Multigrain No Knead Bread
It’s crusty when it’s first made and later it’s a fabulous grainy, loaf with a soft interior. You’ll need a 5-quart Dutch oven with an oven-proof handle (I have used 3 and 6-quart as well) and some parchment paper (Reynolds brand is best). ALWAYS AERATE YOUR FLOUR BEFORE MEASURING!
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 13 hours
Makes: One loaf
Ingredients:
- 1 cup whole wheat flour
- 1 cup rolled oats
- 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 Tablespoons extra flour for shaping
Instructions:
- Combine dry ingredients in a large bowl. Stir in water until it’s well combined. Dough will be a little thicker than the white version.
- Cover with plastic wrap and let stand at room temperature overnight for 10 to 12 hours (even longer is fine).
- Dough will become puffy. Transfer it to a lightly floured surface and sprinkle with a little flour. Using a scraper, fold dough over 10-12 times & shape into a ball.
- Place in a parchment paper-lined bowl (not wax paper) and cover with a towel. Let stand on counter top for 2 hours.
- After 1 1/2 hours place Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450°.
- When oven reaches 450° (& dough has stood for 2 hours) carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes.
- After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake about 10 - 15 more minutes.
Notes: For more on this recipe in my blog click here.
I love, love, love this bread! It bakes up beautifully. Thanks for the recipe.
So happy to have found this recipe! I used Einkorn whole wheat flour and added some honey and flax seeds. It’s amazing!
I used all whole grains because I am a whole grain legume guy. I added some 10 grain cereal and ground flax seeds. It is still on my counter but has risen nicely. Getting ready to finish the recipe soon looking forward to a great bread .
Hi
Just wondering if I can use the rapid yeast and not use the overnight method? Just doing the regular rising method of the 2-3 hours etc ?
Thanks Nancy
I used instant and it worked perfectly in just a few hours.
This is my go-to loaf. I’ve been making it weekly for many years. I’ve gotten in the habit of adding some healthy additions such as flax seed meal. It makes a pretty dense loaf. I read on an ATK post about delaying the addition of salt to give the yeast a chance to bloom “unencumbered”. So I thought I’d give it a try. I mixed everything as usual and set a timer for 10 min. After 10 min, I added a tsp of salt, mixed gently mainly by folding a few times, then started the 3 hr timer. Everything else as usual. Having pulled it from the oven, it’s noticeably a larger loaf.
Hi Jenny, Do you know if I need to do anything different to your no knead bread living at high altitude? I know if I make a cake I have to add a little more flour.
Thank you in advance, Liz
https://www.jennycancook.com/no-knead-bread-solutions/
I added 1/2 cup of my sourdough starter to this recipe and it turned out fantastic! I topped the bread with everything bagel seasoning. It is delicious!!
I was so glad to see you post how you used Sour dough starter. I’ve just got into making my own. Its hard to find info on using it. Can you help with it?
A Dutch oven keeps steam in. I use Steve’s “Poor Man Dutch Oven,” (PMDO) by using two metal loaf pans, same brand n size, use metal clips from office supply store, bake w one clipped to top.
I used the 1/4 teaspoon yeast, not outdated, and it did not rise. I substituted wheat flour which in the YouTube video you said can be done. It didn’t cook all the way through either, oven at 450 degrees, so I cooked longer. Still had to put in microwave for 2 min a slice. What am I doing wrong?
sorry, should be under dutch oven no knead bread… yikes!
Please look at the FAQs for solutions. Also, my 100% whole wheat version was too heavy for a lot of people so I posted one with part whole wheat that works very well. Here is the recipe: https://www.jennycancook.com/recipes/whole-wheat-no-knead-bread/
I used the 1/4 teaspoon yeast, not outdated, and it did not rise. I substituted wheat flour which in the YouTube video you said can be done. It didn’t cook all the way through either, oven at 450 degrees, so I cooked longer. Still had to put in microwave for 2 min a slice. What am I doing wrong?
Do you know the nutritional information for this recipe?
I have 2 questions:
Should I bake immediately after I fold and let rise the second time or can I wait several hours?
Is the bread as good the second day if I give as a gift?
Thank you!
Like some others, the first rise was unimpressive, even after 14 hours. I went ahead anyway and did the second rise with my oven set to 100oF. The bread rose beautifully and is now happily baking. Maybe my house is a little cool, living as I do in the Great White North (Canada).
Hi Peter , I just baked bread from different recipe, and used for proofing : oven with only the light ON. That provided just the right temperature ( for both proofs).
Good luck 😉
I followed recipe exactly as written except I let it stand about 14 hours and it came out perfect. For those having trouble, I recommend you ensure your yeast is not outdated.
Just made this on a rainy morning. I added seeds on top (just because I’ve never done that before and wanted to try it). Delicious. It’s a really beautiful bread for mornings. Thanks for the recipe!
I was wondering why the 2nd rising is 2 hrs. instead of one as for the other breads. This one does omit the steel cut oats, but I suppose they could be include here as well? This loaf size when I bake it – 1.5 to almost 2″ in the middle. Should I double the recipe?
The reason for the extra time for the first, and the second rise, is all about the amount of yeast used. Less yeast = more time. Believe me, it works. With the o knead method, it is really that. But, you must give it the time it needs to rise.
I was wondering why the 2nd rising is 2 hrs. instead of one as for the other breads. This one does omit the steel cut oats, but I suppose they could be include here as well? This loaf does not rise that much for me – 1.5 to almost 2″ in the middle.
I made this recipe exactly as described and it didn’t work. My dough rose only slightly. I’m thinking it’s either not enough yeast or having the water at room temperature. Normally I would always have the added water or milk between 110 and 120 degrees. Also a 1/4 teaspoon of yeast doesn’t seem enough.
I made this bread with 1 cup ww flour, 1 cup bread flour, 3/4 cup oatmeal, and 1/4 cup of bulgur and milled flax. It was delicious.
Hi Jenny! is it possible to use almond flour? I don’t have whole wheat and its been out of stock since quarantine started. Pls advice.
Jenny, is it possible to make this without having to preheat the dish and then transferring dough to the dish. I have arthritis in my hands and this makes it much more difficult for me. Have been looking for some time for a no-knead whole-wheat yeast bread recipe and would like to try this if possible w/o the above process. Love watching your videos?❗️
Hi Susan….I see Jenny has not had time to answer your question….
here is a link to the King Arthur site addressing your exact question..
https://www.kingarthurflour.com/blog/2017/07/05/baking-in-a-cold-dutch-oven
If the link doesn’t work…Google, King Arthur baking in a cold dutch oven
I hope this bit of information helps you…I am going to try it was well, with one of Jennys recipes !
Thanks you for this information.
I have baked bread using the cold oven method and the results were a beautiful crusty delicious loaf! Just as good as the jot oven method. This extra information is so helpful!
Thank you so much for supplying the information on the cold bake method! I can’t wait to try it! It sounds much safer and just as beneficial as preheating the dutch oven! Wow, who knew!?
I love the MultiGrain No Knead Bread, but it only seems to rise to about 2.5” high. 6.5” diameter. I tried using more yeast, but doesn’t make a difference. I am at high elevation (ski area), but there must be something I can do to make a bigger loaf.
Any suggestions?
Try this to add more air and rise into the loaf. After the overnight fermentation I take a spatula sprayed with olive oil or cooking spray and release the dough from the sides of the container and dump onto lightly floured surface, it is still very wet, that’s ok. Dust it with more flour along with your fingers so the dough doesn’t stick. Gently spread the dough into a rectanglish shape and fold over itself the long direction and then the short direction. Put back in bowl and wait 35 mins and repeat once more, you will notice your dough is growing in size from this process. I actually do this 3 times with third time then going into the parchment, yes it adds about 90 mins but your loaf will be much taller and lighter like a country style French loaf. You can google bread folding for video demos, Good luck!
I also use about 1 teaspoon yeast.
You need lots more yeast than this.. a good heaping teaspoon if not more, even for the other white bread no knead recipe I never us 1/4 tsp of yeast, always one tsp and it turns out fabulous.
I’ve made the no-knead recipe many times with only a 1/4 tsp and it turns out great! Maybe it’s your yeast?
Pretty good recipe although yeast ratio is a little off I think. I used 1 teaspoon as recommended by some here, instead of 1/4 teaspoon. Smelled a little overly yeasty/fermented when rising for all those hours but taste is good after baking. Finished Color of loaf is very nice. Nice chew. Baking process slightly labor intensive, but interesting way to make a new type of bread. I’ve been baking bread for 40 years so this was a fun challenge.
My bread hardly changed at all in the first 12 hours. When I checked the amount of yeast, it appeared (from other websites) that I should be using more yeast. Any thoughts of this Jenni, or….. Thank you.
check the temp of the water you are using. The first time I made this it didn’t rise and then I realized the water I used had been to hot and killed the yeast. The second try I did correctly and it came out perfect. And I used the 1/4 tsp. of yeast like it calls for.
I think the temperature of your kitchen also makes a difference. This time of year our kitchen is usually around 20C so I discovered I have to let it rise overnight. I’ve now made the bread many times, with 1/4 tsp yeast and water temp around 125F. it’s delicious every time.
Could I add sunflower seeds and flax seeds to this bread as well?
Ruth B., Did you try adding sunflower and flax seeds??
Ruth, I’ve been making this loaf weekly for about 3 years now. I always add a few heaping tablespoons of ground flax seed meal, which I keep in my freezer for this purpose. I do this with both this overnight and the faster versions of this recipe. I think you’d be fine with the whole seeds, but you might want to try Jenny’s fruit and nut loaf if you don’t mind losing the oatmeal. Of course you’ll need to increase the water for the flax meal. On the quantity of water, I rely more on feel than exact measurements, but anywhere from 1/4 to 1/2 cup for the extra flax meal.
If anyone’s interested, I only use 1/4 tsp yeast for the overnight version of this recipe, as Jenny specifies, and has always worked fine for me.
Amazing how yummy this bread is right out of the oven. I love the 3 flours and chose the organic non GMO. Great tasting bread well worth the wait! Slices very nice for toast or sandwiches. I will be making this again along with Jenny’s other bread recipes. Thank you Jenny!
If I want to replace your flours with my freshly milled hard white wheat flour how much should I use ?
Are there high altitude adjustments? I live outside Denver CO.
Can the dry ingredients (including the yeast) sit in a covered bowl for several hours before adding the water? I apologize if this was somewhere in the comments already. I looked for awhile then cut to the chase.
Yes, you can allow the dry ingredients to sit. I usually premix the dry ingredients in the morning and then add the water later n the day.
do you have to dissolve the yeast before adding it?
No, you add it dry.
Hi, by multigrain bread rose properly with both risings, but when baking, it smelled more like yeast than bread and it fell instead of staying risen. It resembles an oversized brown hockey puck. What did I do wrong?
Assuming you followed the recipe exactly with no changes, it sounds like your oven was not hot enough. Mine takes 35 minutes to reach 450.
Tried it a second time, and it turned out perfect. My kitchen is warmer than most so proofing for 13 hours last time overproofed my dough and it ended up flat and yeasty. I proofed 8 hours for the first proofing but otherwise followed the directions exactly, and it worked!
Thank you so much for your wonderful no knead bread recipes, they’ve opened up a new world of baking to me! I wondered — can I make rolls out of any of your overnight bread recipes by forming and baking them like your no knead crusty rolls? Would love multigrain or 10 grain rolls! Thank you again for your wonderful site and recipes.
I’ve been baking bread for over 2 years. By hand. By machine. You name it. I LOVE a good bread. I’m not sure what this is but the one thing it is not is bread. This was a “one and done” for me. Horrible texture and ZERO flavor. Never again.
Mine was just wonderful. You must have done something wrong
What do you think would enhance the flavor. I found it bland but otherwise texture, etc., fine.
To add extra flavor and nutrition I always add seeds or chopped nuts. Just use what you like. You can also add herbs or spices. Cinnamon is great with oats but not too much. It if fun to play with different spices and seeds. Experimenting makes your bread uniquely yours too
I use 1 tsp yeast. 1/4 C flax meal. 2 Tbs honey & 2 Tbs molasses. Proof in oven w light on. Judge by how size looks, not time, especially in winter.
I just made this. Let it cool a bit and just tried a slice. Perfect crunchy crust, soft inside. Just like I like it. Had to bake it about 15 minutes longer than called for. But I really like the results. Will definitely try your other bread recipes.
Would it be possible to substitute steel cut oats for the rolled oats?
Yes you can use steel cut oats
I used quick oats the 1st time. Now I use old fashion oats. Both worked fine. Love this bread and the no knead artisan white too. So good and easy.
Hi Jenny,
It is 2:30 in the morning here in Nova Scotia, and, I just put 2 batches of your no knead bread down to rise 8-12 hours. It will soon be Christmas eve and these loaves will go wonderful with our lobsters and salads. I have made your bread before many times, it is always so flavorful.
Thanks Jenny
It’s 10:30 pm here in California and I just put my multi-grain bread together to rise overnight for tomorrow’s lunch of salmon sandwiches and soup. I enjoyed a visit to Nova Scotia a few years ago and had some wonderful lobster.
Hello Jenny,
Reading you r bread recipes i was wondering why you don’t add honey or some sugar to your breads as most breads have some type of sweetener ?
Did you mean to write, “1 1/4 teaspoon yeast” in the ingredients list, instead of “1/4 teaspoon yeast?”
No. The recipe is correct as written.
I was wondering if it can be made in any other dish besides a Dutch oven as I do not have one.
I do not have Dutch oven either. I use a large casserole dish with cover and works fine.
Yes! The Dutch oven got to be too heavy for me so I baked it in my aluminum loaf pan at 400° and it was just as crusty as the Dutch oven method. Also I followed all the steps except that I didn’t line my pan with parchment I sprayed it with Pam, and I didn’t cover it. Much simpler method. Glad I tried it. Baked at 400° For 35 to 40 minutes depending on your oven and how brown you like it. Also can be baked on a cookie sheet for the rustic round loaf. Good luck!
This is great! I don’t have a dutch oven, so I tried it with a loaf pan at 400 for 40 minutes and it turned out amazing! Thanks Linda! and Jenny of course!
I have done it with Pyrex/lid or the new charcoal grey Tupperware..that’s when my Le Creuset are too large for what I need to do.
As long as your containers are strong enough for the temperature and are oven friendly you should be fine.
Same concept: keep it closed empty in the oven/take it out and place dough….then bake and have fun!!!
?
Please refer to the FAQs.
Oh how I love this bread! I have a container where I pre-mix the white, wheat, and oats in equal parts. Then I just fluff and scoop out three cups to make bread. I once let it set on the counter for well over 24 hours (not planned, just an unforseen event). What to do? Hate to throw it out. Proceeded as directed … result was like sourdough! You just can’t mess it up. Thanks for a staple recipe in my house.
Thank you for your comment Mary. I was wondering also. Jenny said in her youtube video that you could leave it longer than 3 hrs. It’s good to know everything turned out. Again thanks. k
I had the same results after mistakenly letting it rise for 24 hrs + LOVED it! I plan on making that “mistake” again.
Hi Jenny,
I just LOVE all your recipes. Especially bread.
I am surprised you do not have a rye bread recipe, as you are Polish. Kvaas is Polish fermented rye bread, right?
Please will you give me a rye bread recipe.
I have a no knead rye bread recipe in the bread category.
Just found it!!!!! Thanks. Bought my rye flour and am mixing it up now!
I would use any other type of flour. Rye is mostly an option. I don’t really like the taste so I substitute it with spelt or any other that’s rich and heavier than white.
?
I was wondering if this recipe would work if baked in a loaf pan? Has anyone tried it this way?
Yes!!! It works just as well!!!
Linda is right.
Any barking good is perfect!
Enjoy!
What size loaf pan to use?
I made the bread with multigrains flour and the bread turned out really good. The parchment paper stuck a bit to the bottom of the bread though.
A good quality parchment will not stick. Try to get Reynolds brand.
?
I got a big roll at costco and it worked fine.
I made the bread again with half multigrains and half white flour and it wasn’t as heavy as with just multigrains flour. Still really good.
Can I use Robin Hood Multigrain Best for Bread Blend?
Confusing instructions. Does the parchchemt paper goes at the bottom or the top of the Dutch oven when baking?
Please watch the video on my Faster No Knead Bread: https://www.jennycancook.com/recipes/faster-no-knead-bread/
Thank you Jenny,
I love your videos.
I didn’t mention in my previous post that I experimented with Jenny’s plain no knead recipe this morning. I used half oats in various forms and half spelt and wheat. Not having yet read this multigrain recipe, I only let rise three hours with 125 degree water added, not the 10-hour method here. And it turned out fine! But the dough was pretty wet, so as with this multigrain recipe, you need to use less water when you bake with oats than if plain white flour.
Also, I’m baking with an old Pyrex casserole dish with over until my Dutch oven arrives. The bread turns out pretty good except slightly undercooked in center.
For oats, I used half cup rolled plus one cup with oat bran covering the bottom, a little oat flour (finished the container) and the rest of it was pulverized rolled oats about half way between flour and rolled.
For wheat, I used about 1 1/4 cup spelt and 1/4 c white (used up last from an older bag). And then when dough was too wet, worked on board with white flour just because container was easier to deal with then bag of spelt from healthy grocery store. (I need to work out my container/counterspace situation.)
Also, I didn’t know to heat my container (Pyrex casserole) before adding dough to oven for baking—that might perfect the center of my bread vs starting with a room temp baking container.
I also added about 1 tblsp brown sugar
Super helpful comments. Thank you. I am trying to adapt a recipe, or hybridize a couple recipes: an original traditional kneaded recipe for kalamata olive bread that does use a spelt/wheat combo … but I wanted to make it as a no-knead recipe. This helped me get a great sense of how to proceed. Thank you.
Ann, next time leave the lid on for five more minutes and only bake with lit off for 8 minutes and see if the center is better. This adjustment works great at altitude (5,800 ft).
What size of Dutch Oven is suitable for this and other bread recipes?
Please see the FAQs for No Knead Bread Solutions.
Jenny,
Thank you so much for posting your fabulous recipes and educational/entertaining videos! Just baked the plain no knead bread yesterday and am eager to try this one.
Followed the recipe and used King Arthur bread flour but the dough did not rise at all.