Raisin Walnut Bread

This cinnamon raisin walnut bread is no knead and super simple! With warming cinnamon flavor, this overnight bread is perfect for breakfast or an afternoon snack with tea.

A simple no knead bread is one of the most frequent things coming out of my oven! They’re so easy to get started, they basically sit there doing nothing all night and then with a few turns of the dough and a very hot oven, you have a beautiful, warm delicious bread to serve. Ta da!

My 3 ingredient bread is definitely my most popular on the site, and one of the most requested items in my kitchen as well. I mean, who doesn’t love a piece of fresh bread slathered in butter?!

What is no knead bread?

Typically, most sandwich bread and other bread dough recipes require active kneading and mixing for quite some time, to get the dough soft and supple before rising. With a no knead bread, you simply mix the ingredients by hand with a spoon, and let it rise all on its own. It’s totally hands off!

Since you typically use less yeast and you’re not doing any active kneading, the bread will take 12-18 hours to rise, covered. It will then need a very hot oven, and a lidded Dutch oven to puff up and turn into a beautiful loaf!

How do you make cinnamon raisin walnut bread?

Since the bread takes 12-18 hours of rise time to completely double, you’ll want to time your recipe to allow for this amount of time. You don’t want to wake up and bake your bread at 2am, haha. Or maybe you do!?

The rise time varies with how warm your kitchen is, and where you place the bowl. My dough has typically been doubled after about 16-17 hours.

So, when you’re finished with your math and you’re ready to prepare the bread dough, set out your ingredients. You’ll need:

• all-purpose flour
• active dry yeast
• salt
• cinnamon
• warm water
• honey
• walnuts
• raisins

1. Start by whisking together the warm water with the yeast. Let it sit for about 5 minutes until the mixture puffs up a bit and begins to look foamy. That’s how you know your yeast is working! If it doesn’t do this, toss the mixture and start again with fresh yeast.

2. Whisk in the salt, honey and cinnamon until mixed. Next, add in the flour, one cup at a time, stirring with a large wooden spoon. The dough will be fairly sticky but you do want to have an actual ball of dough at the end of stirring, not just a wet mess. If it’s very wet, add a bit more flour, about a scant 1/4 cup at a time. Once the dough has mostly come together, stir in the raisins and walnuts.

3. Use floured hands to form the dough into a gentle ball. Spray the inside of a large mixing bowl (I usually use the one I used to mix the dough) with cooking spray and set the ball of dough inside.

4. Cover the bowl with a damp towel or plastic wrap and set the bowl in a warm spot, away from drafts, for 12-18 hours, or until the dough has doubled in size. Once doubled, punch the dough down and form it into a round bowl, turning the dough a few times to round it out. Place the dough on to a piece of parchment paper and cover again with a damp towel, for 1-2 hours.

5. 30 minutes before you place the bread in the oven, place a Dutch oven in the oven and turn the oven to 450 F. After 30 minutes, remove the Dutch oven, then place the bread in parchment, inside the Dutch oven (be very careful as the pot will be very hot)! Place the lid on, then put it back in the oven for 30 minutes. After 30 minutes, remove the lid and bake for an additional 10 minutes or until golden brown.

6. Remove the pot from the oven, and allow the bread to cool for 30 minutes before using the ends of the parchment to lift it up out of the Dutch oven and on to a cutting board or cooling rack.

How do you serve cinnamon raisin walnut bread?

I love this bread fresh from the oven, with a slab of butter! This bread is also wonderful the next day, turned into French toast. It’s also delicious with honey and cinnamon. You could also cube it up and make it into an overnight French toast casserole!

Do you have to use a Dutch oven for no knead bread?

A Dutch oven is certainly the easiest and most efficient way to make a no knead bread like this. It will create even heat for consistent baking, and traps the steam released by the bread while baking, creating a beautiful crusty finish on the bread!

If you don’t have a Dutch oven and you’d still like to attempt this recipe, you can use a cast iron pan or other oven-safe post, and cover it with a baking sheet to ensure the steam is trapped inside.

Some of the other delicious breads from my blog:

• overnight beer bread
• whole wheat zucchini bread
• chocolate coconut banana bread

Raisin Walnut Bread

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• Author: Katherine | Love In My Oven
• Total Time: 18 hours
• Yield: 1 loaf 1x

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Description

This raisin walnut bread is no knead and super simple! With warming cinnamon flavor, this overnight bread is perfect for breakfast or an afternoon snack with tea.

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Ingredients

Scale 1x2x3x

• 1/2 tsp active dry yeast
• 1 1/2 cups warm water
• 2 tbsp honey
• 1 tsp salt
• 1 tbsp cinnamon
• 3 1/4 cups all-purpose flour 
• 1 1/2 cups raisins
• 1 cup walnuts, chopped into smaller pieces

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Instructions

1. Start by whisking together the yeast with the warm water in a large bowl. Let it sit for about 5 minutes until the mixture puffs up a bit and begins to look foamy. If the yeast doesn’t change after a few minutes, toss the mixture and start again with fresh yeast.
2. Whisk in the honey until thoroughly mixed, then add the salt and cinnamon. Add in 3 cups of the flour, one cup at a time, stirring with a large wooden spoon. The dough will be fairly sticky but you do want to have an actual ball of dough at the end of stirring. If the dough is very wet, add a bit more flour, the remaining 1/4 cup. Once the dough has mostly come together, stir in the raisins and walnuts.
3. Use floured hands to form the dough into a gentle ball. Spray the inside of a large mixing bowl with cooking spray and set the ball of dough inside. Cover the bowl with a damp towel or plastic wrap and set the bowl in a warm spot, away from drafts, for 12-18 hours, or until the dough has doubled in size.
4. Once doubled, punch the dough down and form it into a round bowl, turning the dough a few times to round it out. Place the dough on to a piece of parchment paper and cover again with a damp towel, for 1-2 hours.
5. About 30 minutes before you place the bread in the oven, place a Dutch oven in the oven and turn the oven to 450 F. After 30 minutes, remove the Dutch oven, then place the bread in parchment, inside the Dutch oven (be very careful as the pot will be very hot)! Place the lid on, then put it back in the oven for 30 minutes. After 30 minutes, remove the lid and bake for an additional 10 minutes or until golden brown.
6. Remove the pot from the oven, and allow the bread to cool for 30 minutes before using the ends of the parchment to lift it up out of the Dutch oven and on to a cutting board or cooling rack. Serve with butter or honey.

Leftover bread can be stored in a large sealed freezer bag, at room temperature, for 2-3 days. It can also be frozen for up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: bread
• Method: oven bake
• Cuisine: american

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