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Multigrain Bread Recipe

Recipe by: BOOSAYKY

"No-knead bread recipe."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook45 m
  • Ready In14 h 55 m
  • 1Whisk 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.
  • 2Push dough gently to deflate; form into a ball. Transfer to a bread pan. Let dough rest, 2 to 4 hours.
  • 3Preheat oven to 425 degrees F (220 degrees C). Make a 1/2-inch cut in the top of the dough.
  • 4Bake in the preheated oven until crust is well-browned, about 45 minutes.
Footnotes
  • Cook's Note:
  • You can place dough in a proofing basket in step 2 and bake on a baking stone in step 4 if preferred.
Ingredients
  • 10 servings
  • 194 cals
  • 3 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup wheat, rye, and flax hot cereal mix (such as Red River®)
  • 1 teaspoon salt
  • 1/2 teaspoon active dry yeast
  • 2 1/2 cups warm water
Nutrition

Amount per serving ( 5 total)

  • Calories:
    194
    10%
  • Fat:
    0.7
    1%
  • Carbs:
    40.9
    13%
  • Protein:
    6.1
    12%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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