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

Ingredients:

  • 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

Instructions:

  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 (not wax paper) 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.

148 Comments on "Multigrain No Knead Bread"

  1. Elaine

    I followed recipe exactly as written except I let it stand about 14 hours and it came out perfect. For those having trouble, I recommend you ensure your yeast is not outdated.

  2. Cameron

    Just made this on a rainy morning. I added seeds on top (just because I’ve never done that before and wanted to try it). Delicious. It’s a really beautiful bread for mornings. Thanks for the recipe!

  3. LindaBinda

    I was wondering why the 2nd rising is 2 hrs. instead of one as for the other breads. This one does omit the steel cut oats, but I suppose they could be include here as well? This loaf size when I bake it – 1.5 to almost 2″ in the middle. Should I double the recipe?

    • Patricia Swanso

      The reason for the extra time for the first, and the second rise, is all about the amount of yeast used. Less yeast = more time. Believe me, it works. With the o knead method, it is really that. But, you must give it the time it needs to rise.

  4. LindaBinda

    I was wondering why the 2nd rising is 2 hrs. instead of one as for the other breads. This one does omit the steel cut oats, but I suppose they could be include here as well? This loaf does not rise that much for me – 1.5 to almost 2″ in the middle.

  5. Mike A.

    I made this recipe exactly as described and it didn’t work. My dough rose only slightly. I’m thinking it’s either not enough yeast or having the water at room temperature. Normally I would always have the added water or milk between 110 and 120 degrees. Also a 1/4 teaspoon of yeast doesn’t seem enough.

  6. Deb

    I made this bread with 1 cup ww flour, 1 cup bread flour, 3/4 cup oatmeal, and 1/4 cup of bulgur and milled flax. It was delicious.

  7. maria

    Hi Jenny! is it possible to use almond flour? I don’t have whole wheat and its been out of stock since quarantine started. Pls advice.

  8. Susan Lawhorne

    Jenny, is it possible to make this without having to preheat the dish and then transferring dough to the dish. I have arthritis in my hands and this makes it much more difficult for me. Have been looking for some time for a no-knead whole-wheat yeast bread recipe and would like to try this if possible w/o the above process. Love watching your videos😊❗️

    • Kay

      Hi Susan….I see Jenny has not had time to answer your question….
      here is a link to the King Arthur site addressing your exact question..
      https://www.kingarthurflour.com/blog/2017/07/05/baking-in-a-cold-dutch-oven

      If the link doesn’t work…Google, King Arthur baking in a cold dutch oven

      I hope this bit of information helps you…I am going to try it was well, with one of Jennys recipes !

      • Nancy

        Thanks you for this information.
        I have baked bread using the cold oven method and the results were a beautiful crusty delicious loaf! Just as good as the jot oven method. This extra information is so helpful!

  9. PowderMike

    I love the MultiGrain No Knead Bread, but it only seems to rise to about 2.5” high. 6.5” diameter. I tried using more yeast, but doesn’t make a difference. I am at high elevation (ski area), but there must be something I can do to make a bigger loaf.

    Any suggestions?

    • Russ

      Try this to add more air and rise into the loaf. After the overnight fermentation I take a spatula sprayed with olive oil or cooking spray and release the dough from the sides of the container and dump onto lightly floured surface, it is still very wet, that’s ok. Dust it with more flour along with your fingers so the dough doesn’t stick. Gently spread the dough into a rectanglish shape and fold over itself the long direction and then the short direction. Put back in bowl and wait 35 mins and repeat once more, you will notice your dough is growing in size from this process. I actually do this 3 times with third time then going into the parchment, yes it adds about 90 mins but your loaf will be much taller and lighter like a country style French loaf. You can google bread folding for video demos, Good luck!

    • Russ

      I also use about 1 teaspoon yeast.

  10. Barry

    You need lots more yeast than this.. a good heaping teaspoon if not more, even for the other white bread no knead recipe I never us 1/4 tsp of yeast, always one tsp and it turns out fabulous.

    • Kathy

      I’ve made the no-knead recipe many times with only a 1/4 tsp and it turns out great! Maybe it’s your yeast?

  11. Terry

    Pretty good recipe although yeast ratio is a little off I think. I used 1 teaspoon as recommended by some here, instead of 1/4 teaspoon. Smelled a little overly yeasty/fermented when rising for all those hours but taste is good after baking. Finished Color of loaf is very nice. Nice chew. Baking process slightly labor intensive, but interesting way to make a new type of bread. I’ve been baking bread for 40 years so this was a fun challenge.

  12. Marian

    My bread hardly changed at all in the first 12 hours. When I checked the amount of yeast, it appeared (from other websites) that I should be using more yeast. Any thoughts of this Jenni, or….. Thank you.

    • Dave

      check the temp of the water you are using. The first time I made this it didn’t rise and then I realized the water I used had been to hot and killed the yeast. The second try I did correctly and it came out perfect. And I used the 1/4 tsp. of yeast like it calls for.

      • Tarja

        I think the temperature of your kitchen also makes a difference. This time of year our kitchen is usually around 20C so I discovered I have to let it rise overnight. I’ve now made the bread many times, with 1/4 tsp yeast and water temp around 125F. it’s delicious every time.

  13. Ruth B.

    Could I add sunflower seeds and flax seeds to this bread as well?

    • Dawn2DJ

      Ruth B., Did you try adding sunflower and flax seeds??

    • Kristin

      Ruth, I’ve been making this loaf weekly for about 3 years now. I always add a few heaping tablespoons of ground flax seed meal, which I keep in my freezer for this purpose. I do this with both this overnight and the faster versions of this recipe. I think you’d be fine with the whole seeds, but you might want to try Jenny’s fruit and nut loaf if you don’t mind losing the oatmeal. Of course you’ll need to increase the water for the flax meal. On the quantity of water, I rely more on feel than exact measurements, but anywhere from 1/4 to 1/2 cup for the extra flax meal.
      If anyone’s interested, I only use 1/4 tsp yeast for the overnight version of this recipe, as Jenny specifies, and has always worked fine for me.

  14. Kathy

    Amazing how yummy this bread is right out of the oven. I love the 3 flours and chose the organic non GMO. Great tasting bread well worth the wait! Slices very nice for toast or sandwiches. I will be making this again along with Jenny’s other bread recipes. Thank you Jenny!

  15. Stephanie Metzgar

    If I want to replace your flours with my freshly milled hard white wheat flour how much should I use ?

  16. Astandy

    Are there high altitude adjustments? I live outside Denver CO.

  17. Coffy

    Can the dry ingredients (including the yeast) sit in a covered bowl for several hours before adding the water? I apologize if this was somewhere in the comments already. I looked for awhile then cut to the chase.

    • Nancy

      Yes, you can allow the dry ingredients to sit. I usually premix the dry ingredients in the morning and then add the water later n the day.

  18. Karin

    do you have to dissolve the yeast before adding it?

  19. Carol

    Hi, by multigrain bread rose properly with both risings, but when baking, it smelled more like yeast than bread and it fell instead of staying risen. It resembles an oversized brown hockey puck. What did I do wrong?

    • Jenny Can Cook

      Assuming you followed the recipe exactly with no changes, it sounds like your oven was not hot enough. Mine takes 35 minutes to reach 450.

      • Carol

        Tried it a second time, and it turned out perfect. My kitchen is warmer than most so proofing for 13 hours last time overproofed my dough and it ended up flat and yeasty. I proofed 8 hours for the first proofing but otherwise followed the directions exactly, and it worked!

  20. Julie

    Thank you so much for your wonderful no knead bread recipes, they’ve opened up a new world of baking to me! I wondered — can I make rolls out of any of your overnight bread recipes by forming and baking them like your no knead crusty rolls? Would love multigrain or 10 grain rolls! Thank you again for your wonderful site and recipes.

  21. GaryC

    I’ve been baking bread for over 2 years. By hand. By machine. You name it. I LOVE a good bread. I’m not sure what this is but the one thing it is not is bread. This was a “one and done” for me. Horrible texture and ZERO flavor. Never again.

    • scarlett

      Mine was just wonderful. You must have done something wrong

    • Agnes Johnson

      What do you think would enhance the flavor. I found it bland but otherwise texture, etc., fine.

      • Nancy

        To add extra flavor and nutrition I always add seeds or chopped nuts. Just use what you like. You can also add herbs or spices. Cinnamon is great with oats but not too much. It if fun to play with different spices and seeds. Experimenting makes your bread uniquely yours too

  22. Jill

    I just made this. Let it cool a bit and just tried a slice. Perfect crunchy crust, soft inside. Just like I like it. Had to bake it about 15 minutes longer than called for. But I really like the results. Will definitely try your other bread recipes.

  23. deb

    Would it be possible to substitute steel cut oats for the rolled oats?

    • Karen

      Yes you can use steel cut oats

      • Jill

        I used quick oats the 1st time. Now I use old fashion oats. Both worked fine. Love this bread and the no knead artisan white too. So good and easy.

  24. Darlene

    Hi Jenny,
    It is 2:30 in the morning here in Nova Scotia, and, I just put 2 batches of your no knead bread down to rise 8-12 hours. It will soon be Christmas eve and these loaves will go wonderful with our lobsters and salads. I have made your bread before many times, it is always so flavorful.
    Thanks Jenny

    • Jenny Can Cook

      It’s 10:30 pm here in California and I just put my multi-grain bread together to rise overnight for tomorrow’s lunch of salmon sandwiches and soup. I enjoyed a visit to Nova Scotia a few years ago and had some wonderful lobster.

  25. Carolyn

    Hello Jenny,
    Reading you r bread recipes i was wondering why you don’t add honey or some sugar to your breads as most breads have some type of sweetener ?

  26. Tami

    Did you mean to write, “1 1/4 teaspoon yeast” in the ingredients list, instead of “1/4 teaspoon yeast?”

    • Jenny Can Cook

      No. The recipe is correct as written.

  27. Yolanda S.

    I was wondering if it can be made in any other dish besides a Dutch oven as I do not have one.

    • Star Chipman

      I do not have Dutch oven either. I use a large casserole dish with cover and works fine.

    • Linda

      Yes! The Dutch oven got to be too heavy for me so I baked it in my aluminum loaf pan at 400° and it was just as crusty as the Dutch oven method. Also I followed all the steps except that I didn’t line my pan with parchment I sprayed it with Pam, and I didn’t cover it. Much simpler method. Glad I tried it. Baked at 400° For 35 to 40 minutes depending on your oven and how brown you like it. Also can be baked on a cookie sheet for the rustic round loaf. Good luck!

      • Lillian S.

        This is great! I don’t have a dutch oven, so I tried it with a loaf pan at 400 for 40 minutes and it turned out amazing! Thanks Linda! and Jenny of course!

    • Alicia Is

      I have done it with Pyrex/lid or the new charcoal grey Tupperware..that’s when my Le Creuset are too large for what I need to do.

      As long as your containers are strong enough for the temperature and are oven friendly you should be fine.

      Same concept: keep it closed empty in the oven/take it out and place dough….then bake and have fun!!!

      😊

    • Jenny Can Cook

      Please refer to the FAQs.

  28. Mary

    Oh how I love this bread! I have a container where I pre-mix the white, wheat, and oats in equal parts. Then I just fluff and scoop out three cups to make bread. I once let it set on the counter for well over 24 hours (not planned, just an unforseen event). What to do? Hate to throw it out. Proceeded as directed … result was like sourdough! You just can’t mess it up. Thanks for a staple recipe in my house.

    • Kay Kay

      Thank you for your comment Mary. I was wondering also. Jenny said in her youtube video that you could leave it longer than 3 hrs. It’s good to know everything turned out. Again thanks. k

    • Kim M

      I had the same results after mistakenly letting it rise for 24 hrs + LOVED it! I plan on making that “mistake” again.

  29. Pat Robertson

    Hi Jenny,
    I just LOVE all your recipes. Especially bread.

    I am surprised you do not have a rye bread recipe, as you are Polish. Kvaas is Polish fermented rye bread, right?

    Please will you give me a rye bread recipe.

    • Jenny Can Cook

      I have a no knead rye bread recipe in the bread category.

      • Pat Robertson

        Just found it!!!!! Thanks. Bought my rye flour and am mixing it up now!

      • Alicia Is

        I would use any other type of flour. Rye is mostly an option. I don’t really like the taste so I substitute it with spelt or any other that’s rich and heavier than white.

        😊

  30. BettyC

    I was wondering if this recipe would work if baked in a loaf pan? Has anyone tried it this way?

  31. Delee

    I made the bread with multigrains flour and the bread turned out really good. The parchment paper stuck a bit to the bottom of the bread though.

    • Jenny Can Cook

      A good quality parchment will not stick. Try to get Reynolds brand.

    • Delee

      I made the bread again with half multigrains and half white flour and it wasn’t as heavy as with just multigrains flour. Still really good.

  32. Ehti

    Can I use Robin Hood Multigrain Best for Bread Blend?

  33. Angela

    Confusing instructions. Does the parchchemt paper goes at the bottom or the top of the Dutch oven when baking?

  34. Ann

    I didn’t mention in my previous post that I experimented with Jenny’s plain no knead recipe this morning. I used half oats in various forms and half spelt and wheat. Not having yet read this multigrain recipe, I only let rise three hours with 125 degree water added, not the 10-hour method here. And it turned out fine! But the dough was pretty wet, so as with this multigrain recipe, you need to use less water when you bake with oats than if plain white flour.

    • Ann

      Also, I’m baking with an old Pyrex casserole dish with over until my Dutch oven arrives. The bread turns out pretty good except slightly undercooked in center.

      • Ann

        For oats, I used half cup rolled plus one cup with oat bran covering the bottom, a little oat flour (finished the container) and the rest of it was pulverized rolled oats about half way between flour and rolled.

        For wheat, I used about 1 1/4 cup spelt and 1/4 c white (used up last from an older bag). And then when dough was too wet, worked on board with white flour just because container was easier to deal with then bag of spelt from healthy grocery store. (I need to work out my container/counterspace situation.)

        • Ann

          Also, I didn’t know to heat my container (Pyrex casserole) before adding dough to oven for baking—that might perfect the center of my bread vs starting with a room temp baking container.

        • Lynn

          Super helpful comments. Thank you. I am trying to adapt a recipe, or hybridize a couple recipes: an original traditional kneaded recipe for kalamata olive bread that does use a spelt/wheat combo … but I wanted to make it as a no-knead recipe. This helped me get a great sense of how to proceed. Thank you.

        • Joe in Colorado

          Ann, next time leave the lid on for five more minutes and only bake with lit off for 8 minutes and see if the center is better. This adjustment works great at altitude (5,800 ft).

  35. Ann

    Jenny,
    Thank you so much for posting your fabulous recipes and educational/entertaining videos! Just baked the plain no knead bread yesterday and am eager to try this one.

  36. Putter

    Followed the recipe and used King Arthur bread flour but the dough did not rise at all.

  37. Mary

    This didn’t work for me at all. It remained shaggy, never rose, and remained separated like old play-doh. Idk what I did wrong. I’ve made with white flour before and I was expecting something different but it wasn’t even bread it was solid clumped dough that didn’t rise and just crumbled apart.

    • Jenny

      I make this loaf regularly so I will try to help. Please let me know the exact brand of your ingredients and if you made any changes at all. We should be able to figure this out.

  38. Lisa

    Omg! I love this bread. I made the no knead faster Dutch oven bread yesterday. My husband and I were drooling over it. We love your website and your YouTube videos.

  39. Srivalli R.

    I have a question, when you said room temperature water, how many degrees is it actually?

  40. Liz

    Your recipe says 12 hours to let sit or overnight your video says 3 hours and then as I’ve heats for second one. I am not sure what one?

    • Jenny

      There is no video for this loaf so the recipe is correct as written. You should use the overnight method for this recipe.

  41. Stella

    I made this already twice and I didn’t have whole wheat flour so I used wheat bran flakes and grinded that to a flour consistency and I used quinoa flakes and grinded that too so it worked well. First time I grinded red quinoa and worked great too.
    Thanks for sharing with us.💞

  42. Lauren S

    We love this bread so thank you! It’s so easy and delicious! I’ve made it four times now and each time it comes out perfect. I did add another 1/4 tsp of yeast bc it didn’t rise much but that didn’t do much anyway so I’ll go back to your original recipe.

  43. Lori

    Hi Jenny,
    Love your recipes, as I’m all for “easy” cooking and baking. I’m going to try this one with a multigrain flour I found (and I’ll use some bread flour too. I hope it works fine. Trial and error. I’ve made your fruit and nut twice (although it is fabulous, I found it didn’t rise well nor did I see any bubbles, would you know why?). We still ate it even though it didn’t seem to bake fully (more of a chewy fruit cake texture than a bread texture).

  44. Marius

    Jenny,

    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.

      • Patricia

        Hi Jenny, Regarding the nuts that you added you should try to remove let say 1/2 cup of the oats and then replace then with the nuts of your choice!! Hope that help 😉

    • Page

      I have read that to add seeds etc you need to wait until you are at the turning 10 – 12 times stage and not at the beginning of the recipe. I’d be interested to hear your results.

  45. 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.

  46. Connie

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

  47. Ann

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

  48. 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
      Sonia

      • Jean

        Sonia did you try using the sourdough again and how was it?

    • Jean

      Hi Naomi, do you think you can add the sourdough to the plain no knead bread?

      • Barbo

        I used 1 c. of my sourdough starter and still used the yeast.
        Cut down on the water.
        Needed to bake it an extra 10 minutes as it was a bit doughy.
        Came out very good.

  49. Marius

    Jenny,

    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?

    Regards,

  50. 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
    Anita

  51. 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.

  52. Nadia

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

  53. 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.

  54. 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.

  55. 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.

      • Gloria

        I used black cast iron for the fast no knead bread and the bread turned out perfectly. In fact, when I took it out of the oven to take the lid off, it looked so good that when I put it back into the oven, I turned the oven off for those last minutes as it really did not need any further browning of the crust.

        • dogear6

          I’ve been using my All-Clad 5 qt pot. According to their website, it’s good to 500 degrees. It’s been making the bread just fine without burning.

  56. 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: (https://www.jennycancook.com/flour-basics/)

  57. Leonie Perera

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

  58. 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 bread.best regards 🙂

  59. 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!

  60. 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?

  61. 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!

  62. RJB39

    Fabulous, thank you!!

  63. 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

            Ewa,

            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!

Leave a Comment to Mary

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