With few exceptions I followed thebusybaker.com’s recipe for this raisin bread. I did use the “quick rise’ option of more yeast and only a 2 hour proof. I needed to add 5-6 extra tablespoons of AP flour while mixing to be able to form the dough into a ball.
Often baking using a Dutch Oven at 450 deg F will burn or at least excessively darken the bottom of the loaf. Putting a piece of silicone mat on the bottom coupled with a doubled sheet of parchment paper seemed to help. I will try removing the bread from the Dutch Oven after 30 minutes (when you should remove the cover) and let it rest on the oven rack for the last 15 – 20 minutes.
Raisin Bread – No Knead
• 250g (2 cups) all purpose flour (plus 1-2 tablespoons if necessary)
• 120g (1 cup) whole wheat flour
• 110g (3/4 cup) raisins
• 2½ teaspoon active dry yeast
• 1½ teaspoons sea salt
• 2 teaspoons ground cinnamon
• 3 tablespoons brown sugar
• 355g) (1½ cup room temperature water (plus 1-2 tablespoons if necessary)
• a few tablespoons extra flour for shaping the loaf
- 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 (my proofing oven) in your kitchen and let rise for 2 hours.
- 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. I like to add a small sheet of silicone to insulate the bottom of the bread from the excessive heat of the Dutch Oven. It seems to help.
- 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.