I perfected a Raisin Walnut Bread Recipe that tucks jammy raisins and toasted walnuts into a tender, subtly spiced loaf and includes a little trick that deepens the flavor.
I didn’t think a no knead Walnut Raisin Dutch Oven Bread could be this addictive, but here I am bragging about it. The way raisins peek through a rustic crumb and walnuts add that crunchy, slightly bitter bite makes every slice a little surprise.
Call it a Raisin Walnut Bread Recipe if you want the Instagram tag, or go pretentious and whisper Nut Loaf at a dinner party, either way people lean in. I mess up the timing sometimes, I forget to dust enough flour, and somehow it still sings when you tap the bottom.
Try it and see what I mean.
Ingredients
- All purpose flour gives carbs and structure, adds some protein but little fibre.
- Raisins add natural sweetness lots of quick carbs and small amounts of fibre.
- Walnuts bring crunchy texture, heart healthy fats, protein and plant based omega 3s.
- Sugar boosts sweetness and browning, pure carbs, not many nutrients though.
- Salt enhances flavour and controls yeast activity, minimal nutrition, important in bread.
- Yeast is a tiny living thing that helps it rise, adds depth of flavour.
- Olive oil optional, adds tenderness and healthy monounsaturated fats, makes crumb softer.
Ingredient Quantities
- 3 cups (420 g) all purpose flour
- 1 1/2 cups (360 ml) lukewarm water
- 1/4 teaspoon instant yeast
- 1 1/2 teaspoons fine sea salt
- 2 tablespoons (25 g) granulated sugar
- 1 cup (150 g) raisins
- 3/4 cup (90 g) walnuts, chopped
- 1 tablespoon (15 ml) olive oil (optional)
- Extra flour for dusting
How to Make this
1. In a large bowl whisk together 3 cups flour, 1 1/2 cups lukewarm water, 1/4 teaspoon instant yeast, 1 1/2 teaspoons fine sea salt and 2 tablespoons sugar until a shaggy, sticky dough forms. Add 1 tablespoon olive oil if you want a slightly softer crumb.
2. Fold in 1 cup raisins and 3/4 cup chopped walnuts until roughly evenly distributed. If raisins seem dry you can plump them first by soaking in hot water for 10 minutes then drain, they taste way better that way.
3. Cover the bowl loosely with plastic wrap or a clean towel and let dough rise at room temperature for 12 to 18 hours, until bubbly and a bit domed. Longer is fine if your kitchen is cool.
4. Lightly flour your work surface and turn the dough out, using a wet spatula or scraper so it doesnt stick. Fold the dough over itself a few times to build surface tension, then shape into a round by cupping and pulling the dough toward you on the counter.
5. Place the shaped dough seam side down on a sheet of parchment, dust the top with a little flour, cover with a towel and let rest 30 to 60 minutes while the oven heats.
6. About 30 minutes before baking preheat oven to 450°F (230°C) with a clean Dutch oven and lid inside so it gets very hot.
7. Score the top of the dough with a sharp knife or lame to help it expand, then carefully lift the parchment and dough into the hot Dutch oven. Cover and bake 30 minutes.
8. Remove the lid and bake another 10 to 18 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped. If you have a thermometer aim for an internal temp of about 200 to 205°F (93 to 96°C).
9. Lift the bread out on the parchment, cool completely on a rack at least an hour before slicing so the crumb sets. If you cant wait, at least let it cool 30 minutes, but the texture will be better if you wait longer.
Equipment Needed
1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons and a kitchen scale (helps with accuracy)
4. Wet spatula or bench scraper (use a damp one so dough wont stick)
5. Parchment paper
6. Clean Dutch oven with lid
7. Sharp knife or lame for scoring
8. Instant read thermometer (optional but handy)
9. Clean towel or plastic wrap to cover the dough
10. Cooling rack
FAQ
No Knead Walnut Raisin Bread Recipe Substitutions and Variations
- All purpose flour -> Bread flour: swap by weight (420 g) for a chewier, taller loaf, you might need 1-2 tbsp more water because bread flour absorbs more.
- Instant yeast -> Active dry yeast: use about 1 1/4 times the instant amount, dissolve it in the lukewarm water first then add to the mix.
- Raisins -> Dried cranberries or chopped dried apricots: swap 1:1 by volume or weight, flavor will be a bit tarter or brighter.
- Walnuts -> Pecans or chopped almonds: swap 1:1, toast them briefly for better crunch and flavor.
Pro Tips
1) Plump the raisins first. Toss them in hot water for 10 minutes then drain and pat dry, theyll soak up a bit of moisture and taste way better, plus they wont steal water from the dough while it ferments.
2) Embrace the long rise but watch for signs. 12 to 18 hours is great, if your kitchen is cool leave it longer, if the dough looks collapsed its overproofed, if theres barely any bubbles give it more time. A slow fridge retard overnight can deepen flavor if you dont need it right away.
3) Handle the dough gently and keep your hands wet. Dont add a ton of flour when shaping, use a wet spatula and a bench scraper to fold and build surface tension so you get a nice dome without squashing all the air out. If you added the olive oil expect a slightly softer crumb.
4) Heat the Dutch oven well and cool the loaf properly. Preheat the pot so you get instant spring, score shallow so it opens where you want, and aim for 200 to 205°F inside or a hollow sound when tapped. Resist slicing too soon, cooling an hour makes the crumb set much better.
No Knead Walnut Raisin Bread Recipe
I perfected a Raisin Walnut Bread Recipe that tucks jammy raisins and toasted walnuts into a tender, subtly spiced loaf and includes a little trick that deepens the flavor.
12
servings
159
kcal
Equipment: 1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons and a kitchen scale (helps with accuracy)
4. Wet spatula or bench scraper (use a damp one so dough wont stick)
5. Parchment paper
6. Clean Dutch oven with lid
7. Sharp knife or lame for scoring
8. Instant read thermometer (optional but handy)
9. Clean towel or plastic wrap to cover the dough
10. Cooling rack
Ingredients
-
3 cups (420 g) all purpose flour
-
1 1/2 cups (360 ml) lukewarm water
-
1/4 teaspoon instant yeast
-
1 1/2 teaspoons fine sea salt
-
2 tablespoons (25 g) granulated sugar
-
1 cup (150 g) raisins
-
3/4 cup (90 g) walnuts, chopped
-
1 tablespoon (15 ml) olive oil (optional)
-
Extra flour for dusting
Directions
- In a large bowl whisk together 3 cups flour, 1 1/2 cups lukewarm water, 1/4 teaspoon instant yeast, 1 1/2 teaspoons fine sea salt and 2 tablespoons sugar until a shaggy, sticky dough forms. Add 1 tablespoon olive oil if you want a slightly softer crumb.
- Fold in 1 cup raisins and 3/4 cup chopped walnuts until roughly evenly distributed. If raisins seem dry you can plump them first by soaking in hot water for 10 minutes then drain, they taste way better that way.
- Cover the bowl loosely with plastic wrap or a clean towel and let dough rise at room temperature for 12 to 18 hours, until bubbly and a bit domed. Longer is fine if your kitchen is cool.
- Lightly flour your work surface and turn the dough out, using a wet spatula or scraper so it doesnt stick. Fold the dough over itself a few times to build surface tension, then shape into a round by cupping and pulling the dough toward you on the counter.
- Place the shaped dough seam side down on a sheet of parchment, dust the top with a little flour, cover with a towel and let rest 30 to 60 minutes while the oven heats.
- About 30 minutes before baking preheat oven to 450°F (230°C) with a clean Dutch oven and lid inside so it gets very hot.
- Score the top of the dough with a sharp knife or lame to help it expand, then carefully lift the parchment and dough into the hot Dutch oven. Cover and bake 30 minutes.
- Remove the lid and bake another 10 to 18 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped. If you have a thermometer aim for an internal temp of about 200 to 205°F (93 to 96°C).
- Lift the bread out on the parchment, cool completely on a rack at least an hour before slicing so the crumb sets. If you cant wait, at least let it cool 30 minutes, but the texture will be better if you wait longer.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 89g
- Total number of serves: 12
- Calories: 159kcal
- Fat: 6.65g
- Saturated Fat: 0.62g
- Trans Fat: 0g
- Polyunsaturated: 3.65g
- Monounsaturated: 1.55g
- Cholesterol: 0mg
- Sodium: 296mg
- Potassium: 164mg
- Carbohydrates: 39.6g
- Fiber: 1.91g
- Sugar: 10.07g
- Protein: 4.92g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 18.85mg
- Iron: 0.87mg
