Cinnamon Raisin Dutch Oven No Knead Bread
This Cinnamon Raisin Dutch Oven No Knead Bread is the perfect combo of sweet and savory.
The Facts:
Most No Knead bread recipes want a long rest time, on average 13 hours. With this recipe, we aimed to provide the same results with less time. By increasing the yeast to a full packet of 2.25 teaspoons versus the average 0.5 teaspoon, we are able to get a faster rise but still get the airy texture and perfect golden crust for this Cinnamon Raisin bread.
Even though it is called Cinnamon Raisin Dutch Oven No Knead Bread, we found that by adding a little Ground Ginger and Ground Cloves help compliment the strong Cinnamon flavor. We also added some Brown Sugar, this helps feed the yeast (so we get more rise!) and adds sweetness to fully round out this bread. Whereas most other recipes opt for nothing but Cinnamon and Raisins added to their dough.
We also found that using all Almond Milk versus a 50/50 Milk/Water ratio or all Water, we were able to get a chewier texture and a softer flavor. Although any type of Milk will work, we opted for Almond Milk to help cut some calories and to keep this a dairy free recipe.
Our go to is some honey butter on top and cup of coffee for one delicious breakfast!
We would love to hear how your Cinnamon Raisin Dutch Oven No Knead Bread turned out!
Cinnamon Raisin Dutch Oven No Knead Bread
Equipment
- Stand Mixer
- 5qt Dutch Oven
Ingredients
- 3 cups All-Purpose Flour (428g)
- 2.25 tsps Instant Yeast (1 0.25oz packet) (7g)
- 2 tsp Kosher Salt (8g)
- 3 tbsps Brown Sugar (41g)
- 3 tsps Ground Cinnamon (8g)
- 1 tsp Ground Ginger (2g)
- 0.25 tsp Ground Cloves (0.5g)
- 1.5 cups Almond Milk (or any type of Milk or Water) (at ~115 degrees Fahrenheit) (12oz)
- 0.75 cups Raisins (110g)
Instructions
- In a bowl of a stand mixer fitted with a dough hook, combine the 3 cups of All-Purpose Flour, 2.25 tsps of Instant Yeast, 2 tsps of Kosher Salt, 3 tbsps Brown Sugar, 3 tsps Ground Cinnamon, 1 tsp Ground Ginger, and 0.25 tsps Ground Cloves.
- Heat the 1.5 cups of Almond Milk in the microwave. Usually takes my microwave about 1 minute to get the milk heated to about 115 degrees Fahrenheit, but make sure to check the temperature of the milk with a thermometer in 30 second intervals of microwaving the milk.
- Add the heated Almond Milk to the Flour mixture and begin mixing, scraping down the sides as needed.
- While the stand mixer is creating the dough, spray a large mixing bowl or glass bowl with oil and sprinkle with flour.
- Add the 0.75 cups of Raisins once the dough has almost formed completely.
- Once the dough has formed, scoop the dough into the mixing bowl coated in oil (to prevent sticking) and cover with plastic wrap.
- Place the bowl in a warm place (I like to use the Proofing setting on my oven) and allow the dough to rise for at least 3 hours (or longer if you'd like!).
- After the 3 hours, turn on your oven to 450 degrees Fahrenheit and place your Dutch Oven (I use a 5qt sized Dutch Oven) inside to preheat with the oven.
- While the oven is preheating, turn the dough out onto a floured surface. If it lost some of its shaped, simply fold the dough back together with an oiled spatula.
- Transfer dough onto a piece of parchment paper and place back into the bowl you let it rise in.
- Score the middle of the bread with a sharp knife in a X shape. You can also sprinkle the top with a little flour for a pretty effect.
- Once the oven is heated, quickly remove the Dutch Oven (careful it is very hot!) and place the dough inside and with the Dutch Oven lid on and place in the oven.
- Cook for 30 minutes covered and then for 10 minutes uncovered or until the top of the bread is a golden brown.
- Once cooked, remove the bread from the Dutch Oven to a cutting board and allow to sit for 10 minutes before cutting into slices.
- Enjoy!
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