{"id":28517,"date":"2025-01-13T17:00:34","date_gmt":"2025-01-13T22:00:34","guid":{"rendered":"https:\/\/www.bowlofdelicious.com\/?p=28517"},"modified":"2025-03-31T11:54:20","modified_gmt":"2025-03-31T15:54:20","slug":"multigrain-no-knead-bread","status":"publish","type":"post","link":"https:\/\/www.bowlofdelicious.com\/multigrain-no-knead-bread\/","title":{"rendered":"Multigrain No Knead Bread (Dutch Oven)"},"content":{"rendered":"\n

This easy multigrain no knead bread incorporates a 10-grain (or 7-grain)<\/em> hot cereal mix into the dough, adding a delicious nutty, earthy taste and texture, as well as more nutrition, fiber, and protein than a white loaf! We’re also adding whole wheat flour and mixed seeds to the dough to make it even more nutritious and hearty, with a pleasant crunch in each bite. Using whole grains in bread often creates a challenge in keeping the bread moist and getting a good, tall rise, which is why we’re baking in a Dutch Oven to help trap the steam and using bread flour as part of the mix. The result is a loaf that is never dry and gets a relatively great rise!<\/p>\n\n\n\n

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Perhaps you’re here because you’ve already tried my no knead Dutch oven bread<\/a>. It’s by far the most popular recipe on Bowl of Delicious with thousands of five-star reviews. It’s so incredibly easy – and fast with a two hour rise time! <\/p>\n\n\n\n

So If you’re looking for a whole grain no knead bread version, this is such a great recipe. It still has a short rise time – two hours or less. And the method is relatively the same, with a few extra wholesome ingredients.<\/p>\n\n\n\n

Using whole grains can be difficult with bread baking. They’re heavier, literally, than white flour, since they have the bran, germ, and endosperm of the grain still (which contain nutrition<\/em>, fiber,<\/em> and flavor otherwise lost in refined, white flours). <\/em>With whole wheat flour, the gluten content is lower. This can make it difficult to get a tall rise out of the bread. Using 100% whole wheat flour in bread often yields a very dense loaf. I like to find a happy medium when baking with whole wheat by using a mix of white and whole wheat flour.<\/p>\n\n\n\n

Which is why in this multigrain no knead bread recipe, we’re adding flavor, nutrition, and fiber by including a multigrain hot cereal mix and a mix of seeds in the dough. We’ll also use part whole wheat flour and part bread flour, the latter being high in gluten to make up for the denseness of the grains and seeds and their lack of gluten. The mixture allows for a wholesome, healthier bread option while still being relatively easy to achieve a tall rise and fluffy loaf by using white bread flour in the mix as well.<\/p>\n\n\n\n

Please note, no matter what you do, the more whole grains you add to your bread the likelier it will be a bit flatter and denser. So don’t go into this multigrain no knead bread expecting it to be exactly like your white flour loaves you’ve made in the past. It’s different, but not in a bad way!<\/p>\n\n\n\n

What kind of multigrain hot cereal mix should I use in my bread?<\/h2>\n\n\n\n

I use Bob’s Red Mill 10-Grain Hot Cereal Mix<\/a> when I bake multigrain no knead bread. Bob’s Red Mill also makes a 5-grain, 7-grain, and 8-grain mix, which are usually a bit easier to find in grocery stores. The more grains, the more nutritional diversity you’ll get.<\/p>\n\n\n\n

Any multi-grain hot cereal mix should work. If you happen to have a stash of multiple whole grains at your house (which may include cornmeal, rye, oats, rice, quinoa, amaranth, barley, wheat, spelt, etc.) <\/em>you can certainly try to make your own mix<\/a>!<\/p>\n\n\n\n

Some multigrain mixes, like King Arthur Harvest Grains<\/a>, may also include seeds. Since this recipe uses a multigrain mix plus added seeds, you can just use a half-cup more of the Harvest Grains blend and omit the added seeds in this recipe.<\/p>\n\n\n\n

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Ingredients and Substitutions<\/h2>\n\n\n\n