Bittman bread with other flours from Bittman Bread: No-Knead Whole-Grain Baking for Every Day (page 79) 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 flour suggestions.

  • 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.

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