This video demonstrates how to make no-knead multigrain bread in a “poor man’s Dutch oven” (PMDO) and long covered baker (LCB).
Bread making doesn’t get any easier than this… no mixer or bread machine (I’ll make it in a glass bowl with a spoon)… no-kneading (Mother Nature will do the kneading for me)… It doesn’t get any easier than this.
Thanks – Steve
If you liked this video you will find it (and others like it) at a website dedicated to providing quick & easy access to no-knead bread resources. Cookbooks (with a brief description) are listed on my website and Amazon.com.
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Looks great but I would’ve liked to see the texture inside if you’d cut it.
I thought salt killed the yeast and so should be added to the dry ingredients and mixed in with the yeast after its been activated by sugar and water.
Love this bread thank you
I agree, thank you for not playing music. I'm going to make your bread. I enjoyed your video.
The bread seemed to be kind of wet however it rose up really good, I was kind of surprised. I have not really found a bread recipe that I like and I love the oats and seeds recipes. And plus that its in a toaster oven, I don't even have an oven and it still looks good, it's in for the last 20 minutes with the cover off. I have to leave it in the whole 20 minutes because I forgot my oven goes off at 30 and I set the timer for 40 so I goofed. I usually set the temperature for 25° less in a toaster oven and it's in a glass container. Will let you know if this is the bread recipe I've been looking for. I used a pinch of sugar because they always call for that, I don't know if it makes it rise better but I'm so tired of my healthy breads not rising enough. Ty!
I first started watching your videos during Covid.
Still love watching them
Great looking bread. I'm going to try it. I lije your sassafras baking vessel.
Tradução em português pôr favor
I like your recipes. I want to buy your cookbook one day. I hope it has pretty pictures in color . I love pretty pictures of food.
What would happen in I tried to make this just on parchment in oven?
The long one cut 2 thick slices , tuna salad , sliced Swiss cheese , lettuce olives and green pepper , toast it in over for 60-90 seconds . Enjoy!
I just wanted to add that the PMDO is amazing however I omit using the clips I don't find them necessary. Often times they would collapse on me because my bread pans have odd shape handles at the end. it stressed me out trying to fight removing them when the pan is so hot so I experimented without using them and it works just fine. thanks again
FABULOUS! Thank you so much for sharing! You presented so well, thank you!!!!!!!!!
Has anyone tried an alternative to EVOO? Perhaps it's supposed to be healthier, but even though I'm a fan of olives, I wonder if a different oil would provide a better flavor?
This is excellent bread. I have used his other bread recipes too and they are easy and very good!! Family loves this bread!!
Thanks 🙏 for sharing ❤
Sorry for all the questions, do you have a gluten free recipe that uses egg whites?
What if I used curdled milk to make this recipe?
well thank you good sir, that was beautiful
Second attempt to bake bread first time using this recipe and wow I came out so good, just one question how long does it last?
I am going to do this recipe but what I'm wondering is can I do it in a glass baking dish?
THANK YOU Sir
I tried it yesterday..heavinlyyyyy delicious
Can you use a round pot to put the dough?
I am curious. I read before that adding salt and yeast same time tends to kill the yeast. However as per your technique it does not. I learned something new.
Can you just cook it on a flat pan, not in a loaf pan? Thanks robert
I am kind of confused 😏you said wheat flour 1-1/2 cup ! So what kind of flour did you use first 2 cup ? Did you mean whole wheat ? Because all the flours are processed wheat any way ( if you didn’t use rice or some other flour ) 🤷🏼♀️
Great video instruction , I have baked this bread many times it comes out exactly as the video shows. to make it faster I have replaced the cold water to tap warm water and added a tbsp of sugar so that the dough rises faster , I place it in a warm oven for 60-90 minutes and then bake it the same way .
Hi Steve, Thanks for the awesome videos & recipes. You said you leave the dough on the counter overnight to proof. Nighttime indoor temperatures where I live are about 78 F. Is this too hot? Should I put it in the fridge? Thanks
Thank you so much ! I will make this for Thanksgiving 🙂
When the breads are proofed overnight, does that embark a sourdough impact?
Good video but why do you use a wooden spoon wrongly ?
Thanks Steve!!
After watching your videos, some many times, I finally ordered your cookbook. Your direct teaching method is very helpful !
Salt Kills yeast, so it should never be mixed directly on it
Amazing bread 🍞, your a Pioneer man thanks for not gatekeeping
Your methods make it so simple.
Steve, we miss you. Hope you are doing physically well.
Thank you. Your videos have simplified my bread making.
Hey Steve, I live in Nicaragua and I had never made bread before. I made this bread yesterday and baked it today. It's fantastic! I didn't think it would turn out because of the extreme heat and humidity here, not to mention I made the dough in the middle of a rainstorm. My bread is beautiful and delicious. You are my hero!