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No-Knead Walnut Raisin Bread

No-Knead Walnut Raisin Bread

Jessica Vogl
An easy, no-knead bread that you can let rise overnight and then pop in the oven for a fresh loaf!
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Prep Time 10 minutes
Cook Time 45 minutes
Rise Time 12 hours
Total Time 12 hours 55 minutes
Course Appetizer, Breakfast, Snack
Servings 12

Ingredients
  

  • 1 ½ cups warm water
  • 1 teaspoon active dry yeast
  • 3 cups + 2 Tablespoons bread flour
  • ¾ cup raisins seperated, stems removed
  • ½ cup walnuts coarsely chopped
  • 2 Tablespoons unsalted butter melted
  • 3 Tablespoons dark brown sugar
  • 1 Tablespoon cinnamon
  • 1 teaspoon salt
  • Flaky sea salt (optional) for topping

Instructions
 

  • Combine yeast and warm water in a small bowl and let sit for 10 minutes until foamy. Melt butter in a small saucepan over low heat, set aside to cool.
  • In the bowl of a stand mixer fitted with a dough hook, combine flour, raisins, walnuts, brown sugar, cinnamon and salt. Pour the water and yeast mixture and the melted butter into the bowl and stir until just combined. The dough will be sticky and wet. Cover with plastic wrap and let sit 8-24 hours. The dough will rise significantly and look puffy when it's ready to bake.
  • To bake, place a Dutch oven (or other baking dish) with lid in the oven and preheat to 450°F. This allows your Dutch oven to preheat as well.
  • While the oven heats, trasnfer the dough to a lightly floured surface; gently shape until a ball is formed, dusting with more flour if necessary. Transfer the dough to a piece of parchment paper and let sit until the oven is heated.
  • Carefully remove the Dutch oven from the oven and transfer the dough (still on the parchment paper) into the dish (remember, your dish will be hot!). Cover with the lid and bake for 35 minutes. Remove the lid and bake an additional 10-15 minutes. Lightly tent with aluminum foil if you feel your loaf is browning too quickly. When done, the bread should be browned, crusty, and sound hollow when tapped. A thermometer inserted in the center of the loaf will read 190°F.
  • Immediately remove the bread from the dish and the parchment paper to cool completely on a cooling rack.
Keyword bread, no-knead bread, raisin bread, walnut raisin bread
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