• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Recipes
  • Kitchen Essentials
  • Client Projects
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Vimeo
Rosemary Mark

Rosemary Mark

Get Cooking Simply

  • Appetizers & Snacks
  • Beverages
  • Breads
  • Desserts
  • Entrees
    • Breakfast
  • Soups, Salads, Sides
  • Vegetarian
  • Brands
  • My No-Knead Bread Bakers

    My bread bakers have been busy! These are loaves they baked from my previous post for No-Knead…

  • Easiest Ever No-Knead Artisan Bread

     0 UPDATE: For a speedy version, with 3-4 hours rise vs 12-18hrs, use hot water…

  • Gingery Pumpkin Bread

    Pumpkin is one of the first flavors signaling summer to fall, when it comes to…

  • Authentic Irish Brown Bread

     For home-baked bread speedier than my Speedy No-Knead Artisan Bread, I bake Irish Brown Bread.…

  • Cranberry-Orange Pecan Bread

    Crunchy toasted pecans and Angostura Orange Bitters complement tangy cranberries in this easy, yummy holiday quick…

 

Speedy No-Knead Artisan Bread

Breads

Jump to Recipe Jump to Video Print Recipe

Quick No-Knead Artisan BreadJanuary is National Baking Month, so even though I bake year-round (including microwave English Muffin Bread in summer), I thought it would be a good time to share this new (to me) speedy version of the no-knead bread I posted a few years ago. I came across Mark Bittman’s video last week showing how 1/4 teaspoon red wine vinegar and hot water reduces the 12-18 hour rise to 3-4 hours. Amazing! My family and I think the results are brilliant. Stir it up after lunch and it’s ready for dinner. 

There is a slight difference in the yeasty flavor of the speedy version. I find the long-rise a more mellow developed flavor, but both methods are excellent. I made a whole-wheat rosemary loaf, and a walnut-raisin loaf (perfect with PB&J), and will be trying this speedy method with all the variations I shared in this post Easiest Ever No-Knead Artisan Bread. The recipe became a viral recipe-sharing chain with my friends showing their friends, which I shared in this post. They’re still telling me how much they enjoy their home-baked bread, which is exactly what Mark Bittman intended.

If you’re one of my previous bakers, or haven’t baked a loaf yet, give this speedy version a try!  I’d love to hear how either the original or the speedy version works for you.  Note the speedy version instructions up-date below. 

Speedy No-Knead Artisan Bread

Print Recipe

No-Knead Country Wheat Bread - plain, walnut or raisin

A gram weight kitchen scale is handy for measuring quickly and accurately.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Breakfast
Keyword: bread
Servings: 1 1-1/2lb loaf
Author: Rosie's Kitchen

Ingredients

  • 420 g  (3 cups) white bread flour, or all-purpose flour unbleached or bleached flour is fine
  • 90 g  (3/4 cup) whole wheat flour
  • 30 g  (1/4 cup) oat bran, or rye flour optional
  • 8 g  (1-1/2 tsp) table salt
  • 1/4     tsp Rapid rise yeast I use a generous 1/4 tsp.
  • 70 g (1 cup) chopped walnuts optional and/or 3/4 cup raisins
  • 14 fl oz (1-3/4 cup) water cold tap water for slow rise, hot water for fast rise

For Seeded Bread

  • 1/4-1/2 cup choice of un-toasted sunflower, pumpkin, sesame seeds

Instructions

For a speedy version, with 3-5 hours rise vs 12-18 hours, use hot water (115-120F) and add 1/4 teaspoon red wine vinegar, per directions in video by Mark Bittman. (see link in text above)

  • Mix dry ingredients in a large bowl. Add walnuts, raisins, and/or soaked grains if making multi-grain recipe. (See link for multi-grain recipe and step-by-step photos.)
  • With a wooden spoon, stir in water. (For speedy rise, use hot 115-120F water plus 1/4 tsp. red wine vinegar). Switch to a plastic scraper if you have one, and continue mixing and turning just until dough is evenly moistened and pulls away from sides of the bowl. It’s not necessary to stir vigorously, just enough so the flour is mixed in.
  • Cover bowl with plastic wrap (a plastic shower cap works great!) and let stand 30 minutes. Turn dough with the scraper or spoon, giving it about 4 folds and stretching the dough as you turn it. (If you forget this step, the bread will still be good, but this adds to the gluten development and texture).

Cover bowl with plastic and let stand at room temperature 18-24 hours (3-5 hours for speedy version). The dough will rise and be very bubbly. Temperature of room has a direct affect on rise time. 75-80F will rise faster than 65F. I often place the bowl in the oven with the light on for about 30 minutes then turn it off and leave the door closed. Temp is usually 75F, but gets to 100F if the light is on a long time. 100F is a bit hot for dough.

  • Gently stir dough down with scraper or spatula and stretch and fold over in 90 degree turns several times. Dust top of dough lightly with flour. Cover the bowl and let rest 15 minutes.
  • Dust a towel with oats, cornmeal, wheat bran or a little flour. (If using seeds, skip this step and coat with seeds when placing in casserole, moistening dough to help the seeds to stick. See below.). Scrape the dough out of the bowl onto the towel and shape roughly into a ball. Wrap in the towel and leave at room temperature for 30-45 minutes.
    OR – skip the towel, leave it in the bowl and lightly scrape around edges. After 30-45 minutes, transfer directly to pre-heated Dutch oven, as instructed in the following steps.
  • While dough is resting, place ungreased pan with lid if it has one, in the oven. Turn oven on and preheat to 500°F. NOTE: The pan must be a glazed ceramic that can withstand 500°F, or an iron skillet. Allow at least 30 minutes for pan and oven to super-heat. It is necessary to preheat the pan so the bread will instantly create steam when it goes in, and the bread won’t stick to the pan.
  • Unwrap dough, shake excess grain off the towel. Place the dough in the towel within reach of the oven. Open oven and pull rack forward. Lift lid (if using) and quickly slide dough into pan.
    If adding seeds, generously spritz dough with water and sprinkle with seeds. Photo shows dough first rolled into balls with moistened hands to produce a pull-apart loaf.
    Cover casserole with lid or loosely with foil.
    (This step can also be done by removing pan from the oven.)
    Seeded dough rolls
  • Reduce oven to 450°F. Cover pan with lid or foil. Bake covered 25 minutes. Dough will rise and start to brown.  It is half-baked at this point.
  • Remove lid or foil and continue to bake until very dark brown, another 20-25 minutes. Immediately remove bread from pan and cool on a wire rack.

Video

Notes

The website PotsandPans.com sells ceramic loaf pans like the one I used for the walnut-raisin loaf.
I've tested cider vinegar in place of red wine and it seems to work similarly. I have a question in to Mark Bittman about why red wine, but he's traveling in India till end of February and I've not had a reply.  I haven't found food chemist to answer the question yet 🙂

Recipe adaption and photo by Rosemary Mark

Leave a Comment

Previous Post: « Nutty Snacks for the Holidays
Next Post: Super Simple Slider Sandwiches »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to my kitchen! With an eye for uncomplicated and delicious food, I create recipes for real life for some of America’s most beloved name brands. Read more.

Join RecipeRose to receive my newest recipes in your inbox.

I don’t cook spam – or send it!

Check your inbox or spam folder to confirm your subscription.

Popular Recipes

  • Pumpkin Pie with a Twist
  • Gingery Pumpkin Bread
  • Cherry Pie & Cherry Ice Cream
  • Triple Play No-Stir Granola
  • Baked Eggs Florentine

Browse RecipeRose

  • Appetizers & Snacks
  • Beverages
  • Breads
  • Desserts
  • Entrees
    • Breakfast
  • Soups, Salads, Sides
  • Vegetarian
  • Brands

Footer

Receive my newest recipes in your inbox.

Check your inbox or spam folder to confirm your subscription.

Search RecipeRose

RecipeRose on Instagram

Super excited about this tomato cheese olive bread Super excited about this tomato cheese olive bread. Swipe to see how the cheese and the olives are folded in.  Please share your bread baking ! 

#homebaking 
#wildyeastbread 
#whatsinrosieskitchen 
#bakemehappy
#reciperose
Do your recipes turn out just like the photos? Do Do your recipes turn out just like the photos? Do you care or wonder what the developer did different? Or do you think it was fancy food styling and photography? There’s lots of reasons —like different pans, ingredients vary, your whipped eggs may turn out a little different than mine because they are fresher, older, different hens.... and on and on. I hope you don’t get discouraged when images aren’t the same as your results, and you can see by mine, even when it IS my recipe there are variations. The cake on the plate is gluten free, and didn’t bake as golden as the flour version. (And my oven is currrently on the fritz, believe it or not! 😂) 
Get the carrot cake recipe by clicking on my linkinbio/reciperose then the cake photo.
The Graham Cupcakes with Milk Chocolate Frosting are from The Joy of Baking by @samanthaseneviratne My results look quite different, still delish!

#homebaking
#whatsinrosieskitchen 
#carrotcake
#glutenfreecarrotcake 
#bakeathome 
#frommykitchen
Dinner plans? Soy Sauce Chicken in less than 30mi Dinner plans?  Soy Sauce Chicken in less than 30min. There’s a surprise ingredient that adds extra fiber and no added sugar. Bernie says it’s better than his mom’s soy sauce chicken (ok, just as good!). Get the recipe:
1) click above on my bio 
2) click on linkinbio/reciperose
3) scroll to soy sauce chicken photo

#soysaucechicken 
#quickmeals 
#homecooking 
#castironskillet 
#reciperose
#Getcookingsimply 
#whatsinrosieskitchen
Sure happy to have this recipe in my repertoire. P Sure happy to have this recipe in my repertoire. Perfect after a day of baking, biking, gardening, and escaping into a good book on the sofa by the fire.  Recipe inspired by  @cheflauriegauguin. We spice it up with a smear of hoisin sauce on a Trader Joe’s Carb Savvy whole wheat tortilla to wrap it all up.
(If you want to know, the book I’m reading is The Knitting Circle by @annhood56)

#whatsinrosieskitchen 
#mushuvegetables 
#homecooking
#quickmeals 
#getcookingsimply
Lentils for luck! Lentil soup with preserved lemo Lentils for luck!  Lentil soup with preserved lemon and dill yogurt. I used the preserved lemons from last season-they keep nearly forever in the fridg. The other jar is my new batch made this week waiting to be ready. Use your favorite lentil soup recipe then stir together plain yogurt with minced preserved lemon and fresh dill till you like the lemon-salt-dill flavor. 

#lentilsoup 
#lentilsforluck 
#whatsinrosieskitchen
#getcookingsimply
Crumb Cake with Apples and Candied Tangerine Peel Crumb Cake with Apples and Candied Tangerine Peel Crumble. My adaptation of King Arthur sourdough discard Crumb Cake. 
I highly recommend all the KA SD discard recipes. You do have SD in ur fridge??😂
DM for tips on making candied peel. @rgillen32  showed me a bunch on her @bakersdozensf demo.

#sourdoughdiscardrecipes 
#crumbcake 
#applecrumbcake
#candiedorangepeel
#arkansasblackapples 
#homebaking 
#recipedesigner
#recipedeveloper 
#bakewithus 
#whatsinrosieskitchen
#getcookingsimply
Make these once and I’m pretty sure you’ll kee Make these once and I’m pretty sure you’ll keep raw cashews on-hand always. Or try with another nut, and let me know which you like best. My gift to you is the recipe below 🙂
Original recipe @leitesculinaria and @inagarten but I first enjoyed it from @mmfooddrink. 🙏 this recipe has been a gift that keeps giving 😂. 
Merry Christmas!

Rosemary Roasted Cashews
 
Heat oven to 350°F
 
Spread 1 pound raw whole cashews on a baking sheet (I usually line sheet with parchment). Bake for 15-20 minutes turning several times until toasted a deep golden brown.
 
Meanwhile, in a large bowl,  microwave 1 tablespoon salted butter until melted.
Stir in:
one rounded tablespoon very finely chopped fresh rosemary
1 tablespoon packed dark or light brown sugar
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
 
Add hot cashews to bowl as soon as they are toasted.  Stir and stir until cashews are cool and coated with herb mixture.  Stirring while the nuts are hot is the trick. Cool completely in the bowl.

#roastedcashews 
#quicksnacks
#whatsinrosieskitchen 
#getcookingsimply

Copyright © 2021 · Rosemary Mark · All Rights Reserved