Artisan Bread (Raisin)

A rustic, no knead bread that requires minimal effort, this oil-free Artisan Bread recipe can be customized with add-ins such as raisins or seed mixtures, and blended with various gluten-based flours, including wheat flour, bread flour, or carbalose flour.

 

Serves: 1 loaf = 15 slices
Prep Time: 3 hours – Cooking Time: 43 minutes – Total Time: 3 hours 43 minutes

Helpful equipment

• Dutch oven or large, oven-proof pot
• Flat, rigid spatula
• Parchment paper
• Mixing bowl

Ingredients

• 1.5 cups + 2 tbsp. all-purpose flour, spooned and leveled
• 1/2 cup carbalose flour, spooned and leveled (or all-purpose flour)
• 1.5 tsp instant yeast
• 1 tsp salt
• 2 tbsp. sugar/substitute or to taste
• 1/3 cup raisins or other mixtures, such as golden raisins, craisins, seeds
• 1 cup lukewarm water between 105F - 115F

Instructions

Step 1

In a large mixing bowl, combine all-purpose flour, carbalose flour, yeast, salt, sugar, and raisins. Use a whisk to thoroughly blend the dry ingredients.

Step 2

Gradually pour lukewarm water into the mixing bowl while gently folding the ingredients with a large, flat spatula. 

Step 3

Continue folding until the flour forms a cohesive, sticky dough. Adjust the consistency by adding water if the mixture appears too dry or more flour if the flour is overly wet. Cover the bowl with plastic wrap and let the dough rise for 1.5-2 hours until it doubles in size.

Step 4

Line the bottom of the Dutch oven with parchment paper.

Step 5

After the dough has doubled in size, gently shape it using floured hands. Begin by stretching a bottom edge up and over towards the opposite side, repeating around the perimeter until a round ball forms. Optionally, shape the dough into a steep, oval shape.

Step 6

Transfer the dough, seam side down, onto the parchment paper-lined Dutch oven. Use a sharp blade to score the bread about 1/2 inch deep down the middle, along the long side. 

Step 7

Cover the  dough and let it rest for 30 to 60 minutes until it puffs up. Meanwhile, preheat the oven to 450F (232C).

Step 8

After the dough has rested, cover the Dutch oven with a lid and bake for 30 minutes. Then, carefully remove the lid and bake for an additional 13 minutes until the top is golden brown. 

Step 9

Once baked (the internal temperature should read above 190F (88C)), remove the loaf from the oven and allow it to cool on a wire rack before slicing.

Notes

• The bread can be stored at room temperature for a day. 
• For longer storage, slice the bread once fully cooled, place the slices in a freezer safe bag, and store them in the freezer. To enjoy, detach a slice and allow it to thaw on the counter before consuming.
• Be careful not to overload the bread with excess ingredients, as it may weigh the bread down.