Multigrain No Knead Bread
It’s crusty when it’s first made and later it’s a fabulous grainy, loaf with a soft interior. You’ll need a 5-quart Dutch oven with an oven-proof handle (I have used 3 and 6-quart as well) and some parchment paper (Reynolds brand is best). ALWAYS AERATE YOUR FLOUR BEFORE MEASURING!
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 13 hours
Makes: One loaf
Ingredients:
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1 cup bread flour or all-purpose flour
- 1/4 teaspoon yeast (instant or active dry)
- 1 teaspoon salt
- 1 1/4 cups room temperature water
- about 2 Tablespoons extra flour for shaping
Instructions:
- Combine dry ingredients in a large bowl. Stir in water until it’s well combined. Dough will be a little thicker than the white version.
- Cover with plastic wrap and let stand at room temperature overnight for 10 to 12 hours (even longer is fine).
- Dough will become puffy. Transfer it to a lightly floured surface and sprinkle with a little flour. Using a scraper, fold dough over 10-12 times & shape into a ball.
- Place in a parchment paper-lined bowl (not wax paper) and cover with a towel. Let stand on counter top for 2 hours.
- After 1 1/2 hours place Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450°.
- When oven reaches 450° (& dough has stood for 2 hours) carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes.
- After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake about 10 - 15 more minutes.
Notes: For more on this recipe in my blog click here.
Leave a Comment
Amy
October 18, 2023 at 7:43 am
So happy to have found this recipe! I used Einkorn whole wheat flour and added some honey and flax seeds. It’s amazing!
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John
June 13, 2023 at 10:36 am
I used all whole grains because I am a whole grain legume guy. I added some 10 grain cereal and ground flax seeds. It is still on my counter but has risen nicely. Getting ready to finish the recipe soon looking forward to a great bread .
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Nancy
January 25, 2023 at 9:13 am
Hi
Just wondering if I can use the rapid yeast and not use the overnight method? Just doing the regular rising method of the 2-3 hours etc ?
Thanks NancyReply to this comment
Amy
October 18, 2023 at 7:44 am
I used instant and it worked perfectly in just a few hours.
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Kristin
April 21, 2022 at 11:01 pm
This is my go-to loaf. I’ve been making it weekly for many years. I’ve gotten in the habit of adding some healthy additions such as flax seed meal. It makes a pretty dense loaf. I read on an ATK post about delaying the addition of salt to give the yeast a chance to bloom “unencumbered”. So I thought I’d give it a try. I mixed everything as usual and set a timer for 10 min. After 10 min, I added a tsp of salt, mixed gently mainly by folding a few times, then started the 3 hr timer. Everything else as usual. Having pulled it from the oven, it’s noticeably a larger loaf.
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Liz
March 9, 2022 at 7:09 pm
Hi Jenny, Do you know if I need to do anything different to your no knead bread living at high altitude? I know if I make a cake I have to add a little more flour.
Thank you in advance, Liz
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Jenny Can Cook
March 9, 2022 at 7:12 pm
https://www.jennycancook.com/no-knead-bread-solutions/
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Julie
March 5, 2022 at 9:15 am
I added 1/2 cup of my sourdough starter to this recipe and it turned out fantastic! I topped the bread with everything bagel seasoning. It is delicious!!
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unicornsrun
March 5, 2022 at 3:40 pm
I was so glad to see you post how you used Sour dough starter. I’ve just got into making my own. Its hard to find info on using it. Can you help with it?
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RedHatGramma
January 12, 2022 at 5:40 am
A Dutch oven keeps steam in. I use Steve’s “Poor Man Dutch Oven,” (PMDO) by using two metal loaf pans, same brand n size, use metal clips from office supply store, bake w one clipped to top.
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Mesha M.
August 2, 2021 at 4:13 pm
I used the 1/4 teaspoon yeast, not outdated, and it did not rise. I substituted wheat flour which in the YouTube video you said can be done. It didn’t cook all the way through either, oven at 450 degrees, so I cooked longer. Still had to put in microwave for 2 min a slice. What am I doing wrong?
sorry, should be under dutch oven no knead bread… yikes!Reply to this comment
Jenny Can Cook
August 2, 2021 at 8:35 pm
Please look at the FAQs for solutions. Also, my 100% whole wheat version was too heavy for a lot of people so I posted one with part whole wheat that works very well. Here is the recipe: https://www.jennycancook.com/recipes/whole-wheat-no-knead-bread/
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Mesha M.
August 2, 2021 at 4:12 pm
I used the 1/4 teaspoon yeast, not outdated, and it did not rise. I substituted wheat flour which in the YouTube video you said can be done. It didn’t cook all the way through either, oven at 450 degrees, so I cooked longer. Still had to put in microwave for 2 min a slice. What am I doing wrong?
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Isaiah43123
February 22, 2021 at 2:15 pm
Do you know the nutritional information for this recipe?
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Christine
December 22, 2020 at 7:27 am
I have 2 questions:
Should I bake immediately after I fold and let rise the second time or can I wait several hours?
Is the bread as good the second day if I give as a gift?Thank you!
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Peter
October 29, 2020 at 1:16 pm
Like some others, the first rise was unimpressive, even after 14 hours. I went ahead anyway and did the second rise with my oven set to 100oF. The bread rose beautifully and is now happily baking. Maybe my house is a little cool, living as I do in the Great White North (Canada).
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Jadwiga
January 18, 2021 at 3:36 pm
Hi Peter , I just baked bread from different recipe, and used for proofing : oven with only the light ON. That provided just the right temperature ( for both proofs).
Good luck 😉Reply to this comment
Elaine
July 26, 2020 at 10:59 am
I followed recipe exactly as written except I let it stand about 14 hours and it came out perfect. For those having trouble, I recommend you ensure your yeast is not outdated.
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Cameron
July 24, 2020 at 4:20 am
Just made this on a rainy morning. I added seeds on top (just because I’ve never done that before and wanted to try it). Delicious. It’s a really beautiful bread for mornings. Thanks for the recipe!
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LindaBinda
June 11, 2020 at 2:25 pm
I was wondering why the 2nd rising is 2 hrs. instead of one as for the other breads. This one does omit the steel cut oats, but I suppose they could be include here as well? This loaf size when I bake it – 1.5 to almost 2″ in the middle. Should I double the recipe?
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Patricia Swanso
June 19, 2020 at 6:24 pm
The reason for the extra time for the first, and the second rise, is all about the amount of yeast used. Less yeast = more time. Believe me, it works. With the o knead method, it is really that. But, you must give it the time it needs to rise.
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LindaBinda
June 11, 2020 at 2:24 pm
I was wondering why the 2nd rising is 2 hrs. instead of one as for the other breads. This one does omit the steel cut oats, but I suppose they could be include here as well? This loaf does not rise that much for me – 1.5 to almost 2″ in the middle.
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Mike A.
June 11, 2020 at 10:37 am
I made this recipe exactly as described and it didn’t work. My dough rose only slightly. I’m thinking it’s either not enough yeast or having the water at room temperature. Normally I would always have the added water or milk between 110 and 120 degrees. Also a 1/4 teaspoon of yeast doesn’t seem enough.
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Deb
See AlsoThe BEST No Knead Bread Recipe! | Gimme Some OvenArtisan Bread in 5 Minutes a Day - The Only Recipe You NeedNo Knead Bread Recipe in Less than 5 Minutes a DayNo-Knead Crusty Artisan Bread - Recipe DiariesMay 15, 2020 at 9:30 am
I made this bread with 1 cup ww flour, 1 cup bread flour, 3/4 cup oatmeal, and 1/4 cup of bulgur and milled flax. It was delicious.
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maria
May 7, 2020 at 1:35 pm
Hi Jenny! is it possible to use almond flour? I don’t have whole wheat and its been out of stock since quarantine started. Pls advice.
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Susan Lawhorne
April 19, 2020 at 9:47 am
Jenny, is it possible to make this without having to preheat the dish and then transferring dough to the dish. I have arthritis in my hands and this makes it much more difficult for me. Have been looking for some time for a no-knead whole-wheat yeast bread recipe and would like to try this if possible w/o the above process. Love watching your videos?❗️
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Kay
April 27, 2020 at 3:02 pm
Hi Susan….I see Jenny has not had time to answer your question….
here is a link to the King Arthur site addressing your exact question..
https://www.kingarthurflour.com/blog/2017/07/05/baking-in-a-cold-dutch-ovenIf the link doesn’t work…Google, King Arthur baking in a cold dutch oven
I hope this bit of information helps you…I am going to try it was well, with one of Jennys recipes !
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Nancy
July 4, 2020 at 1:57 pm
Thanks you for this information.
I have baked bread using the cold oven method and the results were a beautiful crusty delicious loaf! Just as good as the jot oven method. This extra information is so helpful!Reply to this comment
Cindy
July 25, 2022 at 2:33 pm
Thank you so much for supplying the information on the cold bake method! I can’t wait to try it! It sounds much safer and just as beneficial as preheating the dutch oven! Wow, who knew!?
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PowderMike
April 18, 2020 at 2:12 pm
I love the MultiGrain No Knead Bread, but it only seems to rise to about 2.5” high. 6.5” diameter. I tried using more yeast, but doesn’t make a difference. I am at high elevation (ski area), but there must be something I can do to make a bigger loaf.
Any suggestions?
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Russ
April 20, 2020 at 8:05 am
Try this to add more air and rise into the loaf. After the overnight fermentation I take a spatula sprayed with olive oil or cooking spray and release the dough from the sides of the container and dump onto lightly floured surface, it is still very wet, that’s ok. Dust it with more flour along with your fingers so the dough doesn’t stick. Gently spread the dough into a rectanglish shape and fold over itself the long direction and then the short direction. Put back in bowl and wait 35 mins and repeat once more, you will notice your dough is growing in size from this process. I actually do this 3 times with third time then going into the parchment, yes it adds about 90 mins but your loaf will be much taller and lighter like a country style French loaf. You can google bread folding for video demos, Good luck!
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Russ
April 20, 2020 at 8:18 am
I also use about 1 teaspoon yeast.
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Barry
February 16, 2020 at 2:10 pm
You need lots more yeast than this.. a good heaping teaspoon if not more, even for the other white bread no knead recipe I never us 1/4 tsp of yeast, always one tsp and it turns out fabulous.
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Kathy
March 26, 2020 at 9:34 am
I’ve made the no-knead recipe many times with only a 1/4 tsp and it turns out great! Maybe it’s your yeast?
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Terry
February 9, 2020 at 11:10 am
Pretty good recipe although yeast ratio is a little off I think. I used 1 teaspoon as recommended by some here, instead of 1/4 teaspoon. Smelled a little overly yeasty/fermented when rising for all those hours but taste is good after baking. Finished Color of loaf is very nice. Nice chew. Baking process slightly labor intensive, but interesting way to make a new type of bread. I’ve been baking bread for 40 years so this was a fun challenge.
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Marian
January 26, 2020 at 4:51 am
My bread hardly changed at all in the first 12 hours. When I checked the amount of yeast, it appeared (from other websites) that I should be using more yeast. Any thoughts of this Jenni, or….. Thank you.
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Dave
April 21, 2020 at 3:20 pm
check the temp of the water you are using. The first time I made this it didn’t rise and then I realized the water I used had been to hot and killed the yeast. The second try I did correctly and it came out perfect. And I used the 1/4 tsp. of yeast like it calls for.
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Tarja
May 18, 2020 at 5:50 am
I think the temperature of your kitchen also makes a difference. This time of year our kitchen is usually around 20C so I discovered I have to let it rise overnight. I’ve now made the bread many times, with 1/4 tsp yeast and water temp around 125F. it’s delicious every time.
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Ruth B.
January 4, 2020 at 7:37 am
Could I add sunflower seeds and flax seeds to this bread as well?
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Dawn2DJ
March 29, 2020 at 1:05 pm
Ruth B., Did you try adding sunflower and flax seeds??
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Kristin
June 1, 2020 at 12:25 pm
Ruth, I’ve been making this loaf weekly for about 3 years now. I always add a few heaping tablespoons of ground flax seed meal, which I keep in my freezer for this purpose. I do this with both this overnight and the faster versions of this recipe. I think you’d be fine with the whole seeds, but you might want to try Jenny’s fruit and nut loaf if you don’t mind losing the oatmeal. Of course you’ll need to increase the water for the flax meal. On the quantity of water, I rely more on feel than exact measurements, but anywhere from 1/4 to 1/2 cup for the extra flax meal.
If anyone’s interested, I only use 1/4 tsp yeast for the overnight version of this recipe, as Jenny specifies, and has always worked fine for me.Reply to this comment
Kathy
December 5, 2019 at 4:35 pm
Amazing how yummy this bread is right out of the oven. I love the 3 flours and chose the organic non GMO. Great tasting bread well worth the wait! Slices very nice for toast or sandwiches. I will be making this again along with Jenny’s other bread recipes. Thank you Jenny!
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Stephanie Metzgar
October 26, 2019 at 2:29 am
If I want to replace your flours with my freshly milled hard white wheat flour how much should I use ?
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Astandy
September 30, 2019 at 1:57 pm
Are there high altitude adjustments? I live outside Denver CO.
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Coffy
August 27, 2019 at 8:11 am
Can the dry ingredients (including the yeast) sit in a covered bowl for several hours before adding the water? I apologize if this was somewhere in the comments already. I looked for awhile then cut to the chase.
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Nancy
July 4, 2020 at 2:04 pm
Yes, you can allow the dry ingredients to sit. I usually premix the dry ingredients in the morning and then add the water later n the day.
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Karin
July 31, 2019 at 1:27 pm
do you have to dissolve the yeast before adding it?
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Jenny Can Cook
July 31, 2019 at 1:54 pm
No, you add it dry.
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Carol
July 7, 2019 at 10:07 pm
Hi, by multigrain bread rose properly with both risings, but when baking, it smelled more like yeast than bread and it fell instead of staying risen. It resembles an oversized brown hockey puck. What did I do wrong?
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Jenny Can Cook
July 11, 2019 at 8:34 pm
Assuming you followed the recipe exactly with no changes, it sounds like your oven was not hot enough. Mine takes 35 minutes to reach 450.
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Carol
See AlsoSeriously Crispy No Knead BreadJuly 13, 2019 at 12:10 pm
Tried it a second time, and it turned out perfect. My kitchen is warmer than most so proofing for 13 hours last time overproofed my dough and it ended up flat and yeasty. I proofed 8 hours for the first proofing but otherwise followed the directions exactly, and it worked!
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Julie
June 27, 2019 at 11:44 pm
Thank you so much for your wonderful no knead bread recipes, they’ve opened up a new world of baking to me! I wondered — can I make rolls out of any of your overnight bread recipes by forming and baking them like your no knead crusty rolls? Would love multigrain or 10 grain rolls! Thank you again for your wonderful site and recipes.
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GaryC
June 17, 2019 at 9:50 am
I’ve been baking bread for over 2 years. By hand. By machine. You name it. I LOVE a good bread. I’m not sure what this is but the one thing it is not is bread. This was a “one and done” for me. Horrible texture and ZERO flavor. Never again.
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scarlett
July 13, 2019 at 5:12 pm
Mine was just wonderful. You must have done something wrong
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Agnes Johnson
March 15, 2020 at 9:49 am
What do you think would enhance the flavor. I found it bland but otherwise texture, etc., fine.
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Nancy
July 4, 2020 at 2:10 pm
To add extra flavor and nutrition I always add seeds or chopped nuts. Just use what you like. You can also add herbs or spices. Cinnamon is great with oats but not too much. It if fun to play with different spices and seeds. Experimenting makes your bread uniquely yours too
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RedHatGramma
January 12, 2022 at 5:29 am
I use 1 tsp yeast. 1/4 C flax meal. 2 Tbs honey & 2 Tbs molasses. Proof in oven w light on. Judge by how size looks, not time, especially in winter.
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Jill
March 17, 2019 at 10:21 am
I just made this. Let it cool a bit and just tried a slice. Perfect crunchy crust, soft inside. Just like I like it. Had to bake it about 15 minutes longer than called for. But I really like the results. Will definitely try your other bread recipes.
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deb
January 13, 2019 at 4:40 pm
Would it be possible to substitute steel cut oats for the rolled oats?
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Karen
March 26, 2019 at 5:38 am
Yes you can use steel cut oats
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Jill
April 23, 2019 at 6:23 pm
I used quick oats the 1st time. Now I use old fashion oats. Both worked fine. Love this bread and the no knead artisan white too. So good and easy.
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Darlene
December 21, 2018 at 10:25 pm
Hi Jenny,
It is 2:30 in the morning here in Nova Scotia, and, I just put 2 batches of your no knead bread down to rise 8-12 hours. It will soon be Christmas eve and these loaves will go wonderful with our lobsters and salads. I have made your bread before many times, it is always so flavorful.
Thanks JennyReply to this comment
Jenny Can Cook
December 21, 2018 at 10:37 pm
It’s 10:30 pm here in California and I just put my multi-grain bread together to rise overnight for tomorrow’s lunch of salmon sandwiches and soup. I enjoyed a visit to Nova Scotia a few years ago and had some wonderful lobster.
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Carolyn
November 25, 2018 at 9:21 am
Hello Jenny,
Reading you r bread recipes i was wondering why you don’t add honey or some sugar to your breads as most breads have some type of sweetener ?Reply to this comment
Tami
November 21, 2018 at 8:10 am
Did you mean to write, “1 1/4 teaspoon yeast” in the ingredients list, instead of “1/4 teaspoon yeast?”
Reply to this comment
Jenny Can Cook
November 21, 2018 at 12:54 pm
No. The recipe is correct as written.
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Yolanda S.
September 20, 2018 at 1:29 pm
I was wondering if it can be made in any other dish besides a Dutch oven as I do not have one.
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Star Chipman
September 28, 2018 at 8:45 am
I do not have Dutch oven either. I use a large casserole dish with cover and works fine.
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Linda
October 16, 2018 at 7:52 am
Yes! The Dutch oven got to be too heavy for me so I baked it in my aluminum loaf pan at 400° and it was just as crusty as the Dutch oven method. Also I followed all the steps except that I didn’t line my pan with parchment I sprayed it with Pam, and I didn’t cover it. Much simpler method. Glad I tried it. Baked at 400° For 35 to 40 minutes depending on your oven and how brown you like it. Also can be baked on a cookie sheet for the rustic round loaf. Good luck!
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Lillian S.
March 26, 2020 at 8:53 pm
This is great! I don’t have a dutch oven, so I tried it with a loaf pan at 400 for 40 minutes and it turned out amazing! Thanks Linda! and Jenny of course!
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Alicia Is
November 16, 2018 at 5:27 pm
I have done it with Pyrex/lid or the new charcoal grey Tupperware..that’s when my Le Creuset are too large for what I need to do.
As long as your containers are strong enough for the temperature and are oven friendly you should be fine.
Same concept: keep it closed empty in the oven/take it out and place dough….then bake and have fun!!!
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Reply to this comment
Jenny Can Cook
November 21, 2018 at 5:01 pm
Please refer to the FAQs.
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Mary
August 29, 2018 at 5:55 pm
Oh how I love this bread! I have a container where I pre-mix the white, wheat, and oats in equal parts. Then I just fluff and scoop out three cups to make bread. I once let it set on the counter for well over 24 hours (not planned, just an unforseen event). What to do? Hate to throw it out. Proceeded as directed … result was like sourdough! You just can’t mess it up. Thanks for a staple recipe in my house.
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Kay Kay
February 5, 2019 at 3:18 pm
Thank you for your comment Mary. I was wondering also. Jenny said in her youtube video that you could leave it longer than 3 hrs. It’s good to know everything turned out. Again thanks. k
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Kim M
February 23, 2019 at 1:33 pm
I had the same results after mistakenly letting it rise for 24 hrs + LOVED it! I plan on making that “mistake” again.
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Pat Robertson
July 19, 2018 at 11:07 am
Hi Jenny,
I just LOVE all your recipes. Especially bread.I am surprised you do not have a rye bread recipe, as you are Polish. Kvaas is Polish fermented rye bread, right?
Please will you give me a rye bread recipe.
Reply to this comment
Jenny Can Cook
July 19, 2018 at 11:40 am
I have a no knead rye bread recipe in the bread category.
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Pat Robertson
July 19, 2018 at 12:43 pm
Just found it!!!!! Thanks. Bought my rye flour and am mixing it up now!
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Alicia Is
November 16, 2018 at 5:28 pm
I would use any other type of flour. Rye is mostly an option. I don’t really like the taste so I substitute it with spelt or any other that’s rich and heavier than white.
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BettyC
June 13, 2018 at 9:57 am
I was wondering if this recipe would work if baked in a loaf pan? Has anyone tried it this way?
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Linda
October 16, 2018 at 7:53 am
Yes!!! It works just as well!!!
Reply to this comment
Alicia Is
November 16, 2018 at 5:28 pm
Linda is right.
Any barking good is perfect!
Enjoy!
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Cynthia
January 26, 2020 at 4:38 pm
What size loaf pan to use?
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Delee
February 8, 2018 at 10:15 pm
I made the bread with multigrains flour and the bread turned out really good. The parchment paper stuck a bit to the bottom of the bread though.
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Jenny Can Cook
February 8, 2018 at 10:57 pm
A good quality parchment will not stick. Try to get Reynolds brand.
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Delee
February 9, 2018 at 2:41 pm
?
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John
June 11, 2023 at 9:39 pm
I got a big roll at costco and it worked fine.
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Delee
February 11, 2018 at 10:56 am
I made the bread again with half multigrains and half white flour and it wasn’t as heavy as with just multigrains flour. Still really good.
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Ehti
January 14, 2018 at 1:29 pm
Can I use Robin Hood Multigrain Best for Bread Blend?
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Angela
December 30, 2017 at 8:27 am
Confusing instructions. Does the parchchemt paper goes at the bottom or the top of the Dutch oven when baking?
Reply to this comment
Jenny
December 30, 2017 at 9:22 am
Please watch the video on my Faster No Knead Bread: https://www.jennycancook.com/recipes/faster-no-knead-bread/
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Alicia Is
November 16, 2018 at 5:29 pm
Thank you Jenny,
I love your videos.
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Ann
November 11, 2017 at 4:36 pm
I didn’t mention in my previous post that I experimented with Jenny’s plain no knead recipe this morning. I used half oats in various forms and half spelt and wheat. Not having yet read this multigrain recipe, I only let rise three hours with 125 degree water added, not the 10-hour method here. And it turned out fine! But the dough was pretty wet, so as with this multigrain recipe, you need to use less water when you bake with oats than if plain white flour.
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Ann
November 11, 2017 at 4:39 pm
Also, I’m baking with an old Pyrex casserole dish with over until my Dutch oven arrives. The bread turns out pretty good except slightly undercooked in center.
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Ann
November 11, 2017 at 4:49 pm
For oats, I used half cup rolled plus one cup with oat bran covering the bottom, a little oat flour (finished the container) and the rest of it was pulverized rolled oats about half way between flour and rolled.
For wheat, I used about 1 1/4 cup spelt and 1/4 c white (used up last from an older bag). And then when dough was too wet, worked on board with white flour just because container was easier to deal with then bag of spelt from healthy grocery store. (I need to work out my container/counterspace situation.)
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Ann
November 11, 2017 at 4:54 pm
Also, I didn’t know to heat my container (Pyrex casserole) before adding dough to oven for baking—that might perfect the center of my bread vs starting with a room temp baking container.
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Ann
November 11, 2017 at 6:45 pm
I also added about 1 tblsp brown sugar
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Lynn
December 6, 2017 at 9:52 am
Super helpful comments. Thank you. I am trying to adapt a recipe, or hybridize a couple recipes: an original traditional kneaded recipe for kalamata olive bread that does use a spelt/wheat combo … but I wanted to make it as a no-knead recipe. This helped me get a great sense of how to proceed. Thank you.
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Joe in Colorado
January 30, 2019 at 3:31 pm
Ann, next time leave the lid on for five more minutes and only bake with lit off for 8 minutes and see if the center is better. This adjustment works great at altitude (5,800 ft).
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Terri
July 4, 2021 at 4:01 pm
What size of Dutch Oven is suitable for this and other bread recipes?
Reply to this comment
Jenny Can Cook
July 4, 2021 at 5:09 pm
Please see the FAQs for No Knead Bread Solutions.