Share:
10 Grain No Knead Bread

10 Grain No Knead Bread

10 Grain No Knead Bread

This recipe uses the overnight method 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:

  • 1/3 cup 10 grain cereal, dry & uncooked (I use Bob's Red Mill)
  • 1/2 cup boiling water

  • 1 cup cool water
  • 1 cup whole wheat flour
  • 1 cup bread flour or all-purpose flour
  • 1/2 cup rolled oats
  • 1 teaspoon salt
  • 1/4 teaspoon yeast (instant or active dry)

  • about 2 Tablespoons extra flour for shaping

Instructions:

  1. Combine dry cereal and boiling water in a large bowl. Cover and let stand for 15 minutes.
  2. Stir in cold water followed by remaining ingredients. Combine well.
  3. Cover with plastic wrap and let stand at room temperature overnight for 10 to 12 hours (even longer is fine).
  4. 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.
  5. Place in a parchment paper-lined bowl and cover with a towel. Let stand on counter top for 1 hour.
  6. 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°.
  7. 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.
  8. After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake for 10 more minutes.

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

22 Comments on "10 Grain No Knead Bread"

  1. 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?!?

  2. 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 ! 🤣

  3. Rob

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

  4. 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

  5. Autumn

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

  6. 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! 😊

  7. 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!

  8. 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?

  9. 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

  10. 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

  11. Francine

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

  12. 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. 👍🏻

  13. Cynthia

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

  14. Patty

    ❤️ your recipes! Thank you!!

  15. Bob R.

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

  16. Claire

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

Leave a Comment

My FAQs answer many question. I am not always able to answer questions.