sourdough cinnamon raisin bread

Jessica Penner, RDBaked, Breakfast, Recipes6 Comments

Raisin Bread

Have you ever made cinnamon toast? It was one of my favourite breakfasts as a child. All it took was a slice of buttered toast and a sprinkling of brown sugar and cinnamon. Simple yet delicious. My mom maintained a habit of healthy breakfasts during the week but allowed me to have cinnamon toast on Saturdays. My mom did a great job of modelling to me the principles of balance and moderation.

This recipe brings me back to Saturday morning cartoons and cinnamon toast. Except, this bread has been health-boosted so it doesn’t need to be saved for weekends! It can be an everyday bread.

Why It’s A Smart Choice

This article has a great summary on the health benefits of sourdough bread.  Check it out for all the references but here’s the TLDR version:

  • The lactic acid bacteria cultured from sourdough starter breaks down most of the gluten in wheat flour. Although it’s still not recommended for people with Celiac to run out and buy sourdough bread, this is a promising area of research for Celiacs. This is good news for people with gluten intolerance, who may be able to handle a small amount of gluten.
  • The probiotics (good bacteria) in sourdough are able to survive the heat from the baking process! These bacteria make their way to the gut where they promote a healthy immune system.
  • The sourdough bacteria are able to breakdown phytic acid found in whole grains. Phytic acid binds to minerals, rendering them useless for absorption by the body. So sourdough bread gives us more minerals to absorb such as iron, magnesium, and zinc!
  • Acrylamide, a carcinogenic compound, is formed when the amino acid asparagine is dry heated with other nutrients. This happens in the crust of bread or when bread is toasted. Sourdough bacteria reduce the amount of asparagine, thus reducing acrylamide production!
  • Sourdough bread has the lowest effect on raising blood sugar. In this study, subjects who ate sourdough bread for breakfast saw improved blood sugar control after lunch and even hours after lunch!

How to make a sourdough starter

If you’re new to the world of sourdough, you’ll have to wait a week before you can make this recipe. But don’t worry: good things come to those who wait. Go get that starter going!

Click here for instructions!

Sourdough Starter Tutorial

If you give this recipe a go, let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram!  I’d love to see your creations! Knowing someone has enjoyed one of my recipes always makes my day brighter.  


Sourdough Cinnamon Raisin Bread

  • Author: Jessica Penner, RD


  • ¾ cup warm water
  • ½ tsp yeast
  • 2 tbsp canola oil
  • 2 tbsp honey (or corn/maple/agave syrup to make it vegan)
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 cup sourdough starter
  • 1 cup regular cooking oats
  • 1 cup whole wheat flour
  • ½-1 cup all purpose flour
  • 1 cup raisins


  1. Dissolve the yeast in the water.
  2. Then add the sugar, oil, sourdough starter, salt, cinnamon, oats, and whole wheat flour.
  3. Combine and add 1 cup all purpose flour. Keep adding small amounts of flour until the dough starts to pull away from the bowl. Add in the raisins.
  4. Knead for 8 minutes.
  5. Remove dough from bowl. Grease the bowl. Return the dough to the bowl and flip the dough around so that all sides are greased.
  6. Cover and allow to rise in a warm place until doubled (about 3 hours).
  7. Form into a loaf and place in a loaf pan or onto a baking sheet. Cover and allow to rise in a warm place about 2 hours.
  8. Preheat oven to 400 degrees Fahrenheit.
  9. Bake about 25 minutes or until crust is slightly brown and a toothpick inserted in the centre comes out clean.

Sourdough Raisin Bread

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6 Comments on “sourdough cinnamon raisin bread”

  1. Adding yeast does not take away from it being a sourdough bread. The big difference is that sourdough bread has a longer rise time. From start to bake is usually around 24 hours.
    Adding yeast means that the bread will end up more like the breads that we have become used to by the big factory bakeries.
    On the plus side, this bread does not have all the stuff store made breads do to keep it longer.

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