http://bread.walterstafford.com
Last Updated 2017-01-01

Slow rise, no-knead breads

Here's the original NYT (New York Times) no-knead recipe: which you can also find here
and more detail here
And the Mark Bittman video

Here are YouTube links to two Mark Bittman vidoes
No Knead Bread (2006),/a>
Speedy No Knead Bread Revisited (2008)

This is the basic recipe

Mix it up without kneading- I use a large spoon. You may need to adjust the water a little.

3 cups unbleached bread flour (regular flour works OK, too)
1 1/2 tsp salt (use kosher salt)
1/4 tsp active dry yeast (e.g. Fleischmann's)
Thoroughly mix the dry ingredients then add
1 5/8 cups water (+/-)


Updated "new and improved" version:

2 1/2 cups unbleached bread flour (regular flour works OK, too)
1/2 cup white whole wheat
1/4 cup vital wheat gluten (rises better, makes a somewhat better crumb)
1 tsp salt (use kosher salt)
1/4 tsp active dry yeast (e.g. Fleischmann's)
Thoroughly mix the dry ingredients then add
1 5/8 cups water (+/-): start with 1 cup and add rest as needed.

(I add 1-2 tsp vinegar (white or appple) to the water to lower the pH a little - seems to make bigger bubbles and a little fluffier loaf.)


Newest version (the original basic version with 1/4 cup semolina and a little more water added)

3 cups unbleached Organic bread flour (regular flour works OK, too)
1/4 cup semolina (Bob's Red Mill)
1 1/2 tsp salt (use kosher salt)
1/4 tsp active dry yeast (e.g. Fleischmann's)
Thoroughly mix the dry ingredients then add
1 3/4 cups water (+/-): start with 1 cup and add rest as needed.


Our Multigrain Breakfast Bread

Everyday breakfast bread. See below


It should be a little goopy at this point; it will stick to your hands,
not like making regular bread.

Let it sit in a covered bowl for 12-18 hours (I let it do its slow rise thing for up to 24 hours)

Then put the dough on a floured board and fold it over a couple of times,
shape it into a boule and let it rise for 2 hours covered with foil or an inverted bowl.

Preheat the oven to 450 F (235 C) with your "cloche" in it (requires 20-30 minutes).
[You can also use a Dutch Oven or covered casserole dish]
Rapidly remove the cloche and sprinkle some flour or corn meal (corn meal/polenta works best) onto the
hot flat surface to prevent the bread from sticking, and then plop the boule
into the cloche, score the top of the boule with a sharp knife and bake at 450 F (235 C) for 30-35 minutes with the top on and
then another 5-10 minutes with the top off. Use an oven thermometer if you have one; not all ovens are accurate.

Here is what the cloche looks like:

BUT any covered casserole cooking pot will work fine.


The high-protein, multi-grain, whole wheat version

is similar but different:(similar because of the long, slow rise)
See breakfast version below

2 cups (organic) whole wheat flour
1 cup vital wheat gluten flour (the protein from wheat)
1 cup of Bob's Red Mill 10 grain cereal (uncooked)
2 TBS flax seeds
2 TBS sunflower seeds
2 tsp salt
1/2 tsp active dry yeast

Mix thoroughly then add

2 cups water (plus an additional 1/4 or so standing by in case it's too dry on mixing)

Second rise and cooking is the same as above.

For the 10 grain cereal, I have substituted muesli, classic granola, and
every other one of Bob's Red Mill cereals; i.e. 5 grain, and 7 grain.
They're all just as good. They don't need to be cooked first - probably because
they soak up water for 12-18 hours while the dough rises.

There is a cool web site at Fiddler's Green Farm ; they have lotsa good stuff. It's where I get the whole wheat flour.
Fiddler's Green Farm has great stone ground organic whole wheat flour and
a 12 grain cereal that is good. They also have classic granola

classic granola is probably the best of all the cereals


If you can't get any vital wheat gluten right away, you can lower the amount of whole wheat flour
and substitute white flour for the gluten as follows:

My alternate not-quite-as-high-protein, multi-grain, whole wheat version:

2 cups unbleached bread flour
1 cups (organic) whole wheat flour
1 cup of Bob's Red Mill 10 grain cereal (uncooked)
2 TBS flax seeds
2 TBS sunflower seeds
2 tsp salt
1/2 tsp active dry yeast
2 cups approx water

Follow the procedure described above


Same idea but using white whole wheat flour (white whole wheat is from a different variety of wheat berry)

2 cups White Whole Wheat flour (King Arthur's)(Organic is prefered)
1 cup vital wheat gluten (or unbleached white flour)
1 cup classic granola
2 TBS flax seeds
2 TBS sunflower seeds
2 TBS roasted pumpkin seeds (peptitas)
1/4 cup smooshed walnuts
2 tsp salt
1/2 tsp active dry yeast
2 cups approx water

Follow the procedure described above


Using white whole wheat with more seeds, rye flour and cornmeal

A good, high protein breakfast bread

2 cups White Whole Wheat flour (King Arthur's Organic)
1 cup vital wheat gluten (or unbleached white flour)
1 cup classic granola (If you don't have granola, use oatmeal)
3 TBS flax seeds
3 TBS sunflower seeds
3 TBS roasted pumpkin seeds (peptitas)
Other grains I often add:
1/4 cup rye flour
1/4 cup cornmeal
1/4 cup amaranth grain (Bob's Red Mill)
1/4 cup millet
2 tsp salt
1/2 tsp active dry yeast
2 1/2 cups approx water

Follow the procedure described above


Daily Breakfast Bread

This is the one currently in use.

2 cups White Whole Wheat flour (King Arthur's Organic)
1 cup White flour (or Bread flour; King Arthur's Organic)
1 cup Vital wheat gluten (Bob's Red Mill)
1 cup Oatmeal
1/4 cup Flax seeds
1/4 cup Sunflower seeds
1/4 cup Roasted pumpkin seeds (peptitas)
1/4 cup Quinoa
2 tsp Salt
1/2 tsp Active dry yeast
Add water:
Mix 1 TBSP spoon vinager + 3 cups warm water
and initially add 2 1/2(+/-) cups approx of the water-vinager solution, add more as needed

Follow the procedure described above


OTHER VERSIONS


With semolina flour

1 1/2 cups Organic White Whole Wheat flour (King Arthur's)
1 1/2 cups Organic Semolina flour (Bob's Red Mill or Whole Foods bulk)
1 cup vital wheat gluten (or unbleached white flour)
1 cup classic granola (or oatmeal)
1/4 cup flax seeds
1/4 cup sunflower seeds
1/4 cup roasted pumpkin seeds (pepitas)
1/4 cup wheat germ 1/4 cup flax seed meal 2 tsp salt
1/2 tsp active dry yeast
3 +/- cups approx water

Follow the procedure described above


With Einkorn flour

1 1/2 cups Einkorn flour (Amazon.com)
1 1/2 cups Semolina flour
1 cup vital wheat gluten (or unbleached white flour)
1 cup classic granola (or oatmeal)
1/4 cup flax seeds
1/4 cup sunflower seeds
1/4 cup roasted pumpkin seeds (pepitas)
2 tsp salt
1/2 tsp active dry yeast
2+ cups approx water

Follow the procedure described above


Slow Rise Rye Bread (adapted from Allen Spaulding's recipe)

2 1/2 cups bread flour
1 cup rye flour
2 cups 110°F watr
1 tsp yeast (~1 packet)
1 TBS caraway seeds
2 TBS wheat germ
2 TBS flax seed meal
1 tsp salt

Follow the procedure described above



  • Link to Peg Carmin's Article in the Buffalo News
  • Barbara Talamo's almost no knead bread recipe

  • CONTACT:
    walter at walterstafford dot com