Little is more comforting on a weekend morning than hot black coffee and warm cinnamon raisin bread, whether right from the oven or freshly toasted and thick with slathered butter.
This version does require a little more effort than the basic no-knead bread: light kneading (literally, just a couple turns) creates a fine, even crumb that works well for this bread; and the baking is done in two stages, first in the dutch oven and then on a baking sheet to ensure the bottom doesn’t get too brown. In fact, this two-stage baking method works really well if you find your no-knead bread gets too done on the bottom.
Cinnamon Raisin Bread yield: one loaf of cinnamon raisin bread
- 1 1/2 cups whole wheat flour
- 1 1/2 cups bread flour
- 1 tbsp cinnamon
- 1 3/4 tsp salt
- 3/4 tsp rapid rise yeast
- 1 3/4 cups water, warm from the tap
- 2 tbsp molasses, honey, or sugar
- 1 cup raisins
In a large bowl, whisk together the flours, cinnamon, salt, and yeast. In a small bowl, whisk together the water and molasses to dissolve. Pour the water over the dry ingredients followed by the raisins. Stir together with a silicone spatula until a shaggy dough forms. Cover the dough and let it rest for at least 12 hours.
…12-24 hours later…
Preheat oven to 425 degrees. When the oven has reached temperature, place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Set out a large baking sheet to transfer the bread for stage two of baking.
Meanwhile, pour the dough onto a heavily floured surface and knead for a few turns to develop a stiff ball. Place the ball of dough on a piece of parchment and cover with plastic. The parchment will make transferring the dough and removing the finished bread very easy. Let it set while the pot is heating.
Stage 1: Remove hot pot from the oven and transfer the dough and parchment to the dutch oven. If the parchment hangs outside the lid, that’s perfectly fine. Cover and return to oven for 25 minutes.
Stage 2: After 25 minutes, remove the lid and transfer the bread to the baking sheet. Place the bread back in the oven for an additional 25 minutes. Remove bread from oven and place on a cooling rack to cool. Slice and serve with butter, jam, or however you wish.
My patience failed me, and I couldn’t help but to slice into the fresh baked boule. Here, it is featured with it’s three primary components: wheat flour, raisins, and cinnamon.