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No Knead Cinnamon Raisin Bread Recipe

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★★★★★

4.5 from 63 reviews

This No Knead Cinnamon Raisin Bread is an easy, flavorful homemade bread perfect for breakfast or snacking. With simple ingredients and no kneading required, it uses a long rise time for a lovely texture and natural yeast flavor. Baked in a hot cast iron Dutch oven, the result is a golden crust with a soft, chewy crumb studded with sweet raisins and warm cinnamon.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

  • 1½ cups lukewarm water (105°F to 115°F)
  • 3 tablespoons brown sugar

Instructions

  1. Mix ingredients: In a large bowl, combine the flour, salt, yeast, ground cinnamon, and raisins. Pour the lukewarm water into the bowl and stir everything with a spatula or wooden spoon until fully incorporated. There is no need to activate the yeast beforehand.
  2. Rest the dough: Cover the bowl tightly with plastic wrap and let the dough sit at room temperature or inside an unheated oven for 12 to 18 hours. This long rest period allows the yeast to ferment and develop flavor. A minimum of 5 hours is required for proper rising.
  3. Preheat oven and Dutch oven: About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a 5.5 quart cast iron Dutch oven with its lid inside the oven to heat up alongside it.
  4. Shape the dough: Once preheated, carefully remove the hot Dutch oven using oven mitts. Flour your hands and sprinkle flour over the dough in the bowl. Gently transfer the sticky dough onto a well-floured surface, flatten slightly, then sprinkle the brown sugar evenly over it. Fold the dough over itself a few times to integrate the sugar, then shape into a smooth ball. Place the dough ball on a piece of parchment paper.
  5. Bake with lid on: Transfer the parchment paper with the dough ball into the hot Dutch oven. Cover with the lid and put it back into the oven. Bake for 30 minutes to trap steam for a beautiful crust formation.
  6. Bake with lid off: Remove the lid carefully and continue baking for another 15 to 20 minutes until the bread is golden brown all over.
  7. Cool before slicing: Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing to ensure the crumb sets properly and to avoid a gummy texture.

Notes

  • Use fresh yeast: Expired yeast may lead to poor rise.
  • Water temperature is critical: Keep water lukewarm between 105°F to 115°F to avoid killing yeast.
  • Long rise improves flavor and texture: Overnight rise is best. You can shorten rise time to 4–6 hours using 1 teaspoon yeast instead.
  • The dough will be sticky, which is normal. Avoid adding extra flour; instead, flour your hands when shaping.
  • Allow the bread to cool completely before slicing to prevent gummy texture.

Keywords: no knead bread, cinnamon raisin bread, easy homemade bread, cast iron bread, overnight bread dough

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