Multigrain No-Knead Bread
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  • ¼ cup millet
  • 12 tablespoons flax seeds
  • 1¼ cup rolled oats
  • 12½ cups whole wheat flour
  • 11¼ tsp salt
  • 1½ teaspoon instant yeast
  • 11 ⅔ cups warm water
  • 1¼ cups raisins (optional)In a large bowl mix, together all the dry ingredients, then add warm water and stir until the all the flour has been mixed in (dough will still be sticky). Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 24 hours.
  • 1 Sprinkle flour over a mobile work surface (like a cutting board or mat), then dump the dough out of the bowl and sprinkle more flour over top. Fold the dough over itself several times, adding flour to keep it from sticking. Cover with plastic wrap and let it sit for 2 hours.
  • 1 Turn the oven to 450F about 45 minutes before dough will be ready, putting the dutch oven in in to preheat as well. When dough is ready, pour a little oil in the bottom of the pot, then dump the dough into the dutch oven and shake it lightly to distribute the dough evenly. Don't worry about how it looks, it will even out as it bakes.
  • 1 Cover with the lid and bake for 30 minutes, then remove the lid and bake for another 15 minutes until the crust is browned and crispy. When bread is done, remove it from the dutch oven and let the loaf cool completely on a wire rack.



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