Easy Multigrain Bread

Recipe by Charlotte Rutledge
51 Reviews 4.4 out of 5 stars

The strength and mellow flavor of multiple grains make this bread great for toasting, or for sandwiches stuffed with summer's best produce. Formerly known as No-Knead Harvest Grains Bread, we've added just the slightest bit of kneading during the initial mix to help the dough come together. And thanks to reader feedback, we've incorporated a few additional tips to help yield a lighter, higher-rising loaf.

Prep
15 mins
Bake
50 mins to 1 hr 5 mins
Total
10 hrs 50 mins
Yield
one 9" to 10" round loaf
Easy Multigrain Bread - select to zoom
Easy Multigrain Bread - select to zoom
Easy Multigrain Bread - select to zoom
No-Knead Harvest Grains Bread - select to zoom

Instructions

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  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Using your hands or a mixer at slow speed, mix all the ingredients until the flour has been incorporated and a sticky dough forms. Continue to knead the dough gently for 2 to 3 minutes longer until it is somewhat smooth.

  2. Cover the bowl with plastic wrap, and let the dough rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit.

  3. Turn the dough out onto a floured surface, and form it into a round loaf to fit a 9" to 10" round lidded baking crock.

  4. Place the dough in the lightly greased crock, smooth side up. Cover with the lid and let rise at room temperature for about 90 minutes. It won't appear to rise upwards that much; rather, it'll seem to settle and expand.

  5. Put the bread in a cold oven, and set the oven temperature to 450°F.

  6. Bake the bread for 45 to 50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until it becomes deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F.

  7. Remove the bread from the oven, turn it out onto a rack, and cool before slicing.

Tips from our Bakers

  • If you don't have a lidded baking crock, bake the bread in a long covered baker following the same recipe directions. Alternatively, bake the bread in a 9" x 5" loaf pan for 60 to 70 minutes.
  • To add slashes to the bread, as pictured: once the loaf is risen, slash it three or four times on the diagonal, and re-cover with the lid. Bake in a preheated 400°F oven for 40 to 45 minutes, then remove the lid and continue to bake until it becomes deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F.

  • If you have a Dutch oven or bread baking crock that can be preheated (like our bread and potato pot) check out the method we use in this post from our blog.

  • Looking for more ways to use your Harvest Grains Blend? Try these recipes: Seeded Sourdough Soda Bread, Clay's Multigrain Sourdough Sandwich Bread, Savory Granola, and Harvest Grains Buns.

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