Multigrain No-Knead Bread Recipe

Looking for an easy Multigrain No-Knead Bread recipe? Learn how to make Multigrain No-Knead Bread using healthy ingredients.


Submitted by wendydunst

Makes 12 servings



http://tinyurl.com/6r75y2 -- Seasoned baker Ellen Jackson combined whole-grain flours and seeds with the principles of No-Knead Bread to come up with this loaf. Though the famous Sullivan Street Bakery bread calls for instant yeast, Jackson recommends blooming, or proofing, active dry yeast for her loaf.

Recipe Ingredients for Multigrain No-Knead Bread

2 cups water
1/2 tsp. active dry yeast
2 tbsp. molasses
2 cups all-purpose flour
1 cup rye flour
1 cup whole-wheat flour
1 tbsp. salt
2 tbsp. sesame seeds, lightly toasted
1/4 cup sunflower seeds, lightly toasted
2 tbsp. flaxseeds

Recipe Directions for Multigrain No-Knead Bread

  1. Combine the water, yeast, and sweetener in a large bowl. Allow the yeast to bloom (proof) while, in another bowl, you combine the flours with the salt and the seeds.

  2. Add the dry ingredients to the bowl with the yeast mixture and stir until blended with a wooden spoon; the dough will be extremely sticky and shaggy. Cover the bowl with a cloth or piece of plastic wrap and let it rest between 12 and 20 hours at room temperature. The dough is ready when its surface is speckled with air bubbles.

  3. Lightly flour a work surface and place the dough on it. Dust the top of the dough with some more flour and fold it over on itself a couple of times. Cover the dough with plastic wrap and let it sit 15 to 20 minutes.

  4. Meanwhile, line a large bowl or colander with a cotton kitchen towel (not terry cloth) and generously coat it with wheat bran, cornmeal, or flour.

  5. Using just enough flour to keep the dough from sticking to your fingers, pick up the dough and gently and quickly shape it into a ball. Put the ball into the prepared kitchen towel, seam-side up. (It?s OK if it looks messy and/or misshapen.) Cover the dough with another flour-dusted towel and let it rise for 1 hours.

  6. After 1 hours, place a 6-to-8-quart heavy pot (cast iron, enamel, Pyrex, or ceramic) in the oven and preheat to 475 degrees. Let the dough rise for another 30 minutes while the oven is preheating.

  7. The dough is ready to bake when it has more than doubled in size and springs back lazily when poked. Carefully remove the hot pot from the oven. Slip your hand under the kitchen towel holding the dough, so that you are cradling the loaf in your palm. In one sure, confident motion, flip the dough into the pot, with the seam side headed for the bottom.

  8. Using potholders ? remember, the pan is hot ? shake the pot to straighten out or redistribute the dough if necessary. Cover the pot with a lid, return it to the oven, and reduce the heat to 450 degrees.

  9. Bake for 30 minutes, then remove the lid and rotate the pan. Bake an additional 20 to 30 minutes, until the loaf is deeply browned.

  10. If you?re uncertain whether the bread is done or not, carefully turn the loaf out of the pan; if the bottom is quite dark (just short of burned) and sounds hollow when you thump or knock it, it?s ready.

  11. Cool on a rack before slicing.

Categories

Breads

Nutrition Facts
Serving Size 90.0g
Amount Per Serving
Calories
179
Calories from Fat
21
% Daily Value*
Total Fat
2.3g
4%
Saturated Fat
0.2g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
585mg
24%
Potassium
187mg
5%
Total Carbohydrates
34.6g
12%
Dietary Fiber
3.8g
15%
Sugars
2.0g
Protein
5.4g
Vitamin A 0% Vitamin C 0%
Calcium 4% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
A-
  Good points
  • Very low in saturated fat
  • No cholesterol
  • High in manganese
  • High in selenium
  • High in thiamin
  •   Bad points
  • High in sodium
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