No-Knead Bread Lab136 recipes
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No-Knead Harvest Fruit Bread

Sue Gray · kingarthurbaking.com · 16

Against 136 no-knead bread recipes

More salt than 82% of recipes.

See how all 136 no-knead bread recipes compare →

Get the method at kingarthurbaking.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical loaf: the median of 136 no-knead bread recipes, per 100 g of flour.

  • More salt than 82% of recipes: 2.4% of the flour weight against the typical recipe's 2%.
  • Yeast in the middle half of recipes: 0.3% of the flour weight against the typical recipe's 0.4%.
Water: 79%, 48th percentileSalt: 2.4%, 88th percentileYeast: 0.3%, 32nd percentileFat: 0%, 40th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 3 1/4 cups (390g) King Arthur Unbleached Bread Flour390 g
  • 1 cup (113g) King Arthur Whole Wheat Flour113 g
  • 2 teaspoons (12g) table salt12 g
  • 1/2 teaspoon instant yeast≈ 1.6 g
  • 1 3/4 cups (397g) water, cool397 g
  • 1 1/4 cups (160g) King Arthur Baker's Fruit Blend*160 g
  • 1 cup (113g) coarsely chopped pecans or walnuts113 g

flour 503 gbatter 1187 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 136 recipes. Shaded: the middle half. Tick: the median.

  • Water79% · 48th percentile
  • Salt2.4% · 88th percentile
  • Yeast0.3% · 32nd percentile
  • Fat0% · 40th percentile

Oven

Temperature
450°F / 230°C
median 450°F
Time
45 to 50 minutes
median 30 minutes

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