10 Grain No Knead Bread

10 Grain No Knead Bread

10 Grain No Knead Bread

NOTE: THIS RECIPE WAS UPDATED & SIMPLIFIED JAN. 2020) This overnight recipe makes for a grainy, chewy loaf with lots of fiber. You’ll need a 5-quart Dutch oven with an oven-proof handle and parchment paper (Reynolds brand is best). BE SURE TO AERATE YOUR FLOUR BEFORE MEASURING. - Jenny Jones

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 13 hours

Makes: One loaf

10 Grain No Knead Bread

Ingredients:

  • 1 cup whole wheat flour
  • 1 cup bread flour or all-purpose flour
  • 1/2 cup rolled oats
  • 1/3 cup 10 grain cereal, dry & uncooked (I use Bob's Red Mill)
  • 1 teaspoon salt
  • 1/4 teaspoon yeast (instant or active dry)
  • 1 1/2 cups cool water

  • about 2 Tablespoons extra flour for shaping

Instructions:

  1. Combine dry ingredients in a large bowl. Stir in cool water until it’s well combined.
  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 floured surface and sprinkle with a little flour. Using a scraper, fold dough over 10-12 times & shape into a rough ball.
  4. Place in a parchment paper-lined bowl (not wax paper) and cover with a towel. Let stand on counter top for 1 hour.
  5. After 25 minutes, 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 rested for 1 hour) 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 for 10 more minutes.

Note: Softening the grains with boiling water is not necessary. With the overnight method, they soften naturally.

There's more on this recipe in my blog. Click here.

47 Comments on "10 Grain No Knead Bread"

  1. LindaBinda

    Jenny!! Making your 10 grain bread now, but don’t have rolled oats, just old fashion ones, I DID aerate my flour though. Do you think this sub is OK?? Also will probably use a bit more yeast just in case.
    Thanks!

  2. LindaBinda

    Jenny!! Making your 10 grain bread now, but don’t have rolled oats, just old fashion ones, also using Bob’s steel cut oats instead of 10 grain. I DID aerate my flour though. Do you think those subs are OK?? Also will probably use a bit more yeast just in case.
    Thanks!

  3. Zay

    I love your 2-hour no-knead bread recipe! I’ve been telling all my friends about it!! Wanted to try something with more fibre (as your blog says!) but I only have steel-cut oats. Will that work too?

    • Jenny Can Cook

      Yes, I have used steel cut oats.

      • Zay

        It turned out well! Didn’t rise as much as I thought it would so I ended up making biscotti shaped slices 😂 Can I put this in a loaf pan instead?

  4. Lisa

    Can I sub 1/3 cup of Bob’s Oat Bran for his 10 grain cereal?
    Thank you, Jenny.

    • Jenny Can Cook

      From my experience, oat bran creates dense baked goods so I’m not sure you would like the result, especially after such a long soaking.

  5. Lyle

    Amazing fete with no kneading! The bread is some of the best in my 76 years! This recipe I doubled for a larger loaf; added 15″ to baking time, 15″ w/o paper and cover. I’m not wondering if I can cook, too! THANKS, JENNY!

  6. Debby

    Started this recipe yesterday…baked today. It was fabulous. So easy. Thank you so much. Glad it didn’t turn into a huge loaf. I will be able to start another loaf sooner then.

  7. Jenny Can Cook

    NEWS: I found that softening the grains with boiling water is not necessary. They soften naturally during the long overnight rest so I adjusted the recipe eliminating that step.

  8. Lorraine

    I made No-knead 10-grain bread and it didn’t rise … very disappointed. Followed the recipe exactly … any idea why it didn’t work?

    • Mark

      Sevetal possibilities: Yeast was no good, room was too cold, sometimes it just doesn’t raise. Try using more yeast, maybe double, can’t hurt.

    • Jenny Can Cook

      This and other breads made with whole grains never rise as much as the white versions. You could try reducing the oats and whole wheat flour and increasing the bread flour by about the same amount.

    • LindaBinda

      Hi Lorraine! Mine didn’t rise significantly either; not like the white flour version (as Jenny comments). But it was very moist and delicious. Maybe we should double, triple the yeast amount? Mine also did not develop cracks on top as in the photo (but the white version does). Let’s continue experimenting!

      • sam

        A smaller pot will cause the bread to rise up and give you a taller loaf ( instead of dough spreading out flat)- I use a big enough piece of parchment so sides of pot are covered. * I use whole wheat flour only – no white flour- and since it doesn’t rise as much as white I found this method results in a taller loaf not the usual flat loaf. Hope this works for you!

  9. Jan

    This looks awesome as all your recipes do! I have one question about step 8. It says, “After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake for 10 more minutes.”

    Do you lift the loaf out of the pan to get the parchment out, then return the loaf to the pan for the last 10 minutes?

    Thank you
    Jan

    • Jenny Can Cook

      That’s how I do it. You can see that on the video attached to the Faster No Knead Bread.

  10. Jude

    Hello!
    …I have a questiion about the correct amount of flour, as I would like to measure both accurately…: would it be safe to use a baking scale and just go by ‘weight’ and not by ‘volume’? Thank you for your kind reply! 😀 Most appreciated…..Jude

  11. Rose

    How can I covert this recipe to gluten free?

  12. Pattie

    I am new to your website and I saw this bread recipe – something I’ve been looking for, for several years. I mixed it up Tuesday evening and baked it yesterday morning. The loaf turned out wonderful!! Crispy on the outside moist inside with perfect texture. I am truly amazed! Thank you!

  13. Nancy Fish

    Can I bake this following the No Dutch Oven procedure?

  14. PattiAnn

    Perfectly great bread. Thank you.
    I have been using my old Romertopf clay pot for NK bread & it just works wonders. Also no need to preheat & much lighter, easier to get in and out of the oven. Glad I kept hold of it.
    I think I just dated myself?!?

  15. Kathleen

    YOU ARE ABSOLUTELY MY FAVORITE COOK JENNY DEAR !!
    ITS HARD FOR ME TO FOLLOW INSTRUCTIONS AND RECIPES (IM NOT A YOUNG CHICKIE 😊) BUT YOU MAKE ALL OF IT SO EASY AND COMPREHENSIVE!! I LOVE FALLING ASLEEP WATCHING YOUR RECIPE VIDEOS ! SO INTERESTING, INFORMATIVE AND FUNNY !! 😄. YOU ARE TRULY AN ORIGINAL!! PLEASE KEEP GOING THIS WAY MY FAMILY WILL FINALLY GET A MEAL THEY CAN EAT ! 🤣

  16. Rob

    Can I bake this bread in in a pan instead of Duch oven and for how long and what temp?
    Rob.

  17. bonnie

    Have you ever tried making a lower carb bread? I just found out I have diabetes 2 and will be missing crusty wonderful bread unless I can find a good recipe from someone experienced.

    Thank you

    • marilyn

      Bonnie, if you want a “low carb” crusty bread you’ll have to slice a tiny slab from the crust (about 2×2 with just the crust because bread is loaded with CHO; sorry. The ADA directions say 1 slice per meal. Dave’s killer bread has a 60 calorie/slice.
      Marilyn, RN

  18. Autumn

    I do not have a Dutch oven, what to do? Can I still make it?

    • Jenny Can Cook

      Please see the FAQs.

    • Sam

      Sometimes I use a covered Corning ware dish when I have several loaves. Corning ware doesn’t retain quite as much heat as cast iron, so the crust may not be quite as crunchy.

  19. Elizabeth

    Hi Jenny, referring to your 1/3 cup 10 grain cereal, dry & uncooked (I use Bob’s Red Mill) I need more help on the cereal. I found the Bob’s Red Mill, but there was such a choice. How do I know which one? Does it have to say 10 grain on it? Could you post a picture of the sack cereal? So excited to try this new recipe.
    Thanks Jenny

    • Jenny Can Cook

      Please use the link to my blog at the bottom of the recipe.

    • Carmen

      It will say 10 grain Cereal. I saw it on Amazon. The little label in front is orange and brown. WHOLE GRAIN
      10 GRAIN HOT CEREAL
      Hope this helps! 😊

  20. Janet

    When making bread, can I just mix anything as long as it’s three cups of base? Then Lemmon zest, spices etc!

    • The Glaze

      Janet, you are the baker! Add what you want to, in the quantities you think best, (go by feel & looks as well)…take good notes and then just bake what you have, let cool, slice it, eat it, and then post YOUR results! Experiencing the unknown is how other come up with their recipes and great breads! You can do this without someone else telling you that it won’t work! I’m a 74 yr old Marine, who just started making bread and already changing & adding stuff to my liking and guess what?…every loaf has turned out good and was devoured at the table! You can do this!

  21. Christine Pavlisak

    Hi
    again.I have tried some of your breads in the past with success.Thanks I never thought I could make bread lol.I am wondering have you tried the ancient grains or what I guess some would call the original grains like Eikorn wheat in any recipe?

  22. Morgan

    I have recently started trying to get more fiber in my diet. This bread looks like a wonderful way to do jus that. Thanks Jenny

  23. Pati

    Oh this sounds delicious, I’d make it tonight but the store is closed and I’m o ut of wheat flour, the neighbors lights are all off so I can’t go borrow. Tomorrow I’ll try it and I know I’m gonna love it. Thank you so much

  24. Francine

    Jenny, I ❤️ Your videos. Please come back and make more. You’re so easy to follow and replicate. Your humor is too funny.

  25. Cathy

    This sounds delicious, can not wait to give it a go.

    Thank you for all your great recipes I’ve loved everyone of them you are the best Jenny. 👍🏻

  26. Cynthia

    I made this bread. I froze this bread. I eat this bread and feel good about it !

  27. Patty

    ❤️ your recipes! Thank you!!

  28. Bob R.

    Another fab bread recipe – I am making this tonight! Thanks and keep ’em coming!

  29. Claire

    This is my favorite new bread.. thank you for all the great bread recipes!!

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DUE TO CORONAVIRUS & MORE PEOPLE COOKING, I CANNOT KEEP UP WITH ALL THE QUESTIONS. BEFORE ASKING, PLEASE USE THE FAQs.