I never knew such a healthy, hearty bread could be so good and so easy to make. It’s probably the no knead bread I make the most because it’s just so easy. I haven’t bought bread in years. All of the bread recipes I post here are ones I make at home and it’s usually the Dutch oven breads because they are so easy to put together.
The prep is barely 5 minutes as you just combine the oats and flour(s) with yeast, salt, and water in a bowl. You cover the dough and let it rest overnight and the next day you fold the dough over a few times, let it rest a while, and bake in a Dutch oven. It’s foolproof. And you get a hearty, crusty loaf of bread you could never buy anywhere that’s so fresh and delicious. This multigrain no knead loaf is usually part of my breakfast and I also love it with a bowl of vegetable soup.
I started the dough last night but I was impatient this morning and didn’t wait the full 2 hours before baking. It was actually 1 hour and 15 minutes so I saved 45 minutes off the resting time. I will try it again with the shorter resting time and if it works once more (and was not a flook) I will adjust the recipe so you can make it faster. To try my multigrain no knead artisan bread, click here for the recipe. – Jenny Jones
Love your breads esp with the shortage of yeast we are experiencing! Can get 7 or 8 loaves out of one packet! Did you find the shorter rest period worked for the Multigrain bread? How long do you let the bread rest in the hot dish after the second bake? Am trying to speed up the process to get it cool faster, thanks
I really like hearty, crusty breads.
Plus we’ll soon be in soup weather here, this bread will be on my table.
Another no-knead bread recipe for me to enjoy, thanks Ms. Jenny!