No Knead Cinnamon Raisin Bread Recipe

Introduction

This no-knead cinnamon raisin bread is wonderfully soft with a sweet, spiced flavor and chewy raisins throughout. It requires minimal effort, making it perfect for home bakers who want fresh bread without the hassle. The crispy crust and tender crumb make it a delightful treat any time of day.

Ingredients

• 1 ½ cups (340g) lukewarm water
• 2 ¼ teaspoons (7g) active dry yeast
• 2 tablespoons brown sugar
• 3 ½ cups (450g) bread flour (or all-purpose flour), plus more for dusting
• 1 tablespoon cinnamon
• 1 teaspoon salt
• 1 ¼ cups raisins of your choice

Instructions

1. Step 1: In a mixing bowl, combine the lukewarm water, brown sugar, and yeast. Let it sit for 10 minutes until frothy. Then stir in the flour, cinnamon, and salt with a spoon until mixed into a loose, sticky dough. Gently fold in the raisins. Cover with a kitchen towel and let it rise for about 1 hour.
2. Step 2: Preheat your oven to 230°C (450°F). Place a Dutch oven with its lid inside the oven to heat for about 30 minutes.
3. Step 3: Lightly flour a piece of parchment paper. Scrape the dough onto the parchment; it will still be sticky, so sprinkle flour on your hands to prevent sticking.
4. Step 4: Gently fold the outer edges of the dough toward the center to form a ball. Flip it over so the seams are on the bottom. Cover with a kitchen towel and let it rise for 30 minutes, until the Dutch oven is hot.
5. Step 5: Carefully remove the Dutch oven from the oven (it will be very hot). Place the dough on the parchment paper into the Dutch oven. Cover with the lid and bake for 30–35 minutes. Then remove the lid and bake for an additional 5–10 minutes to develop a golden, crispy crust. Watch carefully to avoid burning.
6. Step 6: Let the bread cool for about 30 minutes before slicing. Enjoy it fresh, or store leftovers as described below.

Tips & Variations

• Use bread flour for a chewier texture, or all-purpose flour if that’s what you have.
• Swap raisins for chopped dried apricots or cranberries for a different fruity twist.
• To enhance the cinnamon flavor, sprinkle a little extra cinnamon on top before baking.
• Make sure the water is warm, not hot, to properly activate the yeast without killing it.

Storage

Store leftover bread wrapped tightly in plastic or in an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze the bread. Reheat slices in a toaster or oven before serving for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast but reduce the amount slightly (about 2 teaspoons) and you can skip the initial yeast activation step by mixing it directly into the flour.

What if my dough is too sticky to handle?

It’s normal for this no-knead dough to be sticky. Lightly flour your hands and work surface to handle it without adding too much extra flour, which can make the bread dense.

No Knead Cinnamon Raisin Bread Recipe

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★★★★★

4.7 from 113 reviews

This no knead cinnamon raisin bread is an easy and delicious homemade bread recipe that requires minimal effort and no kneading. With a soft, cinnamon-spiced dough studded with plump raisins and baked in a hot Dutch oven, this bread develops a perfectly crusty exterior and tender crumb. Ideal for breakfast or snacks, it offers a delightful balance of sweetness and warmth with minimal hands-on time.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 2 hours 30 minutes
• Yield: 1 loaf (about 12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 ½ cups (340g) lukewarm water
• 2 ¼ teaspoons (7g) active dry yeast
• 2 tablespoons brown sugar
• 3 ½ cups (450g) bread flour (or all purpose flour), plus extra for dusting
• 1 tablespoon cinnamon
• 1 teaspoon salt
• 1 ¼ cups raisins of your choice

Instructions

1. Activate the yeast: In a mixing bowl, combine the lukewarm water, brown sugar, and active dry yeast. Let the mixture sit undisturbed for 10 minutes until it becomes frothy, indicating the yeast is activated.
2. Mix the dough: Stir in the flour, cinnamon, and salt using a spoon. The dough will be loose and sticky. Gently fold the raisins into the dough ensuring an even distribution without overmixing.
3. First rise: Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for about an hour, until it has noticeably expanded.
4. Preheat the oven and Dutch oven: About 30 minutes before baking, preheat your oven to 230°C (450°F). Place a Dutch oven with its lid inside the oven to heat up thoroughly during this time.
5. Shape the dough: Turn the dough out onto a well-floured piece of parchment paper. Since it is sticky, sprinkle flour on your hands to prevent sticking. Gently fold the edges of the dough inward to form a round ball. Flip the ball so the folded side is down, then cover with a kitchen towel and let it rise for another 30 minutes while the Dutch oven heats.
6. Bake the bread: Using oven mitts, carefully remove the hot Dutch oven from the oven and remove its lid. Lift the dough along with the parchment paper and place it inside the Dutch oven. Cover with the lid and bake for 30-35 minutes to cook through.
7. Brown the crust: Remove the lid carefully and bake the bread for an additional 5-10 minutes more to develop a golden, crispy crust. Watch closely to prevent burning, as oven temperatures can vary.
8. Cool the bread: Remove the bread along with the parchment paper from the Dutch oven and allow it to cool on a wire rack for at least 30 minutes before slicing. This helps to set the crumb and makes slicing easier.
9. Storage: Best enjoyed fresh, the bread will keep for about 2 days at room temperature. Slice and freeze any leftovers to maintain freshness longer.

Notes

• If you do not have a Dutch oven, a heavy oven-safe pot or a covered roasting pan can be used as a substitute.
• The dough is intentionally loose and sticky; avoid adding too much extra flour or it will produce a denser bread.
• Use warm water around 100°F (38°C) to activate the yeast without killing it.
• Adjust cinnamon and raisins quantities to your taste preference.
• This bread freezes well; slice before freezing for easier thawing and use.
• Baking times may vary slightly depending on your oven and the size of your loaf.

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