No Knead Cinnamon Raisin Bread

NO KNEAD CINNAMON RAISIN BREAD

Makes 1 loaf.
RECIPE ADAPTED BY KITCHEN HEALS SOUL

Ingredients:

• 375 grams (3 cups) all-purpose flour ( I used 220 g. white + 155 g. stone ground wheat)

• ½ t. active dry yeast

• 1 t. salt

• 1½ TB. granulated sugar

• 2 t. cinnamon

• 120 grams (3/4 cup) raisins

• 188 grams (3/4 cup) milk

• 188 grams (3/4 cup) water

Directions:

1. Mix together the flour, yeast, salt, sugar, raisins, and cinnamon in a big bowl.

2. Add milk and water, and stir together with a wooden spoon. Dough will be clumpy and sticky and that’s ok.

3. Cover with plastic wrap and leave on the counter for 12 - 15 hours.

4. With floury hands or a floury spoon dig out the dough onto a floured surface. Gently fold the edges over
each other a couple times and form a nice round ball. Transfer the dough to floured parchment paper.

5. Cover and let rise for about 2 hours. (Flour the top of the loaf so it doesn’t stick to towel or plastic.)

6. About 30 minutes before the dough is ready for baking, score in your design and begin preheating the oven to 450F. Place the Dutch oven with it's lid on in the oven to heat up thoroughly.

7. When the oven has reached proper temperature, carefully remove Dutch oven from preheated oven, transfer parchment and dough into the preheated dutch oven. Replace lid and bake 30 minutes covered, then 10+ minutes uncovered until a deep dark crust forms.

8. Remove from oven once bread is done and let cool on baking rack before devouring. Smother on some butter or almond butter and enjoy!