Seeded Multigrain No-Knead Bread Recipe
This Seeded Multigrain Bread is a no-knead, artisan-style loaf packed with wholesome grains and a variety of nutritious seeds. Featuring a combination of bread flour, whole wheat flour, and rolled oats, this bread offers a hearty texture and rich flavor. The slow rise process enhances the dough’s flavor and creates an airy crumb, while baking in a Dutch oven or with steam in the oven produces a crisp, golden crust. Perfect for sandwiches or as a rustic accompaniment to any meal, this bread is both nourishing and satisfying.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 14 to 20 hours
- Yield: 12 servings (one medium loaf)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 240 grams (2 cups) bread flour
- 120 grams (1 cup) whole wheat flour
- 80 grams (1 cup) rolled oats
- 24 grams (2 tbsp) brown sugar
- 5-10 grams (¾-1½ tsp) salt
- ½-1 tsp instant yeast
Seeds
- 3 tbsp pumpkin seeds
- 3 tbsp sunflower seeds
- 2 tbsp sesame seeds
Liquid
- 370 ml water
Instructions
- Prep dough: In a large mixing bowl, whisk together the bread flour, whole wheat flour, rolled oats, brown sugar, salt, and instant yeast. Stir in the pumpkin seeds, sunflower seeds, and sesame seeds. Pour in the water and mix with a large spoon or spatula until a thick, sticky dough forms. Use a large enough bowl to accommodate the dough doubling in size.
- First Rise: Cover the bowl and let the dough rise at room temperature for 1½ hours, then transfer to the refrigerator for 12 to 18 hours. Alternatively, if you prefer to do the entire first rise at room temperature, allow 6 to 8 hours. The dough should become loose, double in size, and have plenty of air bubbles.
- Shape the dough: Prepare a large sheet of parchment paper. Turn the dough out onto a well-floured surface. Using a bench scraper or rubber spatula, gently fold the dough corners towards the center to create a ball. Because the dough is very sticky, flour your hands and the dough surface generously to avoid sticking.
- Second Rise: Flip the shaped dough ball onto the parchment paper. Cover and let rest at room temperature for 30 minutes if the first rise was done at room temperature, or 1 hour if the dough was refrigerated.
- Preheat oven: Preheat the oven to 425°F (220°C).
- Bake in a Dutch oven (if available): Place a 6-quart or larger Dutch oven in the oven while preheating, allowing it to heat for 20 to 30 minutes. Score the top of the rested dough about ½ inch deep with a slash or an X. Remove the Dutch oven from the oven, transfer the dough (on the parchment paper) inside, cover with the lid, and return it to the oven. Bake for 30 minutes covered. Then remove the lid and bake for an additional 10 minutes or until the crust is golden and the bread is cooked through.
- Bake without a Dutch oven: Score the dough as described above. Place the dough (on parchment paper) onto a baking sheet. Place a metal pan on the bottom rack of the oven and pour 4 cups of just-boiled water into it immediately before closing the door to create steam. Bake for 30 minutes, then remove the pan with water and bake an additional 10 minutes or until golden and cooked through. Tent with foil if crust browns too quickly.
- Test for doneness: The bread is done when the crust is golden brown, it sounds hollow when tapped on the bottom, and the internal temperature reaches 195°F (90°C).
- Storage: Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the bread for up to 3 months.
Notes
- Be sure to use a large enough bowl to allow the dough to double in size during rising.
- Scoring the dough before baking helps it expand properly in the oven.
- Using a Dutch oven results in a better crust, but steaming the oven during baking is a good alternative.
- Flour your hands liberally when shaping to manage sticky dough.
- Allowing the dough to rise slowly in the fridge develops richer flavor.
- Let the bread cool completely before slicing to maintain texture.
