25+ Delicious Sourdough Raisin Bread Recipes You Must Try

Sourdough bread has long been celebrated for its distinctive flavor, chewy texture, and incredible health benefits.

When combined with the natural sweetness of raisins, it becomes a versatile and delightful treat that can brighten any meal of the day.

From breakfast toast to afternoon snacks and everything in between, sourdough raisin bread is a wonderful addition to your baking repertoire.

In this blog post, we’ve compiled over 25 unique sourdough raisin bread recipes that showcase various ingredients, flavors, and baking techniques, allowing you to explore the delicious world of sourdough baking.

Whether you’re a seasoned baker or a beginner eager to learn, these recipes offer something for everyone, making it easy to create wholesome, flavorful loaves right in your own kitchen.

Let’s dive into the delightful realm of sourdough raisin bread!

25+ Delicious Sourdough Raisin Bread Recipes You Must Try

Exploring the world of sourdough raisin bread offers a delicious journey through flavors, textures, and baking techniques.

With over 25 unique recipes at your fingertips, you have the opportunity to experiment with different ingredients and find your favorites.

From the classic sweet and tangy combinations to innovative pairings like coconut and fennel, there’s no limit to the creativity you can bring to your baking.

These loaves not only make for delightful meals and snacks but also provide a satisfying baking experience that can be shared with friends and family.

So grab your sourdough starter, some raisins, and your favorite baking tools, and let the adventure begin!

Sourdough Cinnamon Raisin Bread

Sourdough Cinnamon Raisin Bread combines the tangy flavor of sourdough with sweet, juicy raisins and aromatic cinnamon. This bread is perfect for breakfast or as a delightful snack, offering a warm, comforting aroma as it bakes. The natural fermentation process of sourdough gives it a chewy crust and a soft, airy crumb, while the raisins add bursts of sweetness that complement the warm spices beautifully.

Ingredients:

• 500g bread flour
• 350g active sourdough starter (at 100% hydration)
• 300g water (room temperature)
• 10g salt
• 100g raisins
• 50g sugar (brown sugar for added depth)
• 2 tsp ground cinnamon
• 30g unsalted butter, melted (for brushing)

Instructions:

1. Mix the Dough: In a large bowl, combine the bread flour, active sourdough starter, and water. Mix until a shaggy dough forms.
2. Autolyse: Let the dough rest for 30 minutes to an hour to allow the flour to hydrate.
3. Add Ingredients: After the autolyse, add salt, sugar, ground cinnamon, and raisins to the dough. Mix thoroughly until well incorporated.
4. Bulk Fermentation: Let the dough rise at room temperature for 4-6 hours, stretching and folding it every 30 minutes for the first 2 hours.
5. Pre-shape and Bench Rest: Once the dough has doubled in size, gently turn it out onto a floured surface, pre-shape it into a round, and let it rest for 20-30 minutes.
6. Final Shape: Shape the dough into a tight round or oval loaf, placing it seam-side up in a floured banneton.
7. Cold Proof: Cover and refrigerate the dough overnight (8-12 hours).
8. Preheat Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
9. Bake: Carefully transfer the dough into the hot Dutch oven, score the top, and cover. Bake for 30 minutes covered, then remove the lid and bake for an additional 15-20 minutes until golden brown.
10. Cool: Let the bread cool completely on a wire rack before slicing.

This Sourdough Cinnamon Raisin Bread is a delightful blend of flavors and textures that will elevate any meal. The sourdough fermentation not only enhances the taste but also contributes to the bread’s nutritional benefits. Enjoy it toasted with butter, or as a base for French toast. The combination of cinnamon and raisins makes it a timeless favorite that can be shared with family and friends, perfect for cozy gatherings or quiet mornings at home.

Sourdough Raisin Walnut Bread

Sourdough Raisin Walnut Bread is a hearty and nutritious loaf that marries the sweetness of raisins with the rich, nutty flavor of walnuts. The natural fermentation of sourdough gives this bread a complex flavor profile and a satisfying chew. It’s perfect for sandwiches or simply toasted with a bit of cream cheese or butter, making it an excellent choice for breakfast or as a snack any time of day.

Ingredients:

• 450g bread flour
• 50g whole wheat flour
• 350g active sourdough starter
• 300g water (room temperature)
• 10g salt
• 100g raisins
• 100g walnuts, chopped
• 1 tbsp honey or maple syrup (optional for sweetness)

Instructions:

1. Mix the Dough: In a large mixing bowl, combine the bread flour, whole wheat flour, sourdough starter, and water. Mix until no dry flour remains.
2. Autolyse: Allow the dough to rest for 30-60 minutes.
3. Incorporate Ingredients: After the autolyse, add salt, raisins, walnuts, and honey (if using). Mix until fully integrated.
4. Bulk Fermentation: Cover and let the dough rise at room temperature for 4-5 hours, performing stretches and folds every 30 minutes during the first 2 hours.
5. Pre-shape and Bench Rest: Turn the dough out onto a lightly floured surface, pre-shape it, and allow it to rest for 30 minutes.
6. Final Shape: Shape the dough into a loaf and place it seam-side up in a well-floured banneton.
7. Cold Proof: Cover the dough and place it in the refrigerator overnight.
8. Preheat Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside for about 30 minutes.
9. Bake: Gently transfer the dough into the preheated Dutch oven, score the top, cover, and bake for 30 minutes. Then uncover and bake for an additional 15-20 minutes until golden brown.
10. Cool: Allow the bread to cool on a wire rack before slicing.

Sourdough Raisin Walnut Bread is not only delicious but also packed with nutrients. The combination of raisins and walnuts provides a fantastic mix of flavors and textures, making each bite a delightful experience. This bread is perfect for a robust breakfast or as a base for a satisfying sandwich. Additionally, the process of making sourdough bread helps develop skills in fermentation and baking that will elevate your culinary repertoire. Enjoy sharing this loaf with friends and family, or savor it as a personal treat throughout the week.

Sourdough Raisin Cardamom Bread

Sourdough Raisin Cardamom Bread introduces an exotic twist to traditional raisin bread, infusing it with the warm, aromatic spice of cardamom. This bread is soft, fragrant, and slightly sweet, making it an exquisite option for brunch or dessert. The unique flavor of cardamom elevates the bread’s taste, providing a delightful alternative to typical cinnamon raisin varieties.

Ingredients:

• 500g bread flour
• 350g active sourdough starter
• 300g water (room temperature)
• 10g salt
• 100g raisins
• 50g sugar (brown or white)
• 2 tsp ground cardamom
• Zest of 1 orange (optional for added brightness)
• 30g unsalted butter, melted (for brushing)

Instructions:

1. Combine Ingredients: In a large mixing bowl, mix together the bread flour, sourdough starter, and water until combined.
2. Autolyse: Let the mixture rest for 30-60 minutes.
3. Add Flavorings: Add salt, sugar, ground cardamom, orange zest (if using), and raisins to the dough. Mix well until all ingredients are evenly distributed.
4. Bulk Fermentation: Cover the bowl and let the dough rise for 4-5 hours at room temperature, performing stretches and folds every 30 minutes during the first 2 hours.
5. Pre-shape and Rest: After the bulk fermentation, turn the dough out onto a lightly floured surface, pre-shape it into a round, and let it rest for 20-30 minutes.
6. Shape the Loaf: Shape the dough into a round or oval loaf and place it seam-side up in a floured banneton.
7. Cold Proof: Cover and refrigerate for 8-12 hours.
8. Preheat Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside.
9. Bake: Carefully transfer the loaf into the hot Dutch oven, score the top, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown.
10. Cool: Let the bread cool completely on a wire rack before slicing.

Sourdough Raisin Cardamom Bread offers a unique and aromatic take on classic raisin bread. The infusion of cardamom and orange zest creates a fragrant, flavorful loaf that is perfect for special occasions or everyday indulgence. Its soft texture and chewy crust make it a delightful treat when served warm with butter or cream cheese. This recipe showcases the versatility of sourdough and the magic of spices in baking, making it a worthy addition to any bread enthusiast’s collection. Enjoy this bread fresh out of the oven or toasted for an extra layer of flavor, and share it with loved ones for a taste of comfort and joy.

Sourdough Raisin Oatmeal Bread

Sourdough Raisin Oatmeal Bread combines the nutty flavor of oats with sweet raisins, creating a hearty and wholesome loaf. This recipe is perfect for those who enjoy a nutritious option that doesn’t compromise on taste. The addition of oats provides a delightful texture and enhances the bread’s nutritional profile, making it a fantastic choice for breakfast or a satisfying snack throughout the day.

Ingredients:

• 400g bread flour
• 100g rolled oats
• 350g active sourdough starter
• 300g water (room temperature)
• 10g salt
• 100g raisins
• 50g honey or maple syrup (optional for sweetness)
• 1 tbsp olive oil (for added moisture)

Instructions:

1. Prepare Oats: In a bowl, soak the rolled oats in warm water for about 30 minutes to soften.
2. Mix Dough: In a large bowl, combine the bread flour, sourdough starter, soaked oats (along with any remaining water), and honey. Mix until a shaggy dough forms.
3. Autolyse: Let the dough rest for 30-60 minutes to allow the flour to absorb moisture.
4. Add Ingredients: After the autolyse, add salt and raisins. Mix thoroughly until the raisins are evenly distributed.
5. Bulk Fermentation: Cover the dough and let it rise at room temperature for 4-5 hours, performing stretches and folds every 30 minutes for the first 2 hours.
6. Pre-shape and Rest: Gently turn the dough onto a floured surface, pre-shape it into a round, and let it rest for 20-30 minutes.
7. Final Shape: Shape the dough into a loaf and place it seam-side up in a well-floured banneton.
8. Cold Proof: Cover and refrigerate overnight (8-12 hours).
9. Preheat Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
10. Bake: Transfer the dough into the hot Dutch oven, score the top, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
11. Cool: Allow the bread to cool on a wire rack before slicing.

Sourdough Raisin Oatmeal Bread is a deliciously wholesome option that offers the perfect balance of flavor and nutrition. The combination of oats and raisins results in a satisfying texture and a subtly sweet taste. This bread pairs wonderfully with butter, yogurt, or even peanut butter for a quick breakfast or snack. The healthy ingredients make it a guilt-free treat that can be enjoyed any time of day. Embrace the nourishing qualities of this bread and savor the hearty goodness it brings to your table.

Sourdough Raisin Banana Bread

Sourdough Raisin Banana Bread is a delightful fusion of sourdough and the classic banana bread recipe. This version utilizes ripe bananas to add natural sweetness and moisture, creating a tender crumb that contrasts beautifully with the chewy raisins. This loaf is perfect for breakfast or as a snack, providing a unique twist on traditional banana bread that sourdough enthusiasts will love.

Ingredients:

• 350g bread flour
• 150g whole wheat flour
• 300g ripe bananas (mashed, about 3 medium bananas)
• 350g active sourdough starter
• 100g water (room temperature)
• 10g salt
• 100g raisins
• 50g sugar (or maple syrup for a lighter flavor)
• 1 tsp vanilla extract (optional)

Instructions:

1. Mix Ingredients: In a large bowl, combine the bread flour, whole wheat flour, mashed bananas, sourdough starter, and water. Mix until well combined.
2. Autolyse: Allow the dough to rest for 30 minutes to 1 hour to hydrate the flour.
3. Add Remaining Ingredients: Add salt, sugar, raisins, and vanilla extract (if using) to the dough. Mix thoroughly to ensure even distribution.
4. Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 4-5 hours, performing stretches and folds every 30 minutes for the first 2 hours.
5. Pre-shape and Rest: Turn the dough onto a floured surface, pre-shape it into a round, and let it rest for 20-30 minutes.
6. Final Shape: Shape the dough into a loaf and place it seam-side up in a floured banneton.
7. Cold Proof: Cover and refrigerate overnight (8-12 hours).
8. Preheat Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside.
9. Bake: Transfer the loaf into the preheated Dutch oven, score the top, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden.
10. Cool: Allow the bread to cool completely on a wire rack before slicing.

Sourdough Raisin Banana Bread is an innovative and delicious way to enjoy the classic flavors of banana bread with the added depth of sourdough. The natural sweetness from ripe bananas and raisins ensures a moist and flavorful loaf, while the sourdough starter provides a delightful tang. This bread is fantastic toasted, smeared with butter, or served with cream cheese for a satisfying breakfast or snack. Enjoy this unique blend of flavors and textures, and feel free to experiment with spices like nutmeg or cinnamon to enhance its warmth even further.

Sourdough Raisin and Spice Bread

Sourdough Raisin and Spice Bread is a wonderfully aromatic loaf that combines the sweetness of raisins with a blend of warm spices such as nutmeg, allspice, and cloves. This bread is ideal for the fall and winter months, offering comforting flavors that evoke the essence of seasonal baking. With a tender crumb and a fragrant crust, this bread makes for a lovely addition to holiday tables or cozy gatherings.

Ingredients:

• 500g bread flour
• 350g active sourdough starter
• 300g water (room temperature)
• 10g salt
• 100g raisins
• 50g sugar (brown sugar adds richness)
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground allspice
• 1/2 tsp ground cloves
• 30g unsalted butter, melted (for brushing)

Instructions:

1. Combine Ingredients: In a large bowl, mix the bread flour, sourdough starter, and water until combined.
2. Autolyse: Let the dough rest for 30-60 minutes.
3. Add Flavorings: After the autolyse, add salt, sugar, cinnamon, nutmeg, allspice, cloves, and raisins. Mix well until everything is thoroughly incorporated.
4. Bulk Fermentation: Cover the dough and let it rise at room temperature for 4-5 hours, performing stretches and folds every 30 minutes during the first 2 hours.
5. Pre-shape and Rest: Gently turn the dough out onto a floured surface, pre-shape it, and let it rest for 20-30 minutes.
6. Shape the Loaf: Shape the dough into a loaf and place it seam-side up in a floured banneton.
7. Cold Proof: Cover and refrigerate for 8-12 hours.
8. Preheat Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside.
9. Bake: Transfer the loaf into the hot Dutch oven, score the top, cover, and bake for 30 minutes. Then remove the lid and bake for an additional 15-20 minutes until golden brown.
10. Cool: Allow the bread to cool on a wire rack before slicing.

Sourdough Raisin and Spice Bread is a festive and fragrant option that captures the essence of the holiday season. The combination of warm spices and sweet raisins creates a comforting flavor that is perfect for family gatherings or cozy evenings by the fire. Enjoy this bread sliced with butter, or use it as a base for delightful sandwiches with cream cheese and fresh fruit. This recipe not only offers a treat for your taste buds but also fills your kitchen with the enticing aromas of baking spices, creating a warm and inviting atmosphere that brings loved ones together.

Sourdough Raisin Apple Bread

Sourdough Raisin Apple Bread combines the sweet and tart flavors of fresh apples with plump raisins, creating a moist and flavorful loaf. This bread is perfect for breakfast, lunch, or a sweet afternoon snack. The addition of apples adds moisture and a subtle sweetness, while the sourdough provides a complex flavor profile that balances beautifully with the fruit. This recipe is a great way to utilize seasonal apples, making it a comforting treat year-round.

Ingredients:

• 450g bread flour
• 50g whole wheat flour
• 350g active sourdough starter
• 300g water (room temperature)
• 10g salt
• 100g raisins
• 150g apples (peeled, cored, and diced, about 1-2 medium apples)
• 50g brown sugar (for a deeper flavor)
• 1 tsp cinnamon (optional for extra warmth)

Instructions:

1. Mix Dough: In a large bowl, combine the bread flour, whole wheat flour, sourdough starter, and water. Mix until a shaggy dough forms.
2. Autolyse: Allow the dough to rest for 30 minutes to an hour for hydration.
3. Add Ingredients: After the autolyse, add salt, brown sugar, diced apples, raisins, and cinnamon (if using). Mix thoroughly to incorporate all ingredients.
4. Bulk Fermentation: Cover the dough and let it rise at room temperature for 4-5 hours, performing stretches and folds every 30 minutes for the first 2 hours.
5. Pre-shape and Rest: Gently turn the dough out onto a floured surface, pre-shape it into a round, and let it rest for 20-30 minutes.
6. Final Shape: Shape the dough into a loaf and place it seam-side up in a well-floured banneton.
7. Cold Proof: Cover and refrigerate overnight (8-12 hours).
8. Preheat Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside.
9. Bake: Carefully transfer the dough into the hot Dutch oven, score the top, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
10. Cool: Allow the bread to cool completely on a wire rack before slicing.

Sourdough Raisin Apple Bread is a delightful way to enjoy the flavors of apples and raisins in a rustic, artisanal loaf. The combination of tart apples and sweet raisins creates a beautiful balance of flavors, while the sourdough fermentation gives it depth and character. This bread is versatile; it can be enjoyed warm with butter, used for toast, or even transformed into a decadent French toast dish. Share this delicious loaf with family and friends or savor it as a special treat throughout the week. Its wonderful aroma and taste are sure to make it a favorite in your baking repertoire.

Sourdough Raisin Chocolate Chip Bread

Sourdough Raisin Chocolate Chip Bread combines the comforting flavors of sweet raisins with rich chocolate chips, creating a decadent loaf that’s perfect for dessert or a sweet snack. The tanginess of sourdough balances the sweetness of the chocolate and raisins, resulting in a well-rounded flavor that appeals to both kids and adults alike. This bread is sure to satisfy your sweet tooth while still providing the benefits of homemade sourdough.

Ingredients:

• 400g bread flour
• 100g whole wheat flour
• 350g active sourdough starter
• 300g water (room temperature)
• 10g salt
• 100g raisins
• 100g dark chocolate chips (or your preferred chocolate)
• 50g sugar (brown sugar for a deeper flavor)
• 1 tsp vanilla extract (optional)

Instructions:

1. Combine Ingredients: In a large bowl, mix the bread flour, whole wheat flour, sourdough starter, and water until well combined.
2. Autolyse: Allow the dough to rest for 30 minutes to an hour.
3. Add Remaining Ingredients: After the autolyse, add salt, sugar, raisins, chocolate chips, and vanilla extract (if using). Mix thoroughly to ensure even distribution.
4. Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 4-5 hours, performing stretches and folds every 30 minutes during the first 2 hours.
5. Pre-shape and Rest: Turn the dough onto a floured surface, pre-shape it, and let it rest for 20-30 minutes.
6. Shape the Loaf: Shape the dough into a loaf and place it seam-side up in a floured banneton.
7. Cold Proof: Cover and refrigerate for 8-12 hours.
8. Preheat Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside.
9. Bake: Transfer the loaf into the preheated Dutch oven, score the top, cover, and bake for 30 minutes. Then remove the lid and bake for an additional 15-20 minutes until golden brown.
10. Cool: Allow the bread to cool completely on a wire rack before slicing.

Sourdough Raisin Chocolate Chip Bread is an indulgent treat that beautifully blends the tangy notes of sourdough with the sweet richness of chocolate and the chewy texture of raisins. This loaf is perfect for dessert, breakfast, or an afternoon pick-me-up. Enjoy it fresh out of the oven or toasted with a smear of butter for an extra decadent experience. This recipe is a great way to incorporate some sweetness into your sourdough baking, making it a fun and delicious addition to your collection. Treat yourself and loved ones to this delightful loaf and enjoy the happiness it brings to every bite.

Sourdough Raisin Brioche Bread

Sourdough Raisin Brioche Bread is a luxurious and rich loaf that elevates traditional brioche with the delightful addition of raisins. This bread is soft, tender, and slightly sweet, making it perfect for special occasions or as an indulgent breakfast option. The rich buttery flavor combined with the tangy sourdough creates an incredibly satisfying eating experience. It’s a fantastic choice for French toast, sandwiches, or simply enjoyed with a bit of jam or butter.

Ingredients:

• 300g bread flour
• 200g all-purpose flour
• 350g active sourdough starter
• 200g water (room temperature)
• 10g salt
• 100g sugar
• 150g unsalted butter (softened)
• 100g raisins
• 1 egg (for egg wash)

Instructions:

1. Mix Dough: In a large bowl, combine the bread flour, all-purpose flour, sourdough starter, and water. Mix until a shaggy dough forms.
2. Autolyse: Allow the dough to rest for 30-60 minutes.
3. Incorporate Ingredients: Add salt, sugar, and softened butter to the dough. Mix until well incorporated. Knead the dough until it becomes smooth and elastic, about 10-15 minutes.
4. Add Raisins: Gently fold in the raisins until evenly distributed throughout the dough.
5. Bulk Fermentation: Cover the dough and let it rise at room temperature for 4-5 hours, performing stretches and folds every 30 minutes during the first 2 hours.
6. Pre-shape and Rest: Turn the dough onto a floured surface, pre-shape it into a ball, and let it rest for 20-30 minutes.
7. Shape the Loaf: Shape the dough into a loaf or divide it into smaller pieces for individual rolls. Place it seam-side up in a floured banneton or in a greased loaf pan.
8. Cold Proof: Cover and refrigerate for 8-12 hours.
9. Preheat Oven: Preheat your oven to 375°F (190°C).
10. Egg Wash: Brush the top of the dough with a beaten egg before baking.
11. Bake: Bake for 25-30 minutes or until the loaf is golden brown and sounds hollow when tapped.
12. Cool: Allow the bread to cool on a wire rack before slicing.

Sourdough Raisin Brioche Bread is a decadent treat that combines the richness of brioche with the tangy flavor of sourdough. This bread is ideal for special breakfasts or brunches and is delightful when served with fruit preserves, cream cheese, or simply buttered. The soft, fluffy texture and the sweetness of the raisins create a mouthwatering experience that will impress your family and friends. Enjoy this luxurious bread as a centerpiece at your next gathering, or keep it all to yourself for those cozy mornings when you want something extra special. Embrace the art of sourdough baking with this exquisite recipe!

Sourdough Raisin Walnut Bread

Sourdough Raisin Walnut Bread is a rustic loaf that combines the sweetness of raisins with the nutty crunch of walnuts. This bread offers a delightful balance of flavors and textures, making it perfect for sandwiches, toasting, or simply enjoying with a pat of butter. The addition of walnuts not only enhances the flavor but also adds a healthy dose of omega-3 fatty acids and protein, making this bread a nutritious choice for any meal.

Ingredients:

• 450g bread flour
• 50g whole wheat flour
• 350g active sourdough starter
• 300g water (room temperature)
• 10g salt
• 100g raisins
• 100g walnuts (chopped)
• 50g sugar (optional for sweetness)

Instructions:

1. Combine Ingredients: In a large bowl, mix the bread flour, whole wheat flour, sourdough starter, and water until a shaggy dough forms.
2. Autolyse: Let the dough rest for 30-60 minutes to allow the flour to hydrate.
3. Add Remaining Ingredients: After the autolyse, add salt, sugar (if using), raisins, and chopped walnuts. Mix well to combine.
4. Bulk Fermentation: Cover the dough and let it rise at room temperature for 4-5 hours, performing stretches and folds every 30 minutes for the first 2 hours.
5. Pre-shape and Rest: Gently turn the dough onto a floured surface, pre-shape it into a round, and let it rest for 20-30 minutes.
6. Final Shape: Shape the dough into a loaf and place it seam-side up in a well-floured banneton.
7. Cold Proof: Cover and refrigerate overnight (8-12 hours).
8. Preheat Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside.
9. Bake: Transfer the dough into the hot Dutch oven, score the top, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
10. Cool: Allow the bread to cool on a wire rack before slicing.

Sourdough Raisin Walnut Bread is a hearty and nutritious option that pairs beautifully with a variety of toppings, from cheese to nut butter. The sweet raisins and crunchy walnuts create a wonderful contrast in texture, while the sourdough adds depth to the flavor. This bread is perfect for breakfast, as a snack, or as part of a lunch spread. Slice it thick for a satisfying sandwich or enjoy it toasted with a drizzle of honey. Whether shared with loved ones or savored on your own, this bread is sure to delight.

Sourdough Raisin Cardamom Bread

Sourdough Raisin Cardamom Bread is a fragrant and flavorful loaf that showcases the warm, aromatic spice of cardamom alongside sweet raisins. This bread is perfect for special occasions or festive gatherings, offering a unique twist on traditional raisin bread. The cardamom adds an exotic flair, making each slice a delightful experience. Enjoy this bread as a breakfast treat, with coffee, or as a unique addition to your holiday spread.

Ingredients:

• 400g bread flour
• 100g whole wheat flour
• 350g active sourdough starter
• 300g water (room temperature)
• 10g salt
• 100g raisins
• 50g sugar (brown sugar for a richer flavor)
• 2 tsp ground cardamom
• 1 tsp cinnamon (optional)

Instructions:

1. Mix Dough: In a large bowl, combine the bread flour, whole wheat flour, sourdough starter, and water. Mix until a shaggy dough forms.
2. Autolyse: Allow the dough to rest for 30 minutes to an hour.
3. Add Ingredients: After the autolyse, add salt, sugar, ground cardamom, raisins, and cinnamon (if using). Mix thoroughly to ensure even distribution.
4. Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 4-5 hours, performing stretches and folds every 30 minutes during the first 2 hours.
5. Pre-shape and Rest: Turn the dough onto a floured surface, pre-shape it, and let it rest for 20-30 minutes.
6. Shape the Loaf: Shape the dough into a loaf and place it seam-side up in a floured banneton.
7. Cold Proof: Cover and refrigerate for 8-12 hours.
8. Preheat Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside.
9. Bake: Transfer the dough into the hot Dutch oven, score the top, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
10. Cool: Allow the bread to cool completely on a wire rack before slicing.

Sourdough Raisin Cardamom Bread offers a unique flavor profile that stands out with its aromatic spices and sweet raisins. The warm cardamom aroma fills your kitchen, creating an inviting atmosphere that beckons everyone to the table. This bread is not only delicious but also makes for an impressive centerpiece at brunch or special occasions. Whether enjoyed plain, with butter, or as part of a more elaborate spread, this bread is sure to become a favorite. Embrace the delightful combination of flavors and share this beautiful loaf with friends and family.

Sourdough Raisin Rye Bread

Sourdough Raisin Rye Bread is a hearty and flavorful loaf that blends the tangy notes of sourdough with the rich, earthy taste of rye flour and the sweetness of raisins. This bread is not only nutritious but also has a distinctive taste that pairs wonderfully with both sweet and savory toppings. Rye flour adds depth and complexity, making this bread an excellent choice for sandwiches, toasts, or enjoyed on its own.

Ingredients:

• 300g bread flour
• 200g rye flour
• 350g active sourdough starter
• 300g water (room temperature)
• 10g salt
• 100g raisins
• 50g honey (for added sweetness)

Instructions:

1. Combine Ingredients: In a large bowl, mix the bread flour, rye flour, sourdough starter, and water until a shaggy dough forms.
2. Autolyse: Allow the dough to rest for 30 minutes to an hour.
3. Add Remaining Ingredients: After the autolyse, add salt, honey, and raisins. Mix well to ensure all ingredients are incorporated.
4. Bulk Fermentation: Cover the dough and let it rise at room temperature for 4-5 hours, performing stretches and folds every 30 minutes during the first 2 hours.
5. Pre-shape and Rest: Turn the dough onto a floured surface, pre-shape it, and let it rest for 20-30 minutes.
6. Shape the Loaf: Shape the dough into a loaf and place it seam-side up in a floured banneton.
7. Cold Proof: Cover and refrigerate overnight (8-12 hours).
8. Preheat Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside.
9. Bake: Transfer the dough into the hot Dutch oven, score the top, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
10. Cool: Allow the bread to cool completely on a wire rack before slicing.

Sourdough Raisin Rye Bread is a flavorful and wholesome option that showcases the unique characteristics of rye flour combined with the sweetness of raisins. The sourdough fermentation adds depth to the flavor, making each bite a complex experience. This bread is perfect for hearty sandwiches, particularly those featuring cheese or cured meats, and also pairs well with sweet spreads like honey or jam. Enjoy the delightful flavors and textures of this bread, and appreciate the health benefits that come from using rye flour. This recipe is a wonderful way to explore the world of sourdough and rye, offering a satisfying baking experience and a delicious result.

Sourdough Raisin Coconut Bread

Sourdough Raisin Coconut Bread is a delightful fusion of tropical flavors that brings the sweetness of raisins and the nutty richness of shredded coconut together in a soft, fluffy loaf. This bread is not only visually appealing with its speckled appearance but also offers a wonderful texture and taste that’s perfect for breakfast, snacks, or even dessert. The combination of coconut and raisins creates a unique and aromatic experience, making this bread a perfect companion to tea or coffee.

Ingredients:

• 400g bread flour
• 100g all-purpose flour
• 350g active sourdough starter
• 300g coconut milk (room temperature)
• 10g salt
• 100g raisins
• 75g shredded coconut (unsweetened)
• 50g sugar (optional for added sweetness)
• 1 tsp vanilla extract (optional)

Instructions:

1. Mix Dough: In a large bowl, combine the bread flour, all-purpose flour, sourdough starter, and coconut milk. Mix until a shaggy dough forms.
2. Autolyse: Allow the dough to rest for 30-60 minutes to hydrate the flour.
3. Add Ingredients: After the autolyse, add salt, sugar (if using), raisins, shredded coconut, and vanilla extract (if using). Mix thoroughly to incorporate all ingredients.
4. Bulk Fermentation: Cover the dough and let it rise at room temperature for 4-5 hours, performing stretches and folds every 30 minutes during the first 2 hours.
5. Pre-shape and Rest: Turn the dough onto a floured surface, pre-shape it into a round, and let it rest for 20-30 minutes.
6. Final Shape: Shape the dough into a loaf and place it seam-side up in a well-floured banneton.
7. Cold Proof: Cover and refrigerate overnight (8-12 hours).
8. Preheat Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside.
9. Bake: Carefully transfer the dough into the hot Dutch oven, score the top, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
10. Cool: Allow the bread to cool completely on a wire rack before slicing.

Sourdough Raisin Coconut Bread is a delicious and unique addition to your baking repertoire. The tropical flavors of coconut combined with sweet raisins create a loaf that is both satisfying and delightful. This bread is perfect for breakfast or a midday snack and pairs beautifully with a spread of butter or cream cheese. Its light and airy texture makes it a great option for toasting or serving with fresh fruit. Whether you enjoy it plain or dress it up with toppings, this bread is sure to bring a taste of the tropics to your table.

Sourdough Raisin Chia Seed Bread

Sourdough Raisin Chia Seed Bread is a wholesome and nutritious loaf that incorporates nutrient-dense chia seeds with the sweetness of raisins. Chia seeds add a delightful crunch and a boost of fiber, omega-3 fatty acids, and protein, making this bread not only tasty but also beneficial for your health. This recipe is perfect for those looking to enhance their baking with superfoods while enjoying the rich flavors of sourdough and raisins.

Ingredients:

• 400g bread flour
• 100g whole wheat flour
• 350g active sourdough starter
• 300g water (room temperature)
• 10g salt
• 100g raisins
• 50g chia seeds (soaked in 150g water)
• 50g honey or maple syrup (optional for sweetness)

Instructions:

1. Soak Chia Seeds: In a small bowl, mix chia seeds with 150g of water and let them soak for about 30 minutes until they form a gel-like consistency.
2. Combine Ingredients: In a large bowl, mix the bread flour, whole wheat flour, sourdough starter, and remaining water until a shaggy dough forms.
3. Autolyse: Let the dough rest for 30-60 minutes.
4. Add Remaining Ingredients: After the autolyse, add salt, soaked chia seeds, raisins, and honey or maple syrup (if using). Mix thoroughly to combine.
5. Bulk Fermentation: Cover the dough and let it rise at room temperature for 4-5 hours, performing stretches and folds every 30 minutes during the first 2 hours.
6. Pre-shape and Rest: Gently turn the dough onto a floured surface, pre-shape it into a round, and let it rest for 20-30 minutes.
7. Final Shape: Shape the dough into a loaf and place it seam-side up in a well-floured banneton.
8. Cold Proof: Cover and refrigerate overnight (8-12 hours).
9. Preheat Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside.
10. Bake: Transfer the dough into the hot Dutch oven, score the top, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
11. Cool: Allow the bread to cool completely on a wire rack before slicing.

Sourdough Raisin Chia Seed Bread is a deliciously nutritious option that combines the health benefits of chia seeds with the classic flavors of sourdough and raisins. This bread is not only satisfying but also offers a variety of textures and flavors that make it enjoyable for any occasion. Perfect for breakfast, lunch, or a snack, it pairs wonderfully with nut butter, cheese, or fresh fruit. Incorporating chia seeds into your baking not only enhances the nutrition but also provides an exciting crunch that will keep you coming back for more. Enjoy this wholesome loaf as a part of your healthy lifestyle!

Sourdough Raisin Fennel Seed Bread

Sourdough Raisin Fennel Seed Bread is a unique and aromatic loaf that marries the sweetness of raisins with the warm, anise-like flavor of fennel seeds. This bread offers a delightful complexity that makes it a standout choice for those looking to try something different. The fennel seeds add a subtle licorice flavor that complements the sweetness of the raisins beautifully, creating a loaf that’s perfect for savory sandwiches, paired with cheese, or enjoyed on its own.

Ingredients:

• 400g bread flour
• 100g whole wheat flour
• 350g active sourdough starter
• 300g water (room temperature)
• 10g salt
• 100g raisins
• 2 tbsp fennel seeds (lightly crushed)
• 50g honey or brown sugar (optional for sweetness)

Instructions:

1. Mix Dough: In a large bowl, combine the bread flour, whole wheat flour, sourdough starter, and water until a shaggy dough forms.
2. Autolyse: Allow the dough to rest for 30-60 minutes to hydrate the flour.
3. Add Ingredients: After the autolyse, add salt, honey or brown sugar (if using), raisins, and crushed fennel seeds. Mix thoroughly to combine.
4. Bulk Fermentation: Cover the dough and let it rise at room temperature for 4-5 hours, performing stretches and folds every 30 minutes during the first 2 hours.
5. Pre-shape and Rest: Turn the dough onto a floured surface, pre-shape it into a round, and let it rest for 20-30 minutes.
6. Final Shape: Shape the dough into a loaf and place it seam-side up in a well-floured banneton.
7. Cold Proof: Cover and refrigerate overnight (8-12 hours).
8. Preheat Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside.
9. Bake: Carefully transfer the dough into the hot Dutch oven, score the top, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
10. Cool: Allow the bread to cool completely on a wire rack before slicing.

Sourdough Raisin Fennel Seed Bread is a delightful departure from traditional breads, offering a unique flavor experience that’s both sweet and savory. The aromatic fennel seeds enhance the bread’s profile, making it perfect for pairing with robust cheeses, cured meats, or simply enjoyed as toast. This bread not only fills your kitchen with a wonderful aroma while baking, but it also presents an intriguing flavor combination that will impress your guests and family. Experiment with this recipe for a fresh take on sourdough, and enjoy the delightful balance of flavors that it brings to your table!

Note: More recipes are coming soon!