This no knead artisan multigrain bread recipe requires very little hands-on time and makes two hearty loaves of bread. Enjoy right away or freeze for later!
- 1/4 cup rolled oats
- 1/4 cup quinoa
- 1/4 cup sunflower seeds
- 1/4 cup water
- 3 cups lukewarm water
- 1 tablespoon active yeast
- 1 1/2 tablespoons kosher salt
- 4 cups all purpose flour
- 1 cup rye flour
- 1 cup whole wheat flour
- 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.
- 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.
- 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.
- Cover with a towel and allow to the dough to rise and collapse at room temperature. This should take about 2 hours.
- Cover the bowl with plastic wrap and place it in the refrigerator. It can be used anytime in the next 2 weeks, but we usually bake two loaves the day after mixing and freeze one loaf.
- Bake the bread (1 1/2 hours) When ready to bake, on a floured surface divide the dough into two balls. Adding a bit of flour as necessary to work with the dough, shape each ball into a loaf by stretching the edges of the dough down and under the loaf.
- Sprinkle a pizza peel or baking sheet with cornmeal and place the loaves on the cornmeal. Allow the loaves to rest for 40 minutes.
- Preheat the oven to 450ºF with a pizza stone on the center rack. In addition, place an old sheet pan on the bottom rack to use for steaming (which creates a nice brown crust on the bread). We use a load our sheet pan with lava rock to assist in the steaming and hold the heat of the oven.
- After the rest, sprinkle each loaf with flour and use a serrated knife to cut several 1/2″ deep slashes along the top of the loaves.
- Slide the loaves onto the pizza stone as far apart as possible (so they don’t touch as they rise). Wearing an oven mitt, pour 1 cup of hot water onto the sheet pan and quickly close the oven door to fill the oven with steam.
- Bake for 35 minutes until brown and crispy. Remove from the oven and cool on a rack. After cooling, the loaves can be frozen in an airtight bag.
This recipe doesn’t take much hands-on time, but it requires thinking ahead. The day you mix the dough, you’ll need 1 hour for soaking add-ins and 2 hours for a rise. The day you bake the bread, you need a 40 minute rest and a 35 minute baking time (plus the ever-painful cool down period!). The recipe also uses several special components, including a pizza stone, old sheet pan, and a pizza peel. Make sure to read through the entire recipe before trying! Adapted from The New Artisan Bread in Five Minutes a Day by Jeff Herzberg and Zoë François
- Category: Bread
- Method: Baked
- Cuisine: American
Keywords: multigrain bread, multigrain bread recipe, no knead bread recipe