This no-knead rosemary raisin bread recipe is made in a Dutch oven. If you've ever wanted to know how to make bread at home, this is a good recipe to start with.
Keyword: best dutch oven bread, Dutch oven bread, no knead dutch oven bread, rosemary raisin bread
Author: Whitney Reist | Sweet Cayenne
1 ½cupsall-purpose flour
1 ½cupswhole white wheat flour
½teaspoonactive dry yeast (not quick-rise)
2teaspoonschopped fresh rosemary
1 ¼cupsroom temperature or lukewarm water
Cornmeal, as needed
Combine the flours, yeast, salt, and rosemary in a large bowl by stirring with a wooden spoon. Add the water and stir until the dry ingredients are well-moistened and a shaggy, sticky dough has formed. Use a rubber spatula to fold in the raisins and currants. Transfer the dough to a clean bowl coated with cooking spray. Cover the top of the bowl with plastic wrap. Let the dough sit at room temperature (about 70 degrees F) for 12-18 hours. After a minimum of 12 hours the surface will become dotted with bubbles - that’s a sign that ingredients are fermenting and flavor is developing!
Generously coat a sheet of parchment paper with cornmeal or flour. Gently and quickly shape the dough into a ball with floured hands. I like to knead about a ¼-⅓ cup of flour into the dough for a minute or two if it is very wet to help shape it into a ball. Place seam-side-down onto the center of the parchment paper. Dust the top of the dough with more cornmeal/flour and place the paper with the dough in a large bowl and let it rise until the dough has doubled in size and does not quickly spring back when you poke at it. This should take 1 ½-2 hours.
Thirty minutes before the dough is ready, place a 2 ¾-quart up to a 5 quart cast iron pot/Dutch oven in the oven and preheat the oven to 450°F.
Once your oven is preheated, carefully remove the pot from the oven. Place the parchment paper with the risen loaf into the center of the Dutch oven. Cover with the lid and bake for 20 minutes, then uncover and bake an additional 20-30 minutes until the boule is golden brown all over and sounds hollow when you tap it with a wooden spoon. Your kitchen will smell absolutely amazing!
Remove the pot from the oven and transfer to a wire rack to cool for 15 minutes. Carefully remove the bread from the pot and let cool completely on a wire rack before slicing. You will then have one 1 pound bread loaf to enjoy!
Store the bread well-wrapped at room temperature for up to 5 days, or wrap tightly and freeze for up to 3 months.