Update on no-Knead Bread recipe


I know that the no-Knead Bread recipe posted by Mark Bittman on the NYTimes website has been a big hit, not only because it is easy but because it is also AWESOME. Here is the link in case you haven’t checked it out: http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=1 

Today my hubby attempted two variations on the original recipe. The first, pictured above, is the whole grain loaf made with the following ingredients added to the basic dough recipe:

1/4 cup steel oats

1/4 cup mix of sesame seeds (toasted), sunflower seeds, bulger wheat, lightly crushed

Place all the grains above into a bowl with boiling water and allow to sit for 1 hour. Drain well – important to get as much water out as possible – with a sieve and incorporate into original dough recipe.

The second variation is a rosemary lemon loaf, pictured below:


For the rosemary lemon variation add the following to the basic dough recipe:

3 tablespoons dried rosemary

zest of 3 lemons

Both turned out exceptionally well, with the rosemary in the second loaf being quite strong, so you may want to scale back a little for your first try.



One Response

  1. The multi-grain bread came out a little heavy. I recommend taking 1/4 cup of water out of the recipe for the multi-grain bread. Potentially also sprinkle some oatmeal or seeds on top.

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