No-Knead Bread Recipe
If you have been hanging out around Frugal Living NW for awhile, you know that I am a big believer in making food from scratch at home. With a few exceptions, I prefer creating something in my own kitchen to buying it in the grocery store.
Bread can be tricky, though. There is some stiff competition out there, and it is tough to replicate a commercial oven’s heat and steam in a normal home kitchen.
For the last several years, I thought that Artisan Bread in 5 Minutes was the best thing since, well, sliced bread. It was simple, and we were content with the results. That is, until last summer when our neighbor brought over a beautiful, delicious loaf of home-baked bread. We had to know her secret. One phone call, and she came back with the book, My Bread by Jim Lahey (Amazon).
We have been baking bread using this method ever since. I can count on one hand the number of times I have bought bread in the store since then, because I can now make an artisan-quality loaf at home for a fraction of the cost.
I am telling you, this is consistently the best bread I have ever made in my kitchen. Okay, enough gushing. Let’s make some bread.
The only changes I have made to Lahey’s method is to double the amounts and adjust the baking time and temperature to achieve a bigger loaf with a thinner crust.
Oh, and don’t be put off by all these steps. This is totally possible for home bakers at any skill level. I wanted to give you the confidence to do this on your own. A concise recipe can be found at the bottom of this post.
The ingredients are simple: flour, water, salt, and yeast. My husband calculated this bread costs 74¢ per loaf (using Bob’s Red Mill flour & Costco yeast).
Oh, wait! Don’t forget to factor in the roughly 8 cents of energy used to bake it for an hour. No, I’m serious. My husband really does think about this stuff! He’s funny.
So, there you go. A whopping 81¢ for a substantial 2.5 pound loaf of bread. That is crazy cheap.
If you want to use some whole wheat flour, substitute 3 cups of whole wheat for 3 cups of the all-purpose flour (3 cups whole wheat and 3 cups of unbleached flour for a total of 6 cups) and add 3 Tablespoons of molasses (optional). This will produce a slightly sweeter, denser loaf of bread. Delicious.
Combine the dry ingredients, add the water, and stir to combine (the funky looking wood-handled item is the amazing Danish Dough Wisk — makes stirring stiff dough a snap). The dough should be wet and sticky. Depending on the temperature and humidity in your home, you may need to add a little more flour or water, 1 Tablespoon at a time. So far, these steps are exactly the same as the 5 Minute method.
The main differences are that you use significantly less yeast (1/2 teaspoon vs. 1 1/2 Tablespoons) and significantly more initial rise time (12-18 hours vs. 2 hours).
Once the ingredients are completely combined, cover the bowl with plastic wrap and leave it on the counter to rise for 12-18 hours. This slow rise aids in the fermentation of the yeast, giving the bread a better flavor.
Okay, I know what some of you are thinking: 12-18 hours! That’s ridiculous! Who has that kind of time?! I get it.
However, here are two things to consider:
- Once you get into a rhythm of baking your own bread, it’s not a big deal. I start mine in the afternoon or evening and bake it the next morning or afternoon. This would also be an easy weekend routine.
- Just like the title claims, this bread requires no kneading. It is not fussy, temperamental dough. You can produce a delicious loaf of bread with very little hands-on effort & experience.
You’ll know your dough is ready when it has risen in the bowl, smells yeasty, darkened slightly, and is covered with small bubbles.
Using well floured hands, shape and tuck the sticky dough into a rough ball. You can also fold it over a couple times on a well-floured surface. It doesn’t have to be perfect; just keep quickly tucking the dough underneath with your fingertips until you have a semi-smooth dough ball. The dough should be wet but manageable; you don’t want a wet blob so sticky that you can’t shape it into a ball.
Take a clean linen or cotton tea towel (not terry cloth) and dust it with flour, cornmeal, or wheat germ to prevent the dough from sticking to the towel as it rises. You can also use a floured square of parchment paper on the towel to make the dough ball easier to handle. Place the dough ball, seam side down, in the middle and dust with more flour.
Cover the dough with the (parchment paper and) towel and let it rise for 1-2 hours at room temperature, until doubled in size. During the last 30 minutes of rise time, place a heavy lidded 6-8 quart pot, like a Dutch oven, in a cold oven and preheat it to 425 degrees.
Confession: I own three Dutch Ovens. I use them all the time. They are incredibly versatile and worth the investment. If you don’t own one, you could also make this in any lidded pot, provided it is oven-safe at such high temperatures. Also, check the knob on your pot. If it isn’t rated for such high heat, you’ll want to remove it or cover it with foil. You can also buy an inexpensive replacement knob that is rated for higher temps!
Okay, this is the trickiest part of the entire operation. Remove the lid from the piping hot Dutch Oven, slide your hand underneath the towel or parchment paper, and flip the risen dough (seam side up now) into the pot. Try to flip close to the pot or the flour will fly everywhere. Remove the towel or paper and set aside.
This might take a bit of practice, but again it doesn’t have to be perfect. Some of my worst flips have produced my most beautiful loaves. I love what Lahey writes, “…even the loaves that aren’t what you’d regard as perfect are way better than fine.”
Place the lid back on top and slide the pot back into the hot oven.
Bake it for 40-50 minutes. Remove the lid. Bake for another 5-10 minutes, until golden chestnut brown. The internal temperature should be around 200 degrees. You can check this with a meat thermometer if you’re nervous about knowing when your loaf is done.
Oh man, your house will smell so good about right now.
Place the loaf on a cooling rack. You will hear it crackling as it cools. Use every ounce of self-control to resist cutting into it until it is “quiet”; cutting it too soon will make the bread dense and gummy.
This bread is best the first 2-3 days. I just store my leftover loaf inside the Dutch oven on the countertop. Using plastic wrap will soften the crust. Dry, leftover bread makes great bread crumbs, toast, French toast, or croutons!
Enjoy. And pat yourself on the back. You just baked an amazing loaf of bread!
Basic No-Knead Bread
Slightly adapted from Jim Lahey’s My Bread
Ingredients
6 cups bread flour (recommended) or all-purpose flour, plus more for work surface
1/2 t. instant or active-dry yeast
2 1/2 t. salt
2 2/3 c. cool water
- In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
- Lightly flour your hands and a work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball.
- Place a full sheet/large rectangle of parchment paper on a cotton towel and dust it with enough flour, cornmeal, or wheat bran to prevent the dough from sticking to the parchment paper as it rises; place dough seam side down on the parchment paper and dust with more flour, cornmeal, or wheat bran. Pull the corners of parchment paper around the loaf, wrapping it completely. Do the same with the towel. Let rise for about 2 hours, until it has doubled in size.
- After about 1 1/2 hours, preheat oven to 425 degrees. Place a 6-8 quart heavy covered pot, such as a cast-iron Dutch oven, in the oven as it heats. When the dough has fully risen, carefully remove pot from oven. Unwrap the towel and parchment paper from around the dough and slide your hand under the bottom of the dough ball; flip the dough over into pot, seam side up. Pull the parchment paper off, scraping any stuck dough into the pan. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes.
- Cover and bake for 40 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep chestnut brown. The internal temperature of the bread should be around 200 degrees. You can check this with a meat thermometer, if desired.
- Remove the bread from the pot and let it cool completely on a wire rack before slicing.
Here are a couple options for Dutch Ovens. Any heavy, lidded 5-8 quart pot (seasoned cast iron or enamel coated) would work with this recipe. Lodge has the best prices/options for dutch ovens on Amazon.
Lodge Logic Dutch Oven in Island Spice Red (6 Quart)
Lodge Cast Iron Double Dutch Oven (5 Quart)
If you already have a dutch oven (or find a deal on a lesser-known brand) that doesn’t have a knob rated for high temps, replace it! There are some really affordable options.
Got questions? You are in good company. Go here for the complete FAQ list.
Looking for more variations to the no-knead bread recipe? We’ve created a list with sweet and savory varieties, including the following:
- Cranberry Orange
- Four Cheese
- Sandwich Bread
- Dark Chocolate Coconut
- Tomato Basil Cheese
- Whole Wheat
Looking for more delicious bread recipes?
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I baked the bread today and it turned out great! I love the crispy crust and moist texture of the inside. Thanks for the recipe!
Well i’ve my bread dough together at 5pm. Excited to see the out come..The only thing that bugs me is the amout of salt. Guess we will see what happens……………
Yep, best ever… the kids, husband, and I just inhaled half of the loaf for a snack, we just couldn’t stop eating!!!
Thanks so much for posting this recipe. I just made a loaf and it is easily the best bread I’ve ever made!
I’m going to try this recipe tonight…..Finally could work out the time that i could spend directly with the process. I’m excited LOL. Let you know how it came out. Going with a few of the reviews also…
Just took my first try out of the oven. Its crackling as I type. I caanot wait to try it out. Thanks for the great pictures and amazingly simple steps.
I made this AMAZING bread two days ago after buying a 4.5 litre enameled cast iron casserole (did not have one and needed an excuse) which was on for 60% off! The bread was ready to put into the pot when I got home, but I thought was a bit small for the recipe. I baked 3/4 of it in the new pot and 1/4 in a small heavy stainless pot I had.. The bread was half whole wheat and half regular flour and when it came out of the oven we could not wait to let it cool to have it with some chicken soup we were having for supper. We tried the smaller loaf and it was the best bread I ever made according to my husband. The crust was crunchy and the texture of the bread was nice, similar to the photo. We tried the second loaf yesterday and my son also said it was the best bread he had ever had – need I say more! I plan to try this with different flours (may try 1/4 rye, 1/4 whole wheat and half white flour next) and caraway on outside (my husband is of German descent). Will also try sesame.
I wonder if there’s any way to make this in a loaf pan? Thanks!
Could this bread be made in a bread machine?
I can’t wait to try this recipe. We are a family of 5, which includes 2 teenage boys! This will definitely help our budget!!! I did have a question though….Have you tried any other versions of bread other than wheat? For instance gluten free bread, bread made with arrowroot flour, or sour dough?
I have a 3 quart dutch oven and a glass dish with a lid that is a similar size/shape. Would I need to make any adjustments on baking time/temperature if I need to divide the dough into two loaves to bake separately?
The original recipe by Lahey is half of this recipe. He calls for baking it at 475 (I prefer 425) for 30 min. Then take the lid off and do 15-30 minutes more.
Emily, Can you give me the recipe for the smaller size you spoke of. I made this and it is teriffic, but I would like to make the smaller size
Thanks!
No problem! For a smaller loaf, just cut these measurements in half. I would bake it at 425 for 30 minutes with the lid on, then 10-20 minutes with the lid off. Look for an internal temp of 200 and a golden brown crust to know when it’s done. Happy baking!
I just saw your comment about higher elevations maybe not needing as long to rise. I live in a high elevation and have been giving it about 18 hours. I did read your instructions about the bubbles, etc., but guess I didn’t realize that meant to not keep it rising after seeing bubbles. Duh! 🙂
I love this bread – however I am having problems with the dough, such that I dread making it. When infinish stirring the dough together, it is fairly dry. However, after it rises and ferments for 18ish hours, it is SO WET I can barely do anything with it. I put flour all over my hands, and the dough still sticks to them like crazy, as well as to the bowl. It’s very difficult to get it out of the bowl and there is no way I can turn the edges under. Then, I flour the towel pretty heavily but the dough still sticks to it. When I finally get it into my cast iron pot and bake it, it is WONDERFUL though – sigh… Help??? (also, I am an experienced bread maker)
do you have to prep the oven or the lidded pan? I have only used my cast iron lodge twice. thanks.
Light oil with paper towel before and after keeps it from rusting. Don’t wash in soapy water! Enjoy!
Can I add sugar to this recipe? My grandma’s raisin bread recipe has sugar in it. I honestly don’t have the time or patience to make her recipe,but I’ve had incredible success with this recipe. Most recently, we made “everything” bread with dried onions, garlic, poppy and sesame seeds…
I have added molasses but not sugar yet. I’m sure it would be fine! It would add some sweetness, and I’ve also read a comment saying it produces larger pockets/bubbles in the bread. Makes sense! Let us know how it turns out!
These looks so fabulous! I have never baked bread before, and I tried two times these recipe, but I can not make it wright. The first time I thought I measured bad, the second I realized that there is something wrong because I had the exact same outcome: the dough is like “melting” and it’s not as sticky as I think it should be, I can’t even form a ball after the first rise. I live in Mexico city, which is really high, I don’t know if it has something to do. Can you please help me??
If you are in a higher, warmer location your dough will rise faster. Adjust the rise times accordingly. It’s best to go by smell and sight rather than be get stuck on exact times. I tried to include as many of these hints as I could (smells yeasty, darker color, large bubbles, etc.) so I hope that helps! Also, don’t be tempted to add too much extra water if it looks dry. This can result in dough that is too wet. Once you are trying to form your ball, use well floured hands and work quickly. Hope the third time’s the charm!
Thank you very much! I will try that way, cause the dough it’s too wet after the first rise, it won’t even take form, I’ll let you know how it goes, thanks again!
I tried making the dough tonight and it was SO dry. Like, I couldn’t even get all the flour mixed in. I threw it out after adding more water and then it was too watery. Anyone else have this problem and/or what should I do different so it’s not dry dough? I KNOW I used the right amount of flour…
Stick with the amounts and try it again. You could always knead it by hands a few times or add just a tiny bit more water, too, if that helps the dough come together. Once it sits for 12-18 hours for that first long rise, it will make a big difference. When I first started making this bread, I thought the same thing: It’s too dry! I added more water to get a wet dough, and it stuck to the pot. Not cool. So give it a shot as written the entire way through and see what happens!
First off I want to say this is amazing bread, so easy and cheap! And it tastes like $5 expensive bakery bread.
Just wondering, you could probably make these and freeze them right? I wonder what the best way to freeze would be.
Thanks for the comment! That’s great!
For freezing… I bake the bread as directed, cool it, wrap it in foil, then slide it into a reusable plastic bag. The trick would be finding a big enough bag… Maybe cut the recipe in half if you want to freeze it? Then I just slide the foil-wrapped loaf into a hot 350-degree oven while I’m making dinner, 30ish minutes. It should be hot and ready to eat with the rest of dinner!
Awesome, thanks for the freezing help!
I just made loaf #2 in one week. I can’t get enough of this stuff. Thanks so much for the easy, delicious recipe!
I have my mom’s old Dutch oven which has a glass lid. Would it be safe to use a glass lid at that temperature?
Good question! Is there any way you could check the temp rating for that pot/lid? Is is still sold anywhere?
I use an enamel 5 qt dutch oven, and it has a glass lid. It works beautifully! I have to break myself the habit of peeking in the oven to see how the bread is doing through the lid! But the lid does just fine.
Can’t have salt, I don’t use it and it is awesome! Use herbs-, rosemary, basil, whatever, they all come out good!
Thank you for the info, Lynn. I will try it!
My husband is on a low sodium diet. Is there any way to cut the salt without risking the integrity of the bread? This sounds so good!
I use either salt substitute – potassium chloride (KCl) or the Lite Salt which is half sodium chloride and half potassium chloride. Both work equally well.
He can’t have the salt substitutes because the medication he is on raises his potassium levels. I think I will try it without salt. Thanks!
I have my mom’s old Dutch oven which has a glass lid. Would it be safe to use a glass lid at that temperature?
I don’t have a dutch oven, can I make this in something else?
Any large, heavy lidded pot would work as long as it is rated for higher temps, in the 425 range.
I don’t have a dutch oven, is there another way I could make this?
Cheap on amazon and use it for lots of other meals! Pays for itself in a month!
I made this two days ago, and bought a Le Creuset type enamel cast iron pot that was 4.5 or 5 litres. I used 3/4 of the bread dough in this as I was not sure if the pot would be a bit small, and the other 1/4 dough I put in a small lightly oiled stainless steel saucepan with a lid. It turned out just as nice as the bread in the heavier pot. It baked faster as it was a smaller loaf. Make sure the handle and lid can go in the oven – mine was all stainless steel.
I have ZERO experience in making bread. And I LOVE cooking! That being said, this is the easiest and most delicious recipe EVER. I felt so proud of myself when I opened the oven and found a big, beautiful golden brown loaf in there just waiting to be eaten by my friends & family. THANK YOU for sharing this recipe! If my mother had never found it and share it with me, who knows, I may have never tried to make bread (OH NO!) I’m not sure if I can ever go back to store bought bread again! I encourage everyone to try this recipe for themselves, it’s too delicious not to.
I NEVER comment on recipe posts because I’ve never found one that after attempting the recipe I didn’t want to make some major alterations.
Until now!
This is absolutely fantastic. I never would have attempted homemade bread before I found this recipe on Pinterest and now I’m so glad I did.
I am the exact same way, Celeste. Glad it to hear it worked out so well for you!
This is sitting on my countertop, ready to be sliced up tonight for dinner (paninis). My house smells so good! The recipe was so simple and took very little active time. My bread slid right out of my le creuset 5 qt dutch oven when the bread was finished, no oiling necessary.
When I did the original stirring of the measurements, mine was not wet and sticky. It was wet enough to get the dough to form, but almost on the dry side. I’ve checked and rechecked the measurements and I did them right, but obviously I did something wrong. Is the flour supposed to be sifted first? Maybe there was too much flour because I didn’t sift it?
Angie;
Several factors are involved with the moisture in dough. Other folks might say their dough came out too wet. It depends on the moisture or humidity on your kitchen. If you live in the deserts of Arizona then you probably have low moisture content in your flour. Add a tablespoon of water at time to your recipe. If you add a tablespoon of water next time and if it still seems that the dough is dry, and you don’t want to waste the dough, add another tablespoon. If you can stir it, fine, otherwise knead it lightly, just enough to get the moisture into the dough ball. Over time and with the yeast doing their thing the moisture will spread through the dough.
BTW, when I did the wheat version (I posted above) I ended up with 3 cups liquid and might need more. I live in Northern California and on the day I did this it was hot and dry.
5 STARS! I really enjoyed this bread. I used it with Honey and meatballs.
My family was very impressed. Thanks for having this here – this will be a part of my family dinners for a long time to come.
I have never attempted to make bread outside of a bread machine. Today (started last night) I made your recipe. My husband has used the WOW word over and over again while eating it. Thank you for sharing a recipe easy enough for a beginner and good enough it will become a staple in our house.
The recipe caught my eye due to the usage of the dutch oven. My bread was cooked today in a 50+ year old dutch oven that belonged to my husbands Grandmother (just one of the many we own). We love to cook in them camping using briquettes for heat.
Has anyone used a clay pot to bake this loaf? I don’t have a dutch oven, but I do have a romertopf type of clay pot. Do you think I can use that? Other sites have had mixed reviews about how to use the clay pot for baking bread. Some say the top and bottom must be soaked in water for 15 mins. Some say don’t soak at all. I am a little concerned about preheating the clay pot so I might skip that and adjust the baking time.
I tried it. I made 1/2 the recipe so that I would have a smaller loaf. I used my 3 quart romertopf clay pot. I might have been able to use the full recipe because the lid would have left plenty of room to rise, but I decided to play it safe with the smaller amount. I went ahead and put both parts of the pot in the oven when I preheated it. I did not pre-soak the pot. I was a little concerned that the wet dough would be too cool and cause the pot to crack so I placed the dough on to parchment paper and then put it in the bottom of the pot. I made the recipe with 100% whole wheat (with some gluten and honey as suggested). It had a great flavor, was real moist and my family loved it. I would still like to get bigger airy holes in the loaf, but I may not be able to get that without using more or all white flour. Anyway, the romertopf clay pot worked fine!
Try 1/2 t of sugar for larger holes
My ovens are deep 12″ (12 qt.) ovens for camp cooking. Too big for this so I used one of the Springform pans I keep as a nested set in one of the ovens. Comes out of the oven easily and I didn’t have to buy a smaller one.
COOKS magazine or Americas Test Kitchen has the same method. But like another commentor you use parchment paper and eliminate the towel. The prportions are different but it dies make great bread.
Finally made the craisin and walnut wheat version. Rally good bread. Here are my ingredients:
3 c. unbleached all purpose flour
3 c. whole wheat
6 tbls. Saco’s Buttermilk Powder
3/4 c. chopped walnuts
3/4 c. craisins
2-1/2 tsp. salt
1/2 tsp. yeast
2-2/3 cup water plus 1/3 cup honey for total of 3 ups liquid**
**If I do this again I am going to up the liquids to 3-1/3 cups – maybe more water/honey mix.
I had two concerns about this bread – with ‘no knead’ I wanted that nuts and craisins to be distributed somehow. So, as always, I whisked all my dry ingredients together first, then I whisked my liquid together, then I stirred them together. This dough was a little dry but the bread is great. Because it was dry I did several folds at the first, not necessarily kneading, but about 8 folds.
I was scared the long rise might let the yeast eat the sugars from the craisins, but that was not the case. The crust was thick and maybe a little chewy because I have this really bad habit of basting the top with melted butter just before the end. I like the texture – good even crumb.
Full 18 hour rise at 80F. Remember that the wheat version will not rise as far or as fast. I had to keep telling myself that.
Try some Vital Gluten. It helps the riseing action because of the Wwheat Flour. I got mine at Walmart………….
What size dutch oven is that?
5 quart. I bought mine on Amazon, $29.00, no shipping with prime membership. Lodge, cast iron with cast iron knob on top. WEasy to clean! Then, with left over bread I made chicken and stuffing in the same dutch oven!
Thanks!
What size dutch oven is that?
Has anyone made this using 100% whole wheat flour (all 6 cups)? What modifications were needed?
I’ve recently embraced the clean-eating life style and white-flour is a big no, no!
Thanks!
Hi Kimberly! I’ve made this with 100% whole wheat flour several times. I just substitute 1/3 a cup of the flour for 1/3 a cup of vital wheat gluten. You can add molasses if you want, I haven’t. You may need a hair more water, but it should be ok. I also cook it in my bbq that has an external temperature gauge. I cook it the exact same way, but it doesn’t heat up the entire house. Hope this helps!
Has anyone made this using 100% whole wheat flour (all 6 cups)? What modifications where needed?
I’ve recently embraced the clean-eating life style and white-flour is a big no, no!
Thanks!
Made a loaf with rosemary and sunflowers, and after a few days made stuffing with it- yum! Just finished making a loaf of tomato basil (subbed 2/3 cup stewed tomato juice for the water) and with melted cheese it is like tomato soup with grilled cheese sandwiches! Sooo easy,love this recipe!
Made a loas with rosemary and sunflowers, and after a few days made stuffing with it- yum! Just finished making a loaf of tomato basil (subbed 2/3 cup stewed tomato juice for the water) and with melted cheese it is like tomato soup with grilled cheese sandwiches! Sooo easy,love this recipe!
Made this for the second time today. So easy! The first time i made the whole wheat version, It was very good, but the bottom was a bit tough. I searched a few other sites and found some good ideas. Crinkle a bit of foil and smooth it out to fit the bottom of the dutch oven and do the second rise on a piece of parchment paper cut a bit larger than the pot. You can even cut longer pieces on the end to use as handles to lift out the bread when it is done! This worked great and there was no sticky towel to wash! Love this recipe, I am hooked!
I entered a loaf of this bread in our local county fair (along with sheep) and WON!! Not only did I win, but a gentleman (also entering his sheep) won the same award for the exact same bread!!!
We found it interesting that we both won the Washington State Wheat Grower’s assoc award for the same bread and were sheep growers as well 🙂
Love it! Thanks for sharing. 🙂
did u marry? maybe the stars aligned.. <3
HAHA, already married 🙂
Also, use sesame seeds on the cloth, yum!!!
gosh I feel so idiotic asking this, but in the recipie, what does T stand for? tablespoon or teaspoon? I’m new, please forgive me!!
Lauren, the only way to know something is to ask, believe me I know that from years of asking.
a lower case t is always teaspoon.
Hope this helps and I made the recipe today and it is great!
I made this bread for the first time today and all I can say is, WOW!
I make bread often with a sourdough starter recipe but this is better and much simpler. The only issue I had was the bread stuck to the well floured towel but it didn’t seem to matter to the end results.
I even bought a 7 qt cast iron Dutch oven just to make this recipe and it was well worth the money. YUM and thanks.
Can you add Rosemary and other spices into the dough, or would it alter the results?
Hi!
I love this recipe and I’ve been using it for a while now. My husband loves rye and wanted me to try it out using this recipe. The first time, I used all rye flour….way too strong! So, I tried again, and it was perfect! I make smaller loaves (3 c. flour) so, I do a 1:2 ratio. One cup of rye to every two cups of unbleached all purpose flour. I also add one TB of caraway seeds. This is such a great and versatile recipe! Anyone can do it and it really impresses my friends and family! 🙂