The basic no-knead bread recipe from My Bread: The Revolutionary No-Work, No-Knead Method by Jim Lahey and Rick Flaste

  • bread flour
  • wheat bran
  • active dry yeast

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

  • blazin on March 22, 2020

    The online recipe differs from the book in a couple ways. First, the online version bakes at 450 while the book is 475. Second, the book does not instruct to preheat the lid, only the pot. I think those changes would produce a better result and will verify next time I make this (which I most definitely will, and soon!)

  • Lepa on July 01, 2019

    I still cannot get over the fact that I made such amazing bread. The charred crust is absolutely perfect. I made it once with bread flour, following the recipe in the book, but today I made it with half durum flour, as suggested by @DianeKirkland and it really was over the top delicious (so thank you!)

  • rionafaith on October 21, 2018

    p. 50 -- While this takes a full 24 hours or so, almost all of that is hands-off, so as long as you start it the day before you want to eat it there's basically less than 5 minutes of actual work, making this the easiest bread ever. Basically foolproof, too -- I even messed up by not flouring my tea towel enough for the second rise (though I thought I had used quite a bit of flour...), so it stuck pretty badly and I deflated the dough quite a bit when trying to transfer it to the preheated Dutch oven. Disaster, or so I thought.... but it puffed right back up again in the oven and was totally fine, if maybe a touch smaller than it should have been in the end? Amazing, rustic texture -- super crusty crackly exterior and moist, chewy interior with big bubbles. Will be perfect alongside soup. I'll be making this again and want to try many of the other variations in this book now!

  • DianeKirkland on February 15, 2011

    I have made over 200 loaves of this bread for friends and family. The best flour combo I've found is one-half durum wheat flour (not cornmeal) from King Arthur Flour and one-half King Arthur Bread flour.

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