Vegan Cinnamon Raisin Sourdough Bread (Print Version)
# Ingredients:
→ Dough
01 -
110 grams baking potato (½ cup)
02 -
113 grams sourdough discard (½ cup)
03 -
360 grams all purpose flour (3 cups)
04 -
2½ teaspoons instant yeast
05 -
1 Tablespoon sugar
06 -
71 grams vegan butter (5 Tablespoons)
07 -
152 grams oat milk, warmed to approximately 100°F (⅔ cup)
08 -
8 grams sea salt (1¼ teaspoons)
→ Filling
09 -
75 grams sugar (¼ cup plus 2 Tablespoons)
10 -
2¼ teaspoons ground cinnamon
11 -
1 Tablespoon all purpose flour
12 -
83 grams raisins (heaping ½ cup)
13 -
1 Tablespoon oat milk
# Instructions:
01 -
Boil peeled potato pieces for 10-12 minutes until fork-tender. Drain, mash and allow to cool until lukewarm. Measure out 110 grams (½ cup).
02 -
Place all dough ingredients except salt into mixer bowl. Knead on medium speed until dough forms (2-3 minutes). Lower speed and add salt. Increase to medium and continue kneading until dough passes windowpane test.
03 -
Shape dough into a ball, cover with plastic wrap and let rise until doubled (approximately 1 hour 45 minutes).
04 -
Mix sugar, cinnamon and flour in a small bowl. Set aside. Spray a 9x5-inch loaf pan with non-stick spray.
05 -
Punch down dough and knead briefly. Roll into 6x20-inch rectangle. Brush with oat milk (leaving top ½ inch dry), sprinkle with cinnamon mixture and raisins. Press filling in gently, roll up dough, and pinch seams. Place in prepared pan.
06 -
Cover loosely and rise for 1 hour. Preheat oven to 350°F after 30 minutes. Bake for 45 minutes until internal temperature reaches at least 190°F. Remove from pan immediately and cool completely on wire rack.
# Notes:
01 -
For active dry yeast, use 2¾ teaspoons and dissolve in warm milk first
02 -
Dough should rise about 1 inch above pan before baking
03 -
The potato helps create a soft, moist texture
04 -
The windowpane test shows proper gluten development