Grammy's Kitchen · No-Knead Bread · Speedy No-Knead Bread
One of 37 no-knead bread recipes we measured
from cooking.nytimes.com
It ranks #1 of 37 for char depth among the no-knead bread recipes we compared. 3,083 cooks on cooking.nytimes.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 99% |
| salt | 2% | 2% |
| yeast | 2% | 1% |
| flour strength | 2.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 360 g | 3 cups bread flour |
| 7 g | 1 packet (1/4 ounce) instant yeast |
| 9 g | 1 1/2 teaspoons salt |
| Oil as needed |
Method: 4 steps, published by cooking.nytimes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Forgot to add to my earlier comment: used all purpose flour (relatively high gluten, local stuff I buy in bulk, prob equivalent to KAF or BRM) plus one TB gluten. Also added a smidge more water (needed b/c of oat & flax additions). My dough was not dry and sha” — a cook
“Came out great! I subbed about 1/2 c sprouted whole wheat flour, added small handful rolled oats and ground flax seed, plus a spoonful of honey and 1/4+ tsp red wine vinegar. Whole packet instant yeast. Oven at 350 for 1-2 min then off, light on. First rise 3.” — a cook