I have been doing a lot of bread baking lately, experimenting with different flavors and textures. I blame it on the cold weather, when really, there’s nothing better to do than stay inside and cook. One of my happy successes was this multi-grain bread, which won approval from the whole family. Whole wheat flour is combined with all-purpose flour, and is jazzed up with a combination of rolled oats, sunflower seeds, and millet for a chewy, hearty (and healthy!) bread that is perfect for toasting and spreading with jam!
Oh, and did I mention you don’t have to knead it? 🙂
No-Knead Multi-grain Bread – makes 2 loaves
Prep time: 10 minutes – first rise 3 hrs. – second rise 1 hr – bake time 20-25 minutes – Total time: 4 1/2 hrs
- 2 lbs whole wheat flour (3 – 3 1/2 C)
- 2 lbs white all purpose flour (3 – 3 1/2 C)
- 1/4 C rolled oats
- 1/4 C hulled sunflower seeds
- 1/4 C millet
- 1 1/2 T (2 packets) rapid rise yeast
- 2 1/2 tsp. salt
- 3 – 3 1/2 C warm water
- 1 tsp sugar
In a large pot or plastic container, stir together flour, salt, oats, and seeds.
In a separate dish, add yeast and sugar to water. Set aside for 5 minutes to bloom.
Stir yeast mixture into flour mixture and combine thoroughly. Let rise in a warm place for 1 1/2 hours or until double in volume.
Move pot or container with dough to refrigerator and chill for another 1 1/2 hrs.
Grease two bread loaf pans. Scrape dough from sides of container and punch down. Divide in half, and place each half into a loaf pan. Set aside in a warm place and let rise for 1 hour, or until doubled in volume. (Preheat oven to 450 degrees F when there is about 10-15 minutes of rise time left.)
Bake bread for 20-25 minutes, or until golden on the outside. Bread should sound hollow when tapped.
Transfer to cooling rack and cool completely before slicing.