No-Knead Cinnamon Raisin Bread

There's something deeply satisfying about pulling a golden, fragrant loaf out of a wood-fired oven — and this no-knead cinnamon raisin bread makes it genuinely easy. No stand mixer, no complicated technique, just a little patience and your Alfa oven doing what it does best. The combination of warm cinnamon and plump raisins makes this one a crowd-pleaser at any outdoor gathering, and the wood-fired crust gives it a character you simply can't replicate indoors.

Ingredients

• 375g plain flour, plus extra for dusting
• 1 tsp fast-action yeast
• 1 tsp fine salt
• 2 tsp ground cinnamon
• 2 tbsp caster sugar
• 150g raisins
• 300ml warm water
• 1 tbsp rapeseed oil or olive oil

Method

1. The evening before you plan to bake, combine the flour, yeast, salt, cinnamon, sugar, and raisins in a large bowl. Pour in the warm water and stir until a shaggy, sticky dough forms — no kneading needed. Cover the bowl with cling film and leave at room temperature overnight, or for at least 8 hours. The dough will bubble and rise slowly, developing a lovely depth of flavour.
2. When you're ready to bake, light your wood-fired oven and bring it up to a baking temperature of around 200°C at the dome. Unlike pizza, you want a steady, moderate heat here rather than a roaring fire — let the flames die back to glowing embers and push them to one side.
3. Lightly flour your work surface and gently tip the dough out. Fold it over itself a couple of times to shape it into a rough round or oval loaf — try not to knock too much air out. Place it in a lightly oiled cast iron pot or a flameproof casserole with a lid (a Dutch oven works brilliantly here).
4. Put the lid on and place the pot in the cooler zone of your oven, away from direct embers. Bake covered for 35–40 minutes — the steam trapped inside will give you a beautiful, open crumb. Remove the lid and bake for a further 15–20 minutes until the crust is deep golden brown and the loaf sounds hollow when you tap the base.
5. Lift the loaf out and leave it to cool on a wire rack for at least 20 minutes before slicing. It's worth the wait — cutting too soon will make the crumb gummy. Serve warm with plenty of salted butter.

Originally published by Alfa Forni. Adapted for UK audiences by Cedar Kitchen in the Garden.