Cinnamon Raisin Artisan Bread
Published: October 3, 2021 | Updated: April 17, 2024.
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NOTE: This recipe has been updated to include an additional step in which the dough is cold proofed in the refrigerator prior to baking.
Pop a couple of slices of this Cinnamon Raisin Artisan Bread into the toaster and I am instantly transported back in time to childhood family breakfasts. Made with simple, wholesome pantry ingredients, it requires just 20 minutes of hands-on prep time to make!
My simple no-knead artisan bread recipes are perfect for bakers of all levels, and this hearty, nostalgic breakfast loaf is a reader favourite.
This recipe builds on my 4-ingredient no-knead Everyday Artisan Bread. Packed with plump, sticky raisins and aromatic cinnamon then lightly sweetened with richly flavoured dark brown sugar, it’s still super easy to make and requires just a handful of extra ingredients.
How to Make Cinnamon Raisin Artisan Bread in 5 steps
Mix the dough.
Cover and let it rise until it has doubled in size.
Shape your dough and dust with flour.
Cover and proof the dough in the fridge for 1 hour or as long as 24 hours.
Turn dough out onto parchment, score and bake.
6 More Delicious Bread Recipes to Make for Breakfast
Baking Schedule
Making this cinnamon raisin artisan bread is a two-day process where the bread is mixed and prepared on day one, cold proofed in the fridge overnight, then baked on day two.
This is what it looks like:
Saturday morning: Mix dough, cover and let rise.
Saturday afternoon or evening: Shape dough, cover and put it in the fridge.
Sunday morning: Remove dough from the fridge, turn it out, score it and bake!
Whether slathered with butter fresh out of the oven or toasted to crispy perfection this Cinnamon Raisin loaf is an easy win for breakfast or brunch. And it makes the BEST French toast!
Cinnamon Raisin Artisan Bread
Makes 1 loaf; prep time 18 hours.
You can find additional notes on steps, baking tools and tips for beginners here.
Ingredients:
1½ cups water (360 grams), room temperature (at or near 70°F/21°C)
1 teaspoon (3 grams) active dry yeast
3 cups (390 grams) bread or all-purpose flour, plus more for dusting
1 teaspoon (3 grams) kosher or fine sea salt
¾ cup raisins (115 grams), stems removed and separated
3 tablespoons (37.5 grams) dark brown sugar
2 teaspoons (5.2 grams) ground cinnamon
Instructions:
Add the yeast to the water and let it sit for 10-15 minutes. While the yeast is activating, whisk together flour, salt, brown sugar, cinnamon and raisins in a large mixing bowl until the raisins are well-covered in flour.
Add water and yeast to the bowl and mix just until combined. The dough should look a little sticky and stringy and there should still be a little flour around the edges of the bowl.
Cover and let rise somewhere warm (see note below) until it has doubled in size, about 8-10 hours.
Once the dough has doubled in volume, use your hands (or a dough scraper if you have one) to pull the dough out onto a floured surface. With floured hands, gently fold the dough into itself several times until a soft, flour-covered ball is formed. Seam side up, lift and place it into a flour dusted proofing bowl like this one. Dust with flour, cover and refrigerate for a minimum of 1 hour or as long as 24 hours. You can even leave it for as long as 48 hours at this point if you’re not able to bake it right away.
When you're ready to bake your bread, preheat oven to 450ºF (232ºC) with a Dutch oven or covered baking vessel inside the oven.
Uncover then invert the bowl to turn the dough out onto parchment paper seam side down. If needed, gently turn it with your hands and nudge it into the shape of a loaf. Score the top with a razor blade or the tip of a sharp knife with a design of your choosing. This will allow steam to escape while it’s baking.
Once the oven is preheated, remove the Dutch oven from the oven and transfer the dough, still on the parchment, into the Dutch oven. Cover and bake for 30 minutes, then remove the cover and bake for 15-20 minutes more. Your bread will be done once the top is browned, and it sounds hollow when you tap the top.
Using parchment edges, lift bread from Dutch oven and transfer it to a wire cooling rack to let cool for up to an hour before slicing.
Notes:
Raisins: Don’t omit cleaning and separating the raisins! This will ensure there are no clumps and prevent uneven cooking.
Rise time and temperature: An ambient rise temperature somewhere between ~70º-75º/20º-23ºC is ideal but even high 60's/18º-19ºC should work if the dough is kept away from drafts. Note that rise times can vary based on temperature, environment and ingredients used. You will know your loaf is ready to bake when it has doubled in size, and this can take a minimum of 2-3 hours or as long as a full day. With a little experimentation, you will find the time frame that works best for you.
Storage: This bread will keep well on the counter for up to 3 days and in the refrigerator for up to a week. Sliced bread will freeze well for up to 3 months.
