Grammy's Kitchen · No-Knead Bread · No-Knead Refrigerator Bread Dough
One of 174 no-knead bread recipes we measured
from www.eatingwell.com
It ranks #1 of 174 for workability among the no-knead bread recipes we compared. 3 cooks on www.eatingwell.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 174.
| this recipe | typical | |
|---|---|---|
| liquid | 98% | 83% |
| fat | 0% | 4% |
| salt | 2% | 2% |
| yeast | 2% | 1% |
| total sugar | 0% | 2% |
| flour strength | 1.2 | 1.0 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 3.5 cups all-purpose flour (1 pound) |
| 454 g | 3.33 cups white whole-wheat flour (1 pound) |
| 14 g | 1.5 tablespoons instant or active dry yeast (2 envelopes; not Rapid Rise) |
| 18 g | 1 tablespoon salt |
| 887 g | 3.75 cups lukewarm water |
Method: 1 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I used the recipe for the crusty wheat boule and, after 4 days in the refrigerator, it did have a good flavor. However, I should have allowed it to rise for much longer than the directed 30 minutes (at least an hour, and being summer our house is at 76 degrees” — a cook, 4★
“Angie - See the Associated Recipes section. This is just a basic easy bread dough you can use for about anything you'd like. I haven't tried this recipe yet, but have made similar no knead breads. I never thought about just leaving the dough in the fridge and ” — a cook, 5★