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Niche Topics (Food and Drinks) offers a large collection of delicious food and drink recipes to help you decide what to cook, whether it’s a family dinner, lunchbox for the kids, or entertaining friends at home. Each recipe promises a completely different taste experience, and all are really easy-to-make.


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No Knead Walnut Raisin Bread


By Kate Miller

Amazingly simple yet incredibly tasty with a hint of cinnamon, this no knead home baked walnut raisin bread is sure to delight everyone in the family. Wonderful as a healthy breakfast, brunch or light snacks for kids.

Cinnamon Walnut Raisin Bread Recipe

3 cups bread flour
½ cup raisins
1¼ teaspoon salt
¾ teaspoon cinnamon
½ cup walnuts
1½ cups water
½ teaspoon instant or active dry yeast
pinch fresh ground pepper
additional flour for dusting

How to make walnut raisin bread

1. Place flour, raisins, walnuts, salt, cinnamon, yeast, and pepper in a large bowl. Mix well.


2. Add water. With a wooden spoon, mix until you have a wet, sticky dough. Add 1-2 tablespoons water if the dough doesn't stick.


3. Cover your bowl and leave it to sit at room temperature until the surface bubbles and doubles in size. This first rise should take about 12-16 hours.


4. Generously flour a work surface. Using a rubber spatula, scrape the dough out of the bowl. Using lightly floured hands, lift the edges of the dough in towards the center. Nudge and tuck in the edges of the dough to make it round.


5. Place a tea towel on your work surface and generously dust it with flour. Gently tip the dough on the towel, seam side down.


6. Fold the ends of the tea towel loosely over the dough. Allow the dough to rise for 1-2 hours, in a warm, draft-free place. The dough is ready when it is about twice its original size. It should hold the impression if you poke gently with your fingertips. If it doesn't, leave it to rise for a further 15 minutes.


7. About 30 minutes before the end of the second rise, preheat your oven to 250˚C. Place rack in the lower third. Place the covered heavy pot in the center of the rack.


8. Remove pot from oven and uncover it. Unfold the tea towel, invert the dough quickly but gently into the pot, seam side up. Cover and bake for 30 minutes.


9. Remove pot cover and bake until bread is a deep chestnut color but not burnt, approximately 15-20 minutes. Gently remove walnut and raisin bread and let cool in a wire rack.



no knead walnut raisin bread recipe