Cinnamon Raisin Bread – How to Make it at Home

Does the mention of Cinnamon Raisin Bread conjure up memories for you?

Yes! I remember cinnamon raisin bread being served as toast when I was a kid. It was the basic store bought brand back in the days when mass produced foods were becoming mainstream. Wow, am I dating myself!? Regardless, it was never my favorite. Now I love Cinnamon Raisin Bread! Thanks to baking homemade bread, I can control the ingredients and sweetness. This recipe does not make a cloyingly sweet sandwich bread you might find in the store. Instead, it is an artisan style bread that can be sliced and slathered in butter (maybe a sprinkle of cinnamon sugar if you like additional sweetness). So save this recipe and make it soon.

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Baking No Knead Cinnamon Raisin Bread at Home

Has COVID-19 got you baking more in your own home? It has certainly been a great time to learn new things. I love all things bread so that’s where I spend most of my kitchen time. It fascinates me how you can mix simple ingredients, like flour, water, salt and yeast to produce something delicious and nutritious for you and your family. Add a little raisins and cinnamon sugar, voila! You have cinnamon raisin bread with little effort.

No Knead Method to Making Bread

I love the no-knead method of baking bread. It is the least time consuming way to make bread and leaves very little mess to clean up. This is thanks to combining all ingredients, mixing, then proofing the dough in the same container. The folding process mimics kneading so using an electric stand mixer or kneading by hand on a countertop is unnecessary. What could be easier?

Equipment for No-Knead Cinnamon Raisin Bread

The beautiful thing about no-knead cinnamon raisin bread is that you need very little equipment to make this delicious bread. Here I discuss each piece and a couple of alternatives that can be found in any basic kitchen.

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A digital metric scale makes measuring easy and precise for consistent results every time.

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A banneton shapes the bread dough during final proof.

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A Dutch oven approximates the steam of a professional oven producing an oven spring and crispy crust.

Measuring or Scaling the Ingredients for Cinnamon Raisin Bread

Metric Scale: A metric scale makes precise and easy work of measuring ingredients for this bread. I always use a scale to ensure the highest quality results. Consider getting one for your kitchen. However, if you do not have a scale, do not worry! I provide you with the equivalent in volume measurements in parenthesis in the recipe below.

Final Proof of the Bread

Banneton: A banneton is made from bamboo that is formed into the shape of a bowl/basket. They come in all different shapes and sizes. If you are interested in owning one, purchase a banneton that most approximates the size/shape of your Dutch Oven. No Banneton but ready to bake today? Don’t worry! A colander for draining pasta or any other bowl works perfect for proofing. Line the colander/bowl with a generously floured cotton dish towel.

Baking Cinnamon Raisin Bread

Dutch Oven: I love baking my bread in a Dutch oven. I think it best approximates the steam ovens in professional bakeries. However, if you do not have a Dutch oven, don’t worry. Just shape your dough per the instructions, then gently dump it out onto a sheet pan lined with parchment paper. Cut a deep “X” into the top of the dough. Before preheating the oven, fill up a sturdy metal pan with water and place it on the floor of the oven or on the rack if there is room to accommodate the sheet pan later. This makes the steam necessary to get a golden and crunchy crust.

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I only use organic bread flour as I feel it produces the best quality breads without any unnatural additives or chemicals.

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Dried raisins are perfect in this cinnamon raisin bread. You could use the black or golden raisins, both would be delicious.

I absolutely love Penzeys Spices for high quality flavor and unsurpassed freshness.

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Curious How This Cinnamon Raisin Bread Tastes?

Then Let’s get to it! Learn to bake delicious bread in your very own kitchen. You can do it! I provide easy to follow, step-by-step instructions below, and instructional images for clarity. For further basic instruction on making bread in your home, refer to my blog post on 12 Steps of Baking Perfect Bread. This gives you all the basic information you need to make perfect bread. If you ever need further advice just post a question in the comments section below and I will be happy to help. Once you smell fresh bread baking in your home and try this homemade bread you will never go back to store bought.

Sharing is Caring

Enjoy making this No-Knead Cinnamon Raisin Bread in your own home. Bake two, keep one and share one with a neighbor, co-worker or friend. You will help me achieve my vision of Great Bread for All! Post pictures of your results and tag @christinasbreadbakes on FB or IG! I love to see your beautiful breads. Happy baking, Bread Bakers!

No Knead Cinnamon Raisin Bread

Christina

This is a rustic, no-knead, cinnamon raisin bread recipe. It makes one large loaf of an artisan style bread with a crispy exterior and well-structured interior perfect for breakfast. Final bread can be sliced and freezes well, pull out one piece a day and toast it for breakfast!

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 45 minutes mins

Resting Time 8 hours hrs

Total Time 9 hours hrs 30 minutes mins

Course bread, Breakfast, brunch, lunch

Cuisine American

Servings 24 slices

Equipment

• 4 Liter food container (or bowl)
• Cover for container (or plastic wrap)
• Digital Metric Scale
• Banneton (or other proofing dish)
• Dutch Oven

Ingredients

  

No-Knead Dough

• 200 grams Whole Wheat Flour 1 ⅓ cups
• 300 grams White Bread Flour 14% protein just shy of 2 cups
• 440 grams Warm Water 90-100 F degrees 1 ¾ cups
• 11 grams Sea Salt 2 tsp
• 1.2 grams Instant Yeast generous 1/4 teaspoon or scant 1/2 teaspoon
• 60 grams Raisins mounded ½ cup

Filling

• 24 grams Cinnamon 3 T
• 15 grams Powdered Sugar 2 T

Instructions

 

SCALING

• Measure all ingredients using a digital metric scale.
  

MIXING

• Mix together whole wheat and white flour until thoroughly mixed.
• Add warm water (90-100 F degrees).
• Mix together until no dry flour remains and you have a rough dough.
  
• Cover and set aside for 30 minutes to allow the flour to autolyze (absorb the moisture).
• After 30 minutes, uncover the dough and sprinkle the top evenly with the sea salt and the yeast.
  
• Pull outside edge of dough and fold over center, do this 4-6 times until yeast and salt are enclosed.
  
• Using two fingers (like you are making the “OK” symbol) cut through the dough 3 times.
  
• Pull outside edge of dough up, it will not stretch much at this point, and fold over center again, 4-6 times.
  
• Repeat the last two steps two more times until the salt and yeast are evenly distributed.
  
• Turn the dough over so the last folds you made are tucked under a loose ball. This dough will need to be folded five times over the next 2-2.5 hours.
  
• Cover the dough and allow to rest for 10 minutes.
• Uncover the dough and sprinkled the raisins over the slackened dough.
  
• Pull outside edges of dough and fold over center, do this 6-8 times until raisins are enclosed.

  Hint: Every time you fold this dough it will gain elasticity, strength and rise. Pull the dough up and over to achieve maximum stretch without tearing it, this builds the structure to hold the developing carbon dioxide gas.
  
• Turn the dough over so the last folds you made are tucked under a loose ball.
• Wait 30 minutes and perform the last two steps again. You will do this three more times for a total of five folds.
• Hint: These folds can be done every 30 minutes or longer, however, leave dough alone the last hour of the Bulk Fermentation stage before moving on to the Punching/Folding and Dividing stages (see below).

BULK FERMENTATION (first rise)

• After five folds, allow dough to rest until doubled in size, 4-6 hours depending on the temperature where the dough rests.

  Hint: Using a clear container allows you to easily see when the dough has risen to double its original size. Mark the outside of the container with a marker or elastic at the desired point.
• Meanwhile, measure and mix together the cinnamon and powdered sugar, cover and set aside.
  

FOLDING

• When dough has doubled in size (visually check that it is lofty, with good structure, raisins evenly distributed, with bubbles on top and inside).
• Flour a work surface and gently dump dough out.

DIVIDING

• No need to divide this dough any further as this recipe makes one round loaf.
• With fingertips, gently flatten the dough into a 30 cm x 20 cm (12" x 8") rectangle.
  
• Sprinkle the cinnamon and powdered sugar mix over the dough evenly leaving about a 2 cm gap at the top.
  

PRESHAPING/ROUNDING

• Beginning closest to you, roll the dough away from you forming a log or cylinder shape.
  
• Flip dough over so folds are tucked underneath.

BENCH REST

• Cover with a towel and allow to rest for 10 minutes.
• Prepare the banneton (if using) with 1-2 Tablespoons of flour.

  Hint: If you do not have a banneton (which are costly and not required), simply use a colander or other bowl lined with a very generously floured, clean, linen kitchen towel.

MAKEUP AND PANNING

• Uncover the log, turn sideways so short side is parallel to you.
• Roll dough log away from you to form a snail-like shape.
  
• Drag the snail shape along the counter towards you to tighten into a ball. Turn a quarter turn, drag toward you again. Repeat until you have a round ball.

  Hint: You will need a little friction to drag the dough ball to tighten it into a round. If there is no friction, clear the work surface of the majority of flour and try again.
  
• Once you have a tight dough ball, flour the top of the dough ball. Pick it up by gently by sliding cupped hands under either side of the ball.
• Gently lay the ball into the banneton. Cover the banneton with plastic wrap, a plastic bag, or a linen towel.

PROOFING (second rise)

• Set the banneton in a warm place to proof. Allow the dough ball to rise until it has relaxed and doubled in size. This may take 45 minutes to 1 hour, depending on the room temperature.

BAKING

• Approximately 45 minutes prior to the second rise being complete, place your Dutch oven onto the middle rack of your oven. Set oven temp to 475 F degrees. Set timer for 45 minutes.
• When timer buzzes, check if your dough has doubled and is ready to be baked.

  Hint: To check if your dough has risen enough, you can perform the poke test. Poke the dough with a floured finger. If the indent springs back quickly, it is not yet ready to be baked. Allow it to continue to rise. If the indent springs back slowly, it is ready to be baked. If the indent does not spring back at all, it is over-proofed.
• Pull preheated Dutch oven from the oven and place on a heat resistant surface. Caution! It will be very hot. Remove and set the lid aside.

  Hint: Leave your oven mitt over the lid so you do not accidentally grab it with bear hands when picking up the lid again. Yes! This is experience talking. 😉
• Uncover the dough. Reach your fingers under the formed dough to gently loosen its grip on the Banneton or dish towel. Slightly tip the banneton sideways allowing the dough ball to gently flip upside down into the preheated pan (resulting in the previously folded side facing up). Cover the pan with the lid and return to the oven.
• Bake at 475 F degrees for 30 minutes. After 30 minutes, remove the lid from the Dutch oven. Bake at 475 degrees for an additional 10-15 minutes.

  Hint: The darker the outside caramelization is on the crust, the more flavor your bread will have. I personally like to bake it to a very rich dark brown.

COOLING

• Remove the Dutch oven and set on a heat proof surface.
• Immediately remove the bread from the Dutch oven after baking has finished. Set bread on a cooling rack to allow air flow around the bread. Listen to the symphony of crackling as the crust begins to cool. Allow to cool at least 15 minutes, preferably 30 minutes, before slicing.

  Hint: I know it's hard to wait for that yummy first piece! However, the crumb needs time to cool so it does not get crushed when you try to cut the bread.
  

STORING

• If you do not use this bread immediately, it can be stored in the open air for 8 hours, or even overnight, as long as it is not cut.
• Once the bread has been cut, allow it to cool completely. Store cut side down on a cutting board for up to one day.
• After that time, slice the remaining bread, place slices in an airtight bag, and freeze the slices. Warm each slice in a toaster before eating.
  

Keyword apple cinnamon, cinnamon bread, cinnamon raisin bread, no knead, raisins