No knead artisan Cinnamon Raisin Bread
June 19, 2023
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- Published on June 19, 2023
- at 10:49 am
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No knead artisan Cinnamon Raisin Bread
AuthorYun Zhang JohnCategoryBread, Plant BasedDifficultyBeginnerDo you find that a lot of cinnamon raisin breads to be too sweet? I do. While they taste amazing with lashings of butter (just the way I like it), I always feel that they’re more akin to a treat than a wholesome breakfast item. But this no knead artisan cinnamon raisin bread is the real deal.
It’s got a mix of whole wheat and white flour, no added sugar, tons of juicy sweet raisins and an intense cinnamon fragrance throughout. And as the title suggests, the method is also incredibility easy and completely foolproof. Anyone can make this crusty, artisan bread at home!
The no knead method
Most artisan bread uses the no knead method because of the high ratio of water to flour which makes the dough impossible to knead. So in lieu of the mechanical motions, a couple sets stretching and long length of time is employed to develop the necessary gluten and flavours of the bread. It is a very easy technique to master and once you learn it, doors open up to many other artisan bread recipes.
Similar to my French bread and my olive focaccia recipes, the five foolproof steps to make this artisan cinnamon raisin bread are:
1. Thoroughly mix up all the ingredients in a bowl.
2. Do one or two rounds stretch and pull to start developing the gluten structures
3. Leave it alone to ferment for a very long time (12-18 hours)
4. Shape and let it rise again
5. Bake in a dutch oven or any bakeware with a oven safe lid
In fact, this recipe is so forgiving that if you wanted to skip step two, you’ll still end up with an amazing loaf of bread that rivals those from your local bakery.
Cinnamon, raisins and other variations
Obviously this cinnamon raisin bread has ground cinnamon and raisins, lots of it! But you can also include nuts like walnuts and pecans to added flavours and textures. It so, I would reduce the amount of raisins by a tad.
I’ve also made variations of this bread with other aromatics and fruits. For example, orange zest and dried cranberries or fennel seeds and dried currants. They are less traditional than cinnamon and raisin but can be delicious for those with more adventurous palates.
Pro tips
- Preheat your dutch oven with an oven safe lid in a hot oven before baking the bread. When the dough hits the hot dutch oven, you'll get a burst of steam to ensure that crusty exterior. Baking the loaf with the lid on will trap all that steam while finishing the baking without the lid will brown up the crust nicely.
- Don't skimp on the fermentation time. While it might seem that the dough has risen and is ready to be baked before the 12 hour mark, you would be sacrificing on flavour if you bake it too early. 12 hours is a good bench mark to follow for the first bulk fermentation time. But in fact, I've had amazing resulting bread when I left the dough in the fridge instead of on the counter for the first 12 hours, then another six to eight hours on the counter and then again 12 hours in fridge before baking. Now, you don't need spent three days on the making of this bread, obviously... I'm just saying that this no knead artisan cinnamon raisin bread recipe is very easy and forgiving...if you just leave it alone to do its own thing!
You Will Need
340 g All purpose or bread flour2 1/4 cups
150 g Whole wheat flour1 cup
8 g Sea salt1 3/4 tsp
2 tsp Ground cinnamon4g
½ tsp Instant active yeast
1.50 cups Water375g
1 cup Raisins
Instructions
The night before
1
In a medium to large bowl, first mix up all the dry ingredients. Add the water and mix it up the dough roughly with a spoon or spatula before adding in the raisins.
When it becomes too hard to handle with the spatula. Switch over to your clean hand. Make sure to squeeze the dough between your hand and fingers to ensure that all the ingredients are evenly distributed.
2
Scrape the dough off your hand and leave it to rest for 30min covered. After 30min, we are going to strengthen the dough by doing a few stretches. Wet your hand with some water, and start pulling strands of the now shapeless dough up and over itself.
3
Repeat this process one or two times with 30min intervals. Then cover and leave it to rise slowly on the counter top for 12-18 hours.
The next day
4
Carefully inch the bubbly dough away from the bowl on the edges and flip the bowl over onto a generously floured table. Once the dough detach from the bowl, dust some flour on top and carefully pull out the dough with your hands into a thinner flat surface. Try not to disturb it too much as to push out the air bubbles.
5
Then fold it like a letter, turn it and roll the long cylinder into a ball. This is one way of folding the dough into a ball shape that gives it structure. but you can always just crisscross the pull the edges of the flattened dough onto itself until you have the shape that you want.
6
You can also use your hands or a dough scrape to shape the ball of dough to create a tighter smoother dough.
7
Proof it again covered for another 1-2 hours in a Banneton proofing basket where leave ball of dough to rise with the smooth side down and seam side up. OR a bowl lined with a heavily floured tea towel OR even just straight on to a parchment, in which case, the seam side would be on the bottom as it won’t be flipped before going into the oven.
8
About 30min before baking, you’ll want to preheat your oven to 450F/230C with your dutch oven with a oven safe lid.
9
To get the now proofed up dough into the oven, ripe out a large piece of parchment paper. and dust it with some flour. Flip the ball of dough on to the centre And score it how ever you prefer. This allows steam to escape and the bread to rise up over the top and not on the sides.
10
When your dutch oven pot is piping hot, carefully remove from the oven and lift up the parchment paper with the bread and lower it into the pot. Put the lid back on and into the oven covered to cook for 30min.
Then remove the lid and bake uncovered for another 10-12min.
11
After baking, allow the bread to cool completely on a wire rack before slicing.
Ingredients
340 g All purpose or bread flour2 1/4 cups
150 g Whole wheat flour1 cup
8 g Sea salt1 3/4 tsp
2 tsp Ground cinnamon4g
½ tsp Instant active yeast
1.50 cups Water375g
1 cup Raisins
Directions
The night before
1
In a medium to large bowl, first mix up all the dry ingredients. Add the water and mix it up the dough roughly with a spoon or spatula before adding in the raisins.
When it becomes too hard to handle with the spatula. Switch over to your clean hand. Make sure to squeeze the dough between your hand and fingers to ensure that all the ingredients are evenly distributed.
2
Scrape the dough off your hand and leave it to rest for 30min covered. After 30min, we are going to strengthen the dough by doing a few stretches. Wet your hand with some water, and start pulling strands of the now shapeless dough up and over itself.
3
Repeat this process one or two times with 30min intervals. Then cover and leave it to rise slowly on the counter top for 12-18 hours.
The next day
4
Carefully inch the bubbly dough away from the bowl on the edges and flip the bowl over onto a generously floured table. Once the dough detach from the bowl, dust some flour on top and carefully pull out the dough with your hands into a thinner flat surface. Try not to disturb it too much as to push out the air bubbles.
5
Then fold it like a letter, turn it and roll the long cylinder into a ball. This is one way of folding the dough into a ball shape that gives it structure. but you can always just crisscross the pull the edges of the flattened dough onto itself until you have the shape that you want.
6
You can also use your hands or a dough scrape to shape the ball of dough to create a tighter smoother dough.
7
Proof it again covered for another 1-2 hours in a Banneton proofing basket where leave ball of dough to rise with the smooth side down and seam side up. OR a bowl lined with a heavily floured tea towel OR even just straight on to a parchment, in which case, the seam side would be on the bottom as it won’t be flipped before going into the oven.
8
About 30min before baking, you’ll want to preheat your oven to 450F/230C with your dutch oven with a oven safe lid.
9
To get the now proofed up dough into the oven, ripe out a large piece of parchment paper. and dust it with some flour. Flip the ball of dough on to the centre And score it how ever you prefer. This allows steam to escape and the bread to rise up over the top and not on the sides.
10
When your dutch oven pot is piping hot, carefully remove from the oven and lift up the parchment paper with the bread and lower it into the pot. Put the lid back on and into the oven covered to cook for 30min.
Then remove the lid and bake uncovered for another 10-12min.
11
After baking, allow the bread to cool completely on a wire rack before slicing.
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