No Knead Cinnamon Raisin Bread
User Reviews
5
No Knead Cinnamon Raisin Bread
Description
The No Knead Cinnamon Raisin Bread recipe blends bread flour with salt, instant yeast, and ground cinnamon, then incorporates raisins and walnuts for texture and bursts of sweetness and crunch. The dough rests covered for at least eight hours to develop flavor with limited effort. It is then transferred to a preheated Dutch oven where the enclosed environment helps create a crisp outer crust while keeping the interior soft.
The cinnamon adds mild warmth complementing the raisins' natural sweetness, and the nuts add a contrast in texture. Baking in the Dutch oven allows steam retention that enhances crust and crumb balance. After baking uncovered briefly, the bread cools in the pot to maintain moisture and shape before slicing.
The bread works well toasted or plain and pairs nicely with butter or jams. It can be made with all-purpose flour for a softer texture or adjusted for nut and raisin quantities to personal preference. The recipe provides a practical homemade bread option that avoids kneading but still delivers a flavorful, textured loaf.
Ingredients
- 4 ⅓ cups bread flour
- 1 teaspoon salt
- ½ teaspoon instant yeast
- ½ teaspoon ground cinnamon
- 2 cups water about 80F, lukewarm
- 1 cup raisins
- ¾ cup walnuts coarsely chopped, or pecans
Instructions
- Stir the flour, salt, yeast, cinnamon, and water together in a large bowl. The dough will be shaggy, but be sure to incorporate all of the flour.
- Fold in the raisins and nuts.
- Cover the bowl with plastic wrap.
- Let the dough sit at room temperature for at least 8 hours.
- Turn the dough out onto a floured movable surface. I like to use a piece of parchment paper.
- Lightly cover the dough with greased plastic wrap.
- Place a Dutch oven with lid in the oven and preheat to 450F.
- Once the oven reaches 450F, continue to heat the Dutch oven for 30 minutes.
- Carefully take the Dutch oven out, uncover the dough, and turn the dough into the Dutch oven.
- Cover and bake for 30 minutes.
- Remove the lid and continue to bake for 5 minutes, or until light golden brown.
- Let the bread cool in the pot to room temperature.
Notes
- All-purpose flour can substitute bread flour but yields a slightly less chewy bread.
- Active dry yeast can replace instant yeast in equal amounts.
- Adjust cinnamon to taste; this recipe uses a mild amount.
- Omit nuts and increase raisins by ¼ to ½ cup if preferred.
- Nutritional values provided are estimates only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 182kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 150mg | 6% |
| Potassium | 132mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 0.3g | 1% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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