• BEFORE YOU GET STARTED: If your starter isn't already fed and bubbly, feed it 4-12 hours before starting this recipe to ensure it's active. I recommend feeding it a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when you make this recipe.

  Example 2:1 feeding: 1/2 cup flour + 1/4 cup water added to your entire starter jar (you can fill your jar up to half full, double this feeding or cut it in half depending on how much starter you want your jar). Let starter jar sit at room temperature until it's bubbly and has risen. Then measure out the amount of starter you need and begin this recipe!

Make the Dough

• Add fed starter, honey, water, avocado oil, and sea salt to a large mixing bowl. Stir to combine, starter doesn't have to fully combine at this time.
• Add flour and stir to combine until a dough forms. Use your hands to finish incorporating dry ingredients. Depending on your starter's hydration, which varies, the dough may be a little too dry so just add a couple tablespoons of water. If it's too wet, add a couple tablespoons of flour.
• Either knead the dough for 2-3 minutes by hand OR do the stretch-and-fold method (pick one).

  To do the stretch and folds, simply pull dough upward along the outside edge of the dough and fold it into the middle, do this all around the dough 1-2 times. Let dough sit for 10-15 minutes and repeat for a 2nd stretch and fold.

Bulk Ferment

• After kneading OR stretch-and-folding, place a damp kitchen towel or a lid loosely on the bowl. Let the dough sit at room temperature for 10-12 hours to bulk ferment. Please see notes below for troubleshooting.

  The dough needs to double or triple in size during this time. Depending on the time of year and temperature of your house, the time will vary. Add a few more hours if needed until doubled or tripled in size.

Shape the Bread

• OPTIONAL: If you don't want to/don't have time to continue the recipe, you can place the fermented dough in the fridge, after it's double/tripled in size, with an airtight lid for up to 48 hours until you're ready to continue.
• Once dough has bulk fermented and doubled/tripled in size, remove from bowl and place on the counter. You can lightly dust the surface with flour if dough is sticking.
• Using your hands, stretch dough out to a medium sized rectangle shape (it doesn't have to be an exact size).
• Add raisins evenly over the entire rectangle of dough, then sprinkle cinnamon evenly over the top. Make sure you get them spread all the way to the edges to ensure each slice of bread has goodies. Use your hands to press raisins and cinnamon down into the dough
• Starting on one of the shorter ends begin rolling the dough tightly into a log. Pinch the seam together as well as the two ends to close them.
• Fold the two ends of the dough inward on top of the log and press down to seal the seams.
• Flip dough over so it's upright and use your hands, around the sides, to press it more into a loaf shape if needed, sealing any seams. Set aside for one moment.
• Grab a stainless steel loaf pan (if using a ceramic pan please add 10-15 minutes to the bake time) and a piece of parchment paper that fills the entire pan with extra on top for easy removal after baking.

  Or grease inside of pan with butter and a dusting of flour. Turn pan upside down to remove excess flour.
• Place shaped dough in the center of the parchment paper and place into the pan or place dough into the pan if not using parchment.

2nd Rise

• Cover pan with a dry kitchen towel and let rise at room temperature for 3-4 hours. It needs to double or triple in size and look puffy, this is crucial for light fluffy bread! Please see notes below for troubleshooting.

  Depending on the time of year and temperature of your house, the time will vary. Add a few more hours if needed until doubled or tripled in size.

Bake Bread

• Once bread is doubled/tripled in size and puffy, preheat oven to 375 degrees Fahrenheit. Once preheated, bake for 40-45 minutes until baked all the way through.
• Remove from oven and carefully remove from pan using the parchment paper. If you didn't use parchment, let bread sit for 10 minutes before removing.
• Brush the top with melted butter, if desired, and let cool completely before slicing. Enjoy!