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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.

Ingredients

Scale

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

Find it online: https://heutigemahlzeiten.com/no-knead-cinnamon-raisin-bread-recipe/