Bittman Bread: No-Knead Whole-Grain Baking for Every Day by Mark Bittman

  • Beginner Bittman bread, plus starting the starter (page 16)

    from Bittman Bread: No-Knead Whole-Grain Baking for Every Day Bittman Bread by Mark Bittman

    • Categories: Bread & rolls, savory; Vegan
    • Ingredients: all-purpose flour; instant yeast
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  • Beginner Bittman bread, plus starting the starter

    • JamesFlavell on February 22, 2022

      Very good! Chewy. Might’ve used too much water by a bit. Had to write down the steps/timing…

    • Wende on March 10, 2024

      This was an unbelievable success. I'm not so sure what the no-knead technique buys because the "folding" four times over two hours, plus the steps leading up to that, seems to take more time than many kneaded breads I've made, but the result was a really lovely loaf with a crust that absolutely shattered when I put my bread knife to it.

  • Bittman bread

    • JamesFlavell on February 27, 2022

      First attempt: only did 2 of 4 folds. Slightly dense crumb, decent flavor. No tang. (Young sour dough starter.)

    • Wende on March 10, 2024

      This loaf is made with whole wheat flour and the starter from the Beginner Bread which is a white flour starter. It was very bland, but not any more so than plain whole wheat breads are, but with a very slight tang from the starter. It was not nearly as good as the white flour Beginner Bread in texture or flavor, but it seemed like a good way to start to internalize the whole no-knead technique.

    • louie734 on May 16, 2024

      Third loaf now, getting into the rhythm of it. Fairly dense but I've had to interrupt fermentation using the fridge each time, so not sure it's reaching its potential. I love that the loaf is 100% whole wheat, tho my SO wants a lighter, fluffier crumb, which I think has to include some white flour. UPDATE in June: Subbed out 20g barley flour & 20g all purpose flour for equal amount of WW. Didn't need any extra water. Dough behaved same as with 100% WW. Nice aroma, same great flavor, did indeed seem to rise higher. Definitely play with this. Sprinkled w all purpose flour before the bake - looks much more dramatic - this loaf really is pretty. June UPDATE #2: Adding seeds makes a world of difference! Used 20g sesame, 20g sunflower and WOW. Did refrigerate after the autolyse and the 2nd fold; starting to figure it out. This was the best loaf yet.

  • Bittman bread with seeds

    • JamesFlavell on March 17, 2022

      Great! Very peppery at 1 TBS. Flaxseeds wasn’t discernable; maybe a little nuttiness. Whole wheat starter, well-fed (1 month old?)

    • Wende on March 10, 2024

      Adding seeds was a huge improvement the plain whole wheat Bittman Bread. I started with the recommended amount of seeds for the first try (I used sunflower, pumpkin and fennel) and it imparted quite a nice flavor, but I won't mind going to the full 100gr amount in the next loaf for even more flavor.

    • louie734 on June 19, 2024

      Adding seeds makes a world of difference! The flavor really comes out. Used 20g sesame, 20g sunflower and WOW. The best loaf yet.

  • Bittman bread with other flours

    • louie734 on June 08, 2024

      Trying to create a higher-rising, fluffier loaf without compromising the whole grain. Used 20g barley flour + 20g all purpose flour, then WW to total 200g. Didn't need any extra water. Dough behaved same as with 100% WW. Nicely aromatic, did indeed seem to rise higher. Definitely play with this.

  • Big Bittman bread

    • JamesFlavell on February 27, 2022

      Use a 4 1/2 to 5 quart pot. Double all ingredients.

    • louie734 on September 13, 2025

      I use my same Staub dutch oven for this, and somehow the same cooking times usually apply. I do check the temp before pulling it, and occasionally need a few more minutes. I always make this bread with some rye flour and lots of seeds/nuts; see the note on sandwich rye.

  • Mark's rye

    • Wende on March 30, 2024

      This, using a mix of caraway, fennel, sunflower and pumpkin seeds as per the seeded bread, is absolutely delicious. It's our house loaf now. It's one of the best breads I've ever eaten, and certainly the best I've ever made

    • louie734 on June 08, 2024

      Made 2 loaves in a row of this, curious to get the promised high-rise. Can't say it rose higher, or had marked flavor differences from WW loaf, but was awfully good. Didn't use the caraway.

  • Kerri's sandwich rye

    • louie734 on May 19, 2025

      This is now my standard loaf. I add walnuts, sesame seeds, and sunflower seeds, usually 50g in total. Sometimes I add caraway, sometimes not. It slices and freezes well for toast and is really satisfying. UPDATE: This works as well in the Dutch oven (identical baking instructions to the basic loaf). Most recent variations are with sunflower and walnut, sometimes caraway or sesame. Before I drop it in the pan, I cover the parchment with enough walnuts, pumpkin seeds, or sunflower seeds to stick to the bottom in a single layer, then I shake in the other seeds to cover the sides and the top. This makes a nutty, toasty, decadent crust, and is my favorite variation yet.

  • Waffles

    • JamesFlavell on March 07, 2022

      Very good. These would make good ice cream cones! Recipe made a scant 4 waffles.

  • Cinnamon rolls

    • JamesFlavell on March 01, 2022

      Very good. Nice to not have frosting. Quite chewy! Might bake a little more than suggested.

    • cynthia_lx08f9 on February 07, 2026

      I make these all the time. Delicious. Definitely chewy and not your typical softy cinnamon roll.

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  • ISBN 10 0358539331
  • ISBN 13 9780358539339
  • Linked ISBNs
  • Published Nov 16 2021
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Mariner Books

Publishers Text

From best-selling author Mark Bittman comes the ultimate guide to perfect homemade bread—starting with a wholesome, nourishing, no-knead recipe that’s actually easy for the at-home baker (and also happens to set you up with a sourdough starter for future loaves). Plus, recipes for every taste and any grain, with all the techniques and tips to bake delicious bread at home. Mark has spent years perfecting delicious, naturally leavened, whole-grain breads, and those recipes are the backbone of this innovative book. But you’ll also find baguettes, mixed-grain loaves, sandwich bread, soft pretzels, cinnamon rolls, focaccia, pizza, waffles, and much more. Like all of Bittman’s cookbooks, these recipes are straightforward—no frills or overcomplications—and get right to the heart of how to make bread, making it great for beginners, but also, with Bittman's innovative techniques and unique insights, essential for bakers of all skill levels.

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