The no knead cinnamon raisin sourdough bread is a slow-fermented loaf that needs no hand kneading yet delivers an open crumb, blistered crust, and a cinnamon-sugar swirl threaded with plump raisins. You mix the dough in one bowl, fold it a couple of times while it rests, then bake it in a covered pot so steam builds the crust. This method suits bakers who want a naturally leavened sweet loaf without a stand mixer or kneading routine.
What makes this bread work is time. A long cold ferment lets wild yeast build structure and acidity while you do nothing. The cinnamon and raisins are layered in during a single fold so they stay suspended instead of sinking. You get a loaf that tastes like a weekend bakery find but fits a weeknight schedule because active time stays under fifteen minutes. If you enjoyed this, our cinnamon sugar focaccia is worth trying next. Making this no knead cinnamon raisin sourdough bread at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These No Knead Cinnamon Raisin Sourdough Bread
- Minimal hands-on work: two folds over the first few hours replace any kneading.
- Naturally leavened: uses sourdough starter, so no commercial yeast required.
- Balanced sweetness: raisins and cinnamon give a breakfast-friendly loaf without a sugar crust.
- Forgiving schedule: the dough rests in the fridge up to 48 hours, fitting your day.
- Great texture: crisp shell, chewy interior, and visible cinnamon ribbons.
Ingredients You’ll Need
- 100 g active sourdough starter (100% hydration, bubbly)
- 350 g water, lukewarm (around 28°C)
- 500 g bread flour (12–13% protein)
- 9 g fine sea salt
- 80 g raisins
- 20 g cinnamon
- 40 g brown sugar
The starter must be at peak rise so the loaf ferments in the stated window. Bread flour gives the gluten network enough strength to hold the raisin weight. Salt controls fermentation and tightens the crumb. The no knead cinnamon raisin sourdough bread works well for weeknight cooking when time is limited.
Ingredient Substitutions
Bread flour: Replace with an equal weight of fresh milled flour for a more rustic, slightly nutty crumb. Fresh milled flour absorbs water differently, so hold back 20 g of water and add only if the dough feels stiff. Expect a denser, more opaque interior and a deeper tan crust compared with white bread flour. Storing leftover no knead cinnamon raisin sourdough bread correctly keeps it tasting good for days.
Raisins: Swap with an equal weight of dried currants for smaller, tarter pockets throughout the loaf. Currants rehydrate faster, so soak them just 10 minutes instead of 15 to avoid excess moisture. The flavor shifts from mild grape sweetness to a sharper, more wine-like note that pairs well with the cinnamon. For the best results with this no knead cinnamon raisin sourdough bread, read through all the steps before starting.
Brown sugar: Use an equal weight of coconut sugar if you want a lower-glycemic swirl with a faint caramel bitterness. Coconut sugar is drier, so mist the cinnamon layer with 1 teaspoon of water before folding. The crust will brown a shade lighter and the swirl tastes less molasses-forward.
Active sourdough starter: If you only have discard, build it to peak over 2 feeds before using; do not swap gram-for-gram with unfed starter. Unfed starter ferments slower and may need 4 extra hours at room temperature. The crumb will be tighter and the sour note stronger if you rush this step.
Step-by-Step Instructions
- Combine 100 g starter, 350 g water, and 500 g bread flour in a bowl. Mix with a spoon until no dry spots remain; the shaggy dough should look rough and sticky at room temperature.
- Rest the dough uncovered for 30 minutes so the flour hydrates. Then sprinkle 9 g salt over the top and pinch it in until dissolved.
- Soak 80 g raisins in warm water for 15 minutes, then drain. Mix 20 g cinnamon with 40 g brown sugar in a small dish.
- Over the next 3 hours, do 3 sets of stretch-and-folds spaced 45 minutes apart at room temperature. On the third set, flatten the dough, scatter raisins, then dust the cinnamon-sugar across the surface before folding up.
- Cover and refrigerate the dough for 24–48 hours. The cold ferment builds flavor and makes the dough easier to shape.
- Turn the cold dough onto a floured board, shape into a tight round, and place seam-up in a floured banneton. Proof at room temperature for 2 hours until puffy.
- Preheat a Dutch oven at 230°C / 445°F for 30 minutes. Score the loaf and lower it in, then bake covered for 25 minutes.
- Remove the lid and bake 18–20 minutes more until the crust is deeply browned and the internal temp hits 96°C. Cool on a rack for 2 hours before slicing.
Pro Tips
Use a scale; gram accuracy keeps the hydration stable so the loaf rises instead of spreading. A digital thermometer removes the guesswork on doneness better than tapping the base alone.
Cold dough scores cleaner. Pull the banneton from the fridge and score within 1 minute so the blade cuts a sharp ear rather than dragging.
For a shinier crust, mist the loaf with water right before the lid goes on. The surface gelatinizes faster, giving a crackly shell like the one on sourdough discard focaccia.
Read fermentation science from Serious Eats if you want to understand why a long cold rest improves both crust and crumb.
Common Mistakes to Avoid
Adding raisins too early makes them sink and burn on the bottom. Fold them in only at the final set so they stay suspended in the upper crumb.
Slicing warm bread mashes the crumb because the starch hasn’t reset. Wait the full 2 hours; the crumb firms and slices clean.
Underproofing in the banneton yields a tight, gummy center. The dough should jiggle slightly and gain 50% size before baking.
Serving Suggestions
Toast a thick slice and butter it for breakfast, or pair it with cinnamon rolls on a brunch board. The loaf also sits well beside Irish brown bread for a contrasting dense slice. A smear of cream cheese offsets the cinnamon heat.
Storage and Reheating
Keep the cooled loaf in a paper bag at room temperature for up to 3 days; the crust stays crisp longer than in plastic. For longer hold, slice and freeze for up to 2 months in a sealed bag. Reheat frozen slices in a 180°C / 350°F toaster until steam stops rising.
Recipe Variations
Orange Zest Version
Add 1 tbsp grated orange zest to the cinnamon-sugar mix before the final fold. The citrus oil brightens the raisin sweetness and gives a fragrant crust. Expect a lighter aromatic note without changing the crumb structure.
Walnut Crunch Version
Fold in 60 g toasted walnut pieces with the raisins for a brittle bite against the soft crumb. Toast the nuts at 170°C / 340°F for 8 minutes first so they stay dry. The loaf gains a savory edge that balances the sugar.
Discard Bagel Pair
Bake sourdough discard bagels alongside and use the bread for French toast later in the week. The bagels use up starter discard while the loaf uses active starter, splitting the batch efficiently. Both share the same tangy profile for a coherent breakfast spread.
Cardamom Swap
Replace 10 g of the cinnamon with ground cardamom for a Nordic-style swirl. Cardamom is potent, so keep the rest of the cinnamon to avoid a soapy taste. The loaf reads floral and warm rather than purely spicy.
No Knead Cinnamon Raisin Sourdough Bread
Description
A naturally leavened cinnamon raisin sourdough bread that needs no hand kneading yet delivers an open crumb, blistered crust, and a cinnamon-sugar swirl threaded with plump raisins.
Time does the work through a long cold ferment while active hands-on time stays under fifteen minutes.
Ingredients
Instructions
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Mix starter water flour
Combine 100 g starter, 350 g water, and 500 g bread flour in a bowl. Mix with a spoon until no dry spots remain; the shaggy dough should look rough and sticky at room temperature, with a wet and uneven surface.
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Rest and add salt
Rest the dough uncovered for 30 minutes so the flour hydrates and the mixture relaxes at room temperature. Then sprinkle 9 g salt over the top and pinch it in with your fingers until fully dissolved into the dough.
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Soak raisins mix spice
Soak 80 g raisins in warm water for 15 minutes, then drain them well so they do not add excess moisture to the loaf. Mix 20 g cinnamon with 40 g brown sugar in a small dish until evenly blended for the swirl layer.
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First two fold sets
Over the next 3 hours, do 3 sets of stretch-and-folds spaced 45 minutes apart at room temperature. Complete the first two sets by pulling the dough up from one side and folding over, repeating around the bowl until taut; the dough should smooth slightly and gain strength after each set.
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Final fold with filling
On the third set at room temperature, flatten the dough on the board, scatter the drained raisins, then dust the cinnamon-sugar across the surface before folding up. The fruit and spice stay suspended in the upper crumb instead of sinking to the bottom when folded at this final stage.
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Cold ferment dough
Cover the bowl and refrigerate the dough for 24–48 hours at standard fridge temperature around 4°C. The cold ferment builds flavor and makes the dough easier to shape, with a firmer and less sticky texture when removed.
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Shape and proof loaf
Turn the cold dough onto a floured board, shape into a tight round, and place seam-up in a floured banneton. Proof at room temperature for 2 hours until puffy and the dough jiggles slightly and gains about 50% size before baking.
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Preheat and bake covered
Preheat a Dutch oven at 230°C / 445°F for 30 minutes so it is fully heated. Score the loaf and lower it in, then bake covered for 25 minutes while steam builds a blistered crust and the loaf rises visibly.
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Uncovered bake and cool
Remove the lid and bake 18–20 minutes more until the crust is deeply browned and the internal temp hits 96°C. Cool on a rack for 2 hours before slicing so the starch resets and the crumb firms for clean cuts.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 2g4%
- Sodium 430mg18%
- Total Carbohydrate 66g22%
- Dietary Fiber 3g12%
- Sugars 14g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Keep the cooled loaf in a paper bag at room temperature for up to 3 days; the crust stays crisp longer than in plastic.
- Make ahead: The dough cold ferments 24–48 hours, so mix it early and bake when ready within that window.
- Pro tip: Cold dough scores cleaner, so pull the banneton from the fridge and score within 1 minute for a sharp ear; try cinnamon focaccia next for a similar flavor.
- Serving: Wait the full 2 hours of cooling before slicing so the crumb firms and does not mash.
