Multigrain Bread

No-knead bread recipe.



Step: 1

Whisk all-purpose flour, whole wheat flour, wheat cereal mix, salt, and yeast together in a large bowl. Pour in water; stir until well blended. Cover bowl with plastic wrap and let dough rest at room temperature, 12 to 18 hours.

Step: 2

Push dough gently to deflate; form into a ball. Transfer to a bread pan. Let dough rest, 2 to 4 hours.

Step: 3

Preheat oven to 425 degrees F (220 degrees C). Make a 1/2-inch cut in the top of the dough.

Step: 4

Bake in the preheated oven until crust is well-browned, about 45 minutes.


Per Serving: 194 calories; protein 6.1g; carbohydrates 40.9g; fat 0.7g; sodium 235.9mg.

The quality of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which not always getting bigger as well as clear bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.

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