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Cinnamon Walnut Raisin Sourdough
  • Cinnamon Walnut Raisin Sourdough
  • Cinnamon Walnut Raisin Sourdough
  • Cinnamon Walnut Raisin Sourdough
  • Cinnamon Walnut Raisin Sourdough
  • Cinnamon Walnut Raisin Sourdough
5.0
Rated 5.0 out of 5 stars
83 Reviews
$15.00

Whole grain sourdough with cinnamon, walnuts and raisins. Guaranteed to be the best fruit-and-nut bread you’ve ever tasted.

Net Weight: 17.6oz / 500g  
Ingredients: 100% organic whole wheat flour, walnuts, raisins, honey, cinnamon, salt, starter, water.

Ships September 15th

ABOUT THIS LOAF
Flavor & Texture

Moist, tender crumb with pockets of fruit and nut throughout. Soft, thin crust. Warm cinnamon, fruity, gentle sourdough tang and light sweetness.
Heating Instructions

From frozen: 425°F for 15–25 minutes.

From thawed: 425°F for 7–13 minutes.

Let it rest for 5-15 minutes before slicing.
Best Used For

Morning toast with salted butter or cream cheese. French toast. Snacking with blue cheese, or, in our opinion, anything salty.
Storage & Shelf Life

Your bread arrives fully baked and ready to eat, whether it shows up frozen or thawed. Shelf life:

Counter: 2 to 3 days.
Fridge: ~10 days.
Freezer: up to 9 months.

On the counter or in the fridge, keep your loaf in a bread bag, beeswax wrap, waxed paper, even plastic wrap; reheating brings it back to life.

All of our breads can be thawed and re-frozen, even more than once; you can even cut them in half and re-freeze the part you don’t need right away. A few minutes in a hot oven brings the crust back, straight from the freezer or thawed.
ALLERGEN INFO

Contains wheat and tree nuts (walnuts). Made in a facility that also processes eggs, other tree nuts, peanuts, milk, soy, and sesame. Not gluten-free.

Cinnamon Walnut Raisin Sourdough

Why Mark Made It

"I’ve always loved walnut-raisin bread, but making it with whole grain takes it to another level. This bread is spectacular."

GOT QUESTIONS?

WE'VE HEARD THEM ALL

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Why is Bittman's obsessed with whole grains?

Because they’re the real thing. It's the difference between eating an orange and drinking a glass of orange juice. Same fruit, but one has the fiber and the pulp intact, and the other is what's left after you take that away. In the case of bread, It's also the part almost every other bakery skips, including the sourdough ones. Sourdough describes how bread is fermented, not what it's made of, and most sourdough sold today is still white flour underneath.
Does the bread arrive frozen?

Sometimes. Your order travels in biodegradable, insulated packaging. Depending on the season, your destination, and what's in the box, that may mean dry ice, ice packs, both, or neither. If there's a dry ice bag in your box and it's empty, nothing went wrong. Dry ice doesn't melt, it disappears (the word is “sublimates,” actually), and an empty bag means it did exactly what we sent it to do. Especially in warmer months it's perfectly normal for bread and pastries to arrive thawed, and for there to be a little condensation. We've tested, and the breads handle thawing and refreezing beautifully.
How old is your starter?

Old enough to have seen some things. We’ve kept it alive and thriving for years—it’s the real deal, fed daily and full of flavor.

Think of it as a living ingredient (with better gut instincts than most humans). Doesn’t talk much, but makes every decision.
Do I need to proof or prep anything?

Nope. It’s fully baked and frozen at peak flavor. Just reheat and pretend you made it yourself.
Is this a cult?

No. But we do believe in slow, natural fermentation, fiber, and breaking bread with friends — so if that makes us a cult, pass the butter.