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

Taste of Home Editorial Team · tasteofhome.com · 2018 · 1 loaf

Against 136 no-knead bread recipes

More fat than 97% of recipes and more yeast than 91%.

See how all 136 no-knead bread recipes compare →

Get the method at tasteofhome.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 fat than 97% of recipes: 7.5% of the flour weight against the typical recipe's 0%.
  • More yeast than 91% of recipes: 1.8% of the flour weight against the typical recipe's 0.4%, about 4.5 times as much.
  • Salt in the middle half of recipes: 1.6% of the flour weight against the typical recipe's 2%.
Water: 78%, 45th percentileSalt: 1.6%, 22nd percentileYeast: 1.8%, 92nd percentileFat: 7.5%, 97th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 1 package (1/4 ounce) quick-rise yeast≈ 7 g
  • 1-1/4 cups warm water (110° to 115°)≈ 296 g
  • 2 tablespoons honey≈ 42 g
  • 2 tablespoons butter, melted≈ 28 g
  • 1 teaspoon salt≈ 6 g
  • 1-1/2 cup whole wheat flour≈ 192 g
  • 1-1/2 cups all-purpose flour≈ 188 g

flour 380 gbatter 759 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.

  • Water78% · 45th percentile
  • Salt1.6% · 22nd percentile
  • Yeast1.8% · 92nd percentile
  • Fat7.5% · 97th percentile

Oven

Temperature
375°F / 190°C
median 450°F
Time
30 to 40 minutes
median 30 minutes

Keep exploring

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

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