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.