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
- 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.