No Knead Cinnamon Raisin Bread

No Knead Cinnamon Raisin Bread A simple and rustic bread with sweet raisins and swirls of cinnamon, requiring minimal effort and no kneading. This recipe is perfect for anyone who loves freshly baked bread without the hassle of kneading or using special equipment.

Why You’ll Love This Recipe

Effortless Preparation: With no kneading required, I can whip this up without breaking a sweat.

Rustic Flavor: The combination of raisins and cinnamon gives this bread a cozy, homey taste.

Perfect Texture: A crusty exterior with a soft, fluffy interior—it’s everything I want in homemade bread.

Flexible Timing: The long resting time makes it easy to fit into my schedule.

Crowd-Pleaser: Whether for breakfast or a snack, this bread never fails to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups all-purpose flour

2 tbsp granulated sugar

1 tsp salt

1/2 tsp instant yeast

1/2 cup raisins

1 1/4 cups warm water (about 110°F/45°C)

1/2 tsp cinnamon (for the dough)

For the Cinnamon Swirl:

2 tbsp brown sugar

1 tsp ground cinnamon

Directions

Mix the Dough:

In a large mixing bowl, I whisk together flour, sugar, salt, yeast, raisins, and 1/2 tsp cinnamon.

I gradually add warm water and stir until a shaggy dough forms. Then, I cover the bowl with plastic wrap or a clean towel and let the dough rest at room temperature for 12-18 hours, or until it doubles in size and becomes bubbly.

Prepare for Baking:

I lightly flour a clean surface and turn out the dough.

I sprinkle the brown sugar and cinnamon mixture evenly over the dough.

Gently folding the dough over a few times distributes the cinnamon swirl without kneading.

Shape the Dough:

I form the dough into a round loaf shape and place it on a piece of parchment paper.

Covering it with a towel, I let it rest for 30-45 minutes while preheating the oven to 450°F (230°C) with a Dutch oven inside.

Bake the Bread:

I carefully remove the hot Dutch oven and place the parchment paper with the dough inside it. Covering with the lid, I bake for 30 minutes.

After removing the lid, I bake for an additional 10-15 minutes, until the crust is golden brown.

Cool and Serve:

I remove the bread from the Dutch oven and let it cool on a wire rack before slicing.

Servings and Timing

Servings: 12 slices

Prep Time: 10 minutes

Rest Time: 12-18 hours

Baking Time: 40-45 minutes

Total Time: 13-19 hours

Variations

Add Nuts: I like to mix in chopped walnuts or pecans for added crunch.

Gluten-Free: Substitute with a gluten-free all-purpose flour blend.

Different Dried Fruits: I sometimes use dried cranberries, chopped dates, or apricots instead of raisins.

Spiced Up: Adding a pinch of nutmeg or cardamom enhances the flavor profile.

Sweeter Option: Drizzle with a simple icing made of powdered sugar and milk for a dessert-like treat.

Storage/Reheating

Storage: I store the bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days.

Freezing: To freeze, I slice the bread, wrap it in foil, and place it in a freezer bag. It keeps well for up to 3 months.

Reheating: I reheat slices in a toaster or oven at 350°F (175°C) for 5-7 minutes to restore the crusty exterior.

Related Recipes:

• Rustic No-Knead Rosemary Garlic Bread
• Soft & Chewy Oatmeal Raisin Cookies
• Best Oatmeal Raisin Cookies

FAQs

How do I prevent my bread from sticking to the Dutch oven?

I always use parchment paper, which makes transferring the dough and cleaning up so much easier.

Can I use active dry yeast instead of instant yeast?

Yes, but I dissolve it in warm water with sugar for about 5 minutes before mixing it with the other ingredients.

What’s the best way to ensure the cinnamon swirl is evenly distributed?

I sprinkle the mixture evenly and gently fold the dough over itself a few times—this keeps the swirl intact without kneading.

Why is my dough too sticky?

If the dough is overly sticky, I add a little more flour, one tablespoon at a time, until it’s manageable.

Can I make this bread without a Dutch oven?

Yes, I can bake it on a preheated baking stone or tray with an oven-safe lid or foil to trap steam during the first part of baking.

Conclusion

Making no-knead cinnamon raisin bread is as satisfying as it is simple. The minimal effort yields a beautifully rustic loaf, perfect for breakfast, a snack, or even dessert. With its sweet raisins, warm cinnamon flavor, and crusty texture, this bread is sure to become a favorite in any household.

---

📖 Recipe:

Print