Skip to main content


Cinnamon Raisin No-Knead Bread
You won't miss the swirl in the middle with this cheater-speedy variation on cinnamon raisin bread. The lengthy rest time makes the lack of hands-on work well worth the wait. 
1 1/2 cups whole-wheat flour
1 1/2 cups bread flour
1/2 tsp. active dry yeast
1 1/2 tsp. salt
2 tsp. cinnamon
3/4 cup raisins
3/4 cup skim milk
3/4 cup water
+ Add to Shopping List
Cinnamon Raisin No-Knead Bread

Cinnamon Raisin No-Knead Bread

Cinnamon Raisin No-Knead Bread
Two Stars Guiding Stars
  • Servings:12 (72 g)
  • Prep Time:15 minutes
  • Cook Time:900 minutes
1. Whisk together the flours, yeast, salt, cinnamon, and raisins.
2. Stir in the milk and water until the dough forms ball.
3. Cover the bowl with plastic wrap or a damp towel and let rise in a warm room (around 70 degrees F) for 12-15 hours.
4. After the dough has risen, scrape it out of the bowl and onto a lightly floured surface. Fold it a couple of times, then shape into a round loaf. Place loaf on parchment paper and return to your bowl, again covering bowl with plastic wrap or a damp towel. Let rise until doubled in volume (1-2 hours). (Cooler temps need longer proof times.)
5. While the dough is almost done proofing, place a large, heavy-bottomed, oven-proof, lidded pan in oven and preheat to 400 degrees F (20 minutes).
6. When dough is done proofing and oven is hot, score the top of the loaf deeply with a very sharp knife. Transfer onto parchment paper, place in preheated pan, and cover. Bake until loaf reaches an internal temperature of 195 degrees F (50 minutes), keeping the oven closed during the full bake time.
7. Remove from the pan and let cool for at least 1 hour before cutting and serving, warm or cool.