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    Home » breads

    Dutch Oven Whole Wheat Cinnamon Raisin Bread

    March 19, 2019 by Emily Cooper 12 Comments

    Jump to Recipe·Print Recipe
    Homemade Cinnamon Raisin Bread Recipe Collage with Text Overlay
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    Homemade Cinnamon Raisin Bread Recipe with Text Overlay

    An easy Homemade Whole Wheat Cinnamon Raisin Bread Recipe made with just 4 simple ingredients, no added sugars, and no kneading required!

    Homemade Whole Wheat Cinnamon Raisin Bread Recipe in Dutch Oven

    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, ¾ teaspoon of active dry yeast, 1 ½ teaspoons of salt, and 2 ½ teaspoons of cinnamon. Stir in ⅓ 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.

    An easy Homemade Whole Wheat Cinnamon Raisin Bread Recipe rising

    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!)

    An easy Homemade Whole Wheat Cinnamon Raisin Bread Recipe Baked in Dutch Oven

    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!

    Homemade Whole Wheat Cinnamon Raisin Bread Recipe Sliced

    Pin this to your Baked Goods board!

    Print
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    An easy Homemade Whole Wheat Cinnamon Raisin Bread Recipe made with just 4 simple ingredients, no added sugars, and no kneading required! | @sinfulnutrition #sinfulnutrition #dutchovenbreadrecipe #nokneadbread #cinnamonraisin

    Dutch Oven Cinnamon Raisin Bread


    ★★★★

    4 from 1 reviews

    • Author: Emily Cooper, RDN
    • Total Time: 14 hours 30 minutes
    • Yield: 1 loaf (12 slices) 1x
    • Diet: Vegetarian
    Print Recipe
    Pin Recipe

    Description

    An easy, homemade cinnamon raisin bread recipe made with just 4 simple ingredients, no added sugars, and no kneading required!


    Ingredients

    Units Scale
    • 4 cups whole wheat flour
    • ¾ teaspoon active-dry yeast
    • 1 ½ teaspoons salt
    • 2 ½ teaspoons cinnamon
    • ⅓ cup raisins
    • 2 cups water

    Instructions

    1. In a large bowl, combine flour, yeast, salt, and cinnamon.
    2. Stir in raisins.
    3. Add water, and stir until all flour in incorporated.
    4. Cover tightly with plastic wrap, and let sit on countertop for 12-16 hours.
    5. Preheat oven to 425 degrees, adding dutch oven with lid to oven during preheating.
    6. Remove dutch oven from heated oven, and coat bottom with non-stick cooking spray.
    7. Transfer bread dough to dutch oven, shaping in hands before.
    8. Replace lid, and bake for 20 minutes.
    9. Remove lid, and bake an additional 10 minutes.
    10. Let cool in dutch oven for at least 5 minutes before removing, and letting cool completely on wire cooling rack.
    11. 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.
    • Prep Time: 14 hours
    • Cook Time: 30 minutes
    • 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

    Did you make this recipe?

    Tag @sinfulnutrition on Instagram and hashtag it #sinfulnutrition

    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?

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    Reader Interactions

    Comments

    1. Sarah

      March 25, 2019 at 10:20 am

      LOve how easy this sounds! I"m always so intimidated at baking my own bread but you make it sound easy.

      Reply
    2. Abbey Sharp

      March 25, 2019 at 4:34 pm

      Love how easy this bread recipe is! Will have to try it out!

      Reply
    3. Deborah Brooks

      March 25, 2019 at 5:35 pm

      I also love to bake bread in the Dutch Oven! Liking this cinnamon and raisin combo

      Reply
    4. AZ...And A Dash of Cinnamon

      March 25, 2019 at 9:10 pm

      We do a lot of dutch oven cooking with camping. This actually looks like it would be a pretty simple recipe over the fire

      Reply
    5. Kathryn Pfeffer

      March 25, 2019 at 10:33 pm

      You had me at no kneading! You always surprise me everytime with your amazing and unique recipes!

      Reply
    6. jill conyers

      March 26, 2019 at 6:52 am

      Fresh baked bread is the best. It looks easier than I expected to make.

      Reply
    7. Becca | Rabbit Food Runner

      March 26, 2019 at 4:01 pm

      Oh COOL! I love how easy this is!

      Reply
    8. Latika

      April 09, 2020 at 3:09 am

      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

      Reply
      • Emily Cooper

        April 09, 2020 at 10:06 am

        Hi Latika! Nope, yo do not have to activate it beforehand.

        Reply
    9. JODI

      January 11, 2021 at 11:06 am

      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.

      ★★★★

      Reply
      • Linda

        May 14, 2021 at 9:59 am

        I let it rise on parchment paper covered with a lightweight clean dish towel for 30 minutes. It’s perfect.

        Reply
    10. Lena

      January 23, 2021 at 1:48 am

      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 ?

      Reply

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    Hi there! I'm Emily, a registered dietitian, food lover, and peanut butter enthusiast. I'm here to show you that eating & living healthy doesn't have to be boring, expensive, or difficult. I share my passion for cooking with quick & healthy recipes made with simple and affordable ingredients. Learn more!

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