"This no-knead multigrain bread is delicious and so easy to make! Packed with heart-healthy seeds and fiber-rich whole wheat flour and oats."
Seeded Multigrain Bread (No Knead)
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 20mins
Cook time: 40mins
Serves or Makes: 12
Recipe Card
ingredients
- 2 cups bread flour
- 1 cup whole wheat flour
- 1 cup rolled oats
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1 teaspoon instant yeast
- 3 tablespoons pumpkin seeds
- 3 tablespoons sunflower seeds
- 2 tablespoons sesame seeds
- 380 milliliters water
Method
Step 1
Prep dough: In a large mixing bowl, whisk together bread flour, whole wheat flour, oats, brown sugar, salt, and yeast. Mix in seeds. Pour in water and stir with a large mixing spoon or spatula until a thick dough forms.
Step 2
1st Rise**: Cover the mixing bowl and leave on the counter for 1½ hours to start the rise, then transfer to the fridge for 12-18 hours. The dough should be loose, doubled in size, and have lots of air bubbles. (Make sure your bowl is large enough to allow the dough to double in size.)
Step 3
Tip: If you would like to do the first rise at room temperature, it will take about 6-8 hours. Alternatively, you can use 1/2 tsp instant yeast instead of 1 tsp and leave the dough on the counter for 12-18 hours.
Step 4
Shape: Set aside a large sheet of parchment paper for baking the dough on. Turn dough out onto a well-floured surface. Use a bench scraper or rubber spatula to gently pull the corners of the dough into the center to form a ball. Dough is very sticky so try not to use your hands, but if you need to then sprinkle flour on top of the dough and generously flour your hands.
Step 5
2nd Rise: Gently flip dough ball onto the parchment paper. Cover and rest at room temperature for 1 hour.
Step 6
Preheat oven to 425°F.
Step 7
Dutch oven: If you have a dutch oven (6 quart or larger), place in the preheated oven for 30 minutes. Once the dough has rested, gently score the top of the dough 1/2-inch deep with a slash or X (this helps the dough "breathe" and expand). Remove the dutch oven from the oven, place the parchment paper and dough inside, cover, and return to the oven. Bake 30 minutes with the lid on, then remove the lid and bake another 10 minutes or until cooked through.
Step 8
No dutch oven: Once the dough has rested, gently score the top of the dough 1/2-inch deep with a slash or X (this helps the dough "breathe" and expand). Place parchment paper and dough onto a baking sheet and transfer to the oven. Place a metal baking pan on the bottom oven rack. Quickly pour in 4 cups of just-boiled water and shut the oven door to trap the steam in. The steam helps create a crispy, chewy crust. Bake 40 minutes. If the crust is browning too quickly, tent the bread with foil.
Step 9
Test for doneness: Bread is done when the crust is golden brown, it sounds hollow when you tap it, and internal temperature reaches 195°F (90°C).
Step 10
Storing: Store leftovers in an airtight container at room temperature for up to 3 days, or cut into slices and freeze for up to 3 months.