Walnut Raisin Bread

Who wouldn’t welcome a warm loaf of homemade bread studded with sweet raisins and walnuts? With its rich, nutty flavor and cinnamon aroma, this crusty and chewy home-baked loaf would be a lovely addition to any breakfast or afternoon tea.

Thanks to a no-knead composition, this walnut raisin bread recipe is surprisingly easy to follow, even for less experienced bakers. It requires only a few basic ingredients and no powerful mixer, and a long, slow rise helps the high-hydration dough develop an open crumb. The satisfaction of pulling a warm loaf of bread from the oven is unparalleled, and this walnut raisin bread recipe will help you get there.

Ingredients for Walnut Raisin Bread

• All-purpose flour: Versatile all-purpose flour is the base for this bread recipe. You can substitute bread flour if you have it.
• Sugar: A small amount of sugar sweetens the bread and provides food for the yeast, promoting fermentation.
• Active dry yeast: Yeast ferments both the added sugar and the sugar present in the flour to add lightness to the bread. Though most recipes call for the step of waking up the yeast in water with sugar, that process happens in the dough itself, thanks to the long, slow rise time. Feel free to use instant yeast instead.
• Cinnamon: Ground cinnamon in the dough adds a warm, spicy flavor that complements the sweetness of the raisins.
• Raisins: Raisins studded throughout the dough give this bread a chewy texture and a sweet, fruity flavor.
• Walnuts: Chopped walnuts add a nutty flavor and delicate crunch to the bread.
• Water: Water hydrates the flour to make the soft dough. Make sure it’s cool water (70° to 75°F) to ensure a steady fermentation. If the water is too hot, it can kill the yeast.

Directions

Step 1: Mix the dough

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In a large bowl, whisk 6 cups of the flour, the sugar, yeast, cinnamon and salt. Stir in the raisins and walnuts, then add water and enough of the remaining flour to form a moist, shaggy dough. Do not knead.

Step 2: Let the dough rise

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Cover the dough and let it rise in a cool place until it’s doubled, seven to eight hours.

Step 3: Preheat the Dutch oven and shape the dough

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Preheat the oven to 450°. Place a Dutch oven with a lid on the center rack of the oven and heat it for at least 30 minutes. Once the Dutch oven is heated, turn the dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape it into a round loaf. Gently place it on top of a piece of parchment.

Step 4: Score the dough and bake the bread

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Using a sharp knife, make a 1/4-inch-deep slash across the top of the loaf. Using the parchment, immediately lower the loaf into the heated Dutch oven. Cover the pan, and bake the bread for 30 minutes. Uncover the pan, and bake again until the loaf is deep golden brown and sounds hollow when tapped, 20 to 30 minutes longer (partially cover the pan if the bread is browning too much). Remove the loaf from the Dutch oven and let it cool completely on a wire rack.

Editor’s Tip: This is a soft, tender dough that should be baked immediately after shaping. Working quickly and heating the Dutch oven prior to shaping the dough are the keys to success.

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Walnut Raisin Bread Variations

• Change out the fruit: You can trade the raisins in this recipe for chopped dried cranberries, dried cherries, dried apricots or prunes.
• Use different nuts: Walnuts are a wonderful match for raisins, but pecans or hazelnuts would be just as tasty.
• Add a topping: Sprinkle rolled oats, sunflower seeds or a blend of flax and chia seeds over the bread before baking.

How to Store Walnut Raisin Bread

Once it’s cooled, store the bread cut side down on a wooden cutting board or in a paper bag at room temperature for up to five days.

Can you freeze walnut raisin bread?

Yes, and we recommend freezing bread as the best way to store it for more than a few days. Freeze the cooled bread well-wrapped or in a sealed bag for up to two months. When you’re ready to eat it, thaw it at room temperature. Alternatively, run the frozen whole or partial loaf under the tap until it’s moistened all over, then reheat it in a 350° oven until it’s defrosted throughout and the crust is crispy. You can also slice the bread before freezing it and defrost individual slices in the toaster.

What’s the best way to reheat this bread?

The best way to reheat this raisin walnut bread is to wrap it in foil and warm it in a 350° oven for 10 to 15 minutes.

How long does walnut and raisin bread last?

Freshly baked walnut raisin bread is best within three to five days. If you’re not likely to eat it all in that time, freeze half the loaf once it has cooled.

Walnut Raisin Bread Tips

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Why don’t you need to knead this bread?

Rather than depending on physical manipulation to develop the structure in the dough, the high moisture proportion and long, slow rise builds the gluten network in the mixture. It’s the same strategy as in our Dutch oven bread recipe.

Can I use honey instead of sugar?

Yes, you can use honey instead of sugar to make this bread with raisins and walnuts. Use 3 tablespoons of honey in place of the sugar called for in the recipe.

How do you know when the bread is done?

For yeast breads, the best way to tell if the bread is done is to take the internal temperature with an instant-read thermometer. According to our Taste of Home Test Kitchen, yeast breads are done when they reach 160º to 185º inside.

Why do you cook bread in a Dutch oven?

Dutch ovens are excellent conductors of heat, so they’re ideal vessels for baking bread. Dutch ovens can yield crusty, golden loaves with soft, fluffy interiors. Baking bread in your Dutch oven is a great way to expand the versatility of your cookware, as are these other delicious Dutch oven recipes.

What can I use if I don’t have a Dutch oven?

If you don’t have a Dutch oven, you can bake your bread in a traditional cast-iron skillet or on a baking sheet instead.