Multigrain No Knead Bread Recipe

1 cup bread flour or all-purpose flour. 1/4 teaspoon yeast (instant or active dry) 1 teaspoon salt. 1 1/4 cups room temperature water. about 2 …

Servings: 1
Total Time: 13 hrs
Estimated Reading Time: 8 mins

See Also: Multi grain artisan bread recipes Preview /  Show details

Flip it over, smooth side down into the prepared bowl. Cover the dough with a towel or plastic wrap and let it rise in a warm place (70-75 degrees …

Rating: 5/5(6)
Category: Breads
Cuisine: American
Estimated Reading Time: 5 mins
1. Stir the water, yeast, honey, all-purpose, whole-wheat and rye flours, salt, sesame seeds, sunflower seeds, pumpkin seeds, flax seeds and multigrain cereal together in a large bowl with a rubber spatula to form a sticky, lumpy dough. Cover the bowl with plastic wrap and leave to ferment and rise at room temperature for at least 12 and up to 20 hours. It will rise and look very bubbly.
2. Dust the counter lightly with flour and scrape the dough out onto it. Flour your hands and fold the dough in thirds like a letter, flip it over and let it rest on the counter for about 15 minutes.
3. Meanwhile, line a large bowl or colander with a linen kitchen towel and sprinkle it thickly flour all the way up the sides along with the multigrain cereal. Sprinkle a handful of additional pumpkin seeds in the bowl for decoration, if desired.
4. Dust your hands with flour and scoop up the dough, using a bench scraper to tuck the edges under to form a ball. Flip it over, smooth side down into the prepared bowl. Cover the dough with a towel or plastic wrap and let it rise in a warm place (70-75 degrees F) for 1 1/2 hours.

See Also: Whole grain bread recipes from scratch Preview /  Show details

Add the warm water, yeast, salt and then the flours. Mix well. Place dough in another medium bowl that is oiled. Cover and let sit on the counter until the mix ferments and …

Rating: 5/5(1)
Total Time: 10 mins
Category: Quick And Easy
Calories: 107 per serving
1. In a medium mixing bowl, stir together the grain mixture with the hot water, and let sit an hour or more.
2. Add the warm water, yeast, salt and then the flours. Mix well.
3. Place dough in another medium bowl that is oiled.
4. Cover and let sit on the counter until the mix ferments and collapses. Room temp will determine length of time until the dough craters - about 2-3 hours.

See Also: 12 grain bread recipes from scratch Preview /  Show details

Turn the dough out onto the counter and divide it into two equal pieces. Sprinkle the dough pieces with a little more flour and shape them into …

Estimated Reading Time: 3 mins
Calories: 272 per serving

See Also: Simple no knead bread recipe Preview /  Show details

Instructions. In a mixing bowl, whisk together the flour, oats, wholemeal flour, seeds, sugar, salt and yeast. Pour in 500ml of warm water and the vinegar, then use a …

Rating: 5/5(10)
Total Time: 1 hr 20 mins
Category: Bread
Calories: 175 per serving
1. In a mixing bowl, whisk together the flour, oats, wholemeal flour, seeds, sugar, salt and yeast. Pour in 500ml of warm water and the vinegar, then use a wooden spoon to stir vigorously for 2-3 minutes. The mixture will be very wet, like a loose porridge.
2. Grease a loaf tin (approx 25cm long and 7cm deep) with a little oil, then line with baking paper (this is very important: the loaf will stick to the tin otherwise!) leaving a small overhang on each side. Pour the mixture into the prepared loaf tin, using a spatula to scrape it all out of the bowl. Smooth the surface, then sprinkle with your choice of seeds and oats, pressing down gently so that they stick.
3. Place the loaf tin on a baking tray in a cold oven. Turn the heat on to 200°C / 400°F / Gas 6 and bake for 70-75 minutes until the loaf is well risen and golden brown. I tend to bake this bread for longer as it is very moist, but it will depend on your oven. Remove from the oven and use the overhanging baking paper to lift the loaf out of the tin. Place the loaf on a cooling rack.
4. When the loaf is cool enough to handle, gently peel off the baking paper, then allow to cool completely before slicing. I throw any of the seeds or oats that fall off the top into my muesli jar!

See Also: 7 grain bread recipes from scratch Preview /  Show details

Steps: Whisk all-purpose flour, whole wheat flour, wheat cereal mix, salt, and yeast together in a large bowl. Pour in water; stir until well blended. Cover bowl with plastic wrap and let dough rest at room temperature, 12 to 18 hours. Push dough gently to deflate; form into a ball.

See Also: Fast no knead bread recipe Preview /  Show details

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 …

Rating: 5/5(5)
Category: Side Dish
Cuisine: American
Total Time: 12 hrs 55 mins
1. Add all the dry ingredients to a bowl and mix together with a fork.
2. 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.
3. 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.
4. 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.

See Also: Bread Recipes Preview /  Show details

In the evening around 9-10:00 p.m. I mix the ingredients together (takes 2-3 minutes) and let them sit overnight. The next morning around 8-9:00 a.m. I proceed with the final steps and by noon, I have a fresh, hot, crusty loaf of delicious homemade bread. Click here for the recipe. – Jenny Jones.

Reviews: 23
Estimated Reading Time: 7 mins

See Also: Bread Recipes Preview /  Show details

Place (roll or plop) the dough in the sprayed pan and clip on the top. Let rest for 30-60 minutes in a warm spot. Pre-heat oven to 400 degrees. Bake for 30 minutes. Remove the top. Bake for additional 5-15 minutes. Remove pan and let cool for 5 minutes. Remove bread and let cool completely on wire rack.

Category: Bread
Estimated Reading Time: 3 mins

See Also: Sandwich Recipes Preview /  Show details

Instructions. In a large mixing bowl, whisk the flours, oats, salt, yeast, and seeds together until mixed. Stir in the water until a chunky, thick dough forms. If needed, add a few …

Rating: 4.9/5(16)
Category: Breads & Brioches
1. In a large mixing bowl, whisk the flours, oats, salt, yeast, and seeds together until mixed. Stir in the water until a chunky, thick dough forms. If needed, add a few more teaspoons of water, just enough to get the dough barely wet throughout. Cover the mixing bowl with a cloth or plastic wrap and let it rest overnight (about 12 hours) at room temperature.
2. In the morning, preheat the oven to 450°F (230°C) and place a 4 to 6-quart heavy covered pot (cast iron, enamel or ceramic) inside, until you reach the desired temperature, or ideally for 30 minutes.*
3. Once the oven is hot, remove the covered pot, and carefully line with parchment paper (be careful, it’s hot!). Gently scrape the dough from the bowl, shape onto a ball with your hands and place in the pot (the dough will look a little bit sticky and messy but it’s normal, just let it be). Sprinkle the extra seeds on top, and place in the oven with the lid on for 30 minutes. Remove the lid, and bake for another 10-15 minutes to get the outside crust golden brown and crispy. Transfer onto a cooling rack, and let cool. It’s done!

See Also: Bread Recipes Preview /  Show details

Place the dough in the lightly greased crock, smooth side up. Cover with the lid and let rise at room temperature for about 90 minutes. It won't appear to rise upwards that much; rather, it'll …

Rating: 4.4/5(44)
Total Time: 10 hrs 50 mins
1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. Using your hands or a mixer at slow speed, mix all the ingredients until the flour has been incorporated and a sticky dough forms.
3. Continue to knead the dough gently for 2 to 3 minutes longer until it is somewhat smooth., Cover the bowl with plastic wrap, and let the dough rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit., Turn the dough out onto a floured surface, and form it into a round loaf to fit a 9" to 10" round lidded baking crock., Place the dough in the lightly greased crock, smooth side up.
4. Cover with the lid and let rise at room temperature for about 90 minutes.

See Also: Bread Recipes Preview /  Show details

Shape the dough into a ball and place it onto a floured piece of parchment paper. Cover loosely with plastic wrap, and let the dough rise for 30 minutes. Set the oven to 450F …

Servings: 12
Total Time: 16 hrs 50 mins
Category: Bread, Side Dish
Calories: 175 per serving
1. Before starting, make sure you have a dutch oven pot. Check the recipe notes for alternatives. Stir the flours, multigrain blend, salt, and yeast together in a large mixing bowl.
2. Add the water and stir with a wooden spoon until a dough forms. It should be sticky, but still pulling from the side of the bowl.* Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free environment for 12-18 hours.
3. Flour your hands well, and run them around the edges of the dough in the bowl to loosen it. Shape the dough into a ball and place it onto a floured piece of parchment paper. Cover loosely with plastic wrap, and let the dough rise for 30 minutes.
4. Set the oven to 450F and let the pot, with the lid, preheat inside the oven. When the oven reaches temperature, carefully take the pot out of the oven. Pick up the four corners of the parchment paper to lift the dough and place it inside the dutch oven. Bake for 30 minutes with the lid on, remove the lid, then bake for another 10-20 minutes until the loaf has browned to your preference.

See Also: Bread Recipes Preview /  Show details

Instructions. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all the ingredients except the olive oil in a large, 6-quart mixing bowl, or …

Rating: 4.8/5(4)
Total Time: 14 hrs 15 mins
1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Combine all the ingredients except the olive oil in a large, 6-quart mixing bowl, or a large, similar capacity dough-rising bucket., Mix and stir everything together to make a very sticky, rough dough.
2. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds.
3. If you don't have a mixer, just stir with a big spoon or dough whisk until everything is combined., Cover the bowl or bucket and transfer to the refrigerator to rest overnight, or for up to three days., When you're ready to make bread, generously flour a 10” to 12” ringed brotform. (See "tips" below, if you don’t have a brotform.), Grease your hands and pull off about one-third of the dough (about 18 to 20 ounces)., Place the dough onto a floured work surface, divide it into eight equal pieces, and shape each piece into a rough ball.
4. Set aside seven balls smooth side down., On a well-floured work surface, roll the eighth ball into a thin circle, 8” in diameter.

See Also: Baking Recipes Preview /  Show details

Instructions. Soaking the add-ins (1 hour) In a small bowl, combine ¼ cup oats, ¼ cup quinoa, ¼ cup sunflower seeds, and ¼ cup water. Let sit for 1 hour. Mixing the dough and …

Rating: 5/5(3)
Category: Bread
Cuisine: American
Total Time: 4 hrs 15 mins
1. Soaking the add-ins (1 hour) In a small bowl, combine 1/4 cup oats, 1/4 cup quinoa, 1/4 cup sunflower seeds, and 1/4 cup water. Let sit for 1 hour.
2. Mixing the dough and letting it rise (2 hours) In the bowl of a stand mixer (or a large mixing bowl) combine 3 cups lukewarm water with 1 tablespoon active yeast.
3. With a standard mixer paddle (or a large spoon), mix in 1 1/2 tablespoons kosher salt, 4 cups all purpose flour, 1 cup rye flour, 1 cup wheat flour, and the soaked oats and seeds. Mix only enough to combine; do not knead or overwork the dough. If necessary, use your hands to make sure all ingredients are incorporated.
4. Cover with a towel and allow to the dough to rise and collapse at room temperature. This should take about 2 hours.

See Also: Bread Recipes Preview /  Show details

Instructions. Preheat oven to 180°C. Mix together flours, bran, baking powder, bicarb, salt and seeds. Beat together eggs, honey, oil orange juice and buttermilk. Add to the flour mix and stir well until just combined. Do not overmix as it will make the bread too dense. Pour into a greased loaf pan, sprinkle with mixed seeds of your choice and

Cuisine: South African
Estimated Reading Time: 40 secs
Category: Entree

See Also: Bread Recipes Preview /  Show details

Activate the dry yeast by adding yeast and sugar into warm water and let sit for five minutse.It will form a frothy mixture. Add one egg into this activated yeast mixture. Measure the dry ingredients in a bowl. Combine the wet and dry ingredients and then the butter. Add the seed mix into this and combne to form a dough.

Reviews: 1
Total Time: 7 hrs 45 mins
Category: Breakfast, Main Course

See Also: Bread Recipes Preview /  Show details

Mix dry ingredients together in a big bowl. Add the water and mix well, you do not have to knead. Cover with plastic or lid (so it does not dry out) …

Rating: 5/5(1)
Estimated Reading Time: 5 mins

See Also: Bread Recipes Preview /  Show details

Please leave your comments here:

New Popular Recipes

Frequently Asked Questions

How to make no knead bread?

No-knead bread recipe. Whisk all-purpose flour, whole wheat flour, wheat cereal mix, salt, and yeast together in a large bowl. Pour in water; stir until well blended. Cover bowl with plastic wrap and let dough rest at room temperature, 12 to 18 hours. Push dough gently to deflate; form into a ball.

What is no knead multigrain bread?

Deliciously chewy seed and grain bread, made in an hour with no kneading or waiting around required. Sounds impossible, doesn’t it? It is easier than you think with my recipe for No Knead Multigrain Bread.

How do you make multigrain bread?

The first step in making homemade multigrain bread is to soak the cereal. Place the cereal in a large mixing bowl and pour boiling water over it. Then let it rest until the mixture cools to 110°F. Be patient, this process will take approximately 20 minutes.

How do you make a simple bread dough?

In the mixing bowl add the water and milk, sprinkle the yeast on top and let sit 10 minutes, then stir to combine. Add the bread flours on top of the yeast mixture, and the six grain cereal or seeds, molasses, sugar, butter, and salt on top of the flour. Using a dough hook, mix on first speed just until blended.

Most Popular Search

Mother