Big Bittman bread from Bittman Bread: No-Knead Whole-Grain Baking for Every Day (page 82) 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 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.

  • JamesFlavell on February 27, 2022

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

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