No Knead Bread with Raisins and Mixed Peels

I simply cannot praise no knead bread enough: wholesome, delicious and ridiculously easy to make. No bread machine needed and you don’t have to be an expert in dough kneading either. This recipe is similar to the no knead bread recipe I shared before, except this time I added one more round of fermentation.

This no knead loaf filled with raisins and mixed peels is crusty on the outside, yet super soft inside. It is also yummy toasted and spread with jam/butter.

Ingredients (Roughly makes a 20cm x 9cm x 6cm loaf):

  • 180g bread flour*
  • 120g water (lukewarm)
  • 2g dry yeast (1/2 tsb)
  • 12g sugar
  • 5g vegetable oil
  • 25g raisins
  • 25g mixed peels

* AP flour works too; you may also substitute a small portion of flour with whole-wheat bread flour


  1. Add yeast to warm water (just a little bit warm to touch, but not hot).
  2. Stir well and let stand for 1 min.
  3. Combine flour and sugar in a bowl, mix well.
  4. Add yeast solution and oil to dry ingredients.
  5. Stir the ingredients until blended. Do not over-mix.
  6. Cover with plastic wrap and let rise in room temperature.
  7. After the dough has doubled in size (1-2 h), gently fold dough with a spatula to get rid of the air inside.
  8. Now the size of the dough is reduced, again cover with plastic wrap. Put the dough into the refrigerator for one night.
  9. The dough will rise and should double in size overnight. Sprinkle flour on the dough as well as your working surface.
  10. Transfer dough onto the floured surface, fold multiple times. Roll the dough out with your hands. Sprinkle raisins and mixed peels evenly.
  11. Tightly roll up the dough (ideally about the size of your loaf pan).
  12. Transfer dough to your loaf pan, seam side down.
  13. Let rise again. I usually place the dough into the oven on higher rack with a baking sheet filled with water at the bottom (hot to touch).
  14. The dough will rise and double in size (about 40 min).
  15. Bake at 200 °C for 25-30 min. Cover the loaf with aluminum foil if you fear the crust will be burnt. Transfer dough to wire racks and let cool.

The bread is super soft, so I highly recommend cutting it with a really sharp knife (mine wasn’t sharp enough that’s why they look a little bit ugly).

Crusty on the outside, while the center remains soft. The bread only has a subtle taste of sweetness, but is nevertheless satisfying.

Slice the loaf, toast it and spread with jam. Heavenly!

(1) Comment

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