Comments on: No Knead Bread Recipes Using Instant Yeast*

By: Breadtopia

Breadtopia — Sun, 04 Sep 2011 02:09:44 +0000

Hi Mary. I fixed the link, it should work now. http://www.breadtopia.com/pizza-dough-recipe/comment-page-3/#comment-34160

By: Mary

Mary — Mon, 29 Aug 2011 18:59:06 +0000

I clicked on the link but did not get to a comment about SAF yeast. Started to search for “comment-34160″ but did not see any numerical ID on the comments.

Thanks for any guidance you could give to get me there.

By: Banana Bread Recipe

Banana Bread Recipe — Thu, 06 Jan 2011 20:09:04 +0000

In Malcom’s methed, he does not specify how much water to use for the starter.

By: Butch

Butch — Sat, 07 Aug 2010 18:59:38 +0000

In reference to Ricks’ light rye recipe,has anyone worked out the weight measurements,I find that very useful,also,should I be making any adjustments for high altitude,I live at about 4200 ft.

By: Beth

Beth — Sun, 02 May 2010 18:36:51 +0000

I am beginning a small bread business (completely by accident). I have several requests for a sourdough 100% whole wheat. Any recipe suggestions? Artisan style (no knead) is preferable. Thanks everyone!

By: Beth

Beth — Sun, 02 May 2010 18:36:27 +0000

I am beginning a small bread business (completely by accident). I have several requests for a sourdough 100% whole wheat. Any recipe suggestions?

By: Hatuly

Hatuly — Fri, 13 Nov 2009 21:01:23 +0000

My recipe for no knead whole wheat/rye seeded bread bakes wonderfully in the Romertopf. The bread is denser than bread made only with bread flour.

I use larger quantities of ingredients since I like a slightly larger loaf of bread. We no longer buy bread since I started baking bread nearly 18 months ago.

My recipe calls for:
1 1/2 Cups Bread Flour
1 1/2 Cups Rye Flour
3 Cups Whole Wheat Flour
3 Tbs Seeds*
4 Teaspoons Salt
3/4 Teaspoon Active Dry Yeast
3 – 3 1/4 Cups water

* 3 Tbs of seeds: I add 1 Tablespoon each of raw sunflower, flax and pumpkin. Basically any grains or seeds are find as long as they are not more than 3 Tbs otherwise the bread is too dense.

I bake using Breadtopia’s instructions for no knead bread and use a Romertopf to bake the bread.

[img]WholewheatseededBread.JPG[/img]

By: Helen

Helen — Thu, 22 Oct 2009 23:10:23 +0000

These questions are for Malcolm K. from Toronto, who gave his recipe for no-knead bread using a starter. (1) Is there a reason you use 1/2 tsp instant yeast for 400 grams flour plus 50 grams starter rather than Jim Lahey’s suggested 1/4 tsp? (2) After the 8-12 hour refrigerator “rise” and the 8-12 hour room temperature rise and forming the dough, do you let it rise again until double, about 2 hours, per the Lahey recipe, or do you immediately bake it without this rise? I hope you’re still reading this forum and you can answer these questions; I’ve been trying to use a starter with the no-knead bread recipe with disappointing results so far. I was hoping the starter would give the bread a better taste, the kind I remember from my hand-kneaded version. If anyone else has any comments on this, I’d appreciate them as well. And thank you Breadtopia for an excellent forum as well as a super shopping site.

By: Breadtopia

Breadtopia — Fri, 06 Mar 2009 15:27:26 +0000

Regarding SAF yeast, see this comment make just this morning on another page: http://www.breadtopia.com/pizza-dough-recipe/comment-page-3/#comment-34160

By: Bob Packer

Bob Packer — Fri, 06 Mar 2009 15:19:39 +0000

I used active dry yeast for a long time until I bought the instant SAF from Eric.

I have never tried the rapid rise as I see too many of the old time bakers warn against it since the rapid rise of the dough does not contribute to bread.

I still tend to try to “proof” the yeast simply because I did it out of habit.

Do away with yeast and use sourdough starter!

But I must fess up that I do bake certain “yeasted” breads for my significant other.

Bob