Name: Spiced Sourdough Cinnamon Raisin Bread Twist
Prep time: 30 min
Cook time: 40 min
Total time: 910 min
Ingredients: 100 grams sourdough starter; 125 grams water; 100 grams plain coconut milk yogurt; 1 flax egg ((1 TBSP ground raw flax seed + 2 TBSP water)); 2 tsp local honey; 1 TBSP maple syrup; 350 grams organic all-purpose flour; 40 grams coconut oil, melted; 1/2 tsp Real Salt; 150 grams raisins; 150 grams water (to soak raisins); 1 TBSP coconut oil (melted or softened); 2 1/2 TBSP local honey; 4 tsptsp Garam Masala

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This spiced sourdough cinnamon raisin bread is essentially a cinnamon raisin bun that has been twisted into a wreath. With maybe a few additional mouth-watering flavours added. Best of all, it’s loaded with extra nutrients.

What?! A good-for-you cinnamon bread? Yes, it’s here. Dairy, egg, nut, and processed sugar-free too!

This recipe is based off of a European bread known as Eastonian Kringle.

As with anything, I like to mash up a few recipes with my head and see what comes out. Always trying to hit the three’s: delicious, nutritious, plant-based as our family has allergies to dairy and egg

The Ingredients in Spiced Sourdough Cinnamon Raisin Bread Twist

Table of Contents

Sourdough starter
Organic flour (all-purpose or a blend with whole wheat)
Coconut milk yogurt
Flax egg
Coconut oil
Honey
Salt
Raisins
Spiced filling (honey, coconut oil, spices)

The Sourdough

Sourdough itself is incredibly nutritious because of the slow fermentation process. In this recipe, you can use any whole grain flour, or sprouted flour. You may also use all-purpose flour.

Your sourdough starter needs to warm up for 12 hours – so take out of fridge, feed it (discard + feed regularly). After 12 hours, feed again.

Once it rises in 6-8 hours, feed with what you need for your recipe. Once it’s bubbling and ready to go, grab your starter and remove what you need.

Feed your starter as usual and put back in the fridge or on the counter so it’s ready for your next bake.

Flax Egg

To make a flax egg, simply combine 1 tablespoon of ground flax with 2 ¼ tablespoons of water. Let it sit for about 5 minutes to gel up. It may not gel completely but that’s ok.

Flaxseed is actually one of the oldest crops, as it has been cultivated since the beginning of civilization. Known as the “use everything” plant because you can use every part of the plant, you can use it in pretty much anything, and it provides endless value to all areas and functions of your body.

Flax is rich in beneficial vitamins, minerals, fiber, and the coveted omega-3s. Incorporating them into your diet can be as simple as grinding them up and hiding them in just about anything.

It is of note that your body cannot digest whole flax as its unable to break through the shell. It must be ground first in order to release its nutrients.

Fun fact for all those conventional products touting the use of flax but its whole flax. Its literally just going through your body like corn – completely pointles

Honey

Honey is a fantastic replacement for sugar. Because honey is sweeter than sugar, you actually use less honey than sugar to get that burst of sweet flavour.

And your flavours can change, depending on what honey you like. For a guide on replacing sugar with honey check out this handy calculator from Billy Bee Honey, here.

Bee sure to get local honey as it not only supports your community, but eating honey sourced off of local pollen can also help with seasonal allergies.

Honey purchased from other locations may not assist with seasonal allergies because of the different allergens in that location.

Honey is an amazing source of nutrients and minerals. It is also a natural antibiotic and historically used in natural remedies medicine cabinets.

Tip: wet your measuring utensil with water and the honey will slide out rather than stick

Garam Masala Spice Blend

This spice blend is traditionally used in Indian dishes but it is the bomb in baked goods! It’s got so many amazing spices in it and smells Devine – like cinnamon!

It gives this sourdough spice raisin twist an extra layer of flavor your taste buds will delight in. And once you try it, you’ll be adding garam masala to more than just bread!

The spices used change based on the chef and the region but the blend usually includes:

Coriander
Cumin
Cardamom
Black pepper
Cloves
Cinnamon
Nutmeg

Spiced Sourdough Cinnamon Raisin Bread Twist

A delicious, healthy twist on your traditional cinnamon raisin bread. Vegan.

Course Dessert

Keyword dairy-free, egg-free, no processed sugar, nut-free, plant-based, vegan

Prep Time 30

Cook Time 40

Resting Time 14

Total Time 15 10

Servings 12

Author Steph | Spruce Acres Homestead

Ingredients

100 grams sourdough starter
125 grams water
100 grams plain coconut milk yogurt
1 flax egg (1 TBSP ground raw flax seed + 2 TBSP water)
2 tsp local honey
1 TBSP maple syrup
350 grams organic all-purpose flour
40 grams coconut oil, melted
1/2 tsp Real Salt
150 grams raisins
150 grams water to soak raisins

For The Filling

1 TBSP coconut oil melted or softened
2 1/2 TBSP local honey
4 tsptsp Garam Masala

Instructions

Prepare the Sourdough Starter

If your sourdough starter is not ready to go, and is stored in the fridge, take it out and feed it 12 hours in advance. Feed it again and let it rise for 4-8 hours or until doubled in size. Do a float test to check if it is ready.
The Float Test
Take out a spoonful of new starter and drop it into a glass of room-temperature water. If it floats, the starter is ready. If it sinks, you either need to let the starter sit longer to develop more bubbles, or feed it again and let it sit until it passes the float test (usually 6–12 hours).

Prepare the Dough (1 hour rise time)

In a large mixing bowl, add sourdough starter, water, yogurt, flax egg, and honey, and whisk with a fork to combine.
Add flour, and stir to combine. Cover the bowl and let the dough rest for one hour.
Add salt and melted coconut oil and fold into the dough to combine.
*Note: not all the coconut oil will combine.

Prepare the Raisins

Add your raisins to a bowl with enough water to cover. Allow them to soak while your dough rises.

Stretch and Fold the Dough (1 hour 30 minute rise time)

Apply some water or oil on your hands and stretch and fold the dough in the bowl by folding the edges over to the centre, one edge at a time. Wet hands makes it easier to work with the dough and it should take you less than a minute to fold all 4 sides. Cover with plastic wrap and let the dough rest for 30 minutes.
Drain your raisins.
On your second stretch, add in half of the raisins, then stretch and fold the dough.
Cover and let the dough rest for 30 minutes.
Repeat this step again, adding the remaining raisins.
Cover and let the dough rest again for 30 minutes, until almost double in size.
The dough should feel soft and less sticky as the gluten builds.
Overnight Proof (8-12 hours)
Cover your dough with plastic wrap or a lid. Place it in the fridge to rest overnight for 8-12 hours.

Shape and Twist Bread

Allow the dough to come to room temperature (about 2 hours. Dough should be soft and elastic).
In a small bowl, mix together softened coconut oil, honey, and Garam Masala.
Preheat your oven to 400 F.
Lightly flour your surface and place the dough onto it.
Use a floured tolling pin and roll it into a rectangle, approximately 12 x 20 inches.
Gently smooth the filling onto the dough, leaving a 1/2 inch space along the edges.
Roll up the dough into a lengthwise log and pinch the end edges to seal. Cut the log in half lengthwise using a knife, leaving 1-inch on one end intact.
Twist the two halves by crossing them over each other, while keeping the cut sides with Garam Masala filling facing upwards.
Pinch the end together.
Pull the two ends together to form a circle it.
Tuck the two ends together and allow a hole to remain in the centre. This will fill in during baking but it will allow the dough to cook completely.

Bake the Bread

Transfer to a parchment lined baking tray.
Add your bread and bake at 400 F for 15 minutes. Reduce heat to 350 and bake for another 25 minutes.

Serve

You can eat it as-is or fancy it up with a drizzle of honey on top or a dollop of maple syrup coconut whipped cream.

Notes

How to make maple syrup whipped coconut cream: canned coconut milk, refrigerated. Scoop out the hardened coconut milk cream, reserving the coconut milk (use in smoothies). In a medium bowl, add 2 TBSP maple syrup (the real kind, not Aunt Jemma). Whip until it comes together. Enjoy!

The Sourdough Recipe Collection!

Sourdough truly is a versatile dough. With your Sourdough starter, you can make any breaded good.

Here are 16 other stellar sourdough recipes to try and homesteading souls to follow.

Bon appetit!

**Hearty Sausage, Egg, and Cheese Bake**