No Knead Cinnamon Raisin Bread Recipe

Introduction

This no-knead cinnamon raisin bread is a simple and satisfying treat perfect for breakfast or snack time. With a soft, chewy texture and warm cinnamon flavor studded with sweet raisins, it’s an easy homemade bread that requires minimal effort.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• ½ teaspoon active dry yeast
• 1 tablespoon ground cinnamon
• 1 cup raisins
• 1½ cups lukewarm water (105°F to 115°F)
• 3 tablespoons brown sugar

Instructions

1. Step 1: In a large bowl, mix the flour, salt, yeast, cinnamon, and raisins together. Pour in the lukewarm water and stir with a spatula or wooden spoon until the ingredients are well combined. There is no need to activate the yeast beforehand.
2. Step 2: Cover the bowl with plastic wrap and let the dough rest at room temperature or inside an unheated oven for 12 to 18 hours. It must rest for at least 5 hours for the yeast to work properly.
3. Step 3: Preheat your oven to 450°F and place a cast iron pot inside to heat along with the oven. Use oven mitts to handle the hot pot carefully when ready.
4. Step 4: Generously flour your hands and the dough. Remove the dough from the bowl onto a floured surface and flatten it slightly. Sprinkle the brown sugar over the dough, then fold it over itself a few times to blend the sugar in. Shape the dough into a ball, adding flour if it is too sticky, and place it on a piece of parchment paper.
5. Step 5: Using the parchment paper, lift the dough ball and carefully place it into the hot cast iron pot. Cover the pot with its lid and return it to the oven.
6. Step 6: Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 15 to 20 minutes until the bread is golden brown. Remove the bread from the pot and let it cool completely before slicing and serving.

Tips & Variations

• For extra flavor, soak the raisins in warm water or rum for 15 minutes before adding to the dough.
• Try adding chopped nuts like walnuts or pecans for added texture.
• If you don’t have a cast iron pot, a heavy oven-safe Dutch oven will also work well.
• Ensure your water is not too hot to avoid killing the yeast; lukewarm is ideal.

Storage

Store the cooled bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the bread in a sealed bag for up to 3 months. To reheat, toast slices or warm in an oven at 350°F for 10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to knead the dough?

No, this recipe is designed to be no-knead. The long resting period allows gluten to develop naturally, giving the bread its structure without any kneading.

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Since instant yeast generally acts faster, you might want to check the dough earlier during the resting period to avoid over-proofing.

No Knead Cinnamon Raisin Bread Recipe

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★★★★★

4.7 from 130 reviews

This No Knead Cinnamon Raisin Bread is a simple, rustic loaf that combines fragrant cinnamon and sweet raisins with a tender, chewy crumb. Perfect for an easy homemade bread experience without any kneading, it uses a long fermentation time to develop flavor and texture, baked in a cast iron pot for a golden crust.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 13 to 18 hours (includes rising time)
• Yield: 1 loaf (about 12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• ½ teaspoon active dry yeast
• 1 tablespoon ground cinnamon
• 1 cup raisins
• 3 tablespoons brown sugar

Wet Ingredients

• 1½ cups lukewarm water (105°F to 115°F)

Instructions

1. Make the dough. In a large bowl, combine the all-purpose flour, salt, active dry yeast, ground cinnamon, and raisins. Pour in the lukewarm water and stir with a spatula or wooden spoon until the ingredients are fully incorporated into a shaggy dough. No need to activate the yeast beforehand.
2. Let the dough rise. Cover the bowl tightly with plastic wrap and let it sit at room temperature or inside an unheated oven for 12 to 18 hours. Make sure the dough rests for a minimum of 5 hours to allow the yeast to ferment and develop flavor.
3. Preheat the oven and pot. Place a heavy cast iron Dutch oven with its lid into the oven and preheat to 450°F (232°C). Heat the pot along with the oven until it reaches the temperature, ensuring it is very hot before baking.
4. Form the dough. Generously flour your hands and sprinkle some flour over the dough. Gently remove the dough from the bowl and place it on a floured surface. Flatten the dough slightly, sprinkle the brown sugar evenly over it, then fold the dough over itself several times to blend the sugar in. Shape the dough into a tight ball, using additional flour if needed to prevent sticking. Place the shaped dough onto a piece of parchment paper.
5. Place dough in the hot pot. Carefully remove the hot Dutch oven from the oven using oven mitts. Lift the parchment paper with the dough and carefully drop it into the pot. Cover with the lid and return the pot to the oven.
6. Bake the bread. Bake covered for 30 minutes. After 30 minutes, remove the lid and continue baking for another 15 to 20 minutes until the crust is golden brown. The bread should easily come out of the pot once done.
7. Cool and serve. Remove the bread from the pot and transfer to a wire rack to cool completely before slicing. This helps the crumb set properly and enhances flavor.

Notes

• Ensure the water is lukewarm, between 105°F and 115°F, to activate the yeast properly without killing it.
• The long fermentation time is critical for flavor and texture development; do not shorten it under 5 hours.
• Use a well-seasoned cast iron Dutch oven for best heat retention and crust formation.
• Allow the bread to cool completely before slicing to avoid a gummy texture.
• You can substitute raisins with other dried fruits or nuts if desired.

Keywords: no knead bread, cinnamon raisin bread, homemade bread, easy bread recipe, cast iron bread, rustic bread