No-Knead Bread Lab136 recipes
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No-Knead Rustic Whole Wheat Bread

King Arthur Baking · kingarthurbaking.com · about 3 loaves

Against 136 no-knead bread recipes

More yeast than 81% of recipes and more water than 76%.

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 yeast than 81% of recipes: 1.6% of the flour weight against the typical recipe's 0.4%, about 4 times as much.
  • More water than 76% of recipes: 85% of the flour weight against the typical recipe's 79%.
Water: 85%, 77th percentileSalt: 2.1%, 71st percentileYeast: 1.6%, 84th percentileFat: 0%, 40th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 5 1/2 cups (624g) King Arthur Whole Wheat Flour624 g
  • 2 cups (240g) King Arthur Unbleached Bread Flour240 g
  • 2 tablespoons (18g) vital wheat gluten18 g
  • 1 1/2 tablespoons (14g) instant yeast or active dry yeast14 g
  • 1 tablespoon (18g) table salt18 g
  • 3 1/4 to 3 1/2 cups (737g to 794g) lukewarm water*737 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 to 2 tablespoons seeds, for sprinkling on top≈ 22 g

flour 864 gbatter 1651 g

Baker's percentages

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

  • Water85% · 77th percentile
  • Salt2.1% · 71st percentile
  • Yeast1.6% · 84th percentile
  • Fat0% · 40th percentile

Oven

Temperature
450°F / 230°C
median 450°F
Time
20 minutes
median 30 minutes

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Nearest by baker's percentages: water, salt, yeast, fat.

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