For a special treat, I'll serve this with breakfast (to rave reviews from the kiddos). Toasted and spread with some fresh butter, it sets a sweet tone for the rest of the day.
For the record, I always make this with dried cranberries (craisins) instead of raisins; I just like them better!
Whole Wheat Sourdough Raisin (Craisin) Bread
2 cups flour
1 tsp salt
1/4 cup olive oil
1/4 cup honey
2 cups sourdough starter
Mix until dough forms a ball (I use my trusty Kitchen Aid stand mixer). Add about a half cup of raisins and/or dried cranberries and mix until well incorporated. Place in your greased bread pan and let rise until doubled (about 4 hours). Bake at 375 degrees for 45 minutes.
I don't use cinnamon in this recipe because cinnamon is slightly anti-biotic, and inhibits the natural yeasts from making it rise properly.