Judy, my mother's dear friend and one of my most emphatic second mothers, says:
"You primed the pump of my bread baking, which was on hiatus.
So here is a picture of a small corn rye with caraway made in the no-knead way.
1 c rye flour
2 c white flour
1 tsp salt
1/2 tsp yeast
handful of seeds
handful of corn meal
1 1/2 c water"
Looks wonderful. I've had several friends and relatives respond to my blog sharing with no-knead bread stories.
"OK... we are bread bakers too... but SOLELY the No Knead Bread from the NYTimes, have you done this? It takes away all the pampering that you so lovely mentioned, but produces the exact same results, and it is ooooh sooo good.
We even cut out the step #3, and it doesn't affect it at all. We just mix the dough-- wait 12-18 hours, heat up the container, and bung it in the oven!!
We've done the following flavors:
-Everything (your throw in all your spices combo: poppy,sesame, onion salt, garlic, etc...)
-Chocolate Chips (sweetened with a bit o' Nesquick)
- Raisins and cinnamon"
A friend who runs a kitchen store says that the original no-knead bread article caused a run on dutch ovens. I sometimes make it and I like it a lot, but I do love kneading, and shaping, so it would never be my one and only.