No-Knead Cinnamon Walnut Raisin Bread
Chewy, flavorful bread with golden, crispy crust? YES! This hearty cinnamon walnut raisin bread checks all the boxes, since it requires no kneading and rises in just 4 hours thanks to instant yeast. Plus it's not overly sweet, so it's perfect as toast for breakfast or sandwiches for lunch.
Equipment
Ingredients
- 2 cups bread flour
- 2 cups whole wheat flour
- 1 teaspoon instant yeast
- 1½ teaspoons salt
- 1 teaspoon ground cinnamon
- 2 cups warm water (around 105°F to 115°F)
- ¾ cup walnuts, chopped
- ¾ cup raisins
- 1 teaspoon cornmeal (to prevent the loaf from sticking)
Instructions
- In a large mixing bowl, whisk the bread flour, whole wheat flour, instant yeast, salt, and cinnamon.
- Add the warm water and mix with a large spoon until it forms a dense dough and there are visible no pockets of dry flour.
- Add the chopped walnuts and raisins, and mix the dense dough until everything is well-combined.
- Cover the mixing bowl with plastic wrap or a kitchen towel. Set aside at room temperature or in a warm draft-free spot to rise for about 4 to 6 hours, until the dough has doubled in size and looks a little bubbly on top.
- Sprinkle the cornmeal onto a large piece of parchment paper to prevent your loaf from sticking to the paper. Set aside.On a lightly floured surface, shape the dough into a ball. Use your hands to gently push the top of the dough down the sides and underneath to create tension. Push any exposed raisins on top into the dough so they don't burn on the surface.Place the dough ball seam-side-down on the parchment paper. Cover the dough with a kitchen towel and allow it to proof at room temperature while the oven preheats.
- Place a Dutch oven with a lid in your oven, and preheat the oven to 450°F. Allow the oven to preheat for at least 20 minutes, to ensure your Dutch oven is really hot.
- Carefully remove the hot Dutch oven from the oven. Pick up your dough by the corners of the parchment paper and carefully place it inside the Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 10 to 15 minutes, until the crust is brown and crispy.Carefully lift the bread out of the Dutch oven by the corners of the parchment paper, and allow it to cool on a wire cooling rack for at least 1 hour before slicing. Enjoy!!
Notes
- Make sure your instant yeast isn't expired! Otherwise your bread won't rise.
- I think black raisins (the most common in grocery stores) provide the best flavor and color contrast in this bread, but you could swap in golden raisins if that's what you have on hand.
- Store your cooled loaf wrapped in a kitchen towel or in a large paper bag.
Nutrition
Serving: 1 sliceCalories: 167kcalCarbohydrates: 29gProtein: 5gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 221mgPotassium: 158mgFiber: 3gSugar: 0.3gVitamin A: 3IUVitamin C: 0.4mgCalcium: 16mgIron: 1mg
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