Meanwhile, preheat your oven to 450 F for about 20 minutes before the bread is ready to go in, placing an empty lidded dutch oven or cast iron pot inside.

Nigella’s no-knead black bread is dense, dark and spicy, made with Irish stout, cocoa, caraway, ... 300g/10½oz dark rye flour; 300g/10½oz strong white bread flour; 25g/1oz cocoa; ...

No-knead bread. Makes a 1 1/2-lb ... up to 50 percent whole-wheat flour and up to 20 percent rye flour. When adding flavors ... invert pan and cool bread on a rack. Share. about the writer. More ...

I started playing with the recipe in 2007 or so, making tweaks here and there to accommodate the particular volume of my 5.5-quart Le Creuset and whatever flour I was excited about at the time ...

Being married to a real live Finn, my version uses dark rye flour for 1/4 of my flour. The rest is Whole Wheat Montana White Flour (protein level is above 14, and also perfect for bagels). I also ...

My starter loves rye flour, which seems to keep the starter’s flavor nicely “sour” and gives it especial vigor. ... No-knead sourdough bread. Prep: 15 minutes. Rise: 13 to 20 hours.

Recipe Swap columnist Corey McMaken shares a recipe for easy Rustic No-Knead Bread that would be a hit on your holiday table – or any day of the week.

Go buy the book. I did. At $29.95, it may seem expensive, but compared to a half-dozen loaves of bakeshop bread at $5 a pop, trust me: in the long run, it’s an absolute bargain. In addition to ...