Introduction: No-Knead Rustic Raisin Bread
For this instructable, I have teamed up with my mom. She has been making Jim Lahey's classic no-knead bread for years, but has adapted it to make this wonderful Rustic Raisin Bread. It might seem like it takes a long time, but it is quite simple. Begin making the dough in the evening and you will have warm raisin bread in time for a mid-morning treat the next day!
Step 1: Gathering Your Ingredients
- Three cups flour, plus more for dusting (high gluten is preferred, but you can also use all-purpose).
- 1 1/4 teaspoons salt.
- 1/4 teaspoon dry active yeast.
- 1 teaspoon granulated sugar.
- 5 tablespoons brown sugar.
- 1 tablespoon cinnamon.
- 2 cups raisins.
- 1 2/3 cups cold water.
Step 2: Preparing the Dough
- Whisk the flour, salt, yeast, granulated sugar, brown sugar, and cinnamon together in a large bowl.
- Add the 2 cups of raisins.
- Pour the water into the dry ingredients, and quickly stir together with a wooden spoon. It should have a shaggy look to it.
- Cover the bowl with plastic wrap (even better, use a reusable elastic bowl cover) and a cloth, and place in a warm location for 12 to 16 hours.
Step 3: 12-16 Hours Later...
- Using your hands or a rubber spatula, turn the dough out onto a floured surface.
- Fold the dough over a bit, forming a loose ball.
- Loosely cover the dough with the piece of plastic wrap, and let sit for 15 minutes.
- Lightly flour the bowl, pick up the dough with your hands, place it in the bowl, and cover with a cloth.
- Set it in a warm location for 1 hour.
Step 4: 1 Hour Later...
- Place a 4 1/2 - 5 1/2 quart dutch oven (with the lid on) into a cold oven.
- Heat the oven to 450 degrees (keep the dough in the warm location while the oven is heating).
- When the oven reaches 450 degrees, remove the pot from the oven, and lightly flour it before transferring the dough to the pot.
- Cover the pot, place it back in the oven, and bake for 25 minutes.
- Remove the lid from the pot and continue baking for 20 minutes.
- Turn the bread out of the pot and onto a cooling rack.
Step 5: Share With Family and Friends!
It will be easier to slice the Rustic Raisin Bread after it cools a bit, but don't wait too long - it is so good warm with butter!
Participated in the
Bread Speed Challenge
1 Person Made This Project!
- remi.wauthy made it!