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No knead cinnamon raisin bread sliced and with melted butter, served on a wooden cutting board.
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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.