This no knead raisin bread is the easiest yeast bread you’ll ever make! You just need to plan ahead. It’s hearty, flavourful and filled with 3 types of sweet little raisins. It’s perfect on its own, slathered in butter or makes a great grilled cheese with sharp cheddar cheese and slices of Granny Smith apple.
That is what’s so great about this no knead raisin bread; all you need to do is plan 24 hours ahead of when you’d like to bake the bread (the next day). The day before simply mix everything together and walk away until tomorrow!
I don’t know what it is about raisins in my bread but I’m a fan! This recipe clearly features raisins with 3 varieties that will give you many similar but different profiles like sweet, tart, and tangy. The combination of bread flour and whole-wheat bread flour gives a nutty and hearty bite to balance the sweetness of raisins. You can find all your ingredients for this recipe at your local Bulk Barn Foods store, a one stop shop!
- Active dry yeast
- Bread flour; whole-wheat & unbleached bread flour
- Raisins; sultanas, golden raisins, dried cranberries
Tips on How To Make No Knead Bread
- Use the right flour! Make sure you are using bread flour, otherwise known as hard flour.
- No knead dough should look wet and bubbly when it has doubled in size.
- Plan ahead. You’ll want to leave plenty of time to let the dough do its job. It takes approx. 18-24 hours for the dough to develop on its own so plan to bake it 24 hours from when you start.
- Keep the dough covered at all times. If you don’t cover your dough properly there will be a skin that forms on the dough which doesn’t lead to nice bread.
- Preheat your oven! The oven needs to be hot and ready to go. If you forget don’t add the bread in the oven until it’s nice and hot, if you do it will lead to a soft and unevenly baked bread.
How To Make No Knead Raisin Bread
Step One: Let yeast and water sit for 5-8 minutes, set aside. In a large bowl add flours and salt together. Once the yeast mixture is ready make a well and pour it into the middle.
Step Two: Mix dough together until dough becomes ragged. Add raisins and dried cranberries and mix to combine.
Step Three: Using your hands bring the dough together to form into a ball. Don’t knead, just bring the dough together. Cover in plastic wrap and let dough sit at room temperature for 18-24 hours. The dough will have doubled in size and have bubbles throughout.
Step Four: Shape the dough into a ball. No need to stress about fancy techniques. Just bring the edges into the middle and shape into a ball (try not to overwork the dough). Place the ball seam side down on a floured, large piece of parchment paper. Cover with plastic and let rest for approx. 60 minutes. Meanwhile, preheat the oven to 450˚F, adjust the oven rack to the lower-middle position. Put a cast iron pot in the oven with the lid on (or a heavy pot, Pyrex, or ceramic) while the oven heats up. When the dough is ready, slash the top of the dough. Carefully remove the pot from the oven. Lift the parchment paper up with the dough on top and place it inside the hot pot.
Step Five: Cover with the lid and place inside the oven and bake for 30 minutes. Remove the lid and continue to bake for another 10-15 minutes. Cool on a cooling rack before enjoying.Print
No Knead Raisin Bread
This no knead raisin bread is hearty and full of flavour with 3 types of raisins. The raisins give a little sweetness to balance out the hearty notes of the whole wheat flour. This is a make ahead bread, you’ll need approx. 24 hours to let the bread do its work.
- Prep Time: 24 hours
- Cook Time: 40 minutes
- Total Time: 24 hours 40 minutes
- Yield: 1 large loaf 1x
- Category: Bread
- Cuisine: American
- Diet: Vegetarian
- 3 cups unbleached bread flour
- 1 cup whole wheat flour (hard flour)
- 2 teaspoons salt
- 1 teaspoon active dry yeast
- 1 3/4 cups water, at room temperature
- 1/2 cup sultana raisins
- 1/2 cup golden raisins
- 1/4 cup dried cranberries (cran-raisins)
- In a small bowl add water and yeast together and let sit for approx. 5-8 minutes until yeast breaks down. Set aside.
- In a large bowl add bread flour, whole wheat flour and salt. Mix together and make a well in the middle. Once the yeast mixture is ready pour the liquid into the middle.
- Mix dough together until dough becomes ragged. Add raisins and dried cranberries and mix to combine. Note: if dough seems dry, splash a little water to moisten it.
- Using your hands bring the dough together to form a ball. Don’t knead, just bring the dough together. Cover in plastic wrap and let dough sit at room temperature for 18-24 hours. The dough will have doubled in size, look wet and have bubbles throughout.
- Shape the dough into a ball. No need to stress about fancy techniques. Just bring the edges into the middle and roll into a ball (try not to overwork the dough). Place the ball seam side down on a large piece of parchment paper dusted with flour, cover with plastic and let rest for approx. 60 minutes.
- Meanwhile, preheat the oven to 450˚F, adjust the oven rack to the lower-middle position. Put a cast iron pot in the oven with the lid on (or a heavy pot, Pyrex, or ceramic) while the oven heats up.
- When dough is ready, slash the top of the dough. Carefully remove the pot from the oven. Lift the parchment paper up with the dough on top and place it inside the hot pot. Cover with the lid and place inside the oven and bake for 30 minutes. Remove the lid and continue to bake for another 10-15 minutes.
- Cool on a cooling rack for 15 minutes before enjoying.
Bread will last 3-4 days covered in a bread bag or plastic bag. You can also freeze this bread and enjoy later.
- Serving Size: 1 slice of 20
- Calories: 118
- Sugar: 4.3g
- Sodium: 234mg
- Fat: 0.4g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 24.9g
- Fiber: 1g
- Protein: 3.3g
- Cholesterol: 0mg
Keywords: No Knead Bread, Raisin Bread, Yeast, Breakfast
Although it’s not necessary to soak raisins before using them in baking it can add an extra depth to the raisins, especially if they are older. They will become plump and juicy after soaking them. If the raisins are fresh and plump already there is no need to soak them.
Yes, bread flour is hard flour, also known as strong flour. It is made with hard wheat varieties which has a higher protein percentage than an all-purpose flour.
No knead bread is an easy fuss free yeast bread where a longer fermentation happens on its own (without kneading). Whereas, in a bread that is kneaded the fermentation is getting a helping hand by working the proteins at a faster rate. This creates the gluten strands that give bread its structure and texture. No knead bread typically needs 18-24 hours to develop on its own.
There can be many reasons that lead to a tough no knead bread but the most common one is not letting the dough proof (rest) long enough. The proofing time lets the glutens relax and adds gas (air). When this time is shortened the bread will be heavier and tougher. Another common issue is not kneading the bread long enough, but since this is a no knead bread you don’t have to worry about kneading. In fact you want to make sure you are not overworking your dough altogether.
This blog post has been sponsored by Bulk Barn Canada where you can find all your baking needs! All opinions are my own and I’m so happy to work with brands I love so I can continue to share these recipes with all of you! I hope you guys get to a Bulk Barn soon and try out this simple no knead raisin bread recipe!
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