This easy no knead cinnamon raisin walnut bread has an incredible texture and flavor with minimal effort. The golden raisins add sweetness and the walnuts add crunch with just the right amount of cinnamon mixed in. Only 15 minutes of active cooking - time does all the hard work for you!
Why this recipe works
- Simple no knead technique adapted from the great Jim Lahey
- Requires minimal time and effort
- A long rise develops better texture and flavor
- Easy for beginners - no experience necessary
- Only 7 ingredients
- Makes the best cinnamon toast!
- Raisins - I love golden raisins for their fruitiness and color but dark raisins will work just as well.
- Flour - All purpose does the trick but you can also use bread flour if you wish.
- Yeast - Instant, quick rise, rapid rise, and active dry will all work
- Bench Scraper - One of my most used tools in the kitchen. It's essential for cutting and moving around dough and is great for cleaning caked-on flour off your counters.
- Bowl Scraper - Similar to a bench scraper but made of a flexible material, a bowl scraper does exactly what it says. Can also be used like a bench scraper.
- Dutch Oven - Creates a hot steamy environment for the bread to develop a nice crust. It doesn't have to be one of the expensive French ones. See FAQ for substitutions.
Step by Step Instructions
- In a large bowl, combine the flour, salt, sugar, cinnamon and yeast.
- Add the raisins and walnuts and mix to coat.
- Pour in the water and stir until just combined.
- Cover with plastic wrap or a damp kitchen towel and place the bowl in a warm, draft free spot to rise for 12-18 hours (I like to do it overnight). The dough is ready when it smells yeasty, is more than doubled in size and is dotted with bubbles all over.
- Turn it out onto a lightly floured work surface, dust with flour, then turn it over onto itself twice, like a book.
- Gently shape the dough into a ball, then cover with a towel and let rise for an additional hour.
- Preheat the oven to 450 degrees. Place a large dutch oven or other oven-proof pot with a lid into the oven as it heats up and leave it in there for at least 30 minutes to get nice and hot.
- Score the top of the dough with a sharp knife, then use a bench scraper to carefully transfer it to the pot.
- Cover and bake for 30 minutes, then remove the lid and allow it to cook for another 10-30 minutes, depending, to let it get deep brown and caramelized.
- Remove bread from the dutch oven and allow it to cool completely before slicing.
Tips for Success
- Make sure your yeast is active. Check the expiration date and if you've had it for a while, try proofing it in warm water first to make sure it's still alive. Store opened yeast packets in the fridge or freezer.
- If making this bread in cold weather, you will likely need all 18 hours for it to rise. In warmer summer months it will rise much quicker. You will know it's ready when it has more than doubled in size and the surface is filled with bubbles.
- The dough should be quite sticky. Avoid adding too much excess flour along the way.
- For the best accuracy, use a kitchen scale to measure ingredients
Faq about Cinnamon Raisin Walnut No-Knead Bread
Yes, but you'll have the better results if you mix half wheat flour and half all purpose flour. Using all whole wheat will result in a dense bread.
I don't recommend making this gluten free. Try this Paleo Pecan Streusel Banana Bread instead!
There may have been too much flour added or it may have not risen enough. It will likely need the full 17-18 hours to rise unless it's very warm where you are.
Your oven may run hot (it's common), so check with a separate oven thermometer and make adjustments as needed. Also, make sure the convection setting is not turned on.
Any large oven-safe pot with a cover can be used. Just make sure it's large enough to hold the bread and can withstand a very high oven temperature. If you don't have a lid, you can use heavy duty tin foil, but make sure it's very tightly sealed.
This bread will dry out and go stale within a day or two. The best way to preserve it is to slice it and freeze in a zip-top bag or airtight container. Simply defrost a slice when you're ready to eat or add it straight to the toaster from the freezer.
Did you make this recipe and LOVE it? Please leave a star ⭐️ rating and/or comment to help other readers. I absolutely love hearing from you and do my best to answer all questions and comments. I love seeing when you make my recipes, so please tag me @ColeyCooks on Instagram and I will repost!Print