Whole Wheat Cinnamon Raisin Bread Baked in a Dutch Oven

An easy homemade whole wheat cinnamon raisin bread made with just a few simple ingredients, no added sugar, and no kneading required.

I’ll be honest: I used to be terrible at making bread. I remember a college attempt at whole wheat bread that didn’t rise and ended up more like dense sticks — but even then, they became tasty French toast, so nothing went to waste. If I can get this recipe to work, you can too. This cinnamon raisin loaf is forgiving, simple, and produces a cozy, fragrant loaf with minimal effort.

This recipe focuses on whole wheat flour and basic pantry ingredients. It’s designed to be straightforward: mix, let it rest overnight, and bake in a Dutch oven for a crisp crust and tender crumb. No kneading, no special tools, and no refined sugars are required unless you want a sweeter variation.

What makes this cinnamon raisin bread delicious and healthy

• Whole wheat flour for fiber and a nutty flavor
• Active dry yeast to give the loaf lift
• Salt to balance flavor
• Cinnamon for warmth and aroma
• Raisins for natural sweetness and texture
• Water to hydrate and bind everything together

How to make this Dutch oven cinnamon raisin bread

In a large bowl, whisk together 4 cups whole wheat flour, ¾ teaspoon active dry yeast, 1½ teaspoons salt, and 2½ teaspoons cinnamon. Stir in ⅓ cup raisins so they are evenly distributed. Pour in 2 cups water gradually and stir until all the flour is incorporated and you have a shaggy, slightly sticky dough.

Cover the bowl tightly with plastic wrap or a clean towel and leave it on the countertop for 12–16 hours, or overnight. This slow, room-temperature fermentation develops flavor and requires no kneading. After the dough has rested and risen, preheat the oven to 425°F (220°C). Place a 6-quart Dutch oven with its lid on the middle rack while the oven heats.

Once the oven and Dutch oven are fully heated, carefully remove the pot and lightly coat the inside with cooking spray or a thin layer of oil. Grease your hands with a little oil to prevent sticking, shape the dough into a rough ball, and transfer it to the hot Dutch oven. Replace the lid and bake for 20 minutes. Remove the lid and bake for an additional 10 minutes, or until the top is a deep golden brown and the loaf sounds hollow when tapped.

Take the bread out and let it cool in the Dutch oven for about 5 minutes, then transfer it to a wire rack to cool completely before slicing. Cooling allows the crumb to set and prevents gummy texture when cutting.

Pro tips

• Grease your hands with a little oil when shaping the dough to keep it from sticking.
• Coat the Dutch oven well so the loaf won’t stick during baking.
• Allow the loaf to cool fully before slicing to ensure the best texture.
• If your kitchen is cool, keep the covered dough in a slightly warmer spot to help fermentation.

FAQs

How long does this cinnamon raisin bread last?

Stored in an airtight container at room temperature, the bread stays fresh for about 4–5 days. For longer storage, slice and freeze it; toasted slices defrost quickly and taste great.

Can I freeze this bread?

Yes. For convenience, slice the loaf first and put slices in a resealable freezer bag for up to six months. Toast or warm slices straight from the freezer for best results.

Money-saving tips

• Buy in bulk. Larger bags of flour and bigger packages of raisins usually cost less per pound.
• Choose store brands. Basic pantry items like flour, yeast, and cinnamon are often just as good at a lower price.

More baking recipes

Try this simple loaf alongside other easy bakes—one-bowl quick breads and fruit-forward bars are great companions to homemade bread.

Did you make this recipe? Leave a comment and rating to share how it turned out!

Recipe details

Recipe inspired by a no-knead whole wheat bread method.

Make it a great day! What’s your favorite kind of bread? Have you ever baked your own loaf before?