I had a bit of a sweet tooth over the weekend and tried my hand at a cinnamon sourdough loaf. Not only was this super easy and quick to make, but it really seemed to hit the spot. Make some plans to make this one! You’ll be so happy you did.
Cinnamon Sourdough Loaf
- 1/3 cup active starter
- 1 1/4 cup warm water
- 1 tbsp honey
- 1 tbsp coconut oil
- 1 tsp salt
- 4 cups flour
- 2 tbsp grass fed butter
- 1/4 cup cinnamon sugar
Start by feeding your starter and let it rise to its peak. You will want to use the starter when it’s full and active, at its peak.
Mix active starter with warm water, honey, oil, and salt. Mix well.
Slowly add in flour, 1 cup at a time. When you get to about 3 cups, sprinkle in the remaining cup of flour, being careful not to add too much to make your dough dry. You will want just enough flour to make the dough pull away from the bowl, but not be too stiff.
Remember, your starter works hard to grow and needs to be treated with a little more care than regular yeast bread. Because of this, you won’t knead your bread very long. A few folds to work in the flour is all that it takes!
Once your flour is incorporated, cover your dough with a damp towel, and another dry towel covering that. I place the damp towel directly on top of the dough to prevent it from forming a dry crust.
Let the dough rest and raise for about 10-12 hours. I usually time my dough so that it can raise overnight.
Once the dough has doubled in size (about 12 hours), roll it out into a rectangular shape, 1/2 inch thick. Spread softened butter over the dough and sprinkle evenly with cinnamon sugar.
Starting with the short side of the dough, roll into a loaf shape and place in a greased pan (I like to use stoneware pans). Again, cover with the damp towel and a dry towel on top of that.
Let raise once more until doubled in size or until the dough is about 1/2 inch over the top of the pan. This can take anywhere from 2-6 hours, depending on your starter’s health.
Bake at 375 degrees for 35-45 min, until the top of the loaf is golden brown.
Let cool and remove from pan. Recipe makes one 9×5 loaf, but can be doubled!
You will want to store the loaf in an airtight zip bag, or bread bag.