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Cinnamon Pecan Sourdough Bread

This is one of my favorite breakfast breads. I love a slice toasted with a cup of kefir and coffee. The nuts and fruit make this not only a great morning bread but you can even turn it into french toast. I love to make bread with a 5-Quart Dutch Oven - a roaster pan or deep casserole dish with a lid will work too. You'll also need a Kitchen Scale for measuring all ingredients. I found that my cup of flour and your cup of flour can vary greatly, and will affect the outcome. I promise you this bread will be worth it. You'll feel like you've accomplished something great and your next loaf will be a breeze!
Servings: 1 loaf

Ingredients

Cinnamon Filling

  • 65 grams raisins (⅓ cup)
  • 65 grams pecans (½ cup)
  • 6 grams Cinnamon (2 teaspoons)
  • 50 grams Coconut Sugar (¼ cup) you can use other kinds of sugar too

Instructions

  • You need to make sure your sourdough starter is bubbly and ready to go. If it has not been fed recently then take a few spoonfuls of sourdough starter from your fridge and give it that much flour and water and let it ferment for 6 - 8 hours. Here is more help for a bubbly sourdough starter. How to care for your sourdough starter

Making the dough

  • Gather ingredients and materials.
  • In a large bowl add the bubbly sourdough starter and warm water to a ceramic bowl. Mix them together with a whisk until well combined.
  • Add the flours and salt and combine it together with a stiff spatula. You can also use your hands to get the flour fully incorporated. Then cover the bowl with plastic wrap or a damp cloth and let sit for 30 minutes.
  • After 30 minutes, gently knead the nuts and raisins to the dough and knead for about a minute adding a little flour if the dough feels too sticky. Place the dough back in the bowl and cover with plastic wrap. Let it rise overnight for 8-10 hours (around 70 degrees F) or until the dough will have risen in the bowl and look puffier.

Making and Baking the Bread

  • Use your spatula and gently pull the dough from the bowl onto a lightly floured work surface and let it rest for 10-15 minutes. Line a 10-inch proofing bowl with a towel and dust generously with flour.
  • Combine the sugar and cinnamon together into a small bowl. Set aside.
  • Dust your hands with flour and stretch the dough into a 16 X 8-inch rectangle. With a pastry brush lightly brush the dough with water. Evenly sprinkle sugar and cinnamon mixture over the top leaving a 1-inch border around the entire edge of the dough.
  • On the short edge of the dough, roll the dough into a log and pinch the edges to seal. Place in the proofing basket seam side up. Cover the bowl and let it rest until puffy but not fully risen about 30 to 60 minutes.
  • In the meantime, preheat your oven to 450 degrees. Cut a piece of parchment paper to fit your pot, leaving excess so you can grab the bread and take it out of the pot.
  • Place your parchment paper over the bowl and invert the bowl to allow the bread to release onto the paper.
  • With a small razor blade or serrated knife, score the bread with four slashes. Pick up the parchment and carefully place your bread in the pot.
  • Place the lid on the pot and place in the oven for 20 minutes. Then remove the lid and continue baking for 40 more minutes.
  • When bread is done, take it out of pot and place on a wire rack to cool for about 20 minutes to an hour. Store loaf in a bag on the counter, or this bread freezes beautifully.