Jan 27, 2018

Ten Grain No Knead Bread

Cracked Wheat No Knead Bread

UPDATE – January 2020: Good news! I experimented and found that it’s not necessary to soften the grains with boiling water. You can just combine them with the flours and other dry ingredients and add cool water. Using this overnight method, the grains soften naturally on their own.

(Jan. 2019) Always looking to add fiber to my breads, here is my easy no knead bread made with ten grain cereal. I use dry cereal and soften it for 15 minutes with boiling water and then put the dough together with even more fiber, adding whole wheat flour, bread flour, and rolled oats.

I use Bob’s Red Mill 10 Grain Cereal and instead of cooking it, I just soften it with boiling water for a few minutes.

This cereal contains a fabulous mix of wheat, rye, corn, triticale, oats, soybeans, millet, barley, brown rice, oat bran, and flaxseed meal. Wow! It provides lots of fiber and protein and a nice chewy texture to this wholesome bread. If you can’t find it, you can try another multi-grain cereal. This loaf needs time to develop so it’s made using the overnight method but it’s still very little work, just waiting time (but you’re sleeping anyway!). Click here for the recipe. – Jenny Jones

30 Comments on "Ten Grain No Knead Bread"

  1. Small

    Would like to make bread pudding with leftover bread and its

  2. FerryRoadMama

    We love this bread!! It’s definitely a winner in our house! I wonder if you, or any of your followers, have figured out the calories/nutritional info? I have no idea how to do that.
    Many thanks!

  3. Mary

    Can you add some sourdough starter to the overnight process to get an additional sourdough taste? I love the tang of sourdough

  4. Karine

    Do you have this recipe ingredients in weights?

    • Kimberly

      Hello Karine! I also wanted weights – it takes the guesswork out of aerating flour. My conversions, using the King Arthur web site (because that’s what kind of flour I use) are:
      113g whole wheat flour
      120g all purpose flour
      45g rolled oats
      I think it’s best to measure out the cereal mix, because they’re all different
      Hope this helps!

  5. Teresa

    I’m looking all over trying to find what size dutch oven you use for the no knead bread.

    • Jenny Can Cook

      Please see the FAQs or my Faster No Knead Bread recipe.

  6. Francine

    I’m making this tonight…all my Boule recipes call for warm water to activate. Why cool water in this recipe? Appreciate your reply. Thank you.

  7. Cynthia K Espinosa

    I am about to make the 10 grain no need bread but need to know how much water to use to soften the grains over night.

  8. Colynn

    Hi Jenny

    I just mixed up two loafs and I changed the measurements to weights instead of volume but when I put the water in it is a very runny dough. Is it supposed to be like that so the grains absorb some moisture or did my conversion to weight fail.

    Thanks for your help. I just did this so I can still add flour if necessary?

    • Jenny Can Cook

      I always suggest to keep going, add flour if it needs it and the bread might still turn out. Good luck. (I just made this today!)

      • Colynn Krull

        Hi Jenny

        I did add 1/4cup ish of white flour and it did help a bit. I probably could have added more but since it was the first time wasn’t sure. The bread is still delicious . My one dutch oven was to big and because it was a very very soft dough I have a focaccia looking loaf but the texture is very nice still. Will try again. Do you ever weigh the ingredients instead of measuring?

        Thanks for your help

  9. Barb

    Only 1/4 teaspoon yeast.?? If I add more, won’t I get a lighter, more yeasty flavored bread — or will it be a failure?

    • Jenny Can Cook

      I have been experimenting with using more yeast (1/2 teaspoon) but it doesn’t seem that much different; however, you can certainly use 1/2 teaspoon without failure.

  10. Marie

    So after proofing for 12ish hours, can the dough be put in the fridge for 2/3 days and then return to countertop, get it ready and let it warm up for a couple of hours before heating oven.

    I used 1.5 cups of water using a liquid measuring cup so the bread seems stickier than usual. I thought putting in fridge would a. Make it easier to work with and b. Develop a deeper flavour.

  11. Deborah

    When making 10 Grain Bread, do you aerate both the white bread flour and whole wheat flour as you did when you made white bread? The recipe didn’t say to aerate so I’m incline to think you don’t. Please advise.

    • Deborah

      Just found my answer to aerating the bread. It’s on the very top of the recipe.

  12. cag

    Can you substitute Bob’s Red Mill 5 Grain Cereal? My store doesn’t have the 10 grain. Thank you!

    • Jenny Can Cook

      I have never used it but it seems to me it would work the same.

  13. frank

    How do I get the recipe you made for making bread that requires no
    kneading and turns out out to be a round loaf. baked in a an
    ovenware crock pot?
    It looks so great but I can’t find your presentation on my my computer..
    It was there but is gone.


  14. Wendi L

    Jenny, can you use this recipe with your quicker no knead bread technique?

  15. Man Bakes Too

    This is now my favorite no knead recipe, and I have two e-books of them!

    I double it and bake a large loaf in a 7 QT oval slow cooker liner w/glass lid (Remove plastic handle on lid!). I also add sunflower seeds and broken flax seeds (slight grind) to give it a little extra crunch and nutty flavor.

    P.S. The instructions are slightly ambiguous at the beginning of step #6. I assume you mean to proof the dough for one hour and twenty five minutes and are suggesting to start preheating oven at the one hour point.

    • Jenny Can Cook

      It was hard to make this clear but the dough only rests for one hour. During the hour, you preheat the oven (after 25 minutes of the resting time) and you put the bread in to bake after one hour of resting. I hope that helps. Your version sounds really good!

  16. Linda

    …just wondering about the parchment paper. Do you have to fold it a lot to get it to fit the bowl?

  17. Dorothy

    This is our new “wonder” bread! The crust is crispy and chewy with lovely crumb. It’s one of the many “Jenny Jones” recipes we have made. We’ve even started drinking white and green teas — Ala Jenny. Thank you, Jenny, for your generosity.

  18. Samspin

    YumYumYum. This bread is delicious! I let it rise almost 24 hours (you did say 10-12 or more, right?), then baked in a terra cotta apple baker. It looked a bit small in there, and it does make a smaller loaf than i expected, but after looking at your photo, it is just as expected. Crusty, very tasty with all the grains, and delicious! Must admit i did slather on a pat or two of butter! Thanks, Jenny for your entertaining & good for us recipes!

  19. Arv

    Want to try this recipe. Just wondering about no oil or shortening or sugar/honey.

    • Dorothy

      To Arv – Follow the recipe as is — you will not be disappointed. Our bread proofed for 18 hours.

Leave a Comment

Want to share your photo of my recipe?
Just click on this link: YourPhotos@JennyCanCook.com.