Bittman bread from Bittman Bread: No-Knead Whole-Grain Baking for Every Day (page 55) by Mark Bittman

  • whole wheat flour
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  • whole wheat starter

  • EYB Comments

    Takes eighteen to twenty-four hours. You may use the Bittman bread whole wheat starter recipe on p. 24.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Takes eighteen to twenty-four hours. You may use the Bittman bread whole wheat starter recipe on p. 24.

  • 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.

  • 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.

  • JamesFlavell on February 27, 2022

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

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