It must be Sunday because I’m making my favorite no knead bread, the one I love having for breakfast. This easy mulitgrain loaf has two kinds of fiber, one from the oats and the other from whole wheat flour. Oats have soluble fiber and whole wheat has insoluble fiber, the perfect combination of whole grains. No knead loaves made with whole grains don’t form the lovely cracks we see in the white versions but they still form a beautifully crunchy crust.
This recipe uses the overnight method with cold water so I put it together last night before bed and baked it this morning. I’ll be saving a couple of slices and freezing the remaining slices that will last me all week, and then next Sunday….. well…. I’ll make it again. Click here for the recipe. – Jenny Jones
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
It’s been a long time since I bought bread. My favorite no knead bread is multi-grain and I decided to try it with some added ground flaxseed meal to see if it turned out. I love it! This was a high fiber bread to begin with and now, with added flaxseed, it has heart-healthy benefits because flax is a good source of omega-3 fatty acids.
I used my original recipe and simply added 1/4 cup of ground flaxseed meal and increased the water to 1 1/2 cups. Everyone is making no knead breads because they are so easy and the variations you can make are endless. If you want to try it, just make the two changes above and follow this original recipe. – Jenny Jones
I 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:
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