Variations on No-Knead Bread

I love bread, and with the popular no-knead bread recipe it's easy and cheap to have good quality bread without weird ingredients.

Over time I've added several flavor variations to my no-knead bread rotation.

Hopefully you'll enjoy these as much as my family does!


Classic No-Knead Bread, Baked In Loaf Pan

3 cups all-purpose flour
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
1 2/3 cups water

In a large bowl combine flour, yeast and salt. Add 1 2/3 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. The dough needs to rest at least 12 hours at warm room temperature, so I mix up the dough after dinner and it's ready in the morning.

The original recipe calls for baking the dough into a free-form loaf in a covered pot.  We prefer having more regular slices of bread for sandwiches, so now I bake mine in a loaf pan.  The process is slightly easier, too!

In the morning (or after the bread has rested 12-ish hours) scrape it into a well oiled loaf pan.  Let it rise in the loaf pan another 2 hours.

At least a half-hour before dough is ready, heat oven to 450 degrees. Bake 30 minutes.  Remove bread from loaf pan as soon as it comes out of the oven to keep the crust crisp, and let it cool on a rack.

Oatmeal No-Knead Bread

The oatmeal gives this bread a delicious toasty, nutty flavor!  This bread makes the best toast!  The oats also give this bread a boost in the fiber and nutrition department, too.

1 cup rolled oats
2 cups all-purpose flour
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
1 2/3 cups water

Pumpernickel No-Knead Bread

My family often had hearty pumpernickel bread when I was growing up and I just love it.  It's kind of like really rich, dark rye bread.  It pairs perfectly with hearty smoked meats and cheese.  When I make German meals like goulash stew or sauerkraut and bratwurst, I'll often serve a loaf of pumpernickel bread on the side.

2 1/4 cups all-purpose flour
3/4 cups rye flour
1 tablespoon caraway seeds, ground
2 tablespoons cocoa powder
1 tablespoon molasses
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
1 2/3 cups coffee OR 1 2/3 cups water and 1 packet of instant coffee

Whole Wheat No-Knead Bread

I've found this ratio works well for my family without it changing the texture of the bread too far.  You get that nutty complex flavor of the whole wheat but you still get the lovely light and chewy texture of the original recipe.

2 cups all-purpose flour
1 cup whole wheat flour
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
1 2/3 cups water

Do you have any variations on the no-knead bread to share?