Jul 28, 2015

No Knead Multi-Grain Bread

Multigrain No Knead BreadI have stopped buying bread. When it’s this easy to make your own homemade bread with no work and no kneading, and you can eat it fresh and hot from the oven, this is the only way to go. No knead breads are so flexible and forgiving, you can create your own like I did. I’ve made several different versions so far but this is my favorite one.

This loaf is super crusty when it’s first baked and by the second day, it’s not crusty (no breads are the second day) but it’s still a fabulous moist loaf that’s easy to slice and eat. I make it with three equal parts of whole wheat flour (not whole wheat pastry flour), rolled oats, and bread flour or all purpose flour. I would love to make it 100% whole grain but it’s just too dense for me.

This loaf joins my growing list of no knead breads that I’ve made so far:

~ Plain Faster No Knead Bread (click here)

~ No Knead Whole Wheat Fruit & Nut Loaf  – I love it!! (click here)

~ No Knead Rye Bread (click here)

~ Whole Wheat Greek Olive Bread (click here)

~ Ten Grain No Knead Bread (click here)

That’s five more ways to make this easy bread. My first recipe for faster no knead bread works well with the faster, same-day method because it uses bread flour or all-purpose flour. But when you start adding whole grains like this new multigrain bread, it really needs the overnight method. It takes more time but still no work at all.

Here’s how I do it. In the evening around 9-10:00 p.m. I mix the ingredients together (takes 2-3 minutes) and let them sit overnight. The next morning around 8-9:00 a.m. I proceed with the final steps and by noon, I have a fresh, hot, crusty loaf of delicious homemade bread. Click here for the recipe. – Jenny Jones

25 Comments on "No Knead Multi-Grain Bread"

  1. Liz

    I live at high altitude 7500 feet. I know it takes a lot longer to cook / bake anything here. I just bought a Dutch oven and am so excited to make your bread recipes Jenny! Do I need to alter the recipes for high altitude ?

  2. Ed

    You have made me a bread baker starting with the faster no knead bread. I’m working on a multigrain loaf now and putting it in the oven shortly.
    Frequently, links to your website don’t work. Disappointing when I try to share your recipes.
    I love your videos.


    • Jenny Can Cook

      Can you please let me know what links are not working or how you are trying to share a recipe? Thank you.

  3. Vicki

    Can I use King Arthur keto whole wheat flour with this recipe?

  4. Novella C. Hall

    Dear Jenny et al:
    I was so thrilled with the way you looked so happy making your bread that I had to try it. My first I allowed to sit overnight and followed instructions in my enameled baker (tried my iron one the next time and all ok.) I truly found the first recipe baked at 350 with overnight rising time was crusty and almost like sour dough –totally delicious. It makes me happy too. I am a seasoned baker (sic) and hadn’t baked in a long time. Thoroughly appreciate your efforts and recipe.

    • Novella C. Hall

      I erred with with 350 degrees. It was 500. My only concerned was that it darkened my cassoulet.

  5. Deedee

    Is there a way to make the multigrain “fast” like some of your other no knead breads? Thanks.

  6. Jackie

    I have just purchased a cast iron Dutch oven and want to make this bread, but instructions state that it is safe to 400. Do you think this would work at that temp or should I attempt 450? Thanks

  7. Ron White

    Jenny I thank you for the no knead white bread recipe. I was successful in my first attempt. However my wife has asked for a “heartier” bread loaf next time. I’m going to try your multigrain to see if she approves. For the dutch oven I am using a cast iron pot with a glass Pyrex lid. Have you had any experience with this type of pot. Thank you Ron White

  8. Marija

    Can I use clay pot instead a dutch oven?

    • Jenny

      I have only used an enameled cast iron dutch oven so I can’t recommend another vessel. But I have researched online and other people claim to have success using: a glass pyrex dish with a lid, a stainless steel pot with a lid, a clay baker, and a pizza stone with a stainless steel bowl as a cover. Keep in mind that any lid must be tight fitting because you need to create steam and it should have an oven-proof handle (not plastic). Your pot will need to hold at least 3 quarts but 5 to 6 quarts is most common.

  9. Carmen

    What is the best way to store the bread? My bread lasts for a few days as my husband likes to have a slice (toasted) for breakfast.

    I am actually getting ready to bake my no knead multigrain bread as per your recipe and hope it turns out.

    • Jenny

      I never store bread in plastic because it needs to breathe a little. I wrap mine tightly in foil and keep it on the counter top for 2 days and after that I refrigerate it.

      • Carmen

        Thank you Jenny. I will store my bread as per your suggestion.

        By the way, my multigrain bread came out beautiful and delicious.

        One thing I do tho, is after I leave the bread (either the multigrain or white bread) to rise the second time, I take it out of the parchment paper and using a bit of flour, I shape it then put it back on the paper and into the oven. It used to frustrate me how it would rise beautifully the second time and once I take the paper with the dough out of the bowl and into the Dutch oven it would just collapse. This way the bread when baked is not flat.

  10. Lilli

    Dear Jenny, I am following your recipes and love the simplicity and ease that you introduce to it. Love making bread and they came out very nice.
    My daughter is glutton intolerant and I love to bake bread that she can eat too, have you tried glutton free bread and what kind of flour you suggest to be a substitute?
    Warm regards,

    • Jenny

      I’m sorry I have no experience with gluten-free baking.

  11. Buford Bourns

    There’s also just enough white flour to help lift the bread and prevent it from becoming too dense. So far I’ve tried it fresh from the oven, with soup, in sandwiches, and as toast, and it’s passed muster every time.

  12. Rae

    Made the multi.grain.didnt 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: (https://www.jennycancook.com/flour-basics/)

  13. Monika Griffin

    I just made this bread with half rye whole wheat and half all purpose. The only thing different that I did was leave it overnight before baking in the morning. Absolutely fantastic. Love it. I too have stopped buying bread as this is so easy. Next I am going to try your fruit and nut bread. Thank you for making cooking fun again.

  14. wmkoogler

    Hi Jenny- I agree with you about all whole wheat bread being so heavy. Have you tried this recipe though? It’s a whole wheat recipe from the youtube site-
    -adeldor diy- best whole wheat bread I’ve had so far. Bill K

    • Jenny

      It does look good but it’s a lot more work. I think the no-knead breads have made me a little lazy… 😉

  15. website administrator

    The link is in the blog but here it is anyway: https://www.jennycancook.com/recipes/multigrain-no-knead-bread/
    Please let us know if it works for you.

  16. Kuba Przedzienkowski

    No recipe for the multi-grain.

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