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    Recipes

    No Knead Raisin Bread


    Ingredients:

    • 3 cups (540 g) Unbleached Bread Flour
    • 1 cup (180 g) Whole Wheat Flour (Hard Flour)
    • 2 tsp Salt
    • 1 tsp Active Dry Yeast
    • 1 3/4 cups (415 g) Water, room temperature
    • 1/2 cup (85 g) Sultana Raisins
    • 1/2 cup (85 g) Golden Raisins
    • 1/4 cup (42 g) Dried Cranberries


    Directions:

    1. In a small bowl add water and yeast together for approximately 5-8 minutes until yeast breaks down. Set aside.
    2. In a large bowl add bread flour, whole wheat flour and salt. Mix together and make a well in the middle. Once the yeast mixture is ready pour the liquid into the middle.
    3. Mix dough together until dough becomes ragged. Add raisins and dried cranberries and mix to combine. Note: if dough seems dry, splash a little water to moisten it.
    4. Using your hands bring the dough together to form a ball. Don't knead, just bring the dough together. Cover in plastic wrap and let dough sit at room temperature for 18-24 hours. The dough will have doubled in size, look wet and have bubbles throughout.
    5. Shape the dough into a ball. No need to stress about fancy techniques. Just bring the edges into the middle and roll into a ball (try not to overwork the dough). Place the ball seam side down on a large piece of parchment paper dusted with flour, cover with plastic and let rest for approximately 60 minutes.
    6. Meanwhile, preheat the oven to 450°F, adjust the oven rack to the lower-middle position. Put a cast iron pot in the oven with the lid on (or a heavy pot, Pyrex, or ceramic) while the oven heats up.
    7. When dough is ready, slash the top of the dough. Carefully remove the pot from the oven. Lift the parchment paper up with the dough on top and place it inside the hot pot. Cover with the lid and place inside the oven and bake for 30 minutes. Remove the lid and continue to bake for another 10-15 minutes.
    8. Cool on a cooling rack for 15 minutes before enjoying.

     

    NOTE: Bread will last 3-4 days covered in a bread bag or plastic bag. You can also freeze this bread and enjoy later.

     

    Prep Time: 24 hours
    Cook Time: 40 minutes
    Total Time: 24 hours 40 minutes
    Yield: 1 large loaf

     

    Thanks to Baking For Friends