This tasty no-knead multigrain bread recipe might become your new favorite bread. Crusty, tender, and so incredibly simple to make.
This no-knead multigrain is my new go-to bread. I love making bread from scratch and have used many complicated recipes, but this no-knead recipe is delicious and amazingly simple and works out every time.
What is No-Knead Bread?
One of the first no-knead bread recipes, published by Mark Bittman in the New York Times, is attributed to Jim Lahey at Sullivan Street Bakery. This recipe requires absolutely no kneading – it relies on time to let the dough rise and baking in a Dutch oven to increase the humidity of the baking environment. For more on the science of no-knead bread, check out this wonderful article from Serious Eats.
How to Make No-Knead Multigrain Bread
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Start out by mixing all the dry ingredients together with a fork. You can measure out all of the ingredients using cups and tablespoons, but my favorite method is actually to use a kitchen scale. Just place the mixing bowl on the scale. Press the “Tare” button, and add the first ingredient. Then press “Tare” again and measure out the second ingredient. This is a quick way to measure everything out without dirtying cups and measuring spoons.
Make sure to use instant yeast in this recipe. Active dry yeast needs to be dissolved in water first while instant yeast can be mixed directly into the dough.
After the dry ingredients are mixed together, pour the water into the bowl and mix together with a fork. Cover the bowl tightly with plastic wrap and leave on the counter at room temperature for 12 to 24 hours.
When you’re ready to bake the bread, place a 5- to 7-quart Dutch oven in the oven and preheat to 450 degrees F. While the oven is preheating, take out a sheet of parchment paper and place some flour on it. Gently scrape the bread dough onto the floured parchment paper. Shape the dough into a ball in the center of the parchment paper.
Then take the Dutch oven out of the oven. Carefully pick up the parchment paper by the corners and drop into the Dutch oven. Cover and place in the oven. Bake for 30 minutes covered. Then remove the cover and bake for an additional 10 to 15 minutes (I’ve always used about 10 additional minutes, but every oven is different).
This no-knead multigrain bread is delicious on its own with some butter, served with some garlic butter for garlic bread, or served with soup
No-Knead Multigrain Bread
- 1 1/2 cups (180 grams) all purpose flour
- 1 cup (130 grams) white whole wheat flour (or substitute whole wheat)
- 1/2 cup (40 grams) quick cooking oats
- 1/4 cup (30 grams) sunflower seeds
- 1 tablespoon (5 grams) flaxseed meal
- 1 1/2 teaspoons (9 grams) salt
- 1 teaspoon (approx 3.5 grams) instant yeast (not active dry)
- 1 1/2 cups + 1 Tablespoon room temperature water
- Extra flour for baking
- Add all the dry ingredients to a bowl and mix together with a fork.
- Pour in the water and mix with the fork until all of the dry ingredients are incorporated. Cover the bowl tightly with plastic wrap and leave on the counter at room temperature for 12 to 24 hours.
- When ready to make the bread, place a Dutch oven inside the oven and preheat the oven to 450 degrees. Let the Dutch oven heat up for at least 15 minutes.
- While the oven is heating up, take out a sheet of parchment paper, at least 12 inches x 12 inches or larger. Place a handful of flour in the center and spread around a bit. Scrape the dough from the bowl onto the parchment paper. Shape into a ball.
- Carefully remove the Dutch oven from the oven and take off the top. Pick up the parchment paper from the corners and gently place it into the Dutch oven. Cover and return to the oven.
- Bake for 30 minutes covered, then uncover and bake for an additional 10 to 15 minutes until done.
- Remove the Dutch oven from the oven and lift the bread out immediately using the parchment paper to stop it from overcooking. Serve warm or wrap in plastic wrap to keep it moist.