Raisin, walnut and cinnamon sourdough
Combined the Swiss Farmhouse recipe with ideas from https://www.baked-theblog.com/cinnamon-raisin-sourdough-bread/ and some of my own inspiration, to get to this formula with about 40% whole grain, including mostly wheat and also a little rye and barley (beremeal), with 75% hydration: https://fgbc.dk/1n44
Mixed everything except inclusions , left for a few minutes, and then kneaded until somewhat smoothed out. Left for about 45 min, and then "laminated" and included raisins (pre-soaked, and I used the soaking liquid as part of the water in the recipe) and walnuts. Then left to bulk at 28-30C in a straight sided container. Then I had a long work meeting, and by the end of it the dough at least doubled in volume, maybe even a little more! Don't believe when people say cinnamon slows fermentation. Anyway, I preshaped, and then shaped it, and retarded overnight, then baked in the morning. I got barely any oven spring, but with the amount of inclusions and appreciable amount of whole grain it might be not surprising.
The bread is really tasty. Nice sweetness from raisins complemented by cinnamon and walnuts, and very good flavour form whole grains. The crumb is moist and surprisingly soft. Great with butter, or with some sharp cheese. Very pleased with the result, just what I wanted.