This Easy No Knead Cinnamon Raisin Artisan Bread is one of the best bread recipes I’ve ever made. It’s crusty on the outside, tender and fluffy on the inside and packed with sweet cinnamon flavour and juicy raisins. And it’s SO easy to make this bakery-style loaf at home in your own kitchen! No one will ever know it didn’t come from a bakery! Follow my Pro Tips for the perfect loaf!
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I don’t know about you but I absolutely LOVE making bread at home. We live in Romania, the land where people eat bread with every single meal and more. We’ve never been quite as into bread as the Romanians, but every now and then we love a good homemade loaf to dunk in homemade soup or a slice with some fresh butter. Since bakeries are a dime a dozen here it’s easy enough to grab a bakery-style loaf of crusty french bread, but there’s just something so satisfying about making a homemade loaf yourself, don’t you think?
Way back when I first started my blog I shared this Easy No Knead Artisan Bread recipe with you and it’s a recipe I’ve made more than a hundred times I’m sure. One of my favourite things about that recipe is how easy it is to customize – I’ve been making this Easy No Knead Cinnamon Raisin Artisan Bread from the base recipe and it has quickly become one of our family’s favourites!! It’s delicious for breakfast or with a cup of tea in the afternoon, and it is a simply gorgeous loaf of bread that everyone will love.
This Easy No Knead Cinnamon Raisin Artisan Bread is such a classic recipe and if you follow my pro tips below, you’ll be able to make this gorgeous loaf of bread at home in your own kitchen too! I know you can do it!!
Pro tip#1: Pre-heat your Dutch Oven pot before baking.
This bread is baked in an oven-safe Dutch Oven pot which traps in steam, making the crust of the loaf extra crispy. Pre-heating the pot before baking helps make the crust even more crispy and golden brown!
If you’re looking for a great Dutch Oven pot, I will tell you that it’s one of the best investments you can ever make for your kitchen. Mine is a total beauty from Le Creuset (affiliate link) and I use it at least weekly throughout the year for soups, stews, sauces, curries, and of course for baking bread (if you want my original Dutch Oven Crusty Bread recipe, find it HERE!). A pot like this one is definitely a financial investment, but considering how much I use mine and considering its high quality, it’s definitely a worthy investment. I’ve also used similar cast iron pots from other brands, like THIS ONE from KitchenAid and THIS ONE from Lodge Cast Iron (both affiliate links) if you’re looking for something a little less expensive but still high quality.
Pro Tip #2: Shape your loaf firmly but gently and dust the top of the loaf with flour.
Creating a round shape will help the loaf bake evenly and dusting the top with flour will create that gorgeous, bakery-style appearance that everyone loves!
Pro Tip #3: Let the loaf cool completely before cutting into it!!
Resist the urge to slice the bread while it’s hot. Did you know that after removing a loaf of bread from the oven it continues to bake inside as it cools?? Slicing into this gorgeous loaf too early will cause the inside of the loaf to be under-cooked and gummy. Letting the loaf cool completely before slicing ensures the perfect fluffy texture when you slice into it!
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I hope you enjoy this Easy No Knead Cinnamon Raisin Artisan Bread recipe and my top 3 Pro Tips to making the perfect crusty artisan bread at home! Let me know in the comments below, do you have a favourite artisan bread you’d like to see on thebusybaker.ca?
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Looking for even more delicious bakery-style recipes? Before you grab the recipe for this delicious Easy No Knead Cinnamon Raisin Artisan Bread below, check out these delicious recipes!!
Easy No Knead Cinnamon Artisan Bread
Ingredients
- 2 cups all purpose flour (plus 1-2 tablespoons if necessary)
- 1 cup whole wheat flour
- 3/4 cup raisins
- 1/2 teaspoon active dry yeast
- 1 1/2 teaspoons sea salt
- 2 teaspoons ground cinnamon
- 3 tablespoons brown sugar
- 1 1/2 cup room temperature water (plus 1-2 tablespoons if necessary)
- a few tablespoons extra flour for shaping the loaf
Instructions
- Add the flours, raisins, yeast, salt, cinnamon, and brown sugar to a large bowl. Be sure to add the yeast and the salt to separate sides of the bowl.
- Stir the dry ingredients together well.
- Add the water and stir until a thick, rough dough forms. Add 1-2 more tablespoons of water or flour if needed.
- Flour your hands and shape the dough into a ball, placing it into the bottom of the bowl and covering the bowl with plastic wrap.
- Place in a warm spot in your kitchen and let rise for 12-18 hours. When I make this bread, I prepare the dough in the evening and bake the next morning. For quick rise instructions, see the Recipe Notes below.
- After the rising time, preheat your oven to 450 degrees Fahrenheit.
- Place an oven-safe Dutch Oven pot in the cold oven and let it preheat with the oven.
- Flour your hands well and shape the dough into a round ball and set it on a piece of parchment paper on the counter dusted with flour.
- Dust the top of the dough ball with flour and cover with a clean kitchen towel, letting it rise for 25 minutes.
- After the dough has risen remove the Dutch Oven pot from the oven and using the parchment paper, pick up the dough and place it carefully in the bottom of the Dutch Oven. Make two very shallow slices in the top of the risen loaf in the shape of an X.
- Replace the lid of the Dutch Oven, place it back into the hot oven, and bake for 30 minutes.
- After 30 minutes of baking time, remove the lid from the Dutch Oven and continue baking for an additional 10 minutes uncovered.
- After the baking time, remove the pot from the oven and transfer the loaf to a cooling rack using the parchment paper.
- Cool completely before slicing.
Notes
- Add 2 1/2 teaspoons of active dry yeast instead of the amount listed in the recipe.
- Rise for 2 hours and follow the recipe directions after the rise time as written.
Nutrition
Elizabeth Vlug says
I have this bread sitting on my counter, covered ready to pop into the oen Saturday morning.Cast iron pot ready to be heated. The hard part will be waiting for it to cool before slicing. Thank you for this recipe.
Chrissie says
Thanks so much for taking the time to leave a comment! I’m so glad you like the recipe! Enjoy your fresh bread!!
Shelley says
My dutch over is safe to 400. What cooking time would i need then?
Chrissie says
Yes, absolutely. You might need to extend the baking time a bit 🙂
Ro says
Affordable option on that Dutch oven is the crockpot brand enameled cast iron, up to 500 degrees and under $60 on Amazon. I have a Le Creuset and this brand and have not seen any difference performance so far! I bake bread in both, roasts, short ribs etc. very pleased.
Hannah says
How much should the dough rise throughout the course of the 12-18 hours? When I came downstairs this morning the dough had not grown as much as I would have expected.
Chrissie says
Great question! The dough should just about double, or maybe a little more than double, in 12-18 hours. Be sure to place it in a warm, draft-free place for rising overnight like on top of your fridge, inside your oven (turned off!), etc.
Abbey says
Looks delicious! Could I add oats to make it heartier? How much before it would make the bread too dry?
Chrissie says
I wouldn’t suggest adding more than 1/2 cup oats to this recipe.
Alea says
This looks so yummy. What size cast iron pot should I be using? I only have a 3.5 qt.
Chrissie says
Your 3.5 qt should be just fine. I hope you give it a try!
Trish says
Omg. This is delicious. I had to share so I didn’t eat the entire loaf. Made my first loaf yesterday. Second loaf is ready to go in the oven to gift to my parents. Thanks for the fab recipe.
Chrissie says
Ha ha! I understand! I’m so glad you loved it! Thanks so much for taking the time to leave a comment!
Rosemarie Chambers says
HI Busy Baker!
I am going to to make the quick rise version. My question is, after a two hour rise, do i shape it into a ball then let it rise for an additional 25 minutes? (new to bread making)
rosemarie
Chrissie says
Hello! Yes, that’s exactly how it’s done. Good luck!
Rachel says
How did the quick rise method work for you? I want to try making it today!
Deb says
I waited as long as I could!!! It was just barely warm so I sliced a small piece…it was delicious. Thank you so much for a wonderful recipe I’ll be making again and will try to share with my family!
Chrissie says
So glad you loved the recipe! Thanks!
Jackie Johnson says
I baked the honey cranberry walnut yesterday and it turned out great! So easy! I just took the raisin cinnamon and it looks beautiful. Can’t wait for it to cool. Thanks so much for the recipes!
Chrissie says
I’m so glad you liked it!! 🙂
Kim says
I have a question about this bread. I am baking it now but the bottom is burnt! I don’t know what I did wrong?! The bread isn’t done yet.
Chrissie says
Hmmm – could your oven be too hot? I’ve NEVER had that happen to me before. My suggestion would be to use an oven thermometer to make sure your oven is the correct temperature. Also, what are you baking it in?
Anne says
Question…do you include the parchment paper in the cast iron pot when cooking as you also mentioned using it to take it out of the pan after it’s been in the oven?
Chrissie says
You can, and I usually do, but it’s definitely not completely necessary.
Shira K. says
Can you please explain why the salt and yeast should go on opposite sides of the bowl when the very next thing you do it mix it all together? Thanks
Chrissie says
Salt can deactivate yeast, so mixing them on opposite sides of the bowl ensures that as little yeast as possible comes into direct contact with the salt.
Shelley says
I have the berghoff enamelled dutch oven it says oven safe up to 400 degrees 🙁 can i still make these breads?
Amy says
I think I’m going to try making this with dried cherries and pecans! Sounds delicious the way it is..but I don’t have raisins!
Chrissie says
You’ll love it either way! 🙂
Arlynne Eisner says
Please give us a no knead black Russian bread recipe!
Chrissie says
I’m working on one at the moment, still testing it 🙂
T Akkanen says
Fresh from the oven! Wow smells amazing canteiat to try it. Thanks for great recipe. Made with sourdough starter (1/2c) instead of yeast – looks perfect!
The Busy Baker says
So glad you enjoyed it! Thanks so much for taking the time to leave a comment! 🙂
Mary Ellen says
Question: Do you think I could bake this bread in my 9 qt Dutch oven or would that be too big? Looking forward to giving this recipe a try. Many thanks!
Chrissie says
That would be fine 🙂
Jasmine says
Christie, My husband and I made this bread yesterday and it is delicious. We cooked it at 450 for 30 mins and then took the lid off and baked again per your recipe.
The first 3-5 slices were delicious but when we got the cutting the middle of the bread it was gooey. Not horribly but enough that we didn’t know what we had done. Any thoughts? We love the bread just aren’t sure about the little pockets of gooey. We did exactly as you say in the recipe.
Jasmine
Chrissie says
Hmm. That’s interesting – never happened to me before. Perhaps you didn’t mix quite enough and there were some parts that were too wet…? It could also be slightly underbaked, but it sounds like you baked it enough.
Karen-Estelle says
I’d love to make this cinnamon artisan bread. Being new to making no knead bread I’d love to follow the recipe exactly. But being in Australia I’m thinking our measurement are different. Would I use the standard American measurements as opposed to our Australian measurements? Thank you.
Chrissie says
Yes, this recipe calls for the standard American measurements.
Daniela Pelosi says
This recipe is a keeper! We made it once sticking to the recipe and the second time adding dates and dried apricots to the raisins. I can’t find a recipe for dates & apricots artisan bread, so I added them to this one. It was lovely just baked but became quite dry later. Could you tell me what I have to change to make it work? Love your recipes and the videos 😋
Chrissie says
Glad you liked it! This bread does get a little dry after a day or two, so it’s best fresh baked or made into toast.
Sandy says
I have found that after the first day putting a slice in the microwave for 10 seconds on full power restores the moisture/flavor….just like freshly baked!
Abby says
Hello! This recipe looks amazing! Would you change the recipe in any way for baking at altitude (Denver, CO)? Thank you!
Chrissie says
I’d add a little extra yeast for the added elevation.
Abby says
Thank you!
Neile says
This is the best recipe I’ve ever used. I’ve made 3 loaves in the past few days just to give to family and friends. My only problem is the bottom is always burnt. I place the dough on parchment paper inside my dutch oven and each loaf I have played with either adding flour or cooking spray or nothing at all to the paper before placing the dough ball on and still the bottom is always burnt but the bread and top crust are beautiful. Any ideas or suggestions to fix this?
Chrissie says
If you have a convection setting on your oven, you should try that. Or move the rack up in your oven…it sounds like the bread is too close to the element in the bottom of your oven.
Sandy says
I don’t have an oven thermometer, but I’ve found 430 degrees cooks my bread fine without burning the bottom.
Jessica says
I don’t have any wheat flour, could I just use more AP flour or would that ruin it?
Chrissie says
Yes, feel free to use all purpose flour 🙂
Bill K says
I baked it this morning and waited for it to cool. It looks amazing, tastes delicious and has a great consistency. When mixing the dough it was very sticky so I kept adding small amounts of flour. After the approx 18 hour rise it was still very sticky. Should I have added even more flour when mixing? Also, have you tried adding even more cinnamon?
Chrissie says
This dough will be a little stickier than normal, but it makes for a crispy crust and great texture. And feel free to add more cinnamon if you like.
Shauna Freeman says
Ok, so I made bread about 31yrs ago…..”Absolutely horrible Shauna, your NOT a baker!” I trashed it! So looking at Pinterest I see your recipes. I gave jalapeno & cheddar a try……OMG! very easy, very delicious! I’ve made the garlic & rosemary, and making cinnamon & raisins tomorrow. I’m a baker!
Thank you, Thank you, Thank you!!!
Chrissie says
I’m so glad!! Anyone can be a baker 😉
Matgaret says
Trying to make multiple loaves in a day. Can this be mad by forming loaves oh a sheet pan instead of Dutch oven?
Chrissie says
The steam that develops inside the dutch oven is what creates the crispy crust. If you make this on a sheet pan the loaf will not be the crispy artisan-style.
Jim Martin says
New to Artisan style bread making, but so far everything is turning out perfect!
Wife loves that hubby does all the baking, and she gets the easy part….eating it !!
Thanks for the great cinnamon raisin recipe.
Newly retired and have all kinds of time to bake
Chrissie says
So glad you like it! 🙂
brian mclaughlin says
absolutely the best raisin bread that i have ever had in my 70 years on this earth. i did have to adjust as i didn’t have any whole wheat flour on hand and i was anxious to try it. i also didn’t have a cast iron dutch large enough for what i was seeing after the all night rise so i baked it in my cast iron skillet sprinkled with a little corn meal. same temp, 450 and 35 minutes. this will be part of my bread rotation and high on the priority list for sharing with friends and family. thanx for the recipe and like i said, absolutely the best i’ve had.
The Busy Baker says
So happy that it turned out so well!!🙂
Lily Lubianski says
Good morning Chrissie:
I don’t have any whole wheat flour.
Can I use all pupose flour instead?
Thank you.
Lily Lubianski
Chrissie says
Yes! You can use all purpose flour instead.
Laura says
Just started to get into baking. Tried this recipe as instructed, but I added another teaspoon of cinnamon and a total of 1 1/2 cups raisins. It is wonderful. I have made it about four times now. Thank you for this. I will make this again and again!
Chrissie says
I’m so glad! Thanks for sharing 🙂
Ana says
Just tried your recipe, except that I’ve halved the cinammon quantity (one of our family members is not a big fan of the taste); it worked out beautifully, hardest part was waiting for it to cool down 🙂
Will definitely put this on our favourites list.
Thank you!
The Busy Baker says
Thank you for your feedback Ana!! Really great to hear it’s one of your favourites now!🙂
Sandy says
I also added dried cranberries and currants along with the raisins. Added 1/3 of a cup of each. Needless to say, we gobbled it up very quickly.sandy Lisk
The Busy Baker says
Yes, we love it too! It disappears very fast😁
Judy says
OMG. Thank you for this recipe! It is on the counter cooling so I have yet to taste it. Having said that if it is half as tasty as it smells I’ll be happy. Also, it was super easy, no fuss, no mess and sooo beautiful! I’m going to try your Jalapeño Cheddar tomorrow. During Covid as long as my yeast holds out I’ll be fine. Apparently yeast has become a coveted commodity.
Chrissie says
So glad you loved it Judy! 🙂
Judy says
Best recipe I have during our Covid Isolation!
Thank you.
The Busy Baker says
Thanks for your feedback!🙂
Linda Giordano says
This recipe makes the best cinnamon raisin bread! So easy & sooo delicious!!!!
The Busy Baker says
Thank you Linda! Glad you like it so much!😊
sherry says
First time I tried this – it was amazing!! Came out perfect – the bottom was a little more done than I like – so will lower temp to 430 degrees. I also did not bake an additional 10 minutes because it looked done when I took top off.
Trying the cranberry/ walnut next!!!
The Busy Baker says
Thanks Sherry! Glad you like the recipe and let us know how the Cranberry Walnut one turns out!🙂
Joyce says
Made this bread this morning after tasting my neighbor’s, and its so very hard not to cut it before it cools!! Thank you for sharing this recipe!! It’s wonderful!!!
The Busy Baker says
I know, right!? You’re welcome Joyce!!🙂