No knead cinnamon raisin bread

This No knead cinnamon raisin bread is loaded with juicy raisins and sweet cinnamon flavour. It has a crispy crust and a soft and moist interior and it is really easy to make.

This cinnamon raisin bread looks and tastes like it came from a fancy bakery but actually takes very little effort to make. Studded with lots of raisins, I used 2 different kinds in this bread.

This is a great bread recipe for beginners. All you need are a few basic pantry ingredients and a Duch oven pot. This no knead cinnamon raisin bread recipe is that easy. Just stir together the dough with a wooden spoon, requires only 10 minutes of prep time. No special bread baking skills or equipment is needed. 

Another of my favourite no knead bread is this Mulitseed No Knead Dutch Oven Bread or this Easy Dutch Oven Cranberry Walnut Bread.

Ingredients

Making this No knead cinnamon raisin bread is really easy, all you need are a few basic ingredients.

For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Luke warm water, You want the water warm, but not hot or it will kill the yeast. Around 40C or 110F is a good temperature. Just a little warmer then the average body temperature. If it feels hot to the touch, let it cool down a little first before adding the yeast.
• Active dry yeast, make sure it is fresh and that it gets to activate with the water and sugar first.
• Brown sugar, adds a hint of sweetness and helps activate the yeast.
• Bread flour, use a good quality flour that is fresh. I prefer to weigh the flour when I am making bread for the most accurate amount.
• Cinnamon, gives this bread loaf it signature flavor.
• Salt, bread needs salt for flavor, regular table salt works great.
• Raisins, any kind of raisins can be used, or a mix of different kinds. A great way to use up leftover raisins.

See recipe card for quantities.

Instructions

Cinnamon raisin no knead bread is really easy to make, just stir the dough together and follow along with the step-by-step photos below. 

For the full instructions see the recipe card at the bottom.

In a mixing bowl, add the finger warm water, brown sugar and yeast.

Let it sit for 10 minutes.

Then stir in the flour, cinnamon and salt with a spoon.

The dough will be loose and sticky. Add the raisins and gently stir them in.

Cover with a kitchen towel and let it rise for about an hour.

The dough should be double in size, like this.

Scrape out the dough unto a well floured pice of parchment paper. Gently fold the outer edges of the dough to the center to form a ball.

Gently lift the bread with the parchment paper and place in the preheated Duch oven. Cover with the lid and bake.

When the bread is done, take it out of the Duch oven. Let the bread cool down for about 30 minutes before you slice it.

Hint: Make sure the Duch oven is really hot before baking the bread. This will give it a great crust. Try to avoid too many raisins on top of the bread, they can easily burn. You can poke them down a little.

Substitutions and Variations

• No duch oven pot? – You can still bake this bread, if you have a cast iron skillet, use that by preheating it the same way. You can use a cast iron pan and then cover the bread with an oven safe pyrex bowl, enamel, or ceramic bowl.
• Nuts – Feel free to add in some roughly chopped nuts like walnuts or pecans to your bread.
• Raisins – Feel free to use your favourite kind of raisin, or a mix or different varieties. They can also be replaces with other dried fruit or berries.

Equipment

This cinnamon raisin bread is baked in a Duch oven or also called a cast iron pan for the best result.

Storage

This No knead cinnamon raisin bread is best eaten the same day like all breads. But it will keep for up to 4 days stored in an airtight container or plastic bag. I like to slice any leftovers before storing and then pop them in the toaster.

This bread also freezes well. Use a freezer friendly plastic bag, seal well and freeze for for up to 3 months. Let the bread defrost in room temperature before serving.

FAQ

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Print

No knead cinnamon raisin bread

Prep Time

10 mins

Cook Time

40 mins

Total Time

2 hrs 20 mins

 

This No knead cinnamon raisin bread is loaded with juicy raisins and sweet cinnamon flavour. It has a crispy crust and a soft and moist interior and it is really easy to make.

Servings: 1 bread loaf

Ingredients

• 1 ½ cups (340g) Luke warm water
• 2 ¼ teaspoon (7g) active dry yeast
• 2 tablespoon brown sugar
• 450 g bread flour and more for dusting
• 1 tablespoon cinnamon
• 1 teaspoon salt
• 1 ¼ cup raisins of your choise

Instructions

1. In a mixing bowl, add the finger warm water, brown sugar and yeast. Let it sit for 10 minutes. Then stir in the flour, cinnamon and salt with a spoon. The dough will be loose and sticky. Add the raisins and gently stir them in. Cover with a kitchen towel and let it rise for about an hour.

2. After an hour, turn on your oven to 230 C (450F). Place a Dutch oven with the lid in the oven to heat for about 30 minutes.
3. Scrape out the dough unto a well floured pice of parchment paper. The dough will still be sticky so sprinkle with flour so it wont stick to your fingers.
4. Gently fold the outer edges of the dough to the center to form a ball. Flip it around and cover with a kitchen towel until the Duch oven in hot.
5. Carefully take out the Dutch oven, it will be very hot! 
Remove the lid and gently lift the bread with the parchment paper and place inside. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for 10 more minutes.
6. Let the bread cool down for about 30 minutes before you slice it. Best eaten fresh baked, but keeps for about 2 days. Slice and freeze the leftovers so you can enjoy for longer.