Grammy's Kitchen · No-Knead Bread · No-Knead Maple Oat Bread
One of 37 no-knead bread recipes we measured
from alexandracooks.com
It ranks #2 of 37 for rise among the no-knead bread recipes we compared. 50 cooks on alexandracooks.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.
| this recipe | typical | |
|---|---|---|
| liquid | 95% | 99% |
| fat | 3% | 0% |
| salt | 1% | 2% |
| yeast | 1% | 1% |
| total sugar | 21% | 0% |
| flour strength | 2.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 88 g | 1 cup (88 g) rolled oats plus another 1/2 cup (44 g) for coating the pan |
| 227 g | 1 cup (227 g) boiling water |
| 86 g | 1/4 cup (86 g) maple syrup |
| 5 g | 1.5 teaspoons (5 g) kosher salt |
| 170 g | 3/4 cup (170 g) room-temperature water |
| 5 g | 1.5 teaspoons (5 g) instant yeast |
| 288 g | 2 1/4 cups (288 g) unbleached bread flour or all-purpose flour |
| 128 g | 1 cup (128 g) stone-milled flour or whole-wheat flour, see notes above |
| Softened unsalted butter, for greasing | |
| 14 g | 1 tablespoon olive oil |
Method: 6 steps, published by alexandracooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This bread is on my standard rotation. I do the 2-3 hour rise and stick in the fridge overnight since that works best with my schedule. I skip the outer oat coating step now since I never figured out how to do that without creating a mess when cutting the brea” — a cook, 5.0★
“This is a great recipe!!! I’ve made it four times in as many weeks! Thank you so much for this recipe! But — I add a cup of buckwheat flour instead of stonemilled/whole wheat, so — of course the loaf doesn’t rise as high (but it tastes wonderful). I’ve read t” — a cook, 5.0★