An easy Homemade Whole Wheat Cinnamon Raisin Bread Recipe made with just 4 simple ingredients, no added sugars, and no kneading required!
Let me just preface with the fact that I am AWFUL at making bread. Awful.
I distinctly remember trying to make my own whole wheat bread in college, only to find that it didn’t rise AT ALL, and ended up looking like french toast sticks rather than slices of bread. That didn’t stop me from eating my french toast stick bread though. (hey, no food waste!)
So like, if I can make this cinnamon raisin bread recipe werk, you can too, boo. It’s hella easy.
What makes this cinnamon raisin bread delicious and healthy
- whole wheat flour
- yeast
- salt
- cinnamon
- raisins
- water
How to Make this Dutch Oven Cinnamon Raisin Bread Recipe
In a large bowl, whisk together 4 cups of whole wheat flour, 3/4 teaspoon of active dry yeast, 1 1/2 teaspoons of salt, and 2 1/2 teaspoons of cinnamon. Stir in 1/3 cup of raisins. Slowly add 2 cups of water, and stir until fully combined. Cover bowl tightly with plastic wrap, and leave on countertop for 12-16 hours, or overnight.
After dough has risen, preheat oven to 425°F, and add a 6 quart dutch oven with lid on to the middle rack of the oven while oven is preheating. Once oven has preheated, carefully remove dutch oven, and coat the inside with cooking spray. Shape dough into a ball with hands, and add to dutch oven. Replace lid, and bake for 20 minutes.
Carefully remove lid, and bake bread for an additional 10 minutes, or until top is golden brown. Remove from oven, and let bread cool in dutch oven for 5 minutes, before cooling completely on a wire cooling rack.
Pro Tips:
- Grease hands with a little bit of oil when transferring dough to keep it from sticking.
- Coat the dutch oven generously to prevent the bread from sticking when baking.
- Let the bread cool completely before slicing.
FAQs
How long does this cinnamon raisin bread last?
Generally, this bread will last up to 5 days, but can be frozen to extend the shelf life.
Can I freeze this bread?
Absolutely! I usually slice mine first, and keep them a resealable freezer bag for up to 6 months. They taste just the same when toasted. (especially with a little buttah!)
Money-Saving Tips for this Cinnamon Raisin Bread Recipe:
- Buy in bulk. Purchasing the bigger sizes of flour and raisins is more cost effective than smaller or single-serving sizes.
- Use store brands. The store brand of flour, yeast, and cinnamon are usually less expensive without sacrificing flavor or quality.
more baking recipes:
One Bowl Apple Bread
Mixed Berry Oatmeal Bars
Healthy Monster Cookies
Did you make this recipe? Leave me a comment & a rating to let me know how it came out!
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Dutch Oven Cinnamon Raisin Bread
- Prep Time: 14 hours
- Cook Time: 30 minutes
- Total Time: 14 hours 30 minutes
- Yield: 1 loaf (12 slices) 1x
- Diet: Vegetarian
Description
An easy, homemade cinnamon raisin bread recipe made with just 4 simple ingredients, no added sugars, and no kneading required!
Ingredients
- 4 cups whole wheat flour
- 3/4 teaspoon active-dry yeast
- 1 1/2 teaspoons salt
- 2 1/2 teaspoons cinnamon
- 1/3 cup raisins
- 2 cups water
Instructions
- In a large bowl, combine flour, yeast, salt, and cinnamon.
- Stir in raisins.
- Add water, and stir until all flour in incorporated.
- Cover tightly with plastic wrap, and let sit on countertop for 12-16 hours.
- Preheat oven to 425 degrees, adding dutch oven with lid to oven during preheating.
- Remove dutch oven from heated oven, and coat bottom with non-stick cooking spray.
- Transfer bread dough to dutch oven, shaping in hands before.
- Replace lid, and bake for 20 minutes.
- Remove lid, and bake an additional 10 minutes.
- Let cool in dutch oven for at least 5 minutes before removing, and letting cool completely on wire cooling rack.
- Enjoy within 5 days, or keep in freezer for up to 6 months.
Notes
- Grease hands with oil before handling dough to prevent sticking.
- Keep dough in a warm place to assist with rising.
- If a sweeter bread is preferred, add 2 tablespoons of maple syrup or brown sugar when adding water to dough.
- Category: bread
- Method: baking
- Cuisine: Baked Goods
Nutrition
- Serving Size: 1 slice
- Calories: 176
- Sugar: 2
- Sodium: 141
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 7
- Protein: 7
- Cholesterol: 0
Keywords: bread, cinnamon, raisin, whole wheat, dutch oven, homemade, no sugar
Recipe inspired by Jo Cooks
Make it a great day!
What’s your favorite kind of bread?
Have you ever baked your own bread before?
LOve how easy this sounds! I”m always so intimidated at baking my own bread but you make it sound easy.
Love how easy this bread recipe is! Will have to try it out!
I also love to bake bread in the Dutch Oven! Liking this cinnamon and raisin combo
We do a lot of dutch oven cooking with camping. This actually looks like it would be a pretty simple recipe over the fire
You had me at no kneading! You always surprise me everytime with your amazing and unique recipes!
Fresh baked bread is the best. It looks easier than I expected to make.
Oh COOL! I love how easy this is!
Hiii.. i will be trying the bread .. i have a question! The recipe says to use dry active yeast. So do i have to activate it in water and sugar solution before adding to the flour?? Thank you
Hi Latika! Nope, yo do not have to activate it beforehand.
I’m wondering if there is a step missing? I have been baking plain no-knead dutch oven bread for many years from a different site, and there is a 2nd rising for 2-3 hours before heating the oven. I notice that this step is not included in this recipe. I went ahead and followed the recipe as written and the bread seemed to take longer to bake completely through and still seems more dense in the center than usual. Otherwise, great recipe – I did add 3 Tbsp of brown sugar to sweeten up the bread.
★★★★
I let it rise on parchment paper covered with a lightweight clean dish towel for 30 minutes. It’s perfect.
Hello and thank you for your recipe I just made it and I will bake it tomorrow but I don’t have the oven Dutch can I still bake it with regular baking pans ?