Raisin No-Knead Whole Wheat Bread


Raisin No-Knead Whole Wheat Bread



“By posting this recipe I am entering a recipe contest sponsored by the California Raisin Marketing Board and am eligible to win prizes associated with the contest. I was not compensated for my time.”


I jumped on board to do this post when TheRecipeRedux and the people at CaliforniaRaisins.Org joined together co-sponsor a contest using California Raisins. The one clear thought in my mind was that the dish that I would create should have no added sugar. It kills me when I see recipes with California raisins as one of the principal ingredients and then they add over a cup of sugar to the recipe. Even in a recipe for cake that amount of sugar is overkill when using this delicious dried fruit.

When I was a kid my mother used to pack my lunches; usually a balogna sandwich a piece of fruit and a little box of raisins. The sandwich, as you may well imagine, made for dull and monotonous food; they piece of fruit was usually pretty good, but the California Raisins… they were my treat! Besides their succulent sweet taste, what I enjoyed about them, and still enjoy, is their plumpness and juiciness, and how they roll on my tongue.


California Raisins are not only tasty, they are a ideal food! Take look at the reasons below and you’ll see why:


  • Satisfy Your Sweet Tooth
  • All Natural
  • Dried in the Sun
  • No Added Sugar
  • Zero Fat
  • An Economical Dried Fruit
  • Cholesterol Free
  • Mess Free
  • 9% Daily Fiber and Potassium
  • 6% Daily Iron
  • Easy to Carry On-The-Go Snack
  • Delicious in Sweet or Savory Dishes


My most popular post ever is my favorite no-knead whole wheat bread, and considering the contest, I thought that the only thing better than that is raisin no-knead whole wheat bread. The bread itself is surprisingly tender for one that has two-thirds parts whole wheat flour, and this bread has no added sugar! It gets the sweet flavor and moistness from the California Raisins. I’m sure that you’ll love this delicious bread. It can be served alone with coffee (Neufchatel cream cheese optional), with breakfast, or as a side dish with meals. However you choose to eat it you’ll enjoy it.


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Raisin No-Knead Whole Wheat Bread

Prep Time: 6 minutes

Cook Time: 42 minutes

Total Time: 18 hours

Yield: 24 one ounce servings

Raisin No-Knead Whole Wheat Bread

Don't let the number of hours it takes to make this bread scare you away. It takes only three minutes to prep, and another 3 minutes later on to shape the dough. The dough is left unattended the whole time. Nothing could be easier!


  • 2 cups whole wheat flour (I use King Arthur Whole Wheat Flour)
  • 1 cup white flour
  • 1-½ cups plus 2 teaspoons water (Temp. 55° to 65°; best with a liquid measuring cup)
  • 1-½ teaspoons salt
  • 1 teaspoon cinnamon
  • ½ plus 1/8 teaspoon yeast
  • ¾ cup California Raisins
  • 1/3 cup chopped walnuts, *optional


  1. Mix all the ingredients in a bowl just until they are thoroughly combined. If the dough feels dry, add a teaspoon or two of water until it feels somewhat sticky. Cover the bowl with plastic and set the bowl aside for 15 to 18 hours.
  2. After the fore mentioned time has passed, dust a tea towel or light cotton kitchen towel with a good coat of flour and sprinkle it with oat bran. Set this aside.
  3. Lightly flour the counter top and use a spatula to remove the dough from the bowl and let it drop onto to the counter top. Stretch the dough out lengthwise and fold the dough over on itself as you fold a letter. Loosely form it into a ball, place it on the towel, fold the flaps in and let it rest about 1-1/2 hours, or until it has doubled.
  4. After one hour place the pot in the oven with the lid on, and pre-heat the oven to 475° for 30 minutes.
  5. Place 2 cookie racks on the counter; one is for the lid and the other is for the pot. Take the pot out of the oven and set it on the first cookie rack, remove the lid and place it on the second cookie rack. Drop the dough from the tea towel, seam side up into the pot. Cover the pot, place it back in the oven and set the timer for 30 minutes.
  6. After the 30 minutes is up, remove the lid from the pot and place it on a cookie rack to cool. Set the timer for another 12 minutes and continue to cook the bread.
  7. When the timer goes off, take the pot out of the oven and use a large spatula to remove the bread and place it on the cookie rack. Let it cool about 15 to 20 minutes before slicing into it. Waiting to taste it is the bread is the hardest part, but if you slice into it too early the bread will not finish cooking properly.

Raisin Bread with Neufchatel

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