Cardamom Sourdough Bread with Amaretto Soaked Raisins
My Cardamom Sourdough Bread reminds me of my childhood! Do you remember that cinnamon raisin bread you would get in the purple bag? This is a healthy version of that; and even better because it has cardamom spice and amaretto-soaked raisins! I’m telling you guys, this bread is perfect for Fall – slather it with some ghee and enjoy with some coffee.
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Cardamom Sourdough bread recipe
For my cardamom sourdough bread recipe, I used einkorn flour since I didn’t long ferment the dough – I like to use this ancient grain in recipes that aren’t long-fermented because it’s more easily digestible.
Ingredients
Sourdough batter
- 113g sourdough starter, active or discard
- 360g all-purpose flour
- 2 tsp baking powder
- 1 tablespoon coconut sugar
- 1 1/4 teaspoons salt
- 1 large egg
- 5 tablespoons butter, softened
- 180g warm water
Cardamom Filling
- 1/3 cup coconut sugar
- 1 tsp cardamom
- 1/2 tsp cinnamon
- 2 tsp flour
- 1 egg, beaten
- 1 cup raisins (soaked)
- 1 cup amaretto (or filtered water)
Instructions
sourdough
- Soak your raisins in amaretto filtered water and set aside.
- Combine all of the dough ingredients in the bowl of a stand mixer fitted with the dough hook attachment. Knead until it becomes soft and smooth.
- Place the dough in a lightly greased glass or ceramic bowl, and allow it to rise for about 2 hours until it has doubled in size.
cardamom Filling
- Meanwhile, make the filling by stirring together the coconut sugar, cardamom, cinnamon, and flour.
- Once it’s done rising, gently deflate the dough, and transfer it to a lightly greased counter.
- Flatten the dough into a rectangle about 6″ x 18″.
- Brush the dough with the egg wash and sprinkle it evenly with the filling and top with the soaked raisins, leaving a bare strip about 1″ wide along one short edge (enabling you to seal the ends).
- Starting with the short end that’s covered with filling, roll the dough into a log. Pinch the ends and the long seam closed.
Bake bread
- Transfer the log, seam-side down, to a lightly greased 9″ x 5″ loaf pan. Cover and allow the bread to rise for about 1 hour.
- While the dough is rising, preheat the oven to 350°F.
- Bake the bread for 40 to 45 minutes, tenting it lightly with foil after 20 minutes to prevent burning.
- Remove the bread from the oven, and gently loosen the edges. Turn it out of the pan, and brush the top surface with butter.
- Allow the bread to cool completely before slicing.
Related: Pumpkin Sourdough Cinnamon Rolls recipe
Related: how to make a sourdough starter from scratch
Why this cardamom sourdough bread recipe works
- The flavors of cardamom and amaretto work perfectly together.
- Great recipe for Fall.
- The sourdough starter can be active or discard so it’s a very low-maintenance recipe.
- Lastly, you can opt-out of using yeast and just long ferment the dough during the first rise.
Cardamom Bread FAQ
Cardamom is a great spice to add to your spice rubs for meat, use to spice up your grains, add flavor to your coffee drinks, or use in baked goods.
Cardamom has a spicy flavor similar to the cinnamon family of taste profile. It’s a little smokey, a little piney, and very unique! The complexity of the flavor of cardamom makes it a somewhat acquired taste, and it’s not everyone’s cup of tea.
Cardamom may help to lower blood pressure, anti-inflammatory, helps digestion, it even has cancer-fighting compounds. It may help with oral care by preventing cavities, and it may help to fight infections. It may help lower blood sugar and many more potential health benefits.
Cardamom pairs quite well with spices like cinnamon and nutmeg. Cardamom plays well with orange and almond flavors as well!
Yes, cardamom is great for hair due to its potassium, calcium, iron, magnesium, and phosphorus which promote hair growth.
Cardamom is so expensive because it has to be harvested by hand so it’s very time-consuming to acquire.
Cardamom tastes great in coffee! grind your coffee beans and add them to the basin of your french press or pour-over, sprinkle some ground cardamom spice on top, and brew as normal. The flavor of cardamom will envelop your coffee!
Amaretto can be made from apricot pits, almonds, or both. You can make your own amaretto by using a mixture of sugar, water, vodka, almond extract and vanilla extract.
To plump raisins, you’ll need to rehydrate them. Soak them in a liquid for several hours (the longer the better). If you want to plump them up quickly, you can do so by pouring boiling water over them and they will plump up in minutes.
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Cardamom Sourdough Bread with Soaked Amaretto Raisins
Ingredients
Equipment
Method
- Soak your raisins in amaretto or filtered water.
- Combine all of the dough ingredients in the bowl of a stand mixer fitted with the dough hook attachment.
- Knead until it becomes soft and smooth.
- Place the dough in a lightly greased glass or ceramic bowl, and allow it to rise for about 2 hours until it has doubled in size.
- Place the dough in a lightly greased glass or ceramic bowl, and allow it to rise for about 2 hours until it has doubled in size.
- Meanwhile, make the filling by stirring together the coconut sugar, cardamom, cinnamon, and flour.
- Once dough is done rising, gently deflate the dough, and transfer it to a lightly greased counter.
- Roll and flatten the dough into a rectangle about 6" x 18".
- Brush the dough with the egg wash and sprinkle the filling evenly and top with the soaked raisins, leaving a bare strip about 1" wide along one short edge (enabling you to seal the ends).
- Starting with the short end that's covered with filling, roll the dough into a log. Pinch the ends and long seam closed.
- Transfer the log, seam-side down, to a lightly greased 9" x 5" loaf pan. Cover and allow the bread to rise for about 1 hour.
- While the dough is rising, preheat the oven to 350°F.
- Bake the bread for 40 to 45 minutes, tenting it lightly with foil after 15 to 20 minutes to prevent burning.
- Remove the bread from the oven, and gently loosen the edges. Turn it out of the pan, and brush the top surface with butter.
- Allow the bread to cool completely before slicing.
Notes
- The alcohol in the raisins should be cooked off during the baking process, however, if you’re more comfortable using filtered water please do so.
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Wow, this sounds amazing. I’ll have to file it away for when I’m ready to keep a sourdough starter. I’ll admit, I’m just not there yet!
Errika, thats totally ok! It’s like having another pet in your home. 😉 Something else you have to feed!
Pinned and will try it out! Would you believe I have never baked with cardamom!? Great recipe and video. Thanks
I actually CAN believe that because it’s a unique flavor! But soooo yummy, especially in Fall. 🙂 Thanks so much for checking it out.
This Cardamom Sourdough Bread looks sooo delicious!!! Thank you so much for sharing!!!
Thank you Ada! I hope you love it. 🙂
Hi, your recipe looks very interesting but I’m confused when you said you used einkorn flour whereas the recipe card says all purpose flour. Would you mind clarifying. Thanks
Hi Karly, that’s a mistake! I’ll change it to all-purpose across the board. 🙂 You can use einkorn though if you wish!
What would you recommend changing the recipe if I skipped using yeast and only active sourdough starter?
Just omit the yeast if you’re using an active starter. 🙂
i’m just not seeing yeast in your recipe above.
Is the 5T butter for top of bread after bake ?
it’s a bit confusing and I’m a sourdough bread baker.
There’s no yeast because it’s a sourdough recipe.