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Overnight No-Knead Multi-Grain Bread

November 11, 2010

This bread is delicious the day it’s baked, but makes an even better toast. Try it with a generous slathering of natural peanut butter. And don’t be afraid to experiment with different flours, grains and seeds.

Overnight No-Knead Multi-Grain Bread

Ingredients

2 cups all purpose or bread flour
1 cup rye or oat flour
1 cup whole wheat flour
1 cup of mixed seeds and grains (quinoa, millet, amaranth, sunflower seeds, pumpkin seeds, flax seeds, sesame seeds)
1/4 tspn active dry yeast
1 1/2 tspn salt
2 cups water

Preparation

  1. Combine dry ingredients in a large bowl.
  2. Add water and stir with a long handled spoon until the dough resembles a shaggy ball, adding more water if necessary.
  3. Cover bowl with cling wrap.
  4. Allow dough to rise at room temperature for 12-24 hours. It’s ready when it has nearly doubled in size.
  5. Lightly oil a large bowl and sprinkle it with wheat bran, wheat germ, or flax meal.
  6. Generously flour a board and your hands. Turn dough onto board and press into a large rectangle. Fold it into thirds like a business letter. Turn it 90 degrees and fold in thirds again.
  7. Place in prepared bowl seam side down. Cover with cling wrap and let rise for 2-3 hours.
  8. Put a 6-8 quart heavy covered pot in the oven.
  9. Preheat oven to 475°F degrees.
  10. When the dough is ready, remove the hot pot from the oven and confidently flip the dough from the bowl into the pot.
  11. Quickly sprinkle the top with your favorite combination of seeds and grains. (optional)
  12. Shake the pot to adjust the dough ball if necessary. Cover pot with the lid.
  13. Reduce heat to 450 and return pot to the oven.
  14. Bake for 45 minutes.
  15. Remove lid and bake for an additional 5 minutes.
  16. Cool on a wire rack for an hour before slicing. (The hour wait is the hardest part!)

 

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12 Comments leave one →
  1. Eileen permalink
    May 2, 2011 8:11 am

    This sounds easy enough for me to make and healthy for my kids too.

  2. Lindsay permalink
    March 12, 2013 8:53 pm

    I made this and it came out really, really dense and hard. Any thoughts on what I did wrong?

    • March 13, 2013 9:10 am

      Lindsay, I’m sorry your bread didn’t turn out the way it was supposed to. It’s hard to say what went wrong without seeing your dough and the loaf. Three things could have caused it: insufficient hydration, overproofing, or flour choice. Skimping on water is the number one cause of dense loaves in my kitchen. Add enough water to achieve a sticky ball–if you touch it with a dry finger, it should stick to your hand. Overproofing will also yield a dense loaf. If the dough rises too rapidly or rises for too long, the yeast will wear out. After you shaped the dough and let it rise for the second time, did it double in size? If so, the yeast was probably fine. The other factor could be related to the flours you used. Rye and oat flours yield denser loaves than ones made with whole wheat. If you suspect it was the flour blend and not the water or yeast, try a blend of 50% whole wheat and 50% all-purpose or bread flour. Or use the same mix of flours as you did in your first loaf and add 2 tablespoons of vital wheat gluten. I hope your next loaf is a success!

      • Brenda permalink
        August 5, 2014 12:30 pm

        If making 2 smaller loaves, what is the baking time?

  3. Mary Blackledge Corroo permalink
    September 17, 2013 12:17 pm

    This is an awesome recipe. A lot of multigrain bread recipes say “use so much of this and so much of that”. I never had all the stuff the recipes called for. So I never tried multigrain bread haha. I like the way this recipe calls for one cup of mixed grains. I added 3 T. of vital wheat gluten to the mix. It seemed a little dry so I added a little extra water too. I made 2 small loaves rather than one large one. The bread was delicious! I’ve never used rye flour before. My first thought after tasting this bread was “wow I wish I had some rye flour”. My second thought was “wow this is really great!”. I baked it in a cast iron dutch oven. The bottom formed an amazingly delicious crust that contrasted beautifully with the hearty but soft inside. We ate it with homemade soft fresh cheese. I’ll definitely make this again but with the rye flour! Thanks for sharing this yummy recipe.

  4. cadorna chavez permalink
    February 26, 2014 4:15 pm

    I just finished making this bread and doubled the recipe. Didn’t use any rye flour. It came out fantastic. Thank you. I’m on my 3rd slice. I must restrain myself

  5. September 25, 2014 2:59 pm

    It is very hard to chose the right flour for bread beaking. This may help: http://www.germanfoodguide.com/flours.cfm Greetings from a German in Virginia

  6. Gramma Di permalink
    November 10, 2015 3:22 pm

    I have been looking for one of these multigrain bread for a long time. I made it and we just had some now……….DELICIOUS!!!!. Thank you so much for sharing. I used unbleached flour instead of all purpose. I was a little concerned when I saw how “liquid” it was when I put it in my pan but it turned out perfect! Will definitely make it again.

  7. April 14, 2016 4:56 am

    Hello ,
    Could you please let me know the size of your cup in ml?
    -Thanks ,
    Veena

  8. Elizabeth permalink
    August 31, 2017 7:18 pm

    Bob, your recipe would be better if you measured the flours in grams. I would use 200 g of bread flour, 100 g rye and 100 g whole wheat. Total flours = 400 grams. Is that right?

Trackbacks

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