Vegan Cinnamon Raisin Sourdough Bread

🧂 Ingredients

• 110 grams baking potato

  (½ cup)
• 113 grams sourdough discard

  (½ cup)
• 360 grams all purpose flour

  (3 cups)
• 2½ teaspoons instant yeast

  (See note below for active dry yeast)
• 1 Tablespoon sugar
• 71 grams vegan butter

  (5 Tablespoons)
• 152 grams oat milk, warmed to approximately 100° F

  (⅔ cup)
• 8 grams sea salt

  (1¼ teaspoons)
• 75 grams sugar

  (¼ cup plus 2 Tablespoons)
• 2¼ teaspoons ground cinnamon
• 1 Tablespoon all purpose flour
• 83 grams raisins

  (heaping ½ cup)
• 1 Tablespoon oat milk

Instructions

• 1 Fill a small or medium saucepan with water and bring to a boil. (Do not add
  salt.) Peel the potato. Cut it into quarters, then into approximately ½ inch
  pieces. Once the water comes to a boil, add the potato pieces, cooking for 10-12
  minutes, just until they are tender enough for a fork to easily slide into them.
  Drain, mash and allow to cool a bit until lukewarm. Weigh out 110 grams or
  measure out ½ cup. (Save the rest for dinner.)
• 2 Place all of the dough ingredients except for the salt into the bowl of an
  electric mixer. (Or knead them all by hand in a bowl.) Knead on a medium speed
  until a dough forms, approximately 2-3 minutes. Lower the speed and slowly add
  in the salt. Increase the speed to medium and continue kneading until the dough
  passes the windowpane test.
• 3 Shape the dough into a ball and cover with plastic wrap. Allow it to double in
  size, approximately 1 hour and 45 minutes.
• 4 In a small bowl, mix the sugar, cinnamon and flour together. Set aside.
• 5 Spray a 9-inch by 5-inch loaf pan with non-stick spray.
• 6 Punch down the dough and give it a few kneads by hand. Roll it out into a long
  rectangle, approximately 6 inches by 20 inches. Brush a thin layer of oat milk
  all over the dough, except for the top ½ inch. Sprinkle with the cinnamon
  mixture and then the raisins. Use the rolling pin to gently push the filling and
  raisins into the dough. Roll the dough up and pinch the seams together. Place
  the dough into the prepared pan. Cover loosely with plastic wrap and allow to
  rise for one hour.
• 7 Approximately 30 minutes into the second rise, preheat the oven to 350° F.
• 8 At the end of the second rise, the dough should have risen approximately 1 inch
  above the top of the pan. Bake for 45 minutes. The internal temperature of the
  dough should be at least 190° F. Immediately remove from pan and allow to cool
  completely on a wire rack.

Nutrition Info