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Easy raisin bread (no-knead raisin bread)

no knead bread - carrots and peace raisin bread

Easy raisin bread (no-knead raisin bread)

I’m a big fan of no-knead bread. Aside from the fact that it needs a little advance planning to incorporate into your life, it is quite literally measure, stir, cover and let it do its own thing.

 

Besides ease, the big thing no-kneads have going for them is the fact that they are super versatile. I’ve tried no-knead bread with all kinds of flours (grain flours – I haven’t tried nut flours and gluten free mixes yet) and it’s pretty darn forgiving. Nearly any mix-in works: seeds, nuts, dried fruit, oats/quinoa flakes etc etc etc

 

This recipe uses a mix of sunflower and pumpkin seeds + raisins. Here are some pictures of the process, and the recipe in full below. Try! It’s good-for-you bread (the best kind when they taste good) and it’s nut free, so school-friendly!

 

flour and liquids for carrots and peace raisin bread

 

flour and mix ins for carrots and peace raisin bread

 

starting dough for carrots and peace raisin bread

 

If you decide to try, please drop me a comment below and subscribe to my blog for recipes, tips and more.

 

Easy raisin bread (no knead bread)

no knead bread - carrots and peace raisin bread

  • Prep Time: 15h
  • Cook Time: 1h
  • Total Time: 16h
  • Yield: 1 large round loaf
  • Category:

Ingredients

  • 2 cups whole wheat flour
  • 1 cup buckwheat flour
  • 1 cup white, all-purpose flour
  • 1/2 cup pumpkin seeds (or sunflower seeds or any mix of the two as you prefer)
  • 1/2 cup raisins
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 2 teaspoons fleur de sel or your favourite gourmet salt
  • 1 teaspoon instant yeast
  • 2 cups warm water

Instructions

  1. Put all the ingredients except the water into a bowl and stir around a bit to combine. Add water, starting with a cup and use one hand or a spatula to stir. It’ll look lumpy at first. Keep adding water till it comes together into some semblance of a ball. Reach in and pick up any strays as needed. Cover with plastic wrap or a tight-fitting lid and let sit for 12-15 hours.
  2. Open pot, turn dough out onto a floured surface and knead a few times, bringing it into a smooth ball (less than a minute). Put it back in the bowl for 2 hours (or more if you can’t attend to it in 2 hours). It will double in size. Note here: I've done no-knead bread several times without this second rise (including this pictured raisin bread). All I do is give it a few punches, bring together into a ball and let it sit for the 30 minutes it takes me to preheat my oven and get my dutch oven heated. No-knead breads are super forgiving as I said!
  3. Preheat oven to 450F. Put in a dutch oven when you turn the oven on and let it heat after you reach 450 for 10 minutes at least. More is fine.
  4. Remove your dutch oven carefully, and transfer the dough ball in. Remember the pot is screaming hot, so please use the heaviest oven mitts you have. Cover and bake for 30 minutes. Removed lid and continue baking for 20-30 minutes. Start checking after 20 minutes to make sure nothing at the top is burning (avoid opening your oven, just keep the light on and peep). You're looking for a nice deep brown on the top and the smell of baked bread. Note: A few of the raisins, if at the top, will burn. To avoid this, either poke them under a bit when you transfer the dough. Or pick them out when the bread is out of the oven. Remove once done and leave to cool in pan for 15 minutes. Turn it out onto a board, cut and enjoy. Perfect!
  5. This bread keeps outside for 2-3 days or in the refrigerator for a week. After the first day, I toast it in the oven (to desired doneness - even just a couple of minutes to warm through) to refresh and make it taste as good as freshly baked.

Carrots and Peace
susan@carrotsandpeace.com
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