Cinnamon, Lemon & Raisin Sour Dough (Gluten & Dairy Free)

Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Cinnamon, Lemon & Raisin Sour Dough.

I’ve had the challenge of making a sweeter version of my sour dough cob on my to do list for ages.  I wanted to make something along the lines of a fruit loaf so I’ve added in some cinnamon, lemon zest and raisins.

This loaf makes a delicious breakfast when it is sliced thickly, toasted and topped with lots of raspberry jam.

Bread Ideas

If you like this Gluten and Dairy Free Cinnamon, Lemon & Raisin Sour Dough recipe then you might like to try one of my other ideas:

• Go traditional with my Gluten and Dairy Free Crusty Cob
• Go festive with my Gluten and Dairy Free Christmas Chelsea Buns
• Get in a twist with my Gluten and Dairy Free Challah Bread
• Go sweet with my Gluten and Dairy Free Sage Flatbreads

More Recipes Please!

Like me, you may also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com

Enjoy!

Fx

Print Recipe

Cinnamon, Lemon & Raisin Sour Dough (Gluten & Dairy Free)

Author: Fiona Kennedy Cooking Method: Baking Cuisine: British Courses: Bread Recipe Keys: Dairy Free Gluten Free Mixing Vegan

Difficulty: Intermediate Prep Time 15 mins Cook Time 40 mins Rest Time 72 hrs Total Time 72 hrs 55 mins

Servings: 1

Description

Try making our own free from raisin bread with my recipe for Gluten and Dairy Free Cinnamon, Lemon & Raisin Sour Dough.

Ingredients

Servings

For the sour dough starter:

• 300 g gluten free bread flour
• 300 mg water

For he sour dough loaf:

• 500 g gluten free bread flour
• 300 mg warm water
• 50 g caster sugar
• 1 lemon (zested)
• 2 tsp ground cinnamon
• 100 g raisins
• 300 g sour dough starter

Instructions

1. At least three days in advance of making your bread add the flour and water to an airtight tub.  Mix well and seal with the lid, leave at room temperature for at least 3 days.

2. Make the loaf by adding the bread flour, water, sugar, lemon zest, cinnamon  and sour dough starter to a large bowl.  Beat with an electric dough hook or paddle for 5 minutes.

3. Leave to rest for 5 minutes the fold in the raisins.  Shape into a round cob, slash the top and dust with a little gluten free flour.  Leave to rest for 30 minutes.

4. Preheat the oven to 220 oC.  Bake for 40 minutes.  Allow to cool before slicing.

Keywords: bread