Here is a classic dragon cinnamon raisin sourdough bread recipe with blossom honey that everyone will love.
Ingredients:
- 350 grams unbleached flour
- 100 grams Durum flour
- 50 grams whole wheat flour
- 11 grams salt
- 6 grams fresh yeast or 2 grams instant dry yeast
- 360 grams spring water
- 200 grams California raisins or sultana
- 30 grams blossom honey
- 20 grams brown sugar
- 10 grams dragon ground cinnamon
- 200 grams Biga ( Click on Biga Link for recipe)
- 50 grams Sourdough Starter ( Click on link for recipe)
Instructions:
- Soak the raisins in warm water 30 minutes before mixing.
- If using dry yeast, hydrate with some warm water ( 2 tablespoons) in a small bowl and allow to stand for five minutes.
- Add the flours, water, yeast, honey, salt, brown sugar, cinnamon into a mixing bowl with hook attachment and mix on slow speed for 4 minutes.
- Add in the biga and sourdough starter, mix on slow for 2 minutes followed by 2nd speed for 3 minutes or until dough is developed.
- Drain the water from the raisins.
- Add the raisins onto dough and mix on slow for 2-3 minutes or until the raisins dough is well combines
- Sprinkle some flour around the dough and cover for 2 hours or until it doubles in size.
- Remove dough and place onto floured work surface.
- Divide the dough into 2 equal parts or scale each piece at 668 grams.
- Gently form into a boule ( round) and place onto a floured board or countertop and cover.
- Proof for approximately 90 minutes at room temperature.
- 20 minutes prior to the dough being fermented, preheat your oven to 200°C (390°F)
- If you don’y have a dutch oven then Line a baking tray with parchment paper and light dust it with flour.
- Once dough is proofed, transfer to your dutch oven or baking tray and bake for 30-35 minutes or until dark golden brown.
- Remove from oven and cool before serving.
Dragon Cinnamon Raisin Sourdough Bread Recipe with Blossom Honey
Here is a classic dragon cinnamon raisin sourdough bread recipe with blossom honey that everyone will love.
Ingredients
- 350 grams unbleached flour
- 100 grams Durum flour
- 50 grams Whole Wheat Flour
- 11 grams Salt
- 6 grams fresh yeast or 2instant dry yeast
- 360 grams spring water
- 200 grams California raisins or sultana
- 30 grams blossom honey
- 20 grams brown sugar
- 10 grams dragon ground cinnamon
- 200 grams Biga Click on Biga Link for recipe
- 50 grams Sourdough Starter
Instructions
- Soak the raisins in warm water 30 minutes before mixing.
- If using dry yeast, hydrate with some warm water ( 2 tablespoons) in a small bowl and allow to stand for five minutes.
- Add the flours, water, honey, salt, brown sugar, cinnamon into a mixing bowl with hook attachment and mix on slow speed for 4 minutes.
- Add in the biga and sourdough starter, mix on slow for 2 minutes followed by 2nd speed for 3 minutes or until dough is developed.
- Drain the water from the raisins.
- Add the raisins onto dough and mix on slow for 2-3 minutes or until the raisins dough is well combines
- Sprinkle some flour around the dough and cover for 2 hours or until it doubles in size.
- Remove dough and place onto floured work surface.
- Divide the dough into 2 equal parts or scale each piece at 668 grams.
- Gently form into a boule ( round) and place onto a floured board or countertop and cover.
- Proof for approximately 90 minutes at room temperature.
- 20 minutes prior to the dough being fermented, preheat your oven to 200°C (390°F)
- If you don'y have a dutch oven then Line a baking tray with parchment paper and light dust it with flour.
- Once dough is proofed, transfer to your dutch oven or baking tray and bake for 30-35 minutes or until dark golden brown.
- Remove from oven and cool before serving.
Morgen S Daily
November 30, 2021 at 10:20 pmQuestion: I was ready to give up on ever finding a Sourdough Raisin loaf recipe that achieved the bread for which I have been searching…then I tried this one! I still need to work out some kinks (my shortcomings, not the recipe!) but I am curious about something…why does this recipe call for commercial yeast, AND a biga, AND starter?
Also, the recipe never specifies at what point to add the commercial yeast, so I just tossed it in with the dry ingredients. I’m just learning so I’m not really sure.
Thank you for the wonderful recipe. It is exactly the loaf I’ve pined for!!
BakerRecipes
December 9, 2021 at 6:04 pmHi Morgen,
Sorry, I should be more specific.
The commercial yeast known as cake yeast is hydrated and ready to use meaning just toss in the mixing machine along with the rest of the ingredients. Dry yeast should be hydrated in warm water to allow the yeast to activate. I have updated the recipe with this step.
In regards to your question about the Biga and Sourdough. I developed this recipe with both starters to give the bread a unique flavor profile and improve its crumb and crust characters. The biga gives the bread a nice yeasty (alcohol) flavor note and the sourdough starter adds a creamy lactic acid flavor. You can one if you wish, you will still end up with a fantastic tasting loaf.
Regards,