Description
A delightful loaf of sourdough cinnamon bread, combining tangy sourdough starter with sweet honey and warm cinnamon for a comforting treat.
Ingredients
- 1/3 cup sourdough starter (bubbly and active)
- 1 1/3 cup water
- 1/4 cup organic cane sugar
- 3 3/4 cups bread flour (can substitute all-purpose flour)
- 1 1/2 tbsp avocado or olive oil
- 2 tsp sea salt
- 1/4 cup honey
- 1 tbsp cinnamon
- 1/2 tsp sea salt
Instructions
- Combine all bread dough ingredients in a stand mixer or with your hands for about 5 minutes until a shaggy dough forms.
- For better gluten development, let the dough rest for 30 minutes and knead a few more times (optional, but recommended).
- Cover the bowl with plastic wrap and let the dough bulk ferment overnight for 10-12 hours.
- The next day, punch down the dough and scrape it onto a lightly floured surface.
- Gently dimple the dough with your fingers to release air pockets, then spread the dough into a rectangle.
- Spread honey, cinnamon, and salt over the surface of the dough.
- Gently roll the dough inward, lightly lifting upwards and pinching the side seams together.
- Once rolled, pinch the seam tightly and shape the loaf.
- Place the loaf seam side down in a greased or parchment-lined loaf pan.
- Preheat the oven to 400 degrees Fahrenheit and let the loaf rise for another hour.
- Bake for 40-50 minutes or until the internal temperature reaches at least 160 degrees Fahrenheit.
Notes
Ensure the sourdough starter is bubbly and active for best results. Use lukewarm water to encourage yeast activity.
