Dragon Cinnamon Raisin Sourdough Bread Recipe with Blossom Honey

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

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.
Prep Time 30 mins
Cook Time 30 mins
Total Time 5 hrs
Course Bread
Cuisine American
Servings 6 people

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.
  • 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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