No-Knead Bread with Cinnamon and Raisins

These are the days for No-Knead Bread. If you've never made homemade bread before you'll be amazed at how easy it is! This is one of my favorite bread recipes because it takes hardly any work to get truly artisan results! 

The No-Knead technique is what makes it so easy, it literally rises overnight while you sleep! Bake it in a Dutch oven and you'll have truly artisan results! 

No-Knead Cinnamon Raisin Bread resting on a cutting board with a dish of butter

Homemade Bread is Easier Than You Think

There's something so comforting about making your own bread, and slathering it with softened butter. A feeling of all is well if I can bake my own bread! And I'm here to tell you, YES you can! 

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And here's the best part. All you need are a few pantry staples like flour, yeast, and salt. Then just add your mix-ins like cinnamon, raisins, and walnuts, and allow to rise. And seriously folks, that's it!

A close up showing the texture of the top of a cinnamon bread loaf

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What is No-Knead Bread?

No-Knead Bread is a bread-making process that uses a slow rise technique. It requires little to no kneading and rises while you sleep! For the best results, it's best to make this bread recipe in a Dutch oven because it creates an "oven within an oven" environment.

A loaf of baked cinnamon raisin bread in a Dutch oven

This allows the bread to get nice and crispy on the outside while remaining light and fluffy on the inside! The raisins and walnuts add a wonderful texture to this bread, but you could also omit them for a plain cinnamon loaf or omit the cinnamon for just plain bread.

slices of freshly baked cinnamon raisin bread on a cutting board

Storing the Bread

This bread also freezes beautifully! To freeze it, slice the bread and place it in a resealable freezer bag. Then wrap it in a paper towel and microwave until warm, or toast it straight from the freezer. 

Step#1: Combine the Dry Ingredients

In this recipe, I use both white flour and wheat flour because I like the denser texture combining the flours creates. But if you only have one of these flours, that's totally fine. Just use the same quantity of flour of either. 

Adding flour to a large mixing bowl

This bread recipe uses very little yeast, just ¼ teaspoon since it has so much time to rise. It's a great excuse to make 2-3 loaves while you are at it since you've already opened the packet of yeast! 

adding instant yeast to a bowl

Step#2: Add Your Mix-Ins

  • The great thing about No-Knead Bread recipes is the fact that once you know the basic recipe, you can easily add any flavorings you like.
  • For this bread, I like to add raisins and walnuts, but you could omit the cinnamon in this recipe and add 2 tablespoons of minced rosemary or ¼ cup of diced Kalamata olives.
  • If you don't have raisins or walnuts on hand you could also use dried cranberries, orange zest, and pecans, that's another really great flavor combination too! 

Adding raisins and walnuts to flour in a large glass bowl

Adding the Water

  • Unlike other bread recipes where the water has to be at an exact temperature, with No-Knead Bread the water just has to be at room temperature.
  • That's another thing I love about this bread, it's so forgiving! 

Adding water to a bowl from a Pyrex Pitcher

Then mix up the dough with a wooden spoon until it comes together. If your dough appears to be dry, feel free to add some more water in 1 tablespoon increments until it sticks together and will form a ball. 

Adding water to dough in a bowl

Step#3: Oil the Bowl + First Rise

  • You'll then oil a bowl with olive oil and place your dough ball inside.
  • Don't worry about forming a perfect ball at this stage, you really can just plop it in!
  • Do this before you head to bed so it has 12 hours to rise while you sleep. That way you'll have fresh bread baking in the morning hours. Is there anything better? 

Greasing a bowl with olive oil

Cover your dough with plastic wrap to create a tight seal and prevent any air from getting in. Air can dry out your dough and create a skin around it. 

covering dough in a bowl with plastic wrap

Step#4: Punch Down + Second Rise

  • When you awake you'll be greeted with a mass of dough that will look like this, spread out into the bowl on all sides.
  • Make sure your hands are nicely floured before handling it because at this stage it is really sticky! 

Bread dough risen 12 hours in a bowl

Form your dough into a ball, by pulling the dough under itself, to create the seams at the bottom. Place it in a floured bowl and allow it to rise for another hour or two (I think 1 ½ hours is perfect but you can get away with 1 hour if you are getting antsy!)

a ball of cinnamon raisin bread dough in floured hands

Also, be sure to cover it with plastic wrap again to prevent it from drying out. 

Dough ball in bowl covered with plastic wrap

Step#5: Preheat Dutch Oven

  • It's important to pre-heat your Dutch oven for at least 30 minutes as your oven preheats. This will assure your Dutch oven will be at the correct temperature for baking the bread.
  • I think the 5.5-quart-size Dutch oven is best. It's big enough to be roomy for a nice-sized loaf of bread and not too roomy that the Dutch oven doesn't get hot enough inside.
  • It's also important to make sure your Dutch oven has an oven-safe knob on it like metal or resin and is not plastic otherwise it will melt! 

Le Creuset Dutch Oven in Red

Step#6: Bake The Bread

  • My Dutch oven is well seasoned from years of use so I just place my bread inside the pot.
  • But if this is the first time you've made the bread or are unsure about the non-stick properties of your Dutch oven, use parchment paper as a liner. 

Placing bread dough ball in Dutch Oven to Bake

Simply place your dough ball on a sheet of parchment paper and then lower it into the Dutch oven. Place the lid on and bake and 30 mins later you will have the MOST delicious artisan bread!

Placing Freshly Baked No Knead Cinnamon Bread on cooling rack

Allow the Bread to Set Up

  • The bread will be really hot and inside of fishing it out with your hands, it's best to use a clean kitchen towel to remove it.
  • Then place it on a cooling rack to set up inside. 
  • Allowing the bread to set up in this way will make it easier to slice, and will be less doughy inside. 

Side angle of bread loaf on a cooling rack

The bread is perfectly crisp on the outside and chewy and moist on the inside. Slathered with a pat of butter, you will either love me or hate me for this one! The fact that No-Knead Bread is so easy to make, is what makes it so dangerous! Yikes! Bake responsibly people. Enjoy!! xx

a slice of cinnamon raisin bread slathered with butter

Turn the Bread into French Toast

If you have any leftover slices, this bread also makes a terrific French toast the next day! Drizzled it with orange-flavored syrup (maple syrup + orange zest) and it can't be beat!

No Knead Cinnamon Bread turned into French toast

So if you are stuck inside this week and looking for a project that will soothe the body and soul, you can't go wrong with homemade bread! Once you master this recipe, try my Savory Monkey Bread too! Another great bread recipe to try!

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No Knead Raisin Bread on a Board

No-Knead Bread Recipe with Cinnamon and Raisins

Yield: 1 loaf
Prep Time: 12 hours
Cook Time: 30 minutes
Total Time: 12 hours 30 minutes

Artisan-style no-knead bread that rises while you sleep! Made from pantry items you probably already have in the cabinet. Also makes for great French toast the next day.


  • 1 ½ cups (180 g) all-purpose flour
  • 1 ½ cups (180 g) whole wheat flour
  • ¼ teaspoon (1.25 ml) yeast
  • 1 ½ teaspoon (7.5 ml) of salt
  • 1 tablespoon (15 ml) ground cinnamon
  • 1 ½ cups (350 ml) room temperature water (more if needed in 1 tablespoon increments)
  • ½ cup (75g) walnuts
  • ½ cup (75 g) raisins


  1. Whisk together the flours, yeast, salt, and cinnamon. Then add the walnuts and raisins. Stir to combine.
  2. Slowly add the water and stir with a wooden spoon until a dough forms. If the dough looks to dry add more water in 1 tablespoon increments. Too wet add more flour in 1 tablespoon increments.
  3. Transfer dough into a clean bowl that has been greased with olive oil. Cover with plastic wrap and rise overnight.
  4. The following day, punch down dough and with “floured hands” form dough into a ball. Place in a clean bowl dusted with flour, cover with plastic wrap and allow to rise for 1 ½ hours.
  5. Pre-heat oven to 500F (260C) with the Dutch oven so both can get up to temperature together. Place the dough inside and cover. Bake for 30 mins.
  6. Allow bread to cool for 1 hour. Slice and serve! Bread also freezes well if sliced and placed in a plastic freezer bag.


  • Bread also freezes well if sliced and placed in a plastic freezer bag.
  • You can omit the cinnamon and raisins and add 2 tablespoons of minced rosemary or ¼ cup of diced Kalamata olives instead for a more savory profile

Nutrition Information:
Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 114Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 75mgCarbohydrates: 24gFiber: 1gSugar: 0gProtein: 3g

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  1. Hi 'Beth, I love all of your videos and your newsletter and have enjoyed making several of your recipes. Sooo yummy!. This was the first time making the Cinnamon Raisin Bread in the Dutch oven. So easy! I have a question though, I noticed there was no sugar in the recipe. Was this purposeful or left out accidentally? I thought the bread would be a bit sweeter than it was.

    1. I'm so glad it was a hit! I leave the sugar out of it just because I usually yop it with butter and jam, but you absolutely could put some added sugar in to it, I would do between 2-4 Tbsp depending upon how sweet you'd like it 🙂

  2. Beth have you used the Cup4Cup gluten free flour for this recipe? If not, how do you think this would do?

    1. You know I haven't tried that flour in this recipe, but I would love to know how it turns out if you try it! I love that brand of GF Flour I think it's the best 🙂 I use it for my Fudgy Vegan Brownies and they turn out so well!

  3. Hi Beth

    I have used your recipes in the past and have had really good results. One question on this scrumptious looking bread. Proofing it overnight - is that done on the counter top or in the fridge?

    Can't wait to give this a try and I believe I have all the ingredients in my pantry to "give it a go".


    1. I'm so glad to hear the recipes have been a hit! Yes, you should proof the bread at room temperature. Not in the refrigerator or that will effect the yeast from activating quickly. Actually what I do is proof it in the oven with the oven OFF. It's a really great air-tight place, free from drafts and curious hands! Can you tell I have kids? 🙂 Just make sure you remember to take it out BEFORE preheating the oven 🙂 Hope you enjoy!

      1. Beth, I finally got around to making this bread. First loaf was a disaster. Did not rise AT ALL. (Had to dump in garbage). Bought new yeast and tried next night. I found it so easy to make and it turned out beautifully. Since there is only my husband and I, what we didn't eat the first day, I sliced and froze. This bread is simple to make and very tasty. Crunchy on outside and chewy on inside. (Mine was a little dense inside - is this normal or something I need to do to get it lighter?). We both enjoyed this bread immensely and I plan on making it for guests the first week in Nov.

        thank you for another great recipe

        1. Yes! The yeast freshness can make a big difference! So glad you tried again! OK, to make it lighter you could use all white flour, that would lighten it up! Hope your guests will enjoy it come Nov!

          1. Beth

            Just wanted to let you know I made this bread again just this past week for a small luncheon I had. The bread came out great and was nicely complimented my "soup and salad" menu. (Plus dessert of course.). None of my friends believed I had made it and were full of compliments. So, again I thank you for another great recipe that I will be making over and over.
            BTW, I am looking for a good butternut squash soup recipe (similar to Panera Bread soup)..... do you have anything along those lines that you can share with us?

  4. I baked the bread for 30 minutes as instructed and the raisins on top were burnt and so was the bottom of the loaf. What should I do differently next time?

    1. Hmm there could be a few factors. First I would make sure the oven was running at the correct temperature via an oven thermometer. Sometimes you can set the oven to a temperature and it will run too hot. This video explains this more in detail.I'd also be sure you are using a cast-iron Dutch Oven coated in enamel. This will provide even heat, which is softer due to the enamel coating. If these tips check out then I would also try placing your pot on the lower third rack of your oven. And perhaps baking for a bit less time next time 20-25 mins. Hope that helps!

  5. I really love the cinnamon & raisin! And now, I would like to try this with olives & rosemary. Should I add the olives and rosemary together with the flour, yeast, water mixture or do I add it on the 2nd proofing?
    Thank you!

      1. I made it this morning! Thumps up! So delicious! Soft & chewy in the inside & crusty on the outside. I’ll make this again with olives & rosemary. Wish I have 2 Dutch oven so I can double the recipe.

          1. Sure I use 2 tablespoons of minced rosemary or 1/4 cup of diced Kalamata olives. Just added this to the NOTES section of the recipe for easy reference 🙂

  6. First time making this and it’s delicious! I did not have a Dutch oven so I used my enamel casserole pot which was great! I put cranberries, raisins and walnuts in mine and my family loved it!
    Thank you for such an easy recipe 🤗

  7. Just took this out of the oven and it looks beautiful!! Letting it cool, and I can’t wait to cut into it! So easy and it turned out beautifully. Thank you for sharing this recipe!!!

    1. Yes you would probably need to adjust the baking time for a smaller loaf. I would try half the time and continue baking in 10 minute increments until it looks fully baked 🙂

    1. Great question! I leave the lid off to cool until I can take it out of the Dutch Oven, then remove it to cool on a cooling rack. This prevents condensation from forming and making the bread soggy 🙂 Hope you enjoy!

    1. Yes of course. Bread flour is great! (Assuming it's not a bread flour only for bread machines, but an all-purpose "Bread flour" is great) And you can then use it for my new pizza recipe too which is great with bread flour!

  8. Would Whole Wheat Pastry Flour work in this recipe, as either a substitute for the all purpose flour or as the only flour used for baking?

  9. Can I use my sourdough starter instead of yeast? What changes will I need to make to quantities or timing? Thanks. Anxious to try this. No oil, no dairy, no sweetener other than raisins, 50% whole grain - perfect recipe.

    1. Oh how fab! I've never made a sourdough starter before. But is that how you use it? Instead of yeast? If so I bet it would work! Keep me posted 🙂

      1. Sure do try and let me know how it goes! I haven't ever done a starter before, so I'd love to know ow it works out 🙂

  10. Can I mix this in the morning and bake it the next morning? Would that be too long to let it rise?

    I only have an 8 qt Dutch oven. Is that too big? Thanks for your help.

    1. No problem you could let it rise that long and better that your Dutch oven is bigger because with all that rising your bread may be bigger too! It may just take a bit longer in the oven, say 10-15 minutes more. I'd just keep checking on it :). I hope you enjoy!

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  12. Hi I don’t have whole wheat flour. Can I use all white? And should I use bleached or I bleached flour?

    1. This was the first time I ever attempted bread - I weighed it with the amount of grams instead of 3 cups of flour and had to keep adding additional flour to stop the sticky stage. did not look like your picture at all. Also forgot to add the cinnamon and added it while I was trying to shape the dough. Then did stick it in the oven overnight but doesnt look anything like your picture. I'm not sure if I should dump it or continue with the next step with the second rising. What is our opinion
      ps the active dry yeast had not expired.

    1. Hmmm great question! I've actually never used an instant pot before, but if there is a bread proof setting on it then I'd say sure give it a try! 🙂

  13. 1/4 tsp yeast for 3c flour? Really? Just checking to make certain it isn't a typo - recipe looks delish!!

    1. Ha! Yes! I know it sounds like 1/4 tsp wouldn't do anything, BUT it has so much time to rise because it rises overnight, it's all you need 🙂 You can watch the video too where I talk about this 🙂 I hope you enjoy! 🙂

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  17. I made this with cranberries instead of raisins, but it still tasted delicious. I loved the crunchy crust!

  18. Do you put the dough in the Dutch oven as they come to temp tog or do you add the dough after both are at temperature?

    1. Great question! The dough should go in, once the oven and dutch oven are heated up to the right temperature. Hope you enjoy!

  19. These recipes sound so wonderful! I can't wait to try them. Especially the bread. Need to get whole wheat flour.
    Thanks for the recipes.

    1. Sure you could try that too, bread pan or loaf pan. Or really just on a baking sheet would work too. Hope you enjoy!