An easy vegan no knead Cinnamon Raisin Bread with a perfectly crisp crust and soft and chewy sweet inside. Serve with some vegan butter or jam or make a sandwich! You will never get tired of this simple yet tasty treat!

Cinnamon Raisin Bread [Vegan]

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Cooking Time

50

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Ingredients

  • 4 cups unbleached all purpose flour
  • 3/4 cup of luke warm water
  • 3/4 cup luke warm soy milk
  • 2 teaspoons of salt
  • 1/2 teaspoon active dry yeast
  • 1/2 cup raisins
  • 2 teaspoons cinnamon, divided
  • 2 tablespoons sugar
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Preparation

  1. Mix the flour with 1 teaspoon of cinnamon and the water/soy mix until combined, cover the bowl and let rest for 30 minutes.
  2. Mixing: Sprinkle the salt, yeast and raisins evenly over the top of the dough. With a wet hand, reach underneath the dough and grab about 1/4 of it and then stretch this section and fold it over the top to the other side of the dough. Repeat three to four more times. Continue using the pincer method where you divide the dough into 4 -5 small portions then fold over itself. Repeat this process until you feel that all ingredients are incorporated.
  3. Folding: This dough needs two folds: Apply the first fold about 10 minutes after mixing. With a wet hand, reach the bottom of the dough then fold it to the other side of the dough, sprinkle some cinnamon sugar (mix the sugar with 1 teaspoon of cinnamon) on the dough and repeat for 4 - 5 times. Grab the entire ball and invert it on the side where all the folds meet or come together, face it down. Repeat after 30 minutes.
  4. Shaping: After 5 hours the dough is ready to shape on a floured surface into a tight round while taking care to preserve the gas that has built up in the dough.
  5. Proofing: Place your dough in a proof basket, lined with a clean cotton towel and dust the towel with flour before placing the dough into it. Cover and rest for 1 hours and 15 minutes. Now it is also time preheating the oven (see next step). After 1 hour test if the dough is proofed enough using the finger dent method. Press two fingers into the dough. If it's elastic enough that the mark of your fingers disappears, it hasn't fermented long enough. If your fingers leave a hole that stays unchanged, or if the dough sinks and collapses, you've left it too long. Ideally the mark of your fingers remains in the dough, but springs back partially.
  6. Preheating: Start preheating your oven while you start the proofing process (at least 45 minutes prior to baking), put a rack in the middle of the oven and put your Dutch oven on the rack with the lid on. Preheat the oven to 475°F degrees.
  7. Invert the proofed loaf onto a lightly floured countertop, keeping in mind that the top of the loaf will be the side that was facing down while it was rising -- the seam side. Use oven mitts to remove the preheated Dutch oven from the oven and remove the lid. Carefully place the loaf in the hot Dutch oven seam side up. Use mitts to replace the lid, then put the Dutch oven in the oven. Maintain the temperature at 475°F degrees.
  8. Baking: Bake for 30 minutes, then carefully remove the lid and bake for about 20 more minutes, until at least medium dark brown all around the loaf. Check after 15 minutes of baking uncovered in case your oven runs hot.
  9. Remove the Dutch oven and carefully tilt it to turn the loaf out. Let cool on a wire rack. Let the loaf rest for at least 20 minutes before slicing.

Notes

The water/milk mix should be between 90F - 95F.

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