Cinnamon Raisin no-knead bread
This easy no-knead cinnamon raisin bread is beyond simple to make. You can do this! There are few things better in life than freshly made bread. Especially no knead cinnamon raisin bread! This recipe is sure to become a staple in your home. You are going to feel like a rockstar making this! Arguably the best part of making this recipe is the smell. Your home is going to smell like a bakery!!
No Knead Cinnamon Raisin Bread
No knead bread refers to the fact that you do not need to knead the bread to create the gluten networks like normal bread. This recipe simply requires you to mix all ingredients together and just let them sit in a bowl from anywhere from 3 to 5 hours. While the mixture is sitting the yeast slowly comes to life and begins to rise. There is a slow fermentation here which adds to the flavour of this bread.
Lets breakdown the ingredients
There are only four main ingredients needed for this no knead cinnamon raisin bread.
Flour – All Purpose flour works great for this recipe
Active dry yeast – A little goes a long way. Make sure your yeast is not expired.
Salt – Don’t forget this or your bread doesn’t taste like much.
Warm water – You want warm tap water between 95F-105F.
Cinnamon – I add in 1 tbs but if you want to add more, go for it!
Raisins – 1 cup of raisins. Feel free to use your favourite kind
Brown sugar – I added brown sugar after the rise by sprinkling it over the dough before i formed it into a ball.
Maple syrup – Optional, but I also added on a tbs or so of maple syrup for extra sweetness.
Process for making this no knead cinnamon raisin bread.
Step one: Mix the flour, yeast, salt, cinnamon, raisins, and water into bowl. You can use your hands or a wooden spoon. Make sure the mixture is fully incorporated. The dough will be sticky!
Step two: Cover bowl with plastic wrap and let sit on the counter for 3-5 hours. You can even let it sit longer if that fit your schedule! The mixture should double in size and have bubble forming on the top.
Step three: Once bread has rested, place a dutch oven into an oven preheated to 450F. Let the dutch oven preheat for around 30 minutes.
Step four: While dutch oven is preheating, flour your work surface and your hands and remove the dough from the bowl. Sprinkle the brown sugar and maple syrup onto the dough Fold the dough over itself 4 times. If the dough feels too sticky or wet, sprinkle on more flour. You want it to be sticky, but not too sticky. Then, using your hands form into a ball. Place a piece of parchment paper into a large bowl and drop the dough into the parchment lined bowl. Let dough rest until dutch oven is hot.
Step 5 – Place parchment paper and dough into a hot dutch oven. Using a sharp knife or box cutter, create a slice on the top of the dough ball. This will help it expand and result in a nicer looking loaf. Cover with dutch oven lid and bake for 30 minutes.
Step 6- After 30 minutes, remove the top of the dutch oven and bake for another 15 minutes.
Step 7 – Let the loaf cool before cutting
What if I don’t have a dutch oven?
If you don’t have a dutch oven you can place a pan of water in the bottom of your oven to create a steamy environment. Then bake your no knead bread in a cast iron pan or ceramic heat proof dish. After 30 minutes, remove the water bath and let the bread continue to cook until golden brown.
Other dough recipes to try on my website
Ingredients:
- 3 cups All Purpose Flour
- 1/2 tsp dry active yeast double check expiry
- 1 tsp salt
- 1 tbs cinnamon
- 1 cup raisins
- 1 1/2 cups warm water (95F-105F)
- 1/3 cup brown sugar
- 2 tbs maple syrup
Instructions:
- In a large bowl mix together the flour, yeast, salt, cinnamon, and raisins. Pour in warm water and throughly mix using your hands or a wooden spoon. Dough should sticky. Cover bowl with plastic wrap and let the dough rest for 3-5 hours. You want the mixture to double in size and start to have small bubbles on the top. You can let this sit on the counter for up to 18 hours.
- Once you are ready to start baking, place a dutch oven in an oven preheated to 450F. Let the dutch oven pre heat for 30-40 minutes. While the oven is heating, flour a flat surface and your hands and then remove the dough from the bowl. Fold the dough over itself 4 times. The brown sugar and maple syrup into each fold. From there, use your hands to form into a tight ball. Place a piece of parchment paper into your bowl and then gently drop in the dough ball. Cover with a kitchen towel and allow to rest for 20 minutes
- Once your dutch oven is screaming hot, CAREFULLY remove from the oven, remove the lid and drop the parchment paper and dough ball into the dutch oven. Using a sharpe knife, slice the top of the dough to allow steam to release. Place cover back onto dutch oven and bake for 30 minutes
- After 30 minutes of baking, remove top of the dutch oven and allow bread to bake for an additional 15 minutes or until the loaf is a beautiful golden brown.
- Remove from oven, allow to cool for 10 minutes, then slice and enjoy!!! Well done, Chef!!
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I’ve made this at least a dozen times and it’s always amazing! Very simple, very artisan, and everyone loves it. I’ve even got my brother baking it now.
I’m seriously LOL, right now. Last night I put all the ingredients together and was watching the bread rise. It got late, and I wanted to go to bed. so, in my great wisdom I put the bowl with my dough next to the COLD tile in my kitchen. ( To slow the rise, until morning) This morning I expected to pop it in the oven. To my dismay. it didn’t rise 1 millimeter! So I took the bowl and set it on the stove with the hood light on! I could see the bubbles popping! Yah! But 10 hours later, it didn’t rise. Oh well, I decided to go for it! It’s in the oven and looks a Hot mess! It smells wonderful! If it turns out to be a brick-loaf, I’ll try again! But this time start in the morning! LOL
Please advise on how to store a normal loaf once cooled down! Thank you Gracie
Damn bread making haha 1st thing I would say is check the expiry of your yeast!
Made this one just this past weekend…I was really just making it because I wanted to see if it would turn out as I am a very novice baker….since the base is the same as the cheese version I thought id make an extra one with these ingredients…so so good I couldn’t stop eating it!
My bread never rose after 6 hours
My yeast was new.
Only one teaspoon right?
Hmm, Yeast can be a funny thing. Was it a warm-ish placed the bread was resting in? Sometimes it can take longer as the weather starts to get cooler.Tsp is all you need, in fact I make it sometimes with just a 1/2 tsp. Try placing bread somewhere cosy for a rise.
This was easy and delicious!!!
Love to hear it!