Cinnamon Raisin Walnut No-Knead Bread

front view of a loaf of cinnamon raisin walnut bread with a few slices on a cutting board

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Cinnamon Raisin Walnut No-Knead Bread

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!

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: 1 loaf

Calories: 2746kcal

Author: Nicole Gaffney

Ingredients

3 cups unbleached all-purpose flour (370-390 g) plus more for dusting
2 teaspoons salt (12 g)
3 tablespoons sugar (43 g)
1 tablespoon cinnamon (8 g)
½ teaspoon instant yeast (3 g)
1½ cups luke-warm water (355 ml)
1 scant cup walnuts
1 scant cup golden raisins regular raisins are fine

Instructions

In a large bowl, combine the flour, salt, sugar, cinnamon and yeast.
Add the raisins and walnuts and mix to coat, then 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, has 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.
In the meantime preheat the oven to 450℉. 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 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.

Notes

It will likely take at least 16 or the whole 18 hours for the bread to rise unless it's very warm where you are.
Bread will keep, wrapped tightly, at room temperature for up to 3 days. I prefer to slice the bread then place it in a zip-top bag and freeze it. Slices can be removed straight from the freezer and toasted for best results.
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.
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.

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