Bittman bread with seeds from Bittman Bread: No-Knead Whole-Grain Baking for Every Day (page 78) by Mark Bittman

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. See recipe for seed suggestions.

  • 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.

  • 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.

  • 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?)

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