This crusty No Knead Raisin Bread is soft inside and has an irresistible chewy crust! It is loaded with juicy and sweet raisins, lightly sweetened with brown sugar, and flavored with cinnamon.
It is easy to make this No Knead Raisin Bread, with only eight ingredients, including water, without kneading, and requires no special equipment!
If you want to make plain no-knead bread without raisins, try Artisan Bread (No Knead)!
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Easy and Delicious No Knead Raisin Bread
If you bake bread at home, you may already know how easy and addictive it is. Baking bread at home is a stress buster and gives immense satisfaction, and the outcome is definitely much better than store-bought!
This No Knead Raisin Bread is lightly sweetened with brown sugar, flavored with ground cinnamon, and loaded with raisins.
You do not need a stand mixer, no kneading, and the dough comes together in less than a minute. Once the dough rises, you just need to make a rough dough ball and preheat the oven while the dough rises for the second time.
Baking this No Knead Raisin Bread in a Dutch oven or cast iron pot is ideal, but it is not essential. So, if you do not have one, keep reading the post to learn how to bake the bread without a Dutch oven.
However, if you are uncomfortable with yeasted bread and want to start with one without yeast, check out Orange Raisin Soda Bread (Eggless).
Or, if you want to go a step further, try this White Sandwich Bread or Honey Oat Bread!
Why You Will Love This Bread
- Making No-Knead Raisin Bread is quick and easy; it is a perfect bread-baking method for beginners.
- The recipe requires only eight ingredients, including water, and there is no need to add oil or butter.
- The exterior is crispy and chewy, with a soft, light, and fluffy bread inside.
- It is loaded with sweet and juicy raisins and flavored with ground cinnamon.
- Add water instead of milk to make this bread dairy-free and suitable for a vegan diet.
- Making the No-Knead Raisin Bread is easy but delicious and has a quality texture and taste.
- A Dutch oven or cast iron pot is ideal but not necessary.
Ingredients
- Water: Warm water activates the yeast, so it should be lukewarm (100-110°F). Cold water will not activate the yeast; hot water will kill it, resulting in no fermentation.
- Milk: For this recipe, you can use whole milk or reduced-fat milk. The milk should also be lukewarm (100-110°F).
- Yeast: I have used active dry yeast to make this no-knead raisin bread, but you can also use instant yeast. With instant yeast, the dough rising time may be shorter compared to active dry yeast.
- Sugar: Sugar is essential for activating the yeast. Instead of brown sugar, you can use granulated sugar or honey.
- Flour: I like to make this bread with bread flour. Bread flour gives the bread a slightly chewier texture than all-purpose flour. I mostly have bread flour in my pantry, but if you do not use it often, you can bake this bread with all-purpose flour. Believe me, with either one, you will get a delicious bread loaf.
- Ground Cinnamon: Cinnamon provides a warm flavor to the bread and goes perfectly well with raisins. You can add up to a tablespoon of ground cinnamon.
- Salt: Salt provides a flavor to the bread.
- Raisins: I used Sultana raisins; they are sweet, plump, and soft. You can use your favorite raisins for this bread.
How To Make No-Knead Raisin Bread
Making The Dough
- Add warm water, warm milk, sugar, and yeast in a large mixing bowl.
- Stir gently to mix and let it sit for 5 minutes.
- The yeast will be activated, and the mixture will become frothy.
- Once the yeast mixture is slightly frothy, add flour, ground cinnamon, salt, and raisins.
- Mix with a wooden spoon or spatula until the dough comes together.
- The dough will be sticky.
- Cover the bowl with plastic wrap or a kitchen towel.
Rising The Dough
- Let the dough rest in a warm place until double in size, for 1-2 hours.
- The rising time highly depends on the kitchen temperature; if it is warm, it may rise quickly, and if it is cold, it may take longer.
- Once the dough has risen, scrape it onto a lightly floured work surface.
- Lightly flour your hands and fold the dough over on itself for 5-6 times.
- Roughly form a dough ball.
- Instead of using your hands, fold and form the dough using a bench scraper.
- Measure out a large piece of parchment paper, large enough to transfer with the dough in the Dutch oven or cast iron casserole.
- Sprinkle a large pinch of flour on the center of the parchment paper and place the dough ball on it.
- Grab the parchment from each end to pick up the dough and transfer it to a large bowl.
- Cover the dough loosely with plastic wrap and rest for 30 minutes.
- The dough will rise again, almost double in size.
Preheating the Oven and Dutch Oven
- While the dough rests, place the Dutch oven with the lid in the oven and preheat at 400°F (200°C) for 30 minutes.
Baking The No Knead Raisin Bread
- Use kitchen mitts to remove the pot carefully from the oven.
- Score the bread down the middle and transfer it to the Dutch oven with the parchment paper.
- Cover with the lid and bake the bread for 30 minutes.
- Then remove the lid and continue baking for 10-12 minutes, until the bread is golden brown.
- Remove the bread from the oven and carefully transfer it to a cooling rack.
- Let it cool completely before slicing.
How To Store No Knead Raisin Bread
Wrap the bread tightly or store it in an airtight container for 3-4 days.
This No Knead Raisin Bread or bread slices can be frozen for two months. Thaw the bread at room temperature or rewarm it in the oven for a few minutes.
If you have frozen bread slices, you can toast them without thawing.
Baking Tips For No Knead Raisin Bread
Flour: Many factors can impact how much flour you need for the yeasted dough. You may need more or less flour than what is mentioned in the recipe. It is best to judge when to stop adding flour by looking at and feeling the dough. I measured the flour with the kitchen scale and will make the same suggestion. But to ensure you do not add more flour, add the flour gradually until you get a wet, sticky dough.
No-Knead Dough: There is no need to knead the dough. Mix the flour and yeast mixture using a wooden spoon or spatula until everything is combined. The dough will be rough, wet, and sticky. When it rises, it will be bubbly and wobbly like jelly.
Rising Time: The rising time may vary depending on the warmness of the kitchen. The dough will be doubled within 1-2 hours. In summer, my dough rises more than double in size within an hour. So, keep an eye on the dough, and if you do not see it rise, keep it in a warm place.
Dutch Oven: I bake the bread in a Dutch oven. You can use a Dutch oven, a casserole pot, or any cast-iron pot that is irresistible to high oven temperatures.
Frequently Asked Questions
Yes! You can use whole wheat flour to make this No-Knead Raisin Bread. Either replace half of the bread flour with whole wheat flour or make it with only whole wheat flour. If you make the bread using whole wheat flour, you may need a little less flour, as whole wheat flour absorbs more water. So, initially add 3¼ cups flour, mix everything, and add more flour as required.
Yes, absolutely! You can make this bread without milk. Just substitute the milk for the same amount of warm water.
Yes! If you do not have a Dutch oven or casserole, bake the bread on a cookie sheet with the rim. When you form a dough ball after the first rise, transfer it onto a baking sheet lined with parchment paper. Cover it loosely with plastic wrap and let it sit while the oven is preheating. Place the tray in the middle rack of the oven and bake for 25-30 minutes or until the top is golden brown. Cover your bread loosely with aluminum foil if it is browning too quickly.
More Homemade Bread
No Knead Raisin Bread
Ingredients
- 3¾ cups (450g) bread flour or all-purpose flour
- ¾ cup (180ml) warm milk
- ¾ cup (180ml) warm water
- 2¼ teaspoon active dry yeast
- 2 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup (140g) raisins
Instructions
Making The Dough
- Add warm water, warm milk, sugar, and yeast in a large mixing bowl. Stir gently to mix and let it sit for 5 minutes.
- Once the yeast mixture is slightly frothy, add flour, ground cinnamon, salt, and raisins. Mix with a wooden spoon or spatula until the dough comes together. The dough will be sticky.
- Cover the bowl with plastic wrap or a kitchen towel.
Rising The Dough
- Let the dough rest in a warm place until double in size, for 1-2 hours. The rising time highly depends on the kitchen temperature; if it is warm, it may rise quickly, and if it is cold, it may take longer.
- Scrape the dough onto a lightly floured work surface. Lightly flour your hands and fold the dough over on itself for 5-6 times. Roughly form a dough ball. Instead of using your hands, fold and form the dough using a bench scraper.
- Measure out a large piece of parchment paper, large enough to transfer with the dough in the Dutch oven or cast iron casserole.
- Sprinkle a large pinch of flour on the center of the parchment paper and place the dough ball on it. Grab the parchment from each end to pick up the dough and transfer it to a large bowl. Cover the dough loosely with plastic wrap and rest for 30 minutes.
Preheating the Oven and Dutch Oven
- While the dough rests, place the Dutch oven with the lid in the oven and preheat at 400°F (200°C) for 30 minutes.
Baking The No Knead Raisin Bread
- Use kitchen mitts to remove the pot carefully from the oven. Score the bread down the middle and transfer it to the Dutch oven with the parchment paper.
- Cover with the lid and bake the bread for 30 minutes. Then remove the lid and continue baking for 10-12 minutes, until the bread is golden brown.
- Remove the bread from the oven and carefully transfer it to a cooling rack. Let it cool completely before slicing.
Storing Suggestions
- Wrap the bread tightly or store it in an airtight container for 3-4 days.
- This No Knead Raisin Bread or bread slices can be frozen for two months. Thaw the bread at room temperature or rewarm it in the oven for a few minutes.
- If you have frozen bread slices, you can toast them without thawing.
Notes
- Flour: Many factors can impact how much flour you need for the yeasted dough. You may need more or less flour than what is mentioned in the recipe. I measured the flour with the kitchen scale and will make the same suggestion. But to ensure you do not add more flour, initially add a little less flour and then add more as required to get a wet, sticky dough.
- No-Knead Dough: There is no need to knead the dough. Mix the flour and yeast mixture using a wooden spoon or spatula until everything is combined. The dough will be rough, wet, and sticky. When it rises, it will be bubbly and wobbly like jelly.
- Rising Time: The rising time may vary depending on the warmness of the kitchen. The dough will be doubled within 1-2 hours. In summer, my dough rises more than double in size within an hour. So, keep an eye on the dough, and if you do not see it rise, keep it in a warm place.
- Dutch Oven: I bake the bread in a Dutch oven. You can use a Dutch oven, a casserole pot, or any cast-iron pot that is irresistible to high oven temperatures.
Diana says
Worked out really well – taste delicious
Thank you so much for the recipe 🙂
I like cinnamon, couldn’t taste it much – will add more next time
Jigna says
Thank you so much! I’m really happy to hear the bread turned out well and tasted delicious. Adding a little more cinnamon next time is a great idea—feel free to adjust it to your taste. Thanks for trying the recipe and sharing your feedback!