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No-Knead Multigrain Bread
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5 from 6 votes

No-Knead Multigrain Bread

Prep Time10 mins
Cook Time45 mins
Resting Time12 hrs
Total Time12 hrs 55 mins
Course: Side Dish
Cuisine: American
Servings: 8 servings
Author: Danielle Howard


  • 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.