I have been making no-knead bread for years, starting with the Cook's Illustrated article that tweaked the original. Over the years I have settled on the following add-ins: substituting 5 oz. WW flour for bread flour; adding 1 T. Wheat Germ, 1 T. flax seed meal, and 2 T. minced rosemary; adding 5 t. vital wheat gluten (to compensate for the heavy add-ins), and then water+apple cider vinegar+ 4 oz. beer for flavor. To die for!

• Reply