Breakfast In Bread
Cinnamon Raisin Sourdough
Most keen home cooks and bakers will tell you that spending some time in the kitchen, no matter how hard a day you've had, or how tired you might be, is one of life's joys. Slow food is the ultimate foodie exercise in relaxation and sourdough, with it's bubbling starters (days or weeks in the making) and around 18 hours of bread making, is pretty darn slow. With culinary relaxation in mind, we decided to go slow with a breakfast classic, a cinnamon and raisin bread. Perfect for toasting and munching over a morning brew.
We started with our favourite go to recipe, the Pain Naturel from The Weekend Bakery. We started by soaking raising and sultanas in hot water for 20 minutes. We took the strained liquid and, adding a couple of tablespoons of treacle, mixed with our sponge (flour, water and rye starter left overnight). The treacle adds a background sweetness and makes the finished loaf a beautiful dark brown colour. We added flour (a 75:25 mix of strong white and dark rye flours), our raisins and a couple of heaped teaspoons of cinnamon.
After 20 minutes we added the salt then mixed and left for a first rest. Three 50 minute rests, a two hour banneton rise and it was into the oven to bake in our trusty cast iron pot. The result, a delicious gnarly loaf, perfect for a breakfast bite.