Sourdough Discard Cinnamon Raisin Sandwich Bread Recipe
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This Sourdough Discard Cinnamon Raisin Sandwich Bread is soft, fluffy, and swirled with cinnamon sugar and plump, sweet raisins — pure nostalgia in every bite. It’s the perfect loaf for breakfast, brunch, or an afternoon snack, especially when toasted and slathered with butter.
If you don’t have time for the long fermentation of my 100% Sourdough Cinnamon Raisin Swirl Sandwich Bread, this quick discard version is the next best thing! I started with my classic Sourdough Discard Sandwich Bread Recipe and added the cozy warmth of cinnamon and raisins for a loaf that’s as comforting as it is delicious.
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Why You’ll Love This Recipe:
Same-day bake.
From mixing to rising to baking, this sourdough discard cinnamon raisin sandwich bread takes a little over 2 hours. Many sourdough recipes call for long rests or overnight proofs, but this one doesn’t tie you down. You can start mixing around 8 a.m. on a slow Saturday morning and have a warm, cinnamon-swirled loaf cooling on your counter for a late brunch.
Soft, juicy raisins throughout.
Soaking the raisins before mixing them in makes such a big difference. They plump up and stay soft while the bread bakes, instead of drying out or getting chewy like they sometimes can. You end up with sweet, tender raisins all through the loaf, blending perfectly with that warm cinnamon swirl.
If you love this one, this true Sourdough Cinnamon Raisin Swirl Bread is worth a try too. It’s made with a full cinnamon swirl through the center and bakes up just as soft and flavorful.
The dough is easy to handle.
Once the dough of this delicious breakfast bread comes together, it feels smooth and slightly tacky but not sticky, so folding and shaping it is a breeze. It’s sturdy enough to hold the raisins without tearing and soft enough to handle comfortably. If you like that kind of easy, foolproof recipe, the Sourdough Discard Sandwich Bread is another one you’ll want to try.
The loaf stays soft for days.
A bit of honey in the dough helps the crumb stay tender and moist, even a couple of days after baking. The slices don’t dry out quickly, so you can enjoy them for breakfast, snacks, or sandwiches throughout the week.
If soft sandwich-style loaves are your thing, you’ll also love my true Sourdough Sandwich Bread.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Sourdough Discard – I used fresh, room temperature sourdough discard. I suggest using discard that’s no more than 1-2 days old. If you use discard straight from the fridge, it’ll slow down the rise time. By the way, you can swap in the same amount of active sourdough starter (grams).
- Instant Yeast – Be sure to use instant yeast for this recipe, not active dry yeast. Active dry yeast needs to be dissolved in liquid to activate and takes longer to rise dough. Instant yeast, in contrast , can be added directly to dry ingredients, and it works much faster. The yeast does all the heavy lifting, while the discard or active starter mostly adds flavor.
- Bread Flour – You can use all-purpose flour if needed, but bread flour works best because it has more protein. That extra protein helps the dough rise higher and makes the bread soft and fluffy.
- Water – Use warm water, no hotter than 120°F, as this can kill the yeast and prevent your dough from rising. A little yeast helps jump-start your dough rise; it also helps the dough to rise quickly. I used 110°F water for this sourdough baking recipe.
- Honey – Just a touch of honey not only brings a slight sweetness to this loaf, but it also helps browning and to keep the loaf soft and moist for days. Substitute the same amount in grams with brown sugar or cane sugar, if you prefer.
- Raisins– Pre-soaking raisins before adding them to the bread dough will give each bite a plump, sweet raisin.
- Vanilla: A little vanilla in this cinnamon raisin sourdough bread makes a noticeable difference. I stir it in while soaking the raisins so the flavor seeps into them and gently perfumes the dough. It’s subtle, just enough to highlight the cinnamon and sweetness of the raisins without being overpowering.
Baking Time For Cinnamon Raisin Discard Sandwich Bread
|
Time |
Process |
|---|---|
|
3:00 PM |
Mix and knead the dough |
|
3:10 PM |
First rise |
|
4:10 PM |
Shape and second rise |
|
4:35 PM |
Bake |
How to Make Sourdough Discard Cinnamon Raisin Sandwich Bread
- To the bowl of a stand mixer with a dough hook, add all of the dough ingredients and mix on low for 10 minutes until smooth.
- Remove the dough and place it in a lightly greased bowl. Cover and let rest for 30 minutes.
- After 30 minutes, knead the raisins into the dough. Cover and leave to rest until doubled in size.
- Once the dough has doubled in size, punch it down to remove all of the air bubbles.
- Stretch or roll the bread dough into a large rectangle with a rolling pin, about 8 inch x 12 inch. With a pastry brush, brush water about 1 inch wide along the sides and 2 inches wide along the top and bottom of the rectangle. This will help seal the bread dough when shaped.
- In a small bowl, whisk together the sugar, cinnamon and flour. Sprinkle the rest of the dough with the cinnamon-sugar mixture, avoiding the edges.
- Starting with the side closest to you, tightly roll the bread dough into a log, like you would a cinnamon roll. Curl the ends of the sourdough sandwich bread under itself and pinch the seams together. Gently lift the dough and place it into a greased 8.5 x 4.5-inch loaf pan with the seam side down.
- Cover the dough with a plastic cover and allow it to rise until the dough is 1″ above the rim of the pan and looks puffy. While the dough rises, preheat the oven 375°F.
- Bake for 50-55 minutes or until the top is golden brown and the internal temperature has reached 195°F.
- Remove the loaf from the hot oven and keep in the loaf pan for 5 minutes, before removing to cool on a wire rack. Cool until room temperature before slicing. Enjoy!
How to Store:
I let the loaf cool completely on a wire rack before wrapping it so the crust doesn’t get soggy.
Once cooled, I wrap the whole loaf tightly in plastic and tuck it into an airtight container or bag to keep it soft. It stays good at room temperature for about 3 days.
If you want it to last longer, slice the bread and freeze the slices in a freezer bag, pressing out as much air as possible. I also like to place small pieces of parchment paper inbetween each slice to prevent them from stickying to one another.
When I’m ready to eat one, I either pop a slice straight into the toaster on medium heat or warm it in a toaster oven at 350°F for a few minutes. If the slice feels a little firm after freezing, I rub a tiny bit of butter on it while it’s still warm, and it’s soft and tender again.
FAQs
It’s best to use fresh sourdough discard, preferably one that’s no more than a day or two old. Cold or older discard won’t ruin your bread, but it’ll slow down the rise and give the loaf a slightly more sour flavor. Let the discard sit out until it’s at room temperature before mixing so your dough warms up and rises on schedule. If your kitchen is chilly, using discard straight from the fridge could easily add an extra 30–45 minutes to your first rise. It’ll always best to keep an eye on the dough, not the clock.
I highly recommend not skipping this step; it makes a big difference. Soaking the raisins in hot water keeps them soft, plump, and sweet. If you skip this little process, the raisins will stay tough or dry out as the bread bakes. You can soak them while the dough rests for 15 minutes early in the process, so it doesn’t add extra time. Be sure to drain and pat them dry before kneading them in so they don’t add too much moisture to the dough.
That usually means your sandwich bread dough didn’t rise enough before baking. With this recipe, the dough should double in size on the first rise and puff up until it’s about 1 inch above the rim of the pan on the second. If it hasn’t reached that point, give it more time, especially if your kitchen is cooler than 70°F. Slicing the bread before it has fully cooled can make the crumb seem gummy, even if the loaf baked correctly. So, let this delicious bread cool completely to room temperature before slicing so the crumb sets and stays soft.
Yes, you can knead the dough by hand if you don’t have a stand mixer, but it will take a bit more time and effort. Expect to spend about 15 minutes kneading. You’ll know the dough is ready when it feels smooth, elastic, and slightly tacky without sticking to your hands. It will tighten and smooth out as the gluten develops. Wet your fingertips slightly if the dough starts to grab. Hand-kneading gives you great control and lets you “feel” when it’s just right. That said, a good stand mixer can make the process faster and easier, which is especially helpful if you bake often.
Sourdough Discard Cinnamon Raisin Sandwich Bread Recipe
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Ingredients
Bread Dough
- 100 grams sourdough discard, room temperature 1/3 cup
- 300 grams warm water, 110 degrees F 1 1/4 cups
- 550 grams bread flour scant 4 cups
- 57 grams unsalted butter, melted 4 Tablespoons
- 25 grams honey 1 Tablespoon
- 9 grams salt 1 1/2 teaspoons
- 7 grams instant yeast 2 teaspoons
- 100 grams raisins 1/2 cup
- 4 grams vanilla extract 1 teaspoon
- 240 grams boiling water 1 cup
Cinnamon-Sugar Mixture
- 65 grams sugar 1/3 cup
- 6 grams ground cinnamon 1 Tablespoon
- 10 grams all-purpose flour 1 Tablespoon
Instructions
- To the bowl of a stand mixer with a dough hook, add all of the bread dough ingredients, except for the raisins, vanilla and boiling water, and mix on low speed for 10 minutes. After kneading, the dough should be pulling from the sides of the bowl, smooth and tacky to the touch – not sticking to your hand. Alternatively, you can mix and knead the dough by hand. I would increase the time from 10 to 15 minutes.100 grams sourdough discard, room temperature, 300 grams warm water, 110 degrees F, 550 grams bread flour, 57 grams unsalted butter, melted, 25 grams honey, 9 grams salt, 7 grams instant yeast
- Place the dough in a lightly greased bowl, cover with a plastic cover and leave to rest for 15 minutes.
- While the dough is resting, pour boiling water, raisins and vanilla into a small bowl. Leave them to soak.100 grams raisins, 240 grams boiling water, 4 grams vanilla extract
- After 15 minutes, drain and dry the raisins. Remove the dough cover and pour the raisins on top of the dough. With slightly wet fingers, take a piece of the bread dough, pull it upwards, and fold it towards the center of the dough. Push the heel of your hand into the dough. Turn the bowl clockwise a quarter turn and repeat the same motion. Continue to knead the dough for about 20 seconds. The dough should become more stiff and smooth looking. The raisins will be mixed throughout the smooth ball of dough.
- Cover the dough again and wait until it doubles in size, typically 30-45 minutes more, depending on the temperature of your dough and environment.
- Once the dough has doubled in size, punch it down to remove all of the air bubbles. This helps to keep a tight crumb. Then, place the dough on a clean work surface.
- Stretch or roll the bread dough into a large rectangle with a rolling pin, about 8 inch x 12 inch. With a pastry brush, brush water about 1 inch wide along the sides and 2 inches wide along the top and bottom of the rectangle. This will help seal the bread dough when shaped.
- In a small bowl, whisk together the sugar, cinnamon and flour. Sprinkle the rest of the dough with the cinnamon-sugar mixture, avoiding the wet edges.65 grams sugar, 6 grams ground cinnamon, 10 grams all-purpose flour
- Starting with the side closest to you, tightly roll the bread dough into a log, like you would a cinnamon roll, avoiding any air bubbles. Curl the ends of the sourdough sandwich bread under itself and pinch the seams together.
- Gently lift the dough and place it into a greased 8.5 x 4.5-inch loaf pan with the seam side down. Cover the dough with a plastic cover and allow it to rise until the dough is 1″ above the rim of the pan and looks puffy. This took 25 minutes in my 70 degree kitchen. It is tempting to rush this step, but don’t! If your loaf has not risen properly, it will be dense and gummy.
- While the dough is rising, preheat the oven to 375 degree F.
- Bake for 50-55 minutes or until the top is golden brown and the internal temperature has reached 195 degrees F. If the top is browning too quickly, cover it with a piece of aluminum foil and continue to bake.
- Remove the loaf from the hot oven and keep in the loaf pan for 5 minutes, before removing to cool on a wire rack. For an extra soft crust, rub butter on the top of the warm loaf. Cool until room temperature before slicing. Enjoy!
Notes
Ingredients & Substitutions
- Sourdough Discard – I used fresh, room temperature sourdough discard. I suggest using discard that’s no more than 1-2 days old. If you use discard straight from the fridge, it’ll slow down the rise time. By the way, you can swap in the same amount of active sourdough starter (grams).
- Instant Yeast – Be sure to use instant yeast for this recipe, not active dry yeast. Active dry yeast needs to be dissolved in liquid to activate and takes longer to rise dough. Instant yeast, in contrast , can be added directly to dry ingredients, and it works much faster. The yeast does all the heavy lifting, while the discard or active starter mostly adds flavor.
- Bread Flour – You can use all-purpose flour if needed, but bread flour works best because it has more protein. That extra protein helps the dough rise higher and makes the bread soft and fluffy.
- Water – Use warm water, no hotter than 120°F, as this can kill the yeast and prevent your dough from rising. A little yeast helps jump-start your dough rise; it also helps the dough to rise quickly. I used 110°F water for this sourdough baking recipe.
- Honey – Just a touch of honey not only brings a slight sweetness to this loaf, but it also helps browning and to keep the loaf soft and moist for days. Substitute the same amount in grams with brown sugar or cane sugar, if you prefer.
- Raisins– Pre-soaking raisins before adding them to the bread dough will give each bite a plump, sweet raisin.
- Vanilla: A little vanilla in this cinnamon raisin sourdough bread makes a noticeable difference. I stir it in while soaking the raisins so the flavor seeps into them and gently perfumes the dough. It’s subtle, just enough to highlight the cinnamon and sweetness of the raisins without being overpowering.
Yummy! I didn’t incorporate raisins as my husband is a hater. Still tasted great! Toasted a slice and slathered some cream cheese frosting on it. Thanks for the recipe!
I’m so glad it still turned out delicious without them! Yum, toasted with cream cheese frosting sounds amazing. Thank you so much for trying the recipe and sharing that idea!
Hello. I want to make this recipe this morning. I would like to make it without raisins, so do I just skip the whole boiling water strep? And add the vanilla directly to the bread dough? Or to the cinnamon sugar mix? Thank you
Great question! Yes — if you’re skipping the raisins, you can skip the entire boiling water/vanilla step. That step is only to plump and flavor the raisins. Hope you love it — happy baking!
It’s in the oven now! Looks so great! Thank you for all your recipes
This recipe couldn’t be easier! Soft, fluffy with cinnamon and raisins in every bite – yum!