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 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:

1. Soak the raisins in warm water 30 minutes before mixing.
2. If using dry yeast, hydrate with some warm water ( 2 tablespoons) in a small bowl and allow to stand for five minutes.
3. 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.
4. 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.
5. Drain the water from the raisins.
6. Add the raisins onto dough and mix on slow for 2-3 minutes or until the raisins dough is well combines
7. Sprinkle some flour around the dough and cover for 2 hours or until it doubles in size.
8. Remove dough and place onto floured work surface.
9. Divide the dough into 2 equal parts or scale each piece at 668 grams.
10. Gently form into a boule ( round) and place onto a floured board or countertop and cover.
11. Proof for approximately 90 minutes at room temperature.
12. 20 minutes prior to the dough being fermented, preheat your oven to 200°C (390°F)
13. If you don’y have a dutch oven then Line a baking tray with parchment paper and light dust it with flour.
14. Once dough is proofed, transfer to your dutch oven or baking tray and bake for 30-35 minutes or until dark golden brown.
15. 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.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 5 hours hrs

Course Bread

Cuisine American

Servings 6 people

Calories 200 kcal

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.

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