• Doesn’t matter that it was late! It looks lovely and I am so glad you made it (and that your new Le Creuset survived) I made a brown version this week too. I love it when it cracks across the crust like that, I feel like I have failed if it doesn’t! Enjoy your lovely loaf. Claire.

    • Hi Claire, I didn’t actually know about the problems with Le Creuset until after I made it. Maybe next time I’ll just make it in a pyrex casserole dish! Thanks for the lovely recipe, I can’t wait to try out White versions too 🙂

  • Looks great with the wholemeal flour instead of the white – might need to give that a try next time round. I was like you, not at all convinced but it does produce such a nice loaf of bread – and the recipe seems to be very versatile too!

  • I am a huge fan of no knead bread and find my Pampered Chef deep covered clay baker to be the perfect baking dish. I love making ciabbata since 3 cups flour yields two nice loaves. (Of course they don’t last that long!)

  • What a nice color – I was sure it was dark rye or buckwheat bread!

  • I just mixed a batch of no knead bread using 1 1/2 cups bread flour, 1 cup white whole wheat and 1/2 cup buckwheat flour. I used 1 1/3 cup water and 3/4 teaspoon yeast. I hope it turns out as good as yours!