No-Knead Bread

After reading the recipe for No-Knead Bread in The Minamilist column of The New York Times more than two years ago, I finally made it. Not only is it the best bread I have ever made; this bread is also the best bread I have ever eaten.

No-Knead Bread: Whole wheat and rye.
No-Knead Bread: Whole wheat and rye.

I added twice the salt, and let it rise in the bowl for 24 hours, instead of the 12-18 it asks for. I don’t know if that effected a greater number of air pockets, but the flavor was incredible, and it is more than half way gone.

Enjoy this recipe!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s