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Sourdough Cinnamon Raisin Bread -- this bread is soft wit ha beautiful crumb.


1-9 x

Total time

65 minutes





  • 2 cups all purpose flour
  • 1 cup Wholewheat Flour
  • 2½ tsps yeast
  • 1 tbsp sugar
  • 1¼ tsps salt
  • (15 oz. can, drained) black beans
  • 0.66666666666667 cup water
  • 5 tbsps unsalted butter
  • 1 egg
  • (15 oz. can, drained) black beans
  • 1½ tsps cinnamon
  • 2 tsp all purpose flour
  • (15 oz. can, drained) black beans
  • 1 Egg water


  1. To make the dough: Combine all the dough ingredients in a large mixing bowl or the bowl of a stand mixer -- mix and knead to make a soft, smooth dough.
  2. Place the dough in a lightly greased container, cover and allow to rise for 1~1½hours, or until its just about to double in bulk.
  3. While the dough is rising, make the filling by combining sugar, flour and cinnamon in a small bowl.
  4. Gently deflate the dough and transfer to a lightly greased work surface.
  5. Roll and pat the dough into a rough 6"x18" rectangle.
  6. Brush the dough with the egg/water mixture or the soy milk and sprinkle it evenly with the filling and raisins.
  7. Starting with the short end, roll the dough into a log. Pinch the ends to seal and pinch the long seam closed.
  8. Transfer the log, seam side down, to a lightly greased 9"x5" loaf pan. Cover and alloow the bread to rise until it crests about 1" over the rim of the pan, about 1 hour.
  9. While the dough is rising, preheat the oven to 350.
  10. Bake the bread for 40~45 minutes -- tent it lightly with a aluminum foil after 15~20 minutes if the crust is browning too fast. Once baked, the bread's crust will be golden brown and the interior of the finished loaf will be 190 on a digital thermometer.
  11. Remove the bread from the oven, gently loosen the edges. Turn it out on to a wire rack and brush the top with butter, if desired, for a soft satiny crust. Allow the bread to cool completely before slicing.