I basically make this loaf every week at this point. Waking up to hot black coffee, paired with a few slices of raisin sourdough bread, toasted with butter and topped with cinnamon and honey, is nothing short of miraculous. My kids love it too AND, of course, it is made with the beauty of sourdough. This bread loaf comes together 5 minutes the night before, ferments overnight and is ready to bake next day.
If you are looking for a gut friendly alternative to store bought raisin bread, this will serve you well. It is made the day before you are going to enjoy it and we use bubbly active sourdough starter to help ferment the grains, benefiting your body in many ways!
Using an active starter will help with flavour development (give your raisin bread some amazing tanginess!) and also give a helping hand at forming bubbles and air in the dough itself. PLUS, when I went to the store and took a peek at the ingredients in your basic storebought raisin loaf, I saw bleached flour, glucose and some did not even have REAL RAISINS in them. What is our world coming to?!
Why Sourdough?
I was gluten free for years after experiencing migraines and headaches anytime I touched gluten. A friend told me that they found they were able to enjoy ALL glutenous goodness as long as it was made with a fermented sourdough starter. This intrigued me because GF bread was just not doing it for me.
Within 24 hours, I got myself a sourdough starter and began to figure this out. Within a week of eating sourdough fermented breads, I boasted of zero migraines/headaches AND even saw my skin clearing up.
Fast forward to now, I bake all our own bread by use of an active sourdough starter or with the discard. Either way, my body (and my family’s body!) loves it!
Here are some sourdough facts for you:
- Sourdough is easy to digest: It contains a natural bacteria and germ in the fermentation process that will break down the starches in the grains before they even hit your stomach. Basically, very gentle on your gut!
- Blood sugar friendly: With sourdough being fermented, it works against any bad starches and ingredients that can cause your blood sugar levels to rise and spike.
- Full of good acid: The acid in sourdough breads can help your body process foods easier and absorb more minerals, yielding a stronger immune system and better health overall.
- Good for GF sensitivities: In the creation of sourdough bread, gluten is broken down overtime and has changed into amino acids before you enjoy it. This aids in easier digestion and gut health.
- Less preservatives: Sourdough preserves itself naturally using acetic acid, nothing fake here!
- The flavour: Sourdough has a tang and flavour like no other bread. It is hearty, satisfying and extremely delicious.
Raisin Sourdough Bread Loaf Ingredients
- Active Sourdough Starter: This is what will work to ferment our dough, create an amazing flavour and help the dough to form air bubbles and tenderness.
- Water: I prefer using filtered water at room temperature for best results in my rising of the dough.
- Coconut Oil: Using a healthy fat, such as coconut oil, will help soften the bread and give it a good chew and tenderness.
- Vanilla: I use a locally made vanilla extract. Madagascar vanilla is amazing in here too but use 1/4 of what the recipe calls for if going that route.
- Flour: The flour I use is sourced from an organic mill in my area, but any all purpose flour will do!
- Sugar: This is used to soften the bread so it stays tender thru the entire process. I use an organic cane sugar.
- Salt: A little bit of salt goes a long way to help bring out the best flavours. I use any sea salt I have on hand for this recipe.
- Raisins: Organic raisins truly are best for this recipe because they are not only much sweeter but much softer for baking!
- Brown Sugar: Homemade brown sugar is the best, but use anything you have. Sometimes I even use coconut palm sugar for that sweet caramel flavour.
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Feel free to add in 1 teaspoon of ground cinnamon and 1/4 teaspoon of ground cloves to the dough mix if desiring a warm, spiced bread loaf.
How To Make Raisin Sourdough Bread Loaf From Scratch
First, make sure you start the night before you plan on eating the bread loaf. If I want to enjoy this Tuesday, I will make the dough Monday evening.
The dough can be mixed by use of a bread machine or a stand mixer using a dough hook attachment. I prefer my bread machine since it kneads and rises my dough overnight while I sleep!
Baker’s Timeline:
This can be started or made at any time. I like to start doughs at night time so they can rise all night. In the morning, they are ready to shape and bake. The time slots are to be looked at as starting that step in between those times. You can easily stretch these times in the day to make it work best for the meal you are preparing it for.
STEP 1: MAKE THE DOUGH
Combine your wet and dry ingredients, minus the brown sugar, using either a bread machine or a stand mixer and let the dough sit covered in a warm place overnight. The dough while develop in flavour and texture during this time.
STEP 2: SHAPING THE DOUGH
Remove your dough from the bowl onto a non floured surface and gently press the dough, trying your best to not remove bubbles and air that has formed overnight. Sprinkle your brown sugar on top and press the sugar in, again, very gently.
Start to roll and fold the dough over itself to create a log shape.
Place your dough log into a greased or parchment paper lined bread pan.
STEP 3: RISE
Let this rise for at least a few hours or until the top has passed the sides of the bread pan in height. Keeping it in a warm place with help it to rise faster.
STEP 4: BAKE
Brush the top with melted butter before your bake. Bake for 45 minutes or until the top is a dark brown colour. Brush again with butter after removed from the oven and let cool before slicing!
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How To Store
Keep your bread loaf in an airtight container or bread bag at room temperature for 5-7 days or in the refrigerator for 2 weeks.
If you enjoyed this recipe, be sure to share and tag me @sarahthereseco on Instagram and come back here to rate and leave a comment!
Raisin Sourdough Loaf
Equipment
- 1 bread machine
- 1 parchment paper
- 1 Bread pan 5×10
Ingredients
- 1¼ Cup Water
- 180 Grams Bubbly Active Sourdough Starter
- 2 Tablespoons Coconut Oil melted and cooled
- 1 Teaspoon Vanilla
- 3½ Cups Flour
- ¼ Cup Sugar
- 1½ Teaspoons Salt
- ½-⅓ Cup Raisins
- 2-3 Tablespoons Brown Sugar
- Extra Butter
Instructions
- In the late evening, between 8:00-10:00PM, add all your ingredients in order minus the brown sugar as listed into your bread machine or stand mixer. If using a bread machine, set the machine to a dough cycle which will work to knead and rise the dough a few times during its cycle. I use the KBS bread machine and for me it is cycle 14 titled “Leaven Dough”. Go to bed and let the machine do its work overnight!
- If using the stand mixer, after the dough is fully needed and glossy looking, remove the bowl from the mixer and cover with a damp cloth overnight on the counter.
- In the morning, remove the dough from your bread machine onto a non floured counter. Wet your hands as you remove the dough since it will be a little too sticky for dry hands to work with. On the counter, press down the dough gently and sprinkle some brown sugar on top, no more than a few tablespoons here. Start to roll and fold the dough over itself to create a log shape. I like taking one end and folding it halfway over the length of the dough and do the same with the other end. Then take your hands and gently pull the dough towards yourself as your pinkie fingers rest on the counter and your palms face you as you pull the dough. This will better the shape and create tension thru the outside.
- I like placing my dough log onto parchment paper when shaped and then placing it into my 5×10 loaf pan. If you want to skip the parchment paper, go ahead but make sure you grease your pan first. Let your bread rise in a warm place until it has passed the sides of the pan in its height.
- Brush the top with melted butter before the baking process. Bake at 375 for 35-45 minutes or until the top is very brown. Because of the raisins, I like to really bake this well since they can hinder the baking process and slow down even heat thru the bread.
- Remove from the oven and quickly remove from the pan as well to reduce warmth condensation to the bread, onto a cooling sheet. Brush the top with a little butter to soften the crust and cover while it is still warm with a tea towel to help soften the crust further. Once cooled, remove the tea towel and slice.
- I store mine in a bag for 5-7 days at room temperature! This loaf also freezes well for 3 months.
I’m a beginner with sourdough. I’m excited but nervous! I have a Breville Custom Loaf bread machine and wonder what setting I should use to make this? I do not see a “leaven dough” setting. Would it just be the dough setting? If so, let it run its coarse and then let it rise overnight? Thank you for any advice!
Hi Stephanie! My Leaven Dough setting runs for an hour and 24 minutes. It does not overly heat the bread but gives it a good amount of kneads that last about 20 minutes. Some bread machines have a dough cycle which can also work here. Some though, do not work as well if they overheat the bread! If the dough setting DOES work for you in your bread machine then YES, let it run its course, wait overnight and bake next day!
I have a Cuisinart and use the dough cycle.
I love the crust – butter and sugar!!! yum!!! I made this for my work colleagues and for my birthday party. so many telling me that they came back for a second slice.
FYI. I have a sunbeam bread maker and I use the pizza dough setting.
Thanks Kit, I appreciate it!
Thank you so much for sharing these fantastic recipes with us sarah!! i’m going to have to buy those giant bags of flour because i’m just tearing through the small bags trying out new recipes haha.
this bread turned out fantastic! when it came to adding the brown sugar i actually did a bit of brown sugar, a bit of coconut sugar and some cinnamon 🫶🏼 because i looovee cinnamon haha.
Delish Kayla!
I love this bread! I have made it so many times since you shared it in one of your YouTube videos. Thank you for the amazing recipe!
would it be possible to use butter in place of the coconut oil? and could the rasins be added with the brown sugar during shaping?! looks like a really wonderful recipe! thanks!
Yes, I have used butter and it’s awesome. Just ensure it is melted and cooled a bit! And yeah go ahead and add the raisins whenever! It is nice to roll them up with the sugar like a cinnamon roll 😉
This raisin bread is to die for. Love everything about it!
Made this a few days ago using the bread machine for the overnight ferment. WOW! THis is going to be a regular in my sourdough repertoire. ZERO effort for amazing results! Sooo good!
Thank you SO much Yolanda!
Will it greatly affect the flavour if I do not add the brown sugar?
Also I only had 100g of starter and I am making is anyways so I’ll see how it turns out.
The flavour will not be too affected! You can always use some sprinkling of cinnamon instead!
WOW, just wow! This is the best raisin loaf I have ever had!
Thank you Sarah!🫶🏼
Amazing, thanks for letting me know!
What would cause my dough to be to sticky? I live in Canada and it’s hot now. Should I have added abit more flour?
Could be over fermented OR just a sticker dough! If the dough is sticky but still holds shape, you can wet your hands to work with the dough or add more flour if you like! If the dough is sticky and sloppy, not holding shape, it is over fermented. To reduce over fermentation on the hot days, make the dough during the day, let it rise for a few hours and turn it over into the fridge to cold ferment overnight. Shape, rise and bake next day!
I have made perfection! Oh my goodness, I could eat a whole loaf by myself. THANK YOU for this recipe! I just got a sourdough starter handed down to me and this was the first thing I made with it. I will be making this over and over and over again!
Thank you Sarah, I love this bread too! My favorite way to eat it is toasted with lots of butter!
This loaf 100% hits the spot for me!! This recipe doubles easily for giving a loaf away or freezing the extra. I am about to make some for my postpartum freezer stash 🙂 I love adding some extra cinnamon in the dough and then spreading peanut butter on a slice with some black coffee in the morning… or literally any time of day.
What flours can I use in your recipes? We have all purpose but I’d like to use some more whole grain flours like spelt or whole wheat. Have you tried this?
I love using a mix of spelt, buckwheat or whole wheat in my organic all purpose flour from our local mill! I have never tried using a single type of heartier flour, but enjoy mixing them up!
Legit superb. I add the additional spices and it HITS SO HARD. Also makes incredible French toast.
Hi Sarah! Thank you for your delish and clear recipes! I don’t have coconut oil. Will olive or sunflower oil also work here?
Yes or even butter!!
I want to eat this every day of my life… amazing! And easy! I definitely go harddddd on the brown sugar sprinkle