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Spiced Sourdough Cinnamon Raisin Bread Twist

A delicious, healthy twist on your traditional cinnamon raisin bread. Vegan.
Course Dessert
Keyword dairy-free, egg-free, no processed sugar, nut-free, plant-based, vegan
Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 14 hours
Total Time 15 hours 10 minutes
Servings 12
Author Steph | Spruce Acres Homestead

Ingredients

  • 100 grams sourdough starter
  • 125 grams water
  • 100 grams plain coconut milk yogurt
  • 1 flax egg (1 TBSP ground raw flax seed + 2 TBSP water)
  • 2 tsp local honey
  • 1 TBSP maple syrup
  • 350 grams organic all-purpose flour
  • 40 grams coconut oil, melted
  • 1/2 tsp Real Salt
  • 150 grams raisins
  • 150 grams water to soak raisins

For The Filling

  • 1 TBSP coconut oil melted or softened
  • 2 1/2 TBSP local honey
  • 4 tsptsp Garam Masala

Instructions

Prepare the Sourdough Starter

  • If your sourdough starter is not ready to go, and is stored in the fridge, take it out and feed it 12 hours in advance. Feed it again and let it rise for 4-8 hours or until doubled in size. Do a float test to check if it is ready.
  • The Float Test
    Take out a spoonful of new starter and drop it into a glass of room-temperature water. If it floats, the starter is ready. If it sinks, you either need to let the starter sit longer to develop more bubbles, or feed it again and let it sit until it passes the float test (usually 6–12 hours).

Prepare the Dough (1 hour rise time)

  • In a large mixing bowl, add sourdough starter, water, yogurt, flax egg, and honey, and whisk with a fork to combine.
  • Add flour, and stir to combine. Cover the bowl and let the dough rest for one hour.
  • Add salt and melted coconut oil and fold into the dough to combine.
    *Note: not all the coconut oil will combine.

Prepare the Raisins

  • Add your raisins to a bowl with enough water to cover. Allow them to soak while your dough rises.

Stretch and Fold the Dough (1 hour 30 minute rise time)

  • Apply some water or oil on your hands and stretch and fold the dough in the bowl by folding the edges over to the centre, one edge at a time. Wet hands makes it easier to work with the dough and it should take you less than a minute to fold all 4 sides. Cover with plastic wrap and let the dough rest for 30 minutes.
  • Drain your raisins.
    On your second stretch, add in half of the raisins, then stretch and fold the dough.
    Cover and let the dough rest for 30 minutes.
    Repeat this step again, adding the remaining raisins.
    Cover and let the dough rest again for 30 minutes, until almost double in size.
    The dough should feel soft and less sticky as the gluten builds.
  • Overnight Proof (8-12 hours)
  • Cover your dough with plastic wrap or a lid. Place it in the fridge to rest overnight for 8-12 hours.

Shape and Twist Bread

  • Allow the dough to come to room temperature (about 2 hours. Dough should be soft and elastic).
  • In a small bowl, mix together softened coconut oil, honey, and Garam Masala.
  • Preheat your oven to 400 F.
    Lightly flour your surface and place the dough onto it.
    Use a floured tolling pin and roll it into a rectangle, approximately 12 x 20 inches.
    Gently smooth the filling onto the dough, leaving a 1/2 inch space along the edges.
  • Roll up the dough into a lengthwise log and pinch the end edges to seal. Cut the log in half lengthwise using a knife, leaving 1-inch on one end intact.
  • Twist the two halves by crossing them over each other, while keeping the cut sides with Garam Masala filling facing upwards.
    Pinch the end together.
    Pull the two ends together to form a circle it.
    Tuck the two ends together and allow a hole to remain in the centre. This will fill in during baking but it will allow the dough to cook completely.

Bake the Bread

  • Transfer to a parchment lined baking tray.
    Add your bread and bake at 400 F for 15 minutes. Reduce heat to 350 and bake for another 25 minutes.

Serve

  • You can eat it as-is or fancy it up with a drizzle of honey on top or a dollop of maple syrup coconut whipped cream.

Notes

How to make maple syrup whipped coconut cream: canned coconut milk, refrigerated. Scoop out the hardened coconut milk cream, reserving the coconut milk (use in smoothies). In a medium bowl, add 2 TBSP maple syrup (the real kind, not Aunt Jemma). Whip until it comes together. Enjoy!