No Knead Raisin Pecan Bread

This bread is very similar to Five Minute Bread however uses raisins, pecans and cinnamon.  Life Made Simple Recipes for Real Life is where I found this wonderful version.  

We love our raisin bread here and you just can't beat the smell of it cooking or toasting especially of a morning.  Our favourite is without a doubt our Fruit Loaf Bread which is truly scrumptious however we now have the option of this quicker version for those times when you really want some homemade bread however time is not on your side.  You can have this homemade raisin bread the next day with hardly any work on your part.

No Knead Raisin Pecan Bread.

3¼ cups bread flour
1¾ teaspoons sea salt
1¾ teaspoons ground cinnamon
½ teaspoon active dry yeast
1½ cups plus 2 tablespoons warm water
1 cup raisins
¾ cup pecans, coarsely chopped

The day before baking your bread add the bread flour, sea salt, cinnamon and yeast to a medium bowl and whisk.

Using a wooden spoon slowly pour the warm water into the flour mixture whilst stirring.  Mix well.  Add the raisins and pecans mixing until fully incorporated.  Form into a ball and then place into another clean bowl.  Cover with cling wrap and leave it sitting on the bench for at least 18 hours.

 The dough is ready when bubbles have formed and it has doubled in size.

Next day.

Place a piece of baking paper into a clean bowl.  The baking paper should be big enough to cover the surface of a Dutch Oven.

Tip the dough onto a lightly floured surface and fold in half twice.  Use a little flour on your hands as the dough is very sticky and moist.  Lift the dough and place into the bowl on top of the baking paper.  Cover with cling wrap and let rise for at least one hour.

After one hour.

Place the empty Dutch Oven with lid into the oven.  Preheat oven to 235°C with the empty Dutch Oven inside.  This should take about 30 minutes.  Now remove the Dutch Oven and lid.  Transfer the dough with baking paper to the Dutch Oven.  It is tricky to transfer as the dough is quite wet however the shape returns once in the Dutch Oven.

Using a sharp knife or kitchen scissors cut three slits on top of the dough.  Brush the top with a little water.

Ready for baking.
Place the lid back on and bake for 30 minutes.  Remove the lid and bake a further 10-12 minutes.

Remove and place onto a wire rack to cool before slicing.  

Absolutely delicious buttered whilst still warm.  Our daughter toasted a few pieces for breakfast this morning and commented on just how yummy it was toasted with butter.  Our kitchen had this wonderful smell too.


  1. Oh yum! So many different versions you can try. Looks delicious Kylie!

    1. Thanks Belinda. Toasted is the best.

  2. That looks very tasty. You are a really good cook, Kylie.
    I didn't make bread for a while now. Maybe this weekend I'll bake a loaf.
    Hope you have a wonderful weekend.

    1. I hope you have a great weekend too and hopefully time to make some bread.

  3. I bet that smells delicious as it's baking, Kylie. I'd love a piece with some melty butter please! Meg:)

  4. Please, please shift to the Sunshine Coast so I can come and eat at yours! I can smell this bread through the internet :). Cheers Lyndie

    1. That made me smile Lyndie. Love to share with you if I could.

  5. It certainly does look good, Kylie and not a lot of work either.

    1. It was that quick to put together the day before that I did it whilst cleaning up after dinner. No need to purchase raisin bread when it's so quick and easy to whip one up like that.


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