Flavored breads the easy way: Instant gratification

So, what do we have here?

Looks like quite a nice lineup. Moving from left to right, I see slices of dark pumpernickel, 12-grain, herb and garlic, and olive bread.

All of which started out as a plain and simple flour-water-yeast-salt no-knead dough. And, with the addition of one simple ingredient each, put on their fancy clothes to become not-so-plain, flavored artisan breads.

What up with that?

photo 1

Let’s start with No-Knead Crusty White Bread dough.

Here it is, fully risen and ready to go into the fridge, where it’ll live for up to 7 days, ready to be shaped into the loaves of your choice.


And here’s what’s going to turn this plain dough into something special: our artisan bread flavors, including herb and garlic; pumpernickel; 12-grain, and olive.


Scoop about 1/4 of the dough out of the bucket; your generous handful of dough will weigh about 14 to 15 ounces.

Knead 1/3 cup of the flavor of your choice into the dough, either by hand, or using a mixer.

You’ll find the dry flavors won’t want to join the dough right away. But keep kneading, pulling the dough apart to expose its moist interior as you do so; it won’t be long before the two get together.

Shape the dough into a round or oval loaf.


I used the entire bucket of dough to make four loaves, one of each flavor; pictured above are herb and garlic, and 12-grain. On the left, just shaped; at right, after an hour’s rise. And on the bottom, after 30 minutes in a 425°F oven, joined by their friends pumpernickel, and olive.


Voilà! Who knew nutty/seeded 12-grain; dark, aromatic pumpernickel; flavorful herb and garlic, or crusty olive bread could be just this easy?

Interested? Follow the recipe directions for No-Knead Crusty White Bread, adding the artisan bread flavor of your choice.

Did I mention instant gratification?







PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


  1. Barb Bushee

    The 12-grain artisan bread flavor was the best product ever. Now that KAF no longer sells it and no one else seems to have it, what can I use to get that marvelous flavor? I’d never be able to put together all the ingredients and make it myself. Please tell me KAF will be bringing it back… or what you have that would give that incredible flavor to my breads.

    1. The Baker's Hotline

      No worries, Barb! We now carry Super 10 Flour Blend instead of the 12-grain. It’s a delicious blend of barley flakes, quinoa flakes, spelt, millet, rye flakes, chia seeds, amaranth, teff, sorghum, and buckwheat flour. We think it will be just the ticket for your loaves. Happy baking! Annabelle@KAF

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