I have been making no-knead bread most every week since before it was a thing (40 years). Started with an oatmeal bread recipe from an antique cookbook in college that did not require kneading and took it from there. Over the years I have settled on a mixture I like best. All of mine have 1 1/2 cup high gluten flour, 1 cup white whole wheat and either 1/2 cup whole wheat or rye. They all have 1/4 cup bran and 3/4 cup oats,1 scant tbsp salt and 1/4 tsp yeast or 1/4 cup sourdough starter. This ratio stays the same no matter what I add. I add all the dry ingredients including add-ins during the initial mix. The liquids are 2 cups total with 1/3 being ale and 1 tbsp. cider vinegar. Of course I tweak that with more water when I see the consistency of the dough. I usually do an eighteen hour initial rise. A 1 1/2 hour second rise and bake in clay cloches at 500 degrees for 10 minutes, 425 covered for 20 and right on the stone out of the cloche for 10 more. My husband's favorite is a molasses, toasted pecan, golden raisin mix. Mine is a seeded bread with 1 tbsp each of black and white sesame seeds, fennel seeds, flax seeds, poppy seeds, chia seeds and sunflower seeds with toasted pepitas. I worked hard on a pumpernickel recipe and it is both of our favorite but has many, many ingredients.

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