Almost-No-Knead Cinnamon Raisin Bread

Cinnamon raisin bread was one of my favorite treats growing up. I would always try to sneak the bright red Sun-Maid bag into my mom’s grocery cart, knowing that what was disguised as a loaf of bread was really more of a sugary dessert. For the most part, my parents didn’t allow junk food in the house, but cinnamon raisin bread somehow managed to fly under the radar most of the time. Best lightly toasted and spread with butter, this dessert-for-breakfast was my favorite way to start Saturday mornings. Well, that along with a mug of hot chocolate, consumed very slowly with the aid of a teaspoon.

Wow, now that I think about it, I cannot imagine what a sugared-up little crazy person I must have been on the weekends.

Anyway. This recipe is a little healthier than the red bag version, made with half whole wheat flour and no dairy or added fat. Rest assured, it’s still plenty sweet, with a big spiral of raisins and cinnamon-sugar running throughout the loaf.

As you can see from the title of this post, this is yet another one of my almost-no-knead recipes, meaning that the dough must be mixed up twelve hours before you plan to let it rise and bake. If you mix up a bowl one night after dinner, you’ll have an easy morning baking project on your hands. All that’s left to do is roll out the dough, roll up the cinnamon-sugar and raisins inside, then let it rise and bake. Let the loaf cool for an hour before slicing if you can stand the wait, or just dig in to the warm bread right away. I won’t judge.

Almost No-Knead Whole Wheat Cinnamon Raisin Bread

makes one loaf

9 ounces baker’s choice flour
9 ounces whole wheat flour
3/8 tsp. yeast
1 tsp. kosher salt
2 1/2 Tbsp. organic cane sugar
1 1/2 C. water
1 1/4 Tbsp. white vinegar

1/2 C. raisins
1/2 C. organic cane sugar
1/2 tsp. cinnamon

1. In large bowl, combine flours, yeast, salt, sugar, water, and vinegar. Stir with a wooden spoon until a shaggy, sticky doughball is formed. Cover loosely with a plastic bag and let sit at room temperature for 12 hours, until holes appear on top of the dough.

2. In a small bowl, cover the raisins with about a cup of room-temperature water. Let sit for 30 minutes.

3. In another small bowl, combine the sugar and cinnamon. Stir until evenly mixed.

4. Line a Pyrex loaf pan with parchment paper. Set aside.

5. Turn dough out onto a well-floured pastry board. Flour your hands, then gently push the dough into a rectangle, about 8″ wide by 12″ long. Move it around often, making sure it isn’t sticking to the pastry board. Add more flour to the board if needed.

6. Sprinkle the dough evenly with the cinnamon-sugar mixture. Distribute raisins evenly over the top. Using your hands, gently roll the dough into a cylander, so that it forms an 8″ wide log. Tuck the dough as you roll, making sure the spiral is nice and tight.

7. Gently place rolled loaf in the parchment-lined pan, seam side down. Let rise for 1 1/2 hours.

8. Preheat the oven to 400F. Put the loaf in the oven, then immediately turn down to 350F. Bake the loaf for 50 minutes, then use a probe thermometer to check its internal temperature — the loaf is done when it reaches 200F.

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