Comments on: No Knead Bread Recipes Using Instant Yeast*

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.

*Click to enlarge

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-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

By: Breadtopia

Breadtopia — Thu, 05 Mar 2009 20:00:28 +0000

Hi Amy,

The only instant yeast I’m familiar with is SAF instant and it’s labeled as such. Except for some Costco stores, it’s apparently difficult to find in stores. From what I’ve heard and read, true instant yeast is about 1/4 more potent than the yeast typically found in little packets in stores. Instant yeast is well suited to mixing with dry ingredients as it does not require activation in water.

I’ve also heard plenty of accounts of people having success using active dry and rapid rise yeast in their bread recipes.

By: amy

amy — Thu, 05 Mar 2009 19:09:24 +0000

Is the “instant” yeast “active dry” or the “Rapid Rise” yeast? I only know those 2 types of yeast. Is there something labeled “instant yeast”?

By: barry goldstein

barry goldstein — Tue, 17 Feb 2009 13:27:40 +0000

looking for a challah recipe using no knead method. can anyone help? thanks, barry goldstein

By: Judy

Judy — Sat, 06 Dec 2008 15:15:58 +0000

Tamsin, thank you for your post. It was very helpful to me. I’m going to try again.

Judy

By: tamsin

tamsin — Sat, 06 Dec 2008 12:36:58 +0000

Baked the bread today and came out beautifully moist with crunchy crust. I’d added some caramelised onion too. And so, yes, you must add more water with the extra two cups of flour, I just kept adding a little at a time as I added the flour to mix it all in properly, just until you get a nice sticky dough. I then covered it with clingfilm and left it out overnight up to the 18 hours. I live in a tropical climate, and so the heat wasn’t a problem. I didn’t see the need to refrigerate, people didn’t have them when they ‘invented’ bread, so don’t see why it should improve the actually prooving. I would add, that another poster was right about the amount of salt. It was way too salty. I’d suggest a half TEAspoon. So more water and less salt and you’d get a very nice no knead bread.

By: tamsin

tamsin — Fri, 05 Dec 2008 13:44:49 +0000

I successfully made some ciabatta bread a few days ago for the first time, came across your site and am having a go at the sourdough. But I have to agree that Denali’s recipe seems to have missed out adding more water together with the two cups of flour. It would be more helpful to point out whether or not this is is a misprint/omission rather than pointing the poster to yet another link for another technique! Too confusing. I’ve just added more water. I’ll let you know how it turns out.