No Knead Cinnamon Raisin Bread
This No Knead Cinnamon Raisin Bread is the easiest way to bring homemade bakery vibes to your kitchen, no kneading, no mixer, just a bowl and a spoon. It’s soft and fluffy inside with a crusty golden shell, loaded with plump raisins, cinnamon, and sweet swirls of brown sugar.
Servings: 10
Calories: 197kcal
Equipment
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon active dry yeast
- 1 tablespoon cinnamon ground
- 1 cup raisins
- 1½ cup water lukewarm (105°F to 115°F)
- 3 tablespoons brown sugar
Instructions
- In a big bowl mix the flour, salt, yeast, cinnamon and raisins together. Pour water into the bowl and using a spatula or a wooden spoon mix it until well incorporated. You do not need to activate the yeast before, even though we're using active dry yeast.
- Cover the bowl with plastic wrap and let it sit on your counter or inside your unheated oven for 12 to 18 hours. You need to let this dough rest for a minimum of 5 hours to allow the yeast to do its job.
- Preheat oven to 450°F. Add your cast iron pot to the oven as it's heating and heat it as well until it's at 450°F. Usually when the oven is done preheating your pot should be hot enough as well. Remove the pot from the oven and remove the lid from it. Use oven mitts, as to not burn yourself.
- Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and place it on a well floured work surface. Flatten the dough a little bit then sprinkle the brown sugar over the dough. Now fold the dough over itself a few times, to make the brown sugar blend a bit into the dough. Form the dough into a ball, use more flour if needed. Place the dough over a piece of parchment paper.
- Take the ball of dough with the parchment paper and drop it into the hot Dutch oven. Cover the pot with the lid and place it back in the oven.
- Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown. Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.
Video
Notes
- Use fresh yeast: If your yeast is past its prime, your loaf won’t rise properly. Always double check that expiration date.
- Water temp matters: Lukewarm is key (105°F to 115°F / 41°C to 46°C). Too hot and you’ll kill the yeast.
- Long rise = better bread: Overnight is best, but you can use 1 teaspoon yeast and shorten the rise to 4–6 hours if needed.
- Sticky dough is normal: Resist the urge to add more flour. Just flour your hands when shaping.
- Let it cool completely: Slicing while warm = gummy texture. Let it cool so the crumb sets properly.
Nutrition
Serving: 1slice | Calories: 197kcal | Carbohydrates: 44g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 241mg | Potassium: 174mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg
