Multigrain No-Knead Bread Recipe

There is something undeniably heartwarming about the aroma of freshly baked bread wafting through the house. Our Multigrain No-Knead Bread Recipe brings that cozy feeling right to your kitchen without the usual fuss. This loaf is a symphony of flavors and textures, brimming with wholesome grains and seeds that give it a delightful crunch and a complex, nutty flavor. It’s perfect for a family breakfast, a special weekend brunch, or any day you want to make extraordinary with a touch of homemade love. Best of all, the no-knead technique makes it easy and approachable for bakers of all skill levels!

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: About 8 hours (includes rising time)
Servings: 1 loaf
Skill Level: Easy

Ingredients

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup rolled oats
• 1/2 cup mixed seeds (sunflower, sesame, and flax seeds)
• 1/4 cup cornmeal
• 1 1/2 tsp salt
• 1/2 tsp active dry yeast
• 1 1/2 cups warm water
• Optional: extra seeds for topping

Instructions

1. In a large mixing bowl, combine the all-purpose flour, whole wheat flour, rolled oats, mixed seeds, cornmeal, salt, and yeast. Mix well.
2. Pour in the warm water and stir until a sticky, shaggy dough forms. Ensure all the flour is incorporated.
3. Cover the bowl with plastic wrap or a damp towel and let it rise at room temperature for about 6-8 hours, or until the dough has doubled in size and is bubbly.
4. Once the dough has risen, gently turn it out onto a lightly floured surface. Fold it over a few times to shape it into a rough loaf.
5. Line a bowl or proofing basket with a clean kitchen towel and dust it generously with flour. Place the dough seam side down in the bowl and cover loosely with the towel. Let it rise for about 1-2 hours.
6. While the dough is rising, preheat your oven to 450°F (230°C) and place a Dutch oven or heavy oven-safe pot with a lid inside to heat.
7. Once the dough is ready, carefully remove the hot pot from the oven. Gently flip the dough into the pot, seam side up. If desired, sprinkle extra seeds on top for added crunch.
8. Cover the pot with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 15-20 minutes, until the crust is deeply golden and the loaf sounds hollow when tapped on the bottom.
9. Carefully remove the bread from the pot and let it cool on a wire rack before slicing.

Helpful Tips

• For a chewier crust, spritz the inside of the oven with water before closing the door when you start baking.
• You can substitute the mixed seeds with your favorites or whatever you have on hand.
• Keep the loaf in an airtight container or wrapped in a clean kitchen towel to keep it fresh for up to 3 days. You can also freeze the loaf for up to a month.

Serving Suggestions

This multigrain no-knead bread pairs beautifully with a pat of creamy butter and a cup of herbal tea for a comforting breakfast. It’s also fantastic as a base for hearty sandwiches, served alongside soups, or toasted with your favorite spread.

At Zynahz, we believe in the magic of home cooking and the joy it can bring to your family. This Multigrain No-Knead Bread Recipe is a testament to that belief—simple, wholesome, and utterly delicious. We hope you’ll try this recipe and let it become a beloved staple in your home. Share your bread-baking adventures with Zynahz, and spread the love by sharing this recipe with friends and family. Don’t forget to explore more delightful recipes on Zynahz, follow us on social media, and sign up for our newsletter for the latest culinary inspiration.