in each slice is beautiful! To what would you attribute your success with this?

Super nice bread!

Kistida's picture

Thank you! :) That’s quite a question, let me attempt an answer. Are you familiar with the religious process of making challah? A prayer is said during each step of the process. I only learn of this last year but ever since I learned to cook (maybe 3 decades ago), I’ve always made it a point to have a clear mind and a goal of what I want to make and whom I’m making it for. Even if my day wasn’t going well, the process of making something in the kitchen will calm and give me positive, happy feelings. In a sense it’s like having a prayer in my mind while I use my hands to cook or bake. Guess it doesn’t matter if it’s meant for challah because we can pray for anything while infusing our cooking/baking with good thoughts. Food made with love is definitely made with good thoughts, yes? I do believe the food may even taste better when made this way. 

We just got home from my father-in-law’s funeral the day before I started this bread. All I was thinking about was how grateful I am that he was blessed with a long life and wishing him well on his next journey. 

Ok enough babbling for today! :)


Benito's picture

Perfect swirl and the bread must taste wonderful.  Well done.


Kistida's picture

My hubby likes them as is or toasted while I usually just eat it with some butter.