So glad you liked it!

I think substituting whole wheat bread flour would work really well here! Honestly I’ve never even heard of whole wheat bread flour – it’s great to know that exists. Bread flour has a higher gluten content than regular flour, which can enhance the strength of the dough and make it fluffier. It also makes the flour a bit thirstier, so you may want to add a little more water (maybe like 1-2 tablespoons) – but this recipe isn’t that serious in terms of exact amounts. Hope that helps and good luck!

Haven’t made this yummy looking bread yet. I was wondering if I could substitute whole wheat bread flour for the regular whole wheat flour and what adjustments would be needed?

I manually approve all comments that come through, both so I can make sure it’s all helpful and not spam, and also so I can make sure to reply to every single one of them. I do always reply to comments, but since it’s just me running this operation, it doesn’t always get done right away. Just after your comments were submitted, I not only had guests come to town but we also had a severe storm that resulted in power outages and our internet being down for multiple days. Next time you comment, please notice that a message pops up that says “your comment has been submitted for moderation.” I do not delete comments or reviews unless they are clearly spam or written by trolls/super rude. Hope that helps ease some of your concerns. I just finished responding to your original comment.

Thanks for the suggestion for the alternative to parchment paper! I’m always looking for ways to help reduce waste in the kitchen, and I’ll look into getting one of those silicone slings to try. It’s important to note that parchment paper does not result in a soggy crust, and the silicone sling also covers the bottom of the loaf so it would not have contact with the hot Dutch oven. If you want the bottom of the loaf to have contact with the hot Dutch oven, you may want to try a light sprinkling of cornmeal or semolina flour and not bother with either the parchment paper or sling. It’s also important to consider that this multigrain bread is a bit more moist and dense than a white flour loaf, which can result in a softer, less crusty crust. Hope that helps!

Thanks for sharing all your tips!

So glad you liked it!

So glad you liked it! I agree, the grains and seeds add tons of flavor. Thanks for this review!

So glad you liked it! Thank you for pointing out the timing discrepancy – I fixed it.

And thank you so much for your thorough comment! I’ve added a part to the recipe card about optionally preheating the Dutch Oven – I think you’re right, it may help yield a taller loaf especially in this case where the whole grains and seeds tend to weigh it down.

I personally haven’t tried letting this one sit in the fridge but I do think it would help develop the flavors. Alternatively, you could try the method by which you use 1/4 teaspoon of yeast and let it sit overnight at room temperature – this is how many other no knead bread recipes are done and it helps develop both flavor and more gluten (I have trouble planning that far in advance though, which is why I developed the quick rise method!).

I’ve been letting my dough rise longer and longer lately, really testing the boundaries of how much I can let it rise without it over-proofing. I do find that it often needs longer to rise than I think, especially in colder weather – you don’t want it to over-proof of course, but yes you might try to let it rise for longer next time to see if that helps! Keeping in mind of course that the nature of a whole grain and seed bread, especially a no knead version, will always be on the denser side of things.

I’d be interested to know how it turns out next time you try it with any adjustments! Thanks again!

I was delighted to find this recipe, as all of the other recipes I’ve seen for no-knead bread call for nothing but AP flour. I made this recipe tonight after making your original Dutch oven bread recipe earlier in the week (which is only my third loaf of yeast bread ever!). I had all of the ingredients on hand from a Danish rye recipe I tried a few months ago. I carefully weighed the flour, checked the temp on the water, etc. The loaf did not rise as much as I had hoped during the baking phase. I wonder if preheating the Dutch oven would have helped that? It came out moist, but not raw or gummy. (I did toss a few ice cubes between the parchment and the pot). It’s on the more dense side, as expected, but I think I maybe could have let it rise a little longer before baking – I am not great at judging “doubled in size”. It has a complex flavor. I am wondering if you have tried letting this one sit in the fridge for a few days to develop the flavor even more. I will try again next week with a few adjustments. Overall, it’s a win!

Thank you!!

Sure! Whatever proofing method you prefer will be fine.

For this recipe I did it cold. In my other Dutch oven recipe I preheat it (though I often skip the preheating in that one as well!) and it worked well to not preheat it for this recipe.