No-Knead Rustic Raisin Bread

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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

  1. Whisk the flour, salt, yeast, granulated sugar, brown sugar, and cinnamon together in a large bowl.
  2. Add the 2 cups of raisins.
  3. Pour the water into the dry ingredients, and quickly stir together with a wooden spoon. It should have a shaggy look to it.
  4. 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...

  1. Using your hands or a rubber spatula, turn the dough out onto a floured surface.
  2. Fold the dough over a bit, forming a loose ball.
  3. Loosely cover the dough with the piece of plastic wrap, and let sit for 15 minutes.
  4. Lightly flour the bowl, pick up the dough with your hands, place it in the bowl, and cover with a cloth.
  5. Set it in a warm location for 1 hour.

Step 4: 1 Hour Later...

  1. Place a 4 1/2 - 5 1/2 quart dutch oven (with the lid on) into a cold oven.
  2. Heat the oven to 450 degrees (keep the dough in the warm location while the oven is heating).
  3. When the oven reaches 450 degrees, remove the pot from the oven, and lightly flour it before transferring the dough to the pot.
  4. Cover the pot, place it back in the oven, and bake for 25 minutes.
  5. Remove the lid from the pot and continue baking for 20 minutes.
  6. 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!

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10 Comments

0
cabates12
cabates12

5 months ago

I made the bread and it is delicious though I have a question. The dough did not have a shaggy look to it and did not raise as high (spread out more and was “sloppy” in texture). I did use AP flour but will change to high gluten flour next time which I understand will help it rise higher. But am still wondering about the 1 2/3 c. cold water since my dough was very hard to work with and I couldn’t even shape it into a ball-just collapsed. Any suggestions? I do plan on making it again (used both Golden and regular raisins-great toast with our morning Chai!) and also plan on making a rustic white loaf.

0
santorab
santorab

7 months ago on Step 5

This looks awesome. Could you clarify step #4, please? I'm finding the first, second and third instruction in step #4 confusing. Thanks in advance since I'd really like to make this!

0
Garbanzo21
Garbanzo21

Reply 7 months ago

Perhaps this will help: the pot is called a "dutch oven". It is a cast-iron, deep pot with a lid. You place the pot (with its lid on) into the cold oven, turn on the cold oven to 450, and heat both the empty pot and the oven. When the oven reaches 450, you take the heated pot from the oven, lightly flour it, put the dough in the pot, cover with the lid, and place it all back into the 450-degree oven.
Let me know if that clarifies it for you. Good luck!

0
santorab
santorab

Reply 7 months ago

Absolutely and thanks! I can't wait to try out this bread recipe. It's also a great reason to get my first dutch oven.

0
Ronna Farley
Ronna Farley

8 months ago

I will definitely make this!!!! Thanks for the recipe!!!!

0
Garbanzo21
Garbanzo21

Reply 8 months ago

You're welcome! Let us know how it turns out. Your Rum Raisin Ring looks beautiful!

0
LincolnsCreations
LincolnsCreations

8 months ago

Not a raisin bread fan, but it does look good.

0
Garbanzo21
Garbanzo21

Reply 8 months ago

Thanks. You can easily make this recipe into a fabulous rustic white loaf by following the same directions. Just use the flour, the salt, the yeast, and the water, and leave out the rest. Give it a try!

0
Macaroni00
Macaroni00

Reply 8 months ago

It looks wonderful......I bet it’s a great gift for people. Nice job!