Multigrain No Knead Bread

Multigrain No Knead Bread

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

Multigrain No Knead Bread


  • 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


  1. 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.
  2. Cover with plastic wrap and let stand at room temperature overnight for 10 to 12 hours (even longer is fine).
  3. 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.
  4. Place in a parchment paper-lined bowl and cover with a towel. Let stand on counter top for 2 hours.
  5. 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°.
  6. 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.
  7. 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.

48 Comments on "Multigrain No Knead Bread"

  1. Marius


    I’ve been baking this multigrain bread for many months now. Always perfect results. Last night I added 1/4 cup of sunflower seeds just to see if it would work. All other ingredients were the same as usual. After 12 hrs. the results did not look right. Very dense. Should I use more water next time?

    • Jenny

      I have no way to advise since I only make it the way I posted. It may be that it’s too much to expect with adding seeds to a recipe that already includes oats, which are kind of heavy.

  2. Jan

    I’m trying your bread recipe right now. It seems so easy so I’m excited to see how it turns out. I don’t have a white enamel lined Dutch oven so I’m using a different kind. I’m sure it will be fine.
    I’m also interested in the brand of oven gloves your using on the you tube video. I can’t seem to find them on the web. Do you mind sharing that info?

    Thank you

    • Jenny

      I cut the tags off so I don’t know the name but I bought them at Bed, Bath & Beyond.

  3. Connie

    I live in high altitude and my mix seemed really dry and didn’t raise very much. Any suggestions?

  4. Ann

    Jenny, could you please post the recipe of Multigrain bread by weighing all the ingredients ? Especially flour and water .

  5. Naomi

    Thank you so much for sharing this recipe. I used a half cup of sourdough starter instead of the yeast, and it turned out beautiful. I also added some flax and sunflower seeds. I’ve tried several no knead whole wheat recipes and this is my favorite so far. I think the oats add a lot to this bread, so good!

    • Sonia

      Hello Naomi,

      I did try adding 1/2 cup sourdough starter but the dough was so wet and baked up to a dense brick. Can you share your recipe please?

      Thank you

  6. Marius


    The multi grain bread is fabulous. When you say 10 to 12 hours or longer. What do you mean by longer? My 10 hours are up at 11:00 pm. Can I let it sit till the morning?


  7. Anita

    Hi Jenny,
    Thank you for this recipe. I love it. Yesterday I did change things up just a bit. I replace the the cup of rolled oats with equal parts of wheat germ, oat bran, & wheat bran to make one cup. And because of my time crunch the dough only set 1 & 1/2 hour. It turned out perfect. The taste with the added grains was great. Next I’ll be adding some back walnuts to this recipe.
    Again thank you

  8. Radha

    Hi Jenny,

    Can I add some nuts to this bread? Because I love the way it has whole wheat and oats but not sure what will happen if i add a 1/4 cup of nuts to the dough.

    Thanks in advance.

  9. Nadia

    I don’t have a dutch over would a baking dish with lid or a regular pot with lid work with this recipe?

  10. Judy

    Recently found your site and am looking forward to trying many of your recipes. Am particularly interested in your dutch oven breads. I do not own an actual dutch oven. However, I do have a deep, cast iron pot with lid, but it is not tight fitting. Also have a deep, enameled, cast iron pan – no lid, but could be covered with foil. How critical is the tight fitting lid to the success of these breads? Thank you!

    • Jenny

      A tight fitting lid is critical because the bread needs to steam inside the pot.

  11. Emily

    I made this bread as rolls, and they were delicious. I really wanted to put in a small amount of sugar; however, I felt at least the first time, I’d do as the recipe says. Do you know if adding some sugar would affect the crusty outside? I loved the texture of the bread as is, but would like some added sweetness.

    Thank you for your generous sharing.

  12. Linda

    I make your whole wheat bread recipe every week! I don’t have a dutch oven but I do have an iron one with the lid, could I use it? I thought about trying it. It doesn’t have the porcelain lining inside, it’s like a deep iron pot with matching lid. Whatcha think?

    • Jenny

      If it’s black cast iron I think it may burn the bread but I don’t know for sure. I have only made it in an enameled cast iron pot, which is white inside. You could do a search to see if anyone has used black cast iron on any other type of pot.

      • Ewa

        Black cast iron works perfect. You will not burn your bread. It means you always may burn it if you bake it too long, in too high temperature, etc. But not because it is black iron.

  13. Rae

    Didn’t rise very much,? Followed all your instructions,

    • Jenny

      As you can see by my picture, it does not rise very much. But if it’s really flat, it could be your yeast has expired as yeast has a short shelf life once the package is opened. It also could be your oven was not preheated long enough. It’s the initial blast of heat that gets bread to rise so an oven thermometer is a good way to make sure your oven is at 450. Your oven may take longer than 35 minutes to reach 450. Also, did you use a Dutch oven? Any other utensil could have made the difference. Please let me know as it’s important to me that my recipes to work for everyone. (also, make sure you aerate your flour before measuring: (

  14. Leonie Perera

    Thank you for e-mailing the recipies.You are great.

  15. Barbara

    Sounds good but, time factor and the fact that I don’t own a dutch oven squelches it – darn!

    • Ewa

      You can make a “Dutch oven” using two loaf pans. Just flip over the second one and use it as a cover. You can secure it with oven safe clips, but if you do not do this it will be ok as well. It’s such a fun to bake your own bread. And there is nothing better then smell of freshly baked regards 🙂

  16. Donna

    This is the next bread I plan to make after I finish the loaf of crusty no-knead bread I made of yours recently. As a single lady, I don’t finish a loaf quickly and, after it’s baked, I slice it and put it in the freezer so I can take out a slice or two at a time to enjoy. I love multigrain breads and am excited to try this. Thanks for all the recipes you’ve been giving us lately. I’ve tried many and they all turn out great!

  17. Josie

    Thank you for sharing your recipes. I love trying them out. I have one question regarding the Dutch oven as I’m not familiar with the term. What exactly is it?

  18. Chris

    I love this. I made your fruit & nut bread and my family went crazy for it and this looks like another winner. I will try it this weekend for sure. Thanks Jenny for all the great easy recipes you share. (your spaghetti & meatballs are my go to easy dinner) luv you!

  19. RJB39

    Fabulous, thank you!!

  20. Pam Gonzalez

    Thanks for the great recipe. I have one question…can I shape it into a loaf and place in a loaf pan instead? Thanks so much.

    • Jenny

      I have never made this in a loaf pan but if you try it, I doubt if it would be crusty like the one in the Dutch oven. I would not know what adjustments you would have to make or what temperature would be required. It’s important to me that my recipes to work for everyone and I have no idea how this would turn out in a loaf pan. You would be better off to do a search for “no knead bread in a loaf pan” and follow one of those recipes because I am just a home cook sharing the recipes that I make for myself and I’d hate for you to try my recipe and fail.

      • Pam Gonzalez

        No worries, all your recipes have been awesome!! Just know my group over here likes the bread in loaf pan shape. Thanks so much.

        • Ewa

          I bake it both in a Dutch oven and in a loaf pan. Recently more frequently in a loaf pan. I do not buy bread at all. I need to bake at least 5 loaves per week . I bake all of them together and keep them frozen.Crust is better from Dutch oven and overall the loaf from Dutch oven is more ” impressive”, but bread from pan is very good as well and there is less fuss. I usually skip the second proofing. I transfer the dough directly from the bowl to the loaf pan. I bake in 425 F for 1 hr., but 450 F will be fine as well. I noticed that this bread recipes are extremely forgiving and whatever you do will be fine:). I love experimenting particularly with ” wet ingredients”. I love use beer instead of water or buttermilk + water ( half/half). I use loaf pan 9 in x 5 in. I use 3 cups of bread flour, 1/2 teaspoon yeast and 12 oz of liquid( if I use buttermilk maybe a little bit more. My favorite is with beer. Regards

          • Jenny

            Ewa, thank you for taking time to share your experience.

          • Emily


            Your information is so very helpful. It’s really wonderful of you to take the time to share. I’ll definitely use your suggestions for options to Jenny’s super recipe.

            Thank you!

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