The Fresh Loaf

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Best No Knead wheat bread recipe

floppy's picture

Best No Knead wheat bread recipe

Reference : artisanbreadwithstev youtube video for his basic recipe.

I modified the recipe a bit and am very pleased with the results.

The recipe calls for:

2 Cups water, (I substitute 2 3/8 cups)

1 Pinch(=1/2tsp) yeast

1 Cup Oatmeal- 1/2 in mix, 1/2 before turning out to pan,(I substitute 3/8 cup flaked oats in mix)

1+ tbs salt

1 tbs olive oil,(I substitute 1+tbs soy oil)

1 tbs flax seed,(I substitute 3 tbs ground flax)

1 1/2 cups wholewheat flour-(I substitute 1 3/4 cups)

2 1/2 cups bread flour, (I substitute 2 3/4 cups all purpose flour)


Steve uses the handle of a tool. I use a silicon flat tool. Either way it's not necessary to use hands as the dough is sticky.

Using a large tupperware bowl, add water,add oil-stir

add yeast  -stir

add flours and flax- stir just a bit

add salt and mix

add oats and  mix until mixture makes a ball. I use the tupperware cover for the bowl and set aside to rest overnight.

The next morning using my flat tool, I knock the dough down in the bowl and work it to the edge of the bowl before tipping into an oiled 9x7 bread pan. Then smooth it out with the flat tool. Then another bread pan is placed on top for the bread to rise.

Bake for 30 minutes at 350 degrees, then remove the top bread pan and bake another 15-18 minutes until the internal temperature is at least 190 degrees. Or the bread when thumped has the hollow sound.

The flat top is achieved with the second bread pan and several hours additional proofing. This loaf proofed another 3 hours after panning.

Also I use a serrated (long blade) knife for slicing.

 artisanbreadwithstev on youtube has a great video of his recipe and baking method - which I recommend you view.

I have tried many methods to produce excellent wheat bread and I believe Stev has the best method.



idaveindy's picture

Steve's videos were what got me out of the bread machine.

Here's a link to his channel:

floppy's picture

I had intended to mention a recent experiment in which I used cooked potatoes to add to the recipe mix. The result was a very smooth crumb, texture and flavor. 

The drawback I learned later was the potential to develop botulism within the long proofing time of this recipe.

I quickly abandoned this ingredient addition.