Apricot Anise No-Knead Sourdough Bread

The variations possible with no-knead bread continue to expand.

I was teaching a no-knead bread class and discussing ideas for the San Francisco Food Bloggers’ Bake Sale (We raised over $1400 for Share Our Strength this past Saturday, 28 April!). We were making the fig-fennel variation that is one of my favorites and riffed on other ideas. A bag of dried apricots from a Mariquita Farm Mystery Box that has lived too long in the refrigerator provided the inspiration for this apricot-anise no-knead sourdough bread. It makes great breakfast toast or spread it with fresh goat cheese or ricotta.

In the variation here you will notice that I am now using metric for weights. I’ve been a proponent of weighing ingredients for years. It’s faster, less messy, and more accurate than measuring by volume, not to mention giving more consistent results. But I’ve been using ounces because that is the default measurement on my scale. It was not until a recent discussion with the cookbook author and blogger Jennie Schacht, that she pointed out the completely obvious (except apparently to me) way to clarify the ambiguity in my recipes when it came to liquids. When I’ve called for, for instance, 8 ounces of water, do I mean weight or volume? I think most people wonder: why is she calling for 8 ounces of water? Everyone knows that’s a cup! Jennie’s brilliantly simple answer: “Express the liquids in grams!” So here goes.


To make the apricot-anise bread, use the amounts listed here and follow the usual method for no-knead bread explained in the the no-knead multigrain sourdough bread and variations.

To make a fig-fennel variation, substitute dried black figs for the apricots and use 11 g fennel seed instead of the 8.5 g anise seed.


567 g organic bread flour (or use 57 g whole-wheat flour and 510 g bread flour)

425 g water

170 g dried apricots, chopped

28 g fresh sourdough starter or 1/4 teaspoon dried yeast

8.5g or 9g kosher salt

8.5g or 9 g anise seed

Note: Soak the apricots in some of the water until the fruit is soft. Make sure to use that soaking water in your bread.


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2 Responses to “Apricot Anise No-Knead Sourdough Bread”

  1. Jennie Schacht
    30. April 2012 um 10:48

    Thanks for the shout-out! I agree–weight makes so much more sense than volume, and metric is less confusing than ounces/pounds. With metrics, if you wanted to put the water in ml you would understand that signified volume vs. grams for weight. How did we come up with this crazy scheme where ounces can be either? Metrics also make for easier scaling. Apricot-Anise! Fig-Fennel! As always, your breads sound out of this world!

  2. penniw
    30. April 2012 um 11:55

    Yes, exactly–ml and g makes everything so much clearer. Again, thanks for the nudge to go over to the metric side!


This cookbook is far more than a book about burgers. It is a book about great flavor combinations, cooking technique and presentation, all brought to you through manageable recipes.

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About Penni

Over 30 years as a food and wine professional, writer, and editor.

Cookbook author including:
'The Tra Vigne Cookbook' for Michael Chiarello,
'The Basque Kitchen' for Gerald Hirigoyen
and 'BurgerBar' for Hubert Keller.

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