cinnamon raisin bread

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christmas morning

I tend to go all-out on the holiday feasts. As I'm taking meal suggestions, organizing the menu, and planning many-days worth of food prep, I'm usually brimming with excitement. It'll be fine, I reassure myself, because I'm not doing nearly as much this year as I did last. When I burned myself out. And vowed never to do it again. Because even though I can temporarily pretend otherwise, it's absolutely going to be just as much work. Sometimes, even more. Like when I get the ridiculous idea to make something special for breakfast, too (a loaf of this cinnamon raisin bread always makes the cut, which is why my mind traveled to the holidays!).

But then Christmas season rolls around and, without fail, I do it all again. Because the eating part is just so spectacular and having all of our favorites in one glorious spread is a mouthwatering treat. Things did get significantly easier when my youngest decided she loves to cook and so helps with everything—from start to finish. But still. I must be a glutton for punishment. Because we're only in August but sharing this recipe has already sparked my mind into feast planning... ;P

If you don't already have a sourdough starter resting in your refrigerator, then you'll need to get that going before you can tackle this recipe. And if, like me, you can't always do chia seed, then I've included a recipe variation further down. Either way, the bread is delicious! Especially as a Christmas morning treat. In August, even ;)

cinnamon raisin bread

Bread Ingredients

• 2½ cups rolled oats

• ¼ cup chia seeds

• ¼ cup coconut flour

• 1¼ cups water

• ¼ cup chia or flax egg

• ½ cup sourdough starter

  
  

Filling Ingredients

• 1 teaspoon ground cinnamon

• ½ - 1 cup raisins

• 5 tablespoons date paste

Directions

1. Preheat oven to 425°F

2. Using a small coffee grinder, grind the rolled oats, chia seeds, and/or millet into flour (depending on which recipe you’re using).

3. Add the flours, sourdough starter, water, and chia egg (or arrowroot/water or aquafaba) to a mixing bowl; stir well to combine. If using the chia-free version, the dough will need 5 minutes or so to thicken enough to work with.

4. In a separate bowl, mix together the cinnamon and date paste.

5. On a piece of parchment paper or a well-floured surface, roll the dough flat  into a thick, rectangular shape.

6. Spread the cinnamon/date mixture evenly over the dough, followed by the raisins.

7. Slowly roll up the dough with the raisins on the inside, pinching the ends shut and flattening them slightly. Gently place the loaf into a greased bread pan, cover with a  wet towel, and let rise for up to 24 hours. (The longer the loaf rises, the stronger the sourdough flavor.)

8. Bake, covered, for 30 minutes. Uncover (being careful of the steam!) and bake for an additional 20 minutes.

chia-free recipe

Bread ingredients

• 2½ cups rolled oats

• 1 cup millet

• 1¼ cups water

• 2 tablespoons arrowroot powder + 3 tablespoons water or 6 tablespoons aquafaba

• ½ cup sourdough starter

Filling ingredients

• 1 teaspoon ground cinnamon

• ½ - 1 cup raisins

• 5 tablespoons date paste

Directions

• same as above

date paste recipe

Ingredients

• 10 Medjool dates (pitted & soaked)

• 1 cup water

  
  

Directions

1. Once the dates are nice and soft, add them to the blender and blend until smooth.

2. Store leftovers in the refrigerator for up to 1 week.

   
   

recipe notes

If you're using the aquafaba in the chia-free version, reduce the water amount to 1 cup.

The date paste can be replaced with 2 tablespoons maple syrup.

And that'll do it for today! Hope your day is a beautiful one :)

Much love,

Melinda