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Cinnamon & Raisin

  • Organic, Stone-Milled Whole Grain

    Made with White Sonora, Skagit 1109, Vietnamese Cinnamon, and California Raisins. Each bite brings the delightful combination of warm cinnamon—with its enticing, aromatic notes—and rich, sweet, yet mildly tart raisins. Enjoy with your favorite butter for breakfast or throughout the day as a wholesome snack.

    44g Whole Grains   •   25% RDV Fiber

  • Organic 97% Whole Wheat Flour, Organic Raisins, Organic Sourdough* (Fermented Organic Rye Flour, Salt), Sea Salt, Organic Demerara Sugar, Organic Vietnamese Cinnamon, Organic Malted Barley Flour*, Yeast Packet* (Yeast, sorbitan monostearate, ascorbic acid). *Dried   

    Contains: Wheat. Processed in a facility that uses milk, fish, eggs, tree nuts and soy.

Customer Reviews

Based on 12 reviews
33%
(4)
67%
(8)
0%
(0)
0%
(0)
0%
(0)
J
Justin Mokoena
A Heavy Loaf

This is a substantial loaf, solid, not very sweet. The directions were accurate except for the misprint on the pouch which asked for a 9x15 loaf pan instead of 9x5. If you like sourdough, you might enjoy this, but I must point out, when I went to their website, every one of their offerings was sold out.

J
Jolayemi Oluwakemi
Fun and easy to make, prefer another flavor over cinnamon-raisin

I am no bread pro, but even I dream of warm bread and butter for lunch or a snack. Thankfully, this bread mix is easy enough for even a newbie like me and does result in a bread with a great texture!The pros:- Clear directions and not overly complicated- Only ingredient not included is water- The bread had a wonderful texture, especially when warm; harder crust but soft on the inside; more dense than I expected- USDA organic (always a plus!)The cons:- Time consuming; plan on at least 18-20 hrs from start to finish (although most is just waiting for the bread to rise)- Honestly did not really like the cinnamon raisins with the sourdough; I think a little sweetness would have gone along with the raisin taste a lot better. I would recommend a more savory flavor over this one, unless you absolutely adore cinnamon raisin.Overall, this was a fun experience and resulted in a tasty bread. Would love to try some of their other flavors!

S
Silas Kunde
The easiest way to make decent sourdough ever

This is for the cinnamon raisin version AND the bluebeard versionThis is not going to be a sourdough you would write grandma about. But it *is* really good! The real trick here is how easy it is. This bag and some water is all you need. I made mine is a cast iron dutch oven using the instructions in the listing. It was pretty easy and tasted really nice!Again - this is insanely easy to do and you get a decent sourdough out of it.

Cinnamon & Raisin

Made with White Sonora, Skagit 1109, Vietnamese Cinnamon, and California Raisins. Each bite brings the delightful combination of warm cinnamon—with its enticing, aromatic notes—and rich, sweet, yet mildly tart raisins. Enjoy with your favorite butter for breakfast or throughout the day as a wholesome snack.

• Regenerative Organic, Stone-Milled Whole Grain
• 44g Whole Grains
• 25% RDV Fiber
• Excellent Source of Manganese
• Excellent Source of Vitamin B12

Directions

1. Pour mix into medium bowl; add the yeast packet and water. Hand mix until fully blended. Cover bowl with plastic wrap and let rest 12–15 hours.

2. Turn dough onto floured counter and fold in half. Turn 90° and fold in half again; cover and let rest 15 minutes.

3. While dough rests, line a medium sized bowl with clean dish towel. Dust the dish towel in the bowl generously with flour. Using a pastry scraper, form a tight round dough ball. Lift the dough ball with the pastry scraper and place it into the towel-lined bowl, with the top of the ball in the bottom of bowl, seam side up. Pinch the seam together. Sprinkle the dough ball with flour. Cover the dough ball lightly with the edges of the towel.

4. Allow dough to rise for approximately 40 minutes and then place Dutch Oven in the oven and preheat oven to 500° F.

5. Once the oven has reached 500° (approximately 35 minutes after dough has risen), touch top of loaf lightly. If imprint remains, it's time to bake. If the dough bounces back, it needs an additional 10 minutes.

6. Cut a parchment strip, 9'' by 18". Place parchment strip over loaf. Turn bowl out onto counter. Quickly score top of loaf with single edge blade to allow expansion in oven.

7. Using thick oven mitts, quickly remove Dutch oven to stove top. Uncover. Using parchment "sling", lower loaf into Dutch oven. With hot mitts, cover pot, return to oven.

8. Bake an additional 10 minutes at 500° F. Lower temperature to 450° F, bake 20 minutes. Carefully remove cover.

9. Bake an additional 20 minutes, to 210° F internal temperature. Remove from oven. Cool on wire rack at least one hour before cutting.

Ingredients:

• 1 bag of Sourdough Bread Mix
• 2 cups room temperature water

Disclaimer: If you enjoy a bread with softer texture, please try add ¼ cup more water

Directions

1. Pour mix into medium bowl; add the yeast packet and water. Hand mix until fully blended. Cover bowl with plastic wrap and let rest 12–15 hours.

2. Turn dough onto floured counter and fold in half. Turn 90° and fold in half again; cover and let rest 15 minutes. Brush 9"x 5" metal loaf pan with olive oil.

3. Gently pull dough into a rectangle; fold one end to the middle, fold the other end over it. Turn dough 90° and roll up tightly, pinching the seam and ends to seal. Place in pan, seam side down; cover and let rise 1 hour 30 minutes. Preheat oven to 375°F.

4. Bake about 1 hour 10 minutes, until richly brown. Let cool 20 minutes in pan, then on a rack until completely cool before slicing. Enjoy!

Ingredients:

• 1 bag of Sourdough Bread Mix
• 2 cups room temperature water

Disclaimer: If you enjoy a bread with softer texture, please try add ¼ cup more water

Baker’s Note

The above cooking temperatures are based on a conventional oven, not convection. If convection, lower temperature by 25°F.

Customer Reviews

Based on 12 reviews
33%
(4)
67%
(8)
0%
(0)
0%
(0)
0%
(0)
J
Justin Mokoena
A Heavy Loaf

This is a substantial loaf, solid, not very sweet. The directions were accurate except for the misprint on the pouch which asked for a 9x15 loaf pan instead of 9x5. If you like sourdough, you might enjoy this, but I must point out, when I went to their website, every one of their offerings was sold out.

J
Jolayemi Oluwakemi
Fun and easy to make, prefer another flavor over cinnamon-raisin

I am no bread pro, but even I dream of warm bread and butter for lunch or a snack. Thankfully, this bread mix is easy enough for even a newbie like me and does result in a bread with a great texture!The pros:- Clear directions and not overly complicated- Only ingredient not included is water- The bread had a wonderful texture, especially when warm; harder crust but soft on the inside; more dense than I expected- USDA organic (always a plus!)The cons:- Time consuming; plan on at least 18-20 hrs from start to finish (although most is just waiting for the bread to rise)- Honestly did not really like the cinnamon raisins with the sourdough; I think a little sweetness would have gone along with the raisin taste a lot better. I would recommend a more savory flavor over this one, unless you absolutely adore cinnamon raisin.Overall, this was a fun experience and resulted in a tasty bread. Would love to try some of their other flavors!

S
Silas Kunde
The easiest way to make decent sourdough ever

This is for the cinnamon raisin version AND the bluebeard versionThis is not going to be a sourdough you would write grandma about. But it *is* really good! The real trick here is how easy it is. This bag and some water is all you need. I made mine is a cast iron dutch oven using the instructions in the listing. It was pretty easy and tasted really nice!Again - this is insanely easy to do and you get a decent sourdough out of it.