Multi-Grain Artisan No-Knead Bread + Interview with Zoe Francois

In Bread/ Healthy & Whole

No-Knead Multigrain Bread | A Couple Cooks

No-Knead Multigrain Bread | A Couple Cooks

What if we told you you could make fresh, artisan bread at home, with minimal active time and a fraction of the cost of store-bought bread?

Typical bread recipes require many hours on baking day, as well as things like keeping sourdough starters alive, so we’d fallen out of the habit. However, there’s a type of bread making called no-knead bread, where you can mix up a batch, throw it in the refrigerator for a few hours (or overnight, for up to 2 weeks), and then shape and bake it the day you want to eat it. Truly simple, compared to other bread recipes.

We’ve been looking for an easy multi-grain bread recipe, so we connected with the queen of no-knead artisan bread herself, Zoë François, co-author of the Artisan Bread in Five Minutes a Day books. Perhaps you’ve heard of them? We used to bake from the book years ago; fast forward a few years and turns out Zoë  is actually a friend of our dear friend Sarah! Here we adapted a recipe from Zoë’s new cookbook, The New Artisan Bread in Five Minutes a Day, by increasing the rye and wheat flours, and adding some texture with oats, sunflower seeds and quinoa. We love it, and it’s our new go-to bread recipe! We can’t tell you how happy we are to be able to make our own bread: it tastes amazing and is nowhere near the cost of our favorite store bought bread.

No-Knead Multigrain Bread | A Couple Cooks

Even better, we caught up with Zoë here to ask her more about no-knead artisan bread in the interview below. We are honored to share her insight and story!

*PS, if you’re gluten-free, the above book also has a chapter on gluten-free breads, and there’s a new Gluten-Free book coming out in October (see below). 

So, you’re a successful baker and author in Minneapolis (my home city!). How did you get started baking?

Zoë: I started “baking” when I was about 7 years old. My friend and I would mix random ingredients together, throw it into the oven and wait to see what would happen. The results were technically edible, but the real reason we did it was to watch things blow up. My mom wasn’t much of a baker (which is an understatement), so if I wanted sweets, I had to make them myself. And, as a teen, I always wanted sweets!

I spent a lot of time developing my own cookie recipes. In college, I took those recipes and started a cookie company. That makes it sound a lot bigger than it was, which was actually a cart that I’d push into downtown Burlington, VT and sell to the local business people at lunch. I had enough regulars that I took a semester off from school and baked full time.

After finishing college and going into a less than satisfying career in marketing, I got the pull to bake again. I ended up at the CIA in NY and then working for Andrew Zimmern in Minneapolis before he went global eating bugs and critters.

How did Artisan Bread in 5 Minutes a Day come about?

Zoë: I quit my job as a pastry chef when I had my first son, since the restaurant business is crazy and not entirely conducive to family life. I was at a music class with my then 2-year-old son and met Jeff Hertzberg, a doctor and enthusiastic home baker. He shared a “recipe” with me that he’d been working on and asked me to try it out. I resisted for as long as I could, because it just didn’t seem like it would work and I didn’t want to hurt his feelings. The concept of storing dough in the refrigerator flew in the face of everything I’d learned in culinary school and when something seems too good to be true, it generally is.

Well, Jeff is a very persistent man and I eventually tried it. I came back to the music class the next week and told him he absolutely had to get the recipe in front of everyone. I was hysterical about the whole thing, the bread was amazing, it was easy and it was fast enough to make sense in every busy person’s life. He had called the radio show The Splendid Table to ask Lynne Rosetto Kasper how to get a cookbook published. An editor happened to be listening to the show, she contacted Lynne to find out how to get in touch with Jeff and that is how our first book came to be. Jeff asked me to be a part of it because that first recipe was in rough shape (another understatement) and he wasn’t particularly fond of cookbooks. I did it for the experience and next thing I know, we’re finishing up our 5th book together.

What are the major benefits of baking bread at home, specifically using your no knead-method?

Zoë: Our method produces artisan quality bread for a fraction of the cost of what you can buy it for at the store. It costs about 50 cents to bake a 1-pound loaf of our Master recipe. You can’t even buy a slice for that little in a bakery anymore.

The main reason people stopped baking bread was that the process intimidated them, or they assumed it took too long. We created our method with them in mind. We knew it needed to be so easy that even the most tentative cook would want to try it and it had to be fast. We’re all so busy that spending the day on a loaf of bread just isn’t realistic for most folks. 5 minutes we can do.

Obviously, that is the active time. Another great reason to bake your own bread is to have total control over the ingredients you are using. Our Master recipe is just flour, water, yeast and salt. That is all you need to bake a gorgeous loaf of bread.

Are there health benefits to home-baked bread? What are some of your healthiest bread recipes?

Zoë: Most bread you find in the grocery store (especially those in plastic bags) has all kinds of preservatives, food color and lots of unnecessary sugars. Many of the whole wheat breads are mostly white flour, but they add molasses and food colors to make it look like whole grain bread. Many of our readers want more control over what they are eating, and baking their bread is a great place to start. Our second book, Healthy Bread in Five Minutes a Day, was written because our readers were asking us for more whole grain breads.

How do you respond to the popularity of eating gluten-free? Is bread still an important part of our diet, as long as it’s in moderation? Do you have gluten-free recipes for those with allergies?

Zoë: I had never heard about Celiac disease before we wrote our first book. When it came out in 2007, our website was flooded with requests for gluten-free versions of our fast and easy recipes. We started developing some to satisfy the requests. It became obvious that it wasn’t just a few folks; it was many. We added a chapter of gluten-free breads in HBin5 and got a tremendous response. The numbers of folks who are being diagnosed with Celiac disease is growing, as are the number of people who are intolerant and sensitive to wheat. Jeff and I decided that a small chapter in our wheat filled books wasn’t really fair to these folks, so we have just written a book that is entirely gluten-free. Gluten-Free Artisan Bread in Five Minutes a Day will be out in October.

Bread is a staple in our diet, as it is all over the world. Both Jeff and I bake it daily. Neither of us has gained any weight during this 10 year, bread-baking adventure, because we eat it in moderation. Jeff, the doctor, always says “everything in moderation, even moderation!”

Anything else to share?

Zoë: We understand that bread baking seems intimidating so we have a website where we have videos and lots of pictures to show just how easy it is. We also invite all of our readers to come ask questions and Jeff or I am there to help 24/7!

Thank you so much to Zoë for your inspiration, insight, and gorgeous books!

Zoë Francois | The New Artisan Bread in Five Minutes a Day

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Multi-Grain Artisan Bread {No Knead}


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  • Author: a Couple Cooks
  • Yield: 2 loaves

Description

This recipe doesn’t take much hands-on time, but it requires thinking ahead. The day you mix the dough, you’ll need 1 hour for soaking add-ins and 2 hours for a rise. The day you bake the bread, you need a 40 minute rest and a 35 minute baking time (plus the ever-painful cool down period!). The recipe also uses several special components, including a pizza stone, old sheet pan, and a pizza peel. Make sure to read through the entire recipe before trying!


Ingredients

  • 1/4 cup rolled oats
  • 1/4 cup quinoa
  • 1/4 cup sunflower seeds
  • 1/4 cup water
  • 3 cups lukewarm water
  • 1 tablespoon active yeast
  • 1 1/2 tablespoons kosher salt
  • 4 cups all purpose flour
  • 1 cup rye flour
  • 1 cup whole wheat flour

Instructions

  1. Soaking the add-ins (1 hour) In a small bowl, combine 1/4 cup oats, 1/4 cup quinoa, 1/4 cup sunflower seeds, and 1/4 cup water. Let sit for 1 hour.
  2. Mixing the dough and letting it rise (2 hours) In the bowl of a stand mixer (or a large mixing bowl) combine 3 cups lukewarm water with 1 tablespoon active yeast.
  3. With a standard mixer paddle (or a large spoon), mix in 1 1/2 tablespoons kosher salt, 4 cups all purpose flour, 1 cup rye flour, 1 cup wheat flour, and the soaked oats and seeds. Mix only enough to combine; do not knead or overwork the dough. If necessary, use your hands to make sure all ingredients are incorporated.
  4. Cover with a towel and allow to the dough to rise and collapse at room temperature. This should take about 2 hours.
  5. Cover the bowl with plastic wrap and place it in the refrigerator. It can be used anytime in the next 2 weeks, but we usually bake two loaves the day after mixing and freeze one loaf.
  6. Bake the bread (1 1/2 hours) When ready to bake, on a floured surface divide the dough into two balls. Adding a bit of flour as necessary to work with the dough, shape each ball into a loaf by stretching the edges of the dough down and under the loaf.
  7. Sprinkle a pizza peel or baking sheet with cornmeal and place the loaves on the cornmeal. Allow the loaves to rest for 40 minutes.
  8. Preheat the oven to 450F with a pizza stone on the center rack. In addition, place an old sheet pan on the bottom rack to use for steaming (which creates a nice brown crust on the bread). We use a load our sheet pan with lava rock to assist in the steaming and hold the heat of the oven.
  9. After the rest, sprinkle each loaf with flour and use a serrated knife to cut several 1/2″ deep slashes along the top of the loaves.
  10. Slide the loaves onto the pizza stone as far apart as possible (so they don’t touch as they rise). Wearing an oven mitt, pour 1 cup of hot water onto the sheet pan and quickly close the oven door to fill the oven with steam.
  11. Bake for 35 minutes until brown and crispy. Remove from the oven and cool on a rack. After cooling, the loaves can be frozen in an airtight bag.

Notes

Adapted from The New Artisan Bread in Five Minutes a Day by Jeff Herzberg and Zoë François

 

67 Comments

  • Reply
    Belinda@themoonblushbaker
    June 5, 2014 at 1:46 am

    Thank you for this recipe and interview with Zoe. I adore bread and I wish to bake better ones; her book changed my life. I bake from it almost every day.
    I have to give this recipe a god because those grains sound so good!

  • Reply
    Rosie @The Porridge Pot
    June 5, 2014 at 5:40 am

    This is such an awesome approach to bread-making, I’ll have to give it a try!

  • Reply
    Katrina @ Warm Vanilla Sugar
    June 5, 2014 at 6:16 am

    No knead bread makes me so happy. This looks perfect!

  • Reply
    Stephanie @ Girl Versus Dough
    June 5, 2014 at 3:03 pm

    I have followed Zoe and loved the ABin5 books for a long time, but it’s so neat to hear more about it from her! Thanks for sharing the interview. Aaaaand now all I can think about is fresh-baked bread.

  • Reply
    Heather
    June 5, 2014 at 3:57 pm

    YES! Bookmarking this one, definitely.

  • Reply
    Katie @ Whole Nourishment
    June 5, 2014 at 7:51 pm

    I love to make no-knead bread but have never made anything close to being this intriguing. Love the add-ins and Zoe’s interview is really inspiring! Could light spelt flour be substituted for the all purpose flour? Perhaps it would be easier to substitute if you can provide the measurements by weight, if that was included in the original recipe?

  • Reply
    kristie @ birchandwild.com
    June 5, 2014 at 9:14 pm

    Wow, this looks beautiful! I love baking bread.

  • Reply
    Tammy D
    June 6, 2014 at 1:45 pm

    I’ll have to try this. I make a similar artisan bread that you mix and stick in the fridge until you pull off a chunk and bake. But it doesn’t have all this good stuff in it!

  • Reply
    sarah
    June 6, 2014 at 2:56 pm

    I love this post. :) Also, I love that picture of the two of you. xx

  • Reply
    Amy Eber
    June 7, 2014 at 10:52 am

    Thanks for posting this recipe. Made it last night and loved it.

    • Reply
      Alex
      June 7, 2014 at 11:12 am

      Awesome! Thanks for letting us know :)

  • Reply
    Zoë François
    June 9, 2014 at 10:02 am

    Your bread is beautiful and the flavors sound incredible. It is always a thrill to see people take our method and create their own recipes. I’ll be trying this one for sure! :)

  • Reply
    Jordan
    June 11, 2014 at 11:59 am

    Love this! Just found you two from the huffpo article. Love the idea if baking and freezing…but what are the freezing rules. How quickly should you use the bread? I assume I allow it to completely cool? I’ve frozen bread before and it doesn’t come back to life well, any tips would be awesome!

    • Reply
      Alex
      June 11, 2014 at 12:12 pm

      Thanks! When we freeze it, we allow the bread to cool completely and then wrap in aluminum foil and place in a ziploc bag. We then use a straw to suck all the air out of the bag to get as good of a freeze as possible! We have always used the bread within a few weeks and it hold up fine. Allowing it to thaw completely before using. If a little tough, you can always warm it up in the oven as well. Thanks for reading!

  • Reply
    abi
    June 11, 2014 at 4:48 pm

    Hi! I am wondering if this recipe can work without using a “pizza stone” would a regular baking sheet work?

    • Reply
      Alex
      June 11, 2014 at 5:12 pm

      The bread should work ok — but may end up a little bit more dense. If you have a cast iron skillet or pot, you can use that in place of the baking stone as well.

  • Reply
    Trish
    June 18, 2014 at 10:58 pm

    I am currently making this bread and the bread has been “rising” for about 4 hours now… Is this okay and should I just wait until it falls to put in fridge? Also- can I bake it tonight or does it need to be refrigerated overnight? Thanks and I can’t wait to try this bread:)

    • Reply
      Alex
      June 18, 2014 at 11:03 pm

      Hmm… I think it’s probably OK to move forward at this point — did it at least double in size? You can bake the same day, but you’ll still need to give it the extra rise after shaping! Hope you like it :)

  • Reply
    Kristine
    June 20, 2014 at 12:58 pm

    I haven’t had good luck with homemade bread lately, but this one turned out great! (I’m sure it’s operator error, not the recipes.) Just had my first warm slice of this loaf and it was fantastic. Feeling pretty satisfied with myself. Thanks for the recipe.

  • Reply
    Megan J
    June 20, 2014 at 10:29 pm

    Do you think I could substitute the sunflower seeds with nuts, or even just leave the seeds out altogether without affecting the bread too much?

    • Reply
      Alex
      June 20, 2014 at 11:01 pm

      I think it would work well either way!

  • Reply
    Jessica
    June 21, 2014 at 12:24 pm

    So yummy! We had this bread at a friend’s house and loved it so much that we requested the recipe. Our loaf just came out of the oven! Can’t wait to see how our first loaf comes out!

    • Reply
      Alex
      June 21, 2014 at 3:33 pm

      So glad you enjoy the recipe! Hope the first attempt is perfect :)

  • Reply
    Megan
    July 1, 2014 at 11:33 am

    Man! I have been wanting to make bread more this Summer and I love this recipe!!! congrats on the feature too ;)

  • Reply
    abi
    July 11, 2014 at 11:17 am

    Thanks for the tips with baking this bread. I followed the directions (I thought properly) but for some reason my bread didn’t rise at all when baking :( for the future, any tips on how this could have happened?

    • Reply
      Alex
      July 11, 2014 at 11:19 am

      Any chance your baking stone wasn’t preheated with the oven?

  • Reply
    Anonymous
    September 29, 2014 at 6:07 pm

    Could this be made in conventional bread pans?

    • Reply
      Alex
      September 29, 2014 at 10:41 pm

      I’ve never tried it, so I’m not sure. I think it would probably work but wouldn’t have the crispy crust? Let us know if you try it!

      • Reply
        DaVerne
        July 31, 2017 at 7:36 pm

        Yes it does. I have done it twice now. Not as crispy but still delicious!

        • Reply
          Sonja
          July 31, 2017 at 7:56 pm

          Fantastic! Thank you so much for letting us know!

  • Reply
    Kelly
    October 16, 2014 at 9:01 am

    Any thoughts on swapping out the white flour for other GF flours?

  • Reply
    Cliff
    December 10, 2014 at 11:59 pm

    Dear Alex…. I’m in the process of trying out this multi-grain recipe of yours. It looks so good. I noticed there is no sugar used to the yeast to get the yeast working. Will the dough rise? Another thing, I have followed the recipe accordingly and used 3 cups of Lukewarm water and my dough seems to be a little runny. Is this correct? Yes I have followed exectly to the recipe given . Thank you. :)

    • Reply
      Alex
      December 11, 2014 at 8:55 am

      Cliff — Yes, the yeast will still have plenty to eat in the flour and does not need the sugar. The no-knead bread method has a runnier dough than your average bread recipe, so this is normal. Hope it works out!

  • Reply
    Lindsay
    December 31, 2014 at 5:56 am

    I just made this bread yesterday and I love the taste. What recipe did you adapt this from in AB in 5? Also, my loaf grew but it spread outwards more than upwards. Any ideas for how I can fix that so I get a nice tall loaf next time?

    • Reply
      Alex
      December 31, 2014 at 10:01 am

      Hi!

      I think I adapted from the rustic country loaf (or something like that). We modified it fairly heavily though — applied some of the ingredients from this Annie’s Eats recipe with the techniques and quantities from ABin5. For a taller loaf, make sure the dough is cylindrical when putting into the oven and get as much steam going as you can!

  • Reply
    Anonymous
    January 28, 2015 at 1:35 pm

    This recipe worked out perfectly. Even though I did not have the choice of flours and grains, I used six cups of wheat flour, plus 1/4 cup each of soaked flax seeds, sun flower seeds, and hempseed. I decided to give the yeast a little boost by adding 1 tsp of sugar …It all worked out fine, even thought the house was on the cool side during the morning bake. The breads looked really good, their taste was fine and the texture was nice and springy. The bread disappeared from the table in a hurry. Thank you for the recipe.

    • Reply
      Alex
      January 28, 2015 at 9:58 pm

      Awesome! Glad it worked out. I love how flexible this recipe is :)

  • Reply
    Dea
    February 2, 2015 at 2:05 am

    Thanks for the post. I made this bread and it came out great! Really easy recipe. I did not use a mixer, I got old school and just used a spoon. This will be my go to multi grain bread recipe.
    One question. How are you storing your bread so that it stays fresh?
    I usually just leave mine on a cutting board with a towel over it but I would love to hear new ideas. Thanks!

  • Reply
    Chris
    February 20, 2015 at 6:15 pm

    I am sharing this link with my son who borrowed my bread machine because I was no longer using it. I feel guilty because there is nothing to baking this crusty, healthy, delicious bread. I will bake again.

  • Reply
    Jenelle
    March 9, 2015 at 9:51 pm

    I followed this recipe exactly, but my bread is gooey on the inside. I actually baked for more than the allotted time – over an hour, and I checked the temp at the center of the bread, so I’m confident there was enough baking time. Any ideas what went wrong?

    • Reply
      Alex
      March 10, 2015 at 10:25 am

      Hi!

      I’ve never had this issue with any of the no-knead breads. I’m surprised if the internal temp was 190 or higher that it would turn out gooey. Did you have a baking stone?

  • Reply
    abbie
    April 8, 2015 at 1:20 am

    this recipe is definitely the best (from what i’ve read)! i’m 14 & am baking this bread for a little family get together, but i have a couple of questions:

    1. i don’t have a pizza stone, what can i use instead & how?
    2. i do have a an old sheet pan, but i don’t have lava rock so how do issue the old sheet pan to assist with steaming?
    3. can i use 2 cups of whole wheat flour instead of using one cup of wheat flour & one cup of rye flour?

    thank you so much, i’m really looking forward to making this (if i still can)!

    • Reply
      D
      April 12, 2015 at 6:57 pm

      You can you use your sheet pan but cover it with parchment paper first or use the cornmeal so the bread does not stick. For the steam you can use another pan and add water to it, put it on the lowest rack. One other method is to use a spray bottle with water and spray the loaves while they cook in the oven. Approximately 10 & 20 minutes into baking. It’s not the preferred method because it releases heat when you open the oven door. I have done the spray and the bread still comes out great! I think the recipe would work fine with 2 cups of wheat flour.

      • Reply
        Alex
        April 15, 2015 at 12:56 pm

        Thanks for getting to these tips before I was able to! :)

  • Reply
    Anonymous
    May 2, 2015 at 9:03 am

    Instead of using the steam method you can use Jim Lahey’s (Sullivan St. Bakery) method of cooking it in a heavy covered pot such as LeCreuset, cast iron, or Emil Henri. You need to preheat the pot for 30 minutes with the cover. Bake the bread covered for 30 minutes then uncovered for 15-30 min. more. This also will produce a nice crust.

  • Reply
    Norm
    December 6, 2015 at 12:04 pm

    Just made 2 loaves following this recipe. The changes I made was for baking, I used the Le Creuset pot for each. 30 minutes covered and 10 minutes uncovered at 475 degrees. I reside above 3000 feet so I increased the temperature. The taste was fabulous and I would recommend this recipe to anyone looking for tasty multi-grain bread. This will be our current standard for daily bread.
    Thanks so much.
    Norm

    • Reply
      Sonja
      December 6, 2015 at 7:03 pm

      Wonderful! This is one of our favorites – so glad it worked for you!

  • Reply
    Anonymous
    January 17, 2016 at 9:15 pm

    I had reasonably decent success with this recipe on the first try. I got this recipe mixed up with another and ended up slightly kneading it after dividing it…not good, but not disastrous either. My loaves were a little on the flat side. Other than shape, this bread tasted great after salting the slices. I double checked the recipe and found that I put in 1-1/2 tsp salt instead of 1-1/2 tbsp. Honestly, I would modify the recipe to read 4-1/2 tsp since a 1/2 tbsp is not a common measure. Next time, I plan to divide the dough and place into oiled bowls prior to initial fermentation to reduce handling after fermentation. Also, I convert flour and water volumes into weights(grams) for better accuracy.

  • Reply
    Debi
    February 8, 2016 at 3:40 pm

    My dough is way too runny. It’s more like a batter and very difficult to handle. I weigh my ingredients, and for this recipe, I used King Arthur’s Flour weight standard of 130 g (4.2 oz) = 1 cup AP flour. I used 4 oz each for the rye and whole wheat. When I saw how runny the dough is, I calculated the % hydration, and found that it’s over 103%! No wonder my dough is runny. How many ounces or grams did you use per your 1 cup of flour? If I use Breadtopia’s no-knead recipe’s flour weight of 1 cup flour = 5 oz., your recipe has an 80% hydration (or even higher if I include the 1/4 cup of water from soaking the grains.) The Breadtopia’s recipe comes out at 77% hydration, and that is a very soft dough. I might make this again, but I will adjust the hydration to be in line with the Breadtopia recipe. More bread experiments to come!

    • Reply
      Alex
      February 10, 2016 at 10:35 am

      Hi! Sorry I don’t have exact weights for you on this recipe — I usually just eyeball adjustments to it. It sounds like you know your way around bread recipes though! I’d aim for abut 80% hydration. Thanks for reading!

  • Reply
    Gramma Di
    February 27, 2016 at 2:38 pm

    I made this and we Loved it! Very easy, only thing is I replaced the rolled oats with steel cut and baked on cookie sheet. Thanks so much for sharing.

    • Reply
      Alex
      February 27, 2016 at 6:08 pm

      And so glad you enjoyed it!

  • Reply
    Gramma Di
    February 27, 2016 at 2:57 pm

    I posted a comment on how much we love this but I forgot to ask if I can substitute millet for the quinoa? Will it work the same?
    Thanks

    • Reply
      Alex
      February 27, 2016 at 6:08 pm

      I think that would work great!

  • Reply
    Elyse H.
    March 2, 2016 at 9:33 am

    Hey guys! I actually just bought ‘The New Artisan Bread in Five Minutes a Day’ and I’m loving it! I’ve had fun trying out homemade pizza dough (your recipe – love it!!) and homemade bread. Question though – should I pull my baking stone out of the oven when I’m baking something that doesn’t need a stone? Mine is so big and heavy, I’m tempted to leave it on the bottom rack, but wasn’t sure if that was bad to do. Thanks!!

    • Reply
      Alex
      March 2, 2016 at 5:14 pm

      So glad to hear that you’re loving it! Bread making definitely gets addicting :) We actually just leave our baking stone in the oven all of the time. It helps to hold the heat in the oven at a steady temperature when the door is opened. The only thing I would say is that some stones are prone to breaking. Ours has been split in two for several years, but we just have it pushed together and keep on using it! Best!

  • Reply
    Zoya and Ivan
    April 28, 2016 at 10:50 am

    Thanks a million for this recipe guys! For the life of us we couldn’t find a bread that we really like anywhere close to us in Los Angeles…. And you bread is an absolute delight – maybe the best we ever had, and so easy to make…. We just bought Zoë’s book. Thank you again Sonja and Alex! Thank you Zoë!

    • Reply
      Sonja
      April 28, 2016 at 4:28 pm

      You are SO welcome! We’re so glad to hear this worked out and that it was easy to put together! Thank you thank you for writing!

  • Reply
    m
    June 16, 2016 at 9:22 am

    i would love to make this bread and was wondering is could use with the dry yeast or instead of, some of my active starter? if so, how much should i add?

    • Reply
      Alex
      June 16, 2016 at 9:32 am

      Hi! You can definitely try it with some or all starter–you just need to play a little. I’d try about a 1/4 cup of starter with your first attempt and some yeast and see how it goes.

  • Reply
    Mary
    December 26, 2016 at 7:31 pm

    This is great! I gave one loaf away to my neighbor and my husband got mad at me. LOL! He just kept grabbing a slice and saying, “This is really good…the best bread you’ve made!” As other people said, the dough is a little runny. I used olive oil to handle it from the rise to the separation. It worked well. Also, I have used a dutch oven or stone casserole dish with a cover and also had great crust without adding water. You just have to preheat it for about 30 minutes first, use the cover, and then uncover for the last 10-15 min. (someone else mentioned this too). SO glad I found this recipe and site! I think I might try adding more seeds next time.

    • Reply
      Sonja
      December 28, 2016 at 4:38 pm

      We’re so glad this was a hit! Love that your husband didn’t want you to give it away — that’s the best compliment :)

  • Reply
    Cora Carroll
    September 10, 2017 at 11:15 am

    Just wondering, does this recipe only make two loaves? And if so, can it be doubled?

    • Reply
      Sonja
      September 10, 2017 at 9:23 pm

      This recipe makes 2 loaves! If you want to make 4 loaves, we’d recommend making 2 batches.

  • Reply
    Jodi
    October 8, 2017 at 8:29 am

    Hi! Is wheat flour in this recipe synonymous for whole wheat flour!? I have something called ‘whole grain white whole wheat flour’ would this work?

    • Reply
      Alex
      October 10, 2017 at 8:07 pm

      Hi! Yes, whole wheat flour is intended but your white whole wheat version would work perfectly :)

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