Menu of No Knead Videos:
Cranberry-Pecan Seeded Sour
Parmesan-Olive Steel Cut Oats


Here are some of my favorite No-Knead bread recipes. Each is distinctly different from the others, touching on some of what’s possible with this simple and hugely time saving bread baking method.

(Note: If you’re brand new to no knead bread baking, I strongly encourage you to give the basic no knead recipe a try first before moving into the variations.)

In each of the videos you will see I’m using sourdough starter as the leavening agent. The use of sourdough starter is usually my preference in baking but as the written instructions indicate, you can just as easily substitute instant yeast for the starter by mixing 1/4 teaspoon of instant yeast in with the dry ingredients and leaving out the sourdough starter entirely. It’s that simple. I don’t want to see anyone deprived of the luxury of this bread experience if instant yeast is your preference for leavening.

As always, feel free to play with different flour mixes and ingredients to come up with your ultimate bread masterpiece.

Please leave your comments, questions and experiences at the bottom of the page.

Couldn’t resist adding this email from my new best friend ;). It includes some great no knead recipe variation tips…

“Hi Eric,

Ever since I found your website a couple years ago, we have not bought store bread (except for burger buns and pitas). Baking bread is a complete joy for me: making it is fun, seeing the results is amazing and the reactions I get from those I share it with are gratifying. Our “daily bread” is the regular sourdough (but I add 1 tsp.poppy seeds). The olive parmesan loaf is a special treat for when we have guests (my siblings love this one especially – we’re of Greek descent =)) – but I usually add a head of mashed roasted garlic to it.

I have even created my own sourdough KNM variation that I thought I’d share with you. Feel free to post it, if you’d like. It’s the basic NKM sourdough with 1/4c. chopped, pickled jalepenos and about 5 oz. shredded cheddar cheese mixed in. I was selling them to a neighbor for awhile, but then she started a weight-loss program that forbid bread (scary, huh?).

I currently take care of my elderly mother full-time, but all this bread-baking has led me to seriously consider baking as a career. I fondly imagine my own little bakery someday.

You have changed my life, Eric. Bet you don’t hear that everyday, but it’s true. Thank you.

– Elise Davies


Cranberry Pecan

Cranberry-Pecan Extraordinaire (makes 1 loaf)

1/2 cup (2 1/2 oz.) whole wheat flour
2 1/2 cups (13 oz.) all purpose or bread flour
1 1/2 tsp. salt
1/2 cup dried sweetened cranberries
1/2 cup pecan pieces
1 1/2 cups purified water
1/4  cup sourdough starter or 1/4 tsp. instant yeast

(Read paragraph near top of page for instant yeast version of this recipe)

  • Combine the flours and salt
  • Mix the starter into the water until mostly dissolved
  • Mix the water/starter solution into the dry ingredients
  • Mix in the pecans and craisins
  • Cover bowl with plastic at let sit at room temperature for 18 hours
  • After 18 hours turn dough onto well floured surface and gently flatten enough to fold dough back onto itself a couple times to form a roundish blob. Note: This folding stage can be accomplished within the bowl, speeding up the process even further and leaving less of a cleanup.
  • Cover blob with plastic and let rest 15 minutes. During this rest period, coat a proofing basket or towel lined bowl with bran flakes.
  • Gently and quickly shape blob into an approximate ball and place in proofing basket or bowl.
  • Cover with a towel and let rise for 1-2 hours depending on room temperature.
  • As gently as possible, flip the dough into a Dutch oven or ceramic (e.g. La Cloche) baker preheated to 500F degrees and bake covered for 30 minutes. Remove cover and bake an additional 15 minutes at 450 degrees. See Great No-Knead Baking Techniques for more tips.
  • Allow bread to cool completely before slicing and eating. Warning: this most difficult step requires superhuman discipline and restraint.

You may have to adjust the baking times and temperatures to adapt to the various weights and materials of different baking containers.

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Seeded Sour

Seeded Sour (makes 1 loaf)

This recipe holds a solid spot on my “all time favorites” list. It is adapted from the George’s Seeded Sour recipe in Nancy Silverton’s Breads from the La Brea Bakery book.

1/4 cup (1 oz) rye flour
1/2 cup (2 1/2 oz) whole wheat flour
2 1/2 cups (13 oz) all purpose or bread flour
1 1/2 tsp. salt
3 1/2 tsp. quinoa
3 1/2 tsp. millet
2 Tbs. amaranth
1/2 Tbs. poppy seeds

1 1/2 cups water
1/4 cup sourdough starter or 1/4 tsp. instant yeast
2 Tbs. yogurt

Seed Topping Ingredients:

1 Tbs. amaranth
1/4 cup sesame seeds
1 1/2 Tbs poppy seeds
2 Tbs. anise seeds
1 1/2 tsp. fennel seeds

Combine all the dry ingredients (except the topping ingredients) and then add to that the combined wet ingredients.
The rest of the baking steps are the same as those listed above for the Cranberry Pecan bread.

As shown in the video, I coat the proofing basket with the combined topping ingredients so they stick to the dough during the final rise.

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Parmesan Olive

Parmesan-Olive (makes 1 large loaf)

This recipe makes one amazing loaf of bread. It’s great for special occasions, and considering the price of ingredients, you may want to reserve it for special occasions. Use fresh parmesan cheese and it’s likely you will not find this loaf’s equivalent in any bakery. They would have to charge too much!

1/2 cup (2 1/2 oz.) whole wheat flour
2 2/3 cups (13 1/2 oz.) bread flour
1 tsp. salt
7 oz. grated fresh parmesan cheese
2/3 cup pitted kalamata olives (cut in half lengthwise)
1 3/4 cup purified water
1/4 cup sourdough starter or 1/4 tsp. instant yeast

Follow the same steps as those listed above for the Cranberry Pecan recipe. Combine the dry ingredients (including the cheese) then add to that the combined wet ingredients and then stir in the olives. The ingredient measurements are a little different than usual as the cheese is salty to start with and the dry mix takes more water than usual.

Here’s a video from Breadtopia visitor, Archer Yates… Nice!

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Steel Cut Oats

Steel Cut Oats (makes 1 loaf)

It’s amazing what the addition of a mere half cup of steel cut oats can do to enhance and vary the quality of a basic loaf of no knead bread. During the long fermentation period, the grains soften and swell to give the bread a wholesome and satisfying flavor and texture.

Simple enough to whip together in a heartbeat and interesting enough to become a regular in your no knead rotation.

3/4 cup (3 oz.) whole wheat flour
1/2 cup (3 oz.) steel cut oats
2 1/4 cups (10 oz.) bread flour
1 1/2 tsp. salt
1 1/2 cups water
1/4 cup firm sourdough starter or 1/4 tsp. instant yeast

Pictured here: Awesome steel cut oats no knead by Breadtopia reader Marianne Preston
Marianne's Steel Cut Oats NK
Another Breadtopia reader, Allan Castine, offered this…

In my last e-mail to you, I mentioned that I had made your steel cut oats bread recipe with mostly excellent results.  My only concern, as I told you, was that the bread was a bit bland for my particular taste.

I made the recipe again yesterday with a couple of alterations:

I added an extra 1/2 teaspoon of salt and, following a suggestion from a friend of mine, I lightly toasted the oats in a dry saucepan over medium heat before adding them to the flour mixture.

The results were great. The bread was very tasty, i.e., not bland.


And here’s a great rendition of this recipe from Eric Rochow who runs the website for DIY living. Check it out…

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559 thoughts on “No Knead Recipe Variations

  1. Eric, is there a way to print your recipes with printing all the dialogue?
    I just got 41 pages and no recipes …
    Wanted the seeded sour dough….
    Carol in Landaff

    • I think the best way with these recipes is just to cut and paste them into a text editor (like Word or any of them) and print that out.

  2. Connie

    Would like to make the cranberry pecan bread using regular loaf pans. Should I make any changes to the recipe, oven temp & or cooking time?

  3. Peter Bendheim

    I am new to no knead breads, and ecstatic to have found your site.
    1st attempt was great. Thank you for creating the site.

    If I do a double batch as a single loaf, should the cooking time be increased? If yes, please let me know by how much.

    • Hi Peter,

      For a very large loaf like this I would increase the time and decrease the temp. It’s hard to say how much. For me, it would be guess work and then keeping an eye on it. Or better yet, check for doneness with an instant read thermometer. I might start at 400F and add 10 minutes and then check it. But that’s a super rough guess.

  4. Elina

    Eric, first of all thank you for great recipes and instructions. I am making no knead Parmesan bread today and dough looks ready after about 12 hours. I live in FL and room temp is about 74F. Should I go ahead and proceed to the next step or wait 18 hours? Thank you again!!!

    • Go for it. 74 is warm and things move quickly.

      • Elina

        Thank you!

  5. Cara

    Hi, I’ve been baking breads using your tutorials for a few years now; i love them all. Thank you for taking your time to share your knowledge! I bet you’ve thought of everything, but just in case…when i make the cranberry pecan i always bake two loaves one to enjoy and one to save to make french toast, it’s perfect for a special breakfast! One final comment, your rye bread recipe is indeed the best rye ever! Thanks again! Cara

  6. Justin Shnieder

    I have been making no knead bread for the last two weeks using a mix of wholemeal and white flour and have had great results. Lovely tangy taste with a chewy crust.
    The bread has a good crumb with large air pockets but is very heavy in weight.
    Is this normal?

  7. Lance

    Man, that olive parmesan looks great. I unforunaely started my regular no knead yesterday, but added the other ingredients as best I could with the last rising as the oven is heating. I can tell by the feel of the dough this is gonna be one great loaf! Thanks so much!

  8. Luiza


    I have been trying to find a spelt no-knead method recipe using yeast rather than sour dough starter.

    Can anyone help with suggestions as I could not find anything on the site.

    Many thanks!

    • Carolyn F

      The spelt recipe on this site is great! Have you tried it? It’s usually pretty easy to switch to yeast in place of SD starter. I can’t remember off the top of my head if Eric discusses that on his video or not.

      • Luiza

        Many thanks Carolyn.
        I could not find out how to convert SD starter into yeast, specifically for spelt flour, which I imagine will be different to wheat or any other variations.
        Any ideas would be appreciated!

    • Annie

      On the recipe above Eric gives a choice of starter or yeast.

      I have done this with different flours. It requires extra time and very little yeast. Use only 1/4 tsp. yeast and let the dough proof for 18 hours and do everything else the same. I haven’t done this with 100% spelt or whole wheat but with a mixture of refined and unrefined flours like in the recipe above. So, I don’t know how it works with 100% whole grain flour.

      • Luiza

        Thanks Annie. That is very helpful.

  9. Maxina

    Bread crumbs……seriously…..the seeded sourdough bread…when you collect the ends and pieces that didn’t get used in a ziplock bag in the freezer and then use it for breadcrumbs for my mothers Wiener Schniztel recipe…….are the best!!!!! The extra seed spices in there are incredible!

  10. Maxina

    My latest (I’ve had a few) variations to the variation of the seeded no-knead bread recipe:
    I leave out the millet and instead use about 1/2 cup of sprouted khorasan berries.
    I also didn’t have any poppy seeds for the last few loaves so I just used teff instead…..

  11. prachi

    Hello, I have made the basic no-knead bread several times. Today I tried the oats variation, but used the Quaker oats instead of steel-cut oats and 1/2 tsp fresh yeast instead of instant. The dough was rather dry compared to what it is when first mixing it normally, but I left it in the fridge overnight anyway. It’s still a thick lump this morning without any change, hardly any gluten strands. Can I still salvage the lump? Will more yeast and water and some regular kneading enable it to rise? I hate to waste the lump – can you please suggest something else I can add or shape it into if the bread itself is now not possible? Thanks!

  12. sharon

    I have been having sooo much fun w/my starter (since October 2013)
    Been making regular sourdough, italian bread, cinnamon raisin bread, and last nite made cinnamon rolls. Now,I just use my imigination. I just keep the starter going and feed it at least once to twice a week. I’m having so much fun with it. I got the Emile Henry la cloche for a Christmas present. So much better and lighter than the stone la cloche. I still use both. Breads are my passion :) Your site is so wonderful. Thanks for your great posts and feedback.

  13. Okan Tokel

    Today I baked Parmesan-Olive no knead bread. I followed the exact recipe and it turned out amazingly good. My wife and I ate half of it right out of the oven. I used instant yeast but next time I will try it with the sour dough starter I bought from Breadtopia. Thanks Eric for this amazing site!

  14. Robert Ali-Oglu

    Hello Eric & all you other Breadtopians!
    Eric thanks for starting me on baking my own bread about two years ago. I have baked bread for myself and my wife as well as friends and relatives, with very good comments from everyone. I am a young 81 years old man, but as with many of us I have gained weight in my later years. So when I read the book “Wheat Belly” I decided to give it a try. Lost five pounds in about two weeks and intend to stay on a modified eating habit for the rest of my life. But I miss making and eating bread. What do you know about wheat the way Dr. Davis describes it? Is it that bad for us, and if so what can be substituted? Would really appreciate your thoughts.


    • Good questions. Please read this article on wheat and gluten issues. Wheat didn’t used to be a problem and now it is for many. What changed? In this article, Liza perfectly summarizes our thoughts on the subject and offers some possible solutions.

  15. Leslie

    I have 2 breads in the oven this morning.

    1) regular no knead recipe, added crushed/diced almonds, walnuts, pistachios, apricots, raisins and cranberries.

    2) regular no knead recipe, add a mixture of crushed pistachios, honey, sugar, butter and cinnamon spread on and rolled to form baklava swirls. A honey drizzle will be served on top. Can’t wait to try this one!!

    • Wow, sounds wonderful… and creative!

      Please post a photo if you can.

  16. Jeff

    Following Melody from 2010, I will agree that the seeded sour is a tremendous bread. And, like Melody, I am getting an impressive rise out of sourdough–at 7700 feet in the Colorado Rockies. It was a starter that I got from Illinois friends, and I intend to take it with me to the old folks home and then pass it on to my children when the time comes. Thanks, Breadtopia, for all of your instruction.

  17. Annie

    Yes, I thought of that after my second go at “Pizza Bread”. It will definitely go in the next one. I thought of Kalamata olives too…but that’s just crazy eh?? :)

    • Annie

      I forgot to mention that I did measure (sort of, anyway) the amounts I put in my “Pizza Bread”.

      I made the loaf adding: (amounts apprx.) 2 tsp each of thyme, oregano and rosemary (finely chopped), plus 1 tbsp chopped chives, 1/3 cup dehydrated, chopped tomatoes and 1/3 cup grated cheese.

    • Mary

      No, not crazy at all! I make a similar bread to yours with the herbs (rosemary, garlic, dried basil and oregano…about 2 pinches of each herb) then I add sliced kalamata or mission olives, and 8 oz of asiago cheese cut into 1/4 ” chunks. The aroma is amazing…

      • Annie


  18. Jeff B.

    Yes add the chunks of a couple full garlic gloves and balsamic vinegar. It will be one of the tastiest loaves you ever had!

  19. Joanne

    Has anyone tried adding roasted garlic to the bread?

  20. Annie

    I just REALLY want to share with you all a bread that I made (and is now gone!) using sourdough. This is a winner; people went nuts over it. My husband dubbed it “Pizza Bread”! And you will know why as it is baking and the house smells like pizza.

    Add to an otherwise plain white no-knead sourdough dough:
    (I didn’t measure but I chopped very fine) some…
    fresh rosemary
    fresh thyme
    fresh oregano
    fresh chives
    coarsely chopped dehydrated tomatoes
    coarsely shredded cheddar cheese
    That’s it; bake it up and enjoy.
    (Probably about 2 teaspoons each of the herbs and about 1/2 cup each dried tomatoes and cheese).

    Hubby says I could have used even more of everything. But I didn’t want to change the texture of the bread or make it too gooey with cheese. I’m still experimenting and I promise to measure carefully next time. Holy smokes this was good!

  21. Maxina

    Does anybody use hemp seed? I loved tin my smoothies, it has anicenutty flavour. The sourdough recipes are going just great and I was wondering about adding hemp seed.

  22. Mary Lynch

    Oooo, I loved the steel cut oat bread! I added the wheat germ, ground flaxseed and subbed some rye flour as Scott suggested (12/28/12). It was gone quickly, looking forward to making another! I topped with sunflower seeds and baked in the Emile Henry cloch, which is wonderful by the way…. I can wash the oil off the base after making cheese breads!

  23. Annie

    Don’t know if this is the right place to make this comment but I just wanted to share with Eric and all his Breadtopia friends my experiment that turned out so good I’ve been asked to repeat it again.

    All I did was a variation on a basic no-knead white bread.
    Orange-Cranberry Sourdough
    Add zest of 1 orange & ½ cup dried cranberries to the sourdough/water mixture. I had included ¼ cup fresh orange juice with the water to make 1⅔ cups liquid total. I used 500 gr. white bread flour and 2 tsp salt.
    Absolutely delicious!
    I didn’t get a photo of it before it was devoured so here’s a pic of another one of my creations that looks pretty much the same. Just substitute dark little cranberries for those hazelnuts sticking up on top.

  24. sharon ellis

    Hi Eric…I am looking for a BLACK bread recipe. The bread is literally almost black. I used to have a recipe for this and can’t find it anywhere. Very moist. We used to have a store that carried this bread and now its closed. Do you have any suggestions. Thanks again. :)

  25. Leslie

    3 cups flour
    1 teaspoon yeast (more yeast needed when vinegar is used)
    1 1/2 cups pickle juice (a little water may be added if needed for leftover flour)
    1 teaspoon salt (a little less than the basic recipe, you get salt in the pickle juice)

    Bake according to basic recipe. 450. Dutch oven. 30 w/ lid 15 without. Allow to cool. Awesome with corned beef or a Reuben.

  26. TMK

    Although the Dutch oven is supposed to replace the usual bain Marie by retaining humidity, I sometimes mist my no-knead dough just before I put the lid back on the pot and return it to the oven. It gives a different texture to the crust – one which I frankly prefer.

  27. Celia

    Has anyone tried no-knead bread using oat or wheat bran?

    • Beth Carlock

      I put some wheat bran in mine. I used about 1/4 c. It turned out very well.

      • Celia

        Thanks. I’ll try it in my next batch.

    • Larry Murr

      I use a 1/4 cup of oat bran in my basic recipe. Works great.

  28. Paul Lefebvre

    My third loaf of the olive-parmesan bread is now finishing up in the oven. It truly is an outstanding recipe! I’ve been using 4 ounces (before pitting) of chopped oil-cured olives and about 4.5 ounces of supermarket parmesan grated on the fine side of a 4-sided grater. Fermented from 8 to 18 hours, shaped and placed in covered cast iron Dutch oven for 45-60 minutes, then into a cold oven set to 425. Start timing when oven reaches 425. Bake covered for 30 minutes at 425, then uncover for 30 minutes more. My wife could eat that bread with every meal! Next time I’ll try your 500/475 regime. Many thanks for a great site…and products.

  29. Scott

    For the steel cut oat recipe,
    -add 1 heaping tablespoon of flax seed meal
    -add 1 heaping tablespoon of wheat germ
    -substitute 1 oz. rye flour + 2 oz. whole wheat flour instead of 3 oz. whole wheat flour.
    -add maybe a little more water…
    -and enjoy

    • Mary L.

      I tried as above and enjoyed it! Then I decided to add diced walnuts. Because the bread dough was getting heavy, I made the following adjustments:
      1/3 cup steel cut oats
      1/3 cup diced walnuts
      1 level TBSP wheat germ
      1 level TBSP ground flax seed meal
      I use half rye flour and half whole wheat (1.5 oz each ). This is now my “everyday” bread.

  30. CarolynF

    I need a bit of help. I’ve been doing the sourdough no-knead for quite a while with great success. But today I hit a bump when I did a walnut raisin variation. I know the starter was good because I used it for 2 batches, my second was a rosemary loaf that went great.

    For the walnut raisin batch I substituted balsamic vinegar for reg. vinegar, and used molasses in place of 2 Tblsp. of the water.
    I also used 3/4 cup of walnut pieces and 1/2 cup of raisins.

    I waited 18 hours but it never rose, at all. No oven spring. It was a very yummy brick. What do you think caused the problem?

  31. Mike

    I think I’m getting the hang of the. Sesame , Spelt and Parmesan Olive

  32. Jay J. Schneiderman

    Hi Eric……..

    Finally got around to making a loaf of your Parmesan-Olive bread. The recipe should be banned. Ohhhhh my, good doesn’t describe that bread, more like obscene would be a better fit. Ohhhhh my, that single loaf of bread must have set be back $23-$24; that is obscene. To spend that kind of money on one loaf of bread. I wonder how the same recipe would turn out using Pecorino Romano, because that could bring the cost down substantialy; I’d imagine. No wonder I’ve never seen a loaf of bread like that in any bakery. What would they need to charge?
    Anyway, on to another topic, as a child growing up in a predominately Jewish neighborhood, I would find myself in the local Jewish bakeries in my area. Cutting to the chase as they say, there was a certain bread that became my hands down favorite. It was called “Corn Bread”, otherwise known as Jewish Corn Bread. I’d like very much to duplicate that bread; having done a bit of research on the subject, I’ve learned that this bread has no corn in it whatsoever. I’ve also learned that it is in the Rye bread family; do you have any information about this bread?


    Jay J. Schneiderman

  33. Bibi

    How about kneading the no-knead dough? Would that make a difference? Or have we really been kneading for thousands of years while it isn’t needed? What is the difficulty about kneading? I know my bread attempts didn’t work until I tried the no-knead recipe…

  34. Hello Eric,
    I am making a loaf of spelt bread today…the dough is very wet and so in order to be able to stretch it out as you demonstrate in the video, I have had to add a generous amount of flour…why is this?
    An why do we stretch it out instead of kneading? Does it amount to the same thing…?

    • A series of stretch and folds amounts to the same thing as kneading.

      Next time you may have to make the initial dough stiffer by adding more flour to start with so it’s not so wet when it comes time for the stretch and folds.

  35. Bob

    I have had excellent results with no knead, , multi-grain, sour dough, in both AZ and CA at altitudes around 3500′ to 3800′. However I am now in NM at 7000′ and I have not been able to get the same results using the same approach as before. My bread does not rise properly after the usual 11 hr proof period (used to prepare in morning and bake later that evening) then placing in the rising basket it stays dense and does not bake inside even after 60 min in the oven. I reduced the sour dough starter from 1/2 cup that I used before to 1/3 cup to see if it was rising and falling to fast at these higher altitudes but that did not change anything. Has anyone had luck at this high altitude? What is your recipe what else did you have to change

  36. Lisa

    …and a top shot…:)

  37. Lisa

    Here’s today’s version – Bill Burk’s NKB adapted with Bob’s Red Mill 10 Grain Cereal. I mixed the dough as directed, then let it sit for about 12 hours at room temp. I did two tri-folds according to the recipe, rested the folded dough on the bench for about 15 minutes, roughly shaped and then placed in my parchment-lined bowl. The final proof was about 2 hours covered with a flour sack towel. I preheated my cast iron Dutch oven and baked the bread as directed. I was delighted with the wonderful aroma while the bread baked and pleasantly surprised when I removed the top of the Dutch oven and saw the impressive oven spring (I imagined since the dough was much stiffer and less sticky due to the grains, it would be denser than the original recipe; hence I expected it to be flatter:)
    It is still cooling so if I get a chance to snap a photo prior to the bread being devoured I will post it later.
    I’m really having such fun with these recipes – keep up the great work!

  38. Lisa

    Thanks for your kind words Eric. Was thinking to add some chopped red onion next go around since it would add a little sweetness and the colors would amazing. The sweet corn sounds pretty incredible though!

  39. Lisa

    Here’s the inside…yum!

    • Awesome bread, Lisa. I gotta try it.

      A really good bakery in our area makes a jalapeno and cheese sourdough that’s also amazing. They include whole kernels of sweet corn that works extremely well.

  40. Lisa

    Here are some photos of the jalapeno cheddar bread I made today. I served it with black bean soup for supper and it was awesome!

  41. Lisa

    Hi, Eric and everyone! I am loving all the great ideas and helpful advice on this website. I have been using a 1 – 2 – 3 sourdough recipe that involves no kneading, which I tripped over online recently, but decided to try the famous No Knead bread for the first time. I mixed up the dough last night, subbing 1/4 c. each whole wheat and rye for the bread flour. 11 hours later I flattened the dough into a rectangle and topped with 2 seeded, chopped jalapeno peppers, which I folded in. I gently flattened the folded dough and added 5 oz. of extra sharp cheddar cheese and folded the dough again. I then allowed the dough a 15 minute bench rest before proofing in a bowl lined with parchment for about an hour. I transferred the bread on the parchment to my preheated cast iron dutch oven and baked according to the original recipe. All I can say is O.M.G. The bread is gorgeously browned, caramelized beautifully. It sang loudly when removed from the oven and I can hardly wait for it to cool. Thanks to the two posters who did this before me for giving me the courage to try it. I have to say that I was getting very nervous when I was folding in the peppers and cheese and the dough kept ripping…but it didn’t seem to matter in the end. Just had to share!

  42. Tom Owen

    You have a real winner here .I have made this bread twice and it is now one of my and my wife’s favorits very easy to make and what an awsome tasteing bread .We make it at least once a week

  43. Lisa

    Hi I love your website and have learned so much since I started baking bread 6 months ago. I made my first ever sourdough loaves yesterday using my first ever sourdough starter which was fun. I’m trying to access the recipe for the link to Bill Burks version of NK bread using seven grain cereal but the link doesn’t seem to work. Is anyone else having this problem? Any suggestions would be welcome. Thanks :-)

    • Hi Lisa,

      Thanks for bringing that broken link to my attention. It should be working now. You might have to refresh your browser first.

      Now on to the other broken links…


  44. Jamie

    I tried this recipe recently with very good results using starter (great crust and texture), but the crumb has a slightly bitter taste. I had the same steel cut oats for breakfast and realized they are the likely source of this. Is this normal?

  45. MaryJaneMunson

    Is it possible to us more whole grain flour in this recipe instead of
    2 and 1/4 cups of bread flour? Is there a whole grain bread flour?
    thanks you

    • Aura

      Hey MaryJane –
      I often use all or mostly whole grain flours in these recipes. For example, in this bread, I use 1/4 rye, 1/2 all purpose, and the rest half spelt and half kamut. In my experience, you can substitute whole grain flours easily – just try to achieve a similar texture – and the bread comes out fine, just a little denser than if you use white flour…

  46. Jane

    Hiya. I made the Seeded Sour today (with yeast instead of starter) and no proofing basket. I lightly sprayed one side of the dough with Pam and then inverted it on the pile of seeds for the crust (towel folded it for the 2 hour rise). It looked great, but as I cut into the bread the seeds popped off. I think I might add a bit of the anise and fennel to the inside next time, and skip the outside seeding. Delicious bread. Thanks for the recipe!

  47. anyone, excuse my naivete but what does the beer add to the bread?

  48. mimi

    This will be my very first time with no knead recipe.
    does the beer have to be at room temp, like the water?

    • No, it doesn’t. The water doesn’t either really. If it’s cold to start with it just adds a little bit to the fermentation time.

    • Kath Kramer

      i would love this recipe using Beer…did you exchange it for the water with no other changes??? please inform me of this…

      • …I JUST made a no-knead bread… using beer (1 bottle of lager)…and WOW. think it’s my new favorite way to make bread – no kneading! woot woot!

        • Kath

          Kelly…did you follow the basic recipe and just substitute the beer for the water? sounds great and i want to try it….

          • For the Sponge:
            1 1/2 teaspoon active dry yeast
            1/2 cup All Purpose Flour
            1/2 cup warm water
            1 BOTTLE of Beer (I used a lager)
            2 1/2 teaspoon salt (table salt works)
            4 Cups All Purpose Flour

        • dulcey

          can you tell me how much beer you added and what recipe here did you put it in? i want to make it too!!!

            • Though this recipe is almost 3-year old, I just stumbled upon it when I was planning my Thanksgiving menu about a week ago.

              I tried your recipe and glad that everyone liked it :). It’s simple to make and taste good!

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