Should you soak raisins before adding them to baking?

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.

Is bread flour the same as hard flour?

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.

What is the point of no knead bread?

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.

Why is my no knead bread tough?

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.

No Knead Raisin Bread

Name: No Knead Raisin Bread
Prep time: 24 h
Cook time: 40 min
Total time: 24 h 40 min
Cuisine: American
Ingredients: 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)

No Knead Raisin Bread

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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.

Author: Alie Romano
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

Ingredients

Units Scale

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)

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Instructions

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.

Notes

Bread will last 3-4 days covered in a bread bag or plastic bag. You can also freeze this bread and enjoy later.

Nutrition

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

Find it online: https://bakingforfriends.com/no-knead-raisin-bread/