Pop a couple of slices of this no-knead 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.
Here’s everything you will need to make it
- Water
- Active dry yeast
- Bread or all-purpose flour, plus more for dusting
- Kosher or fine sea salt
- Raisins
- Dark brown sugar
- Ground cinnamon
Ideally, you will also have:
- Digital scale
- Dough scraper
- Parchment paper
- Razor blade or very sharp knife
- Covered baking vessel, such as this one or this one
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.
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!
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Whether slathered with butter fresh out of the oven or toasted to crispy perfection, this cinnamon raisin artisan bread is an easy win for breakfast or brunch. And it makes the BEST French toast!
You can find additional notes on steps, baking tools and tips for beginners here.
If you make this recipe, please tag me on Pinterest or Instagram so I can see!
And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!
Cinnamon Raisin Artisan Bread
Ingredients
- 1½ cups water, room temperature (at or near 70°F/21°C)
- 1 teaspoon active dry yeast
- 3 cups bread or all-purpose flour, plus more for dusting
- 1 teaspoon kosher or fine sea salt
- ¾ cup raisins, stems removed and separated
- 3 tablespoons dark brown sugar
- 2 teaspoons ground cinnamon
Instructions
- Add the yeast to the water and let it sit for 10-15 minutes. In a large bowl, whisk together flour, salt, brown sugar, cinnamon and raisins until the raisins are well-covered in flour. Let sit for 10 minutes.
- 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.
Why did you change your recipe process? I’ve been making your bread for over a year and noticed you changed it?
Hi Julie! In case you missed it, I updated all my artisan bread recipes earlier this year to include the additional step of a cold proof. I’ve found that it produces a better result and makes handling the dough easier for novice bakers. You can read more in my Everyday Artisan Bread post, which is linked on the homepage. Of course you are welcome to continue making the cinnamon raisin bread the same way you always do! And if you should try the new method, I’d love to hear what you think! Happy baking!✨ K
What do you mean by “seam side up”?
It’s where the edges meet when you fold it!
Thank you one more question. I waited 8 hours for the rising time. The I folded the dough a couple of time and shaped it into a ball. After folding a few times, the dough went down to about it’s original size. Is that what it’s supposed to do, or is it supposed to actually stay the “doubled” size?
Yes, that’s right, your loaf will be smaller after folding then rise again in the oven. Happy baking!✨
I folded it a few times and placed in proofing bowl back on counter and it keeps rising again and has doubled in size again. I’ll put in refrigerator a few hours before baking it, but do I bake it at this doubled size or fold it and press it back down to original size before baking?
You can fold it one more time, then put it in the fridge for an hour before baking. Hope you love the recipe!