No Knead Multigrain Bread

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I’ve always wanted to make my own bread, but the thought of having to stand there kneading was a daunting task. Fortunately, I had been reading about ‘no knead’ methods, and well, that clearly was more appealing. 

What’s also great about this recipe is that it uses various different grains (therefore containing less flour), and you can feel free to add grains you have on hand, or even other grains into the bread (as long as the proportions are the same!). This recipe is also vegan 🙂

Adapted from here

Ingredients
Makes 1 loaf

  • 1 and 1/4 tsp quick acting yeast
  • 2 tbsp blackstrap molasses
  • 1 tbsp maple syrup or agave
  • 1 and 1/4 cups + 3 tbsp warm water
  • 2 and 3/4 cups whole wheat flour
  • 2 tablespoons + 1 teaspoon rolled oats
  • 1/4 cup + 2 tsp buckwheat
  • 1/4 cup + 2 tsp quinoa
  • 1/4 cup + 2 tsp barley
  • 2 tbsp + 1 tsp flax seed
  • 1 and 1/4 tsp salt

———

In a small mixing bowl, whisk together the warm water, molasses, agave or maple syrup, and yeast. let the mixture sit for about 10 minutes so the yeast activates.

In a medium mixing bowl, whisk together the flour and oats. Add the wet ingredients to the bowl containing the dry ingredients  and mix it with a spoon for about 1 minute so it’s just incorporated. Cover the bowl with a plastic bag or a plate and allow the mixture to sit until it has doubled in size, about 1.5 hours. Transfer the covered bowl to the refrigerator for 12 to 24 hours. 

Meanwhile, rinse the grains (except flax) and transfer them to a medium mixing bowl, and soak for 24 hours.

Remove the dough from the refrigerator. Drain the grains, and add them to the dough, as well as the salt and flax. Knead in the grains until well incorporated. Cover again with plate or plastic bag, and let rise until double in size, about 3 hours (as it needs to come to room temperature, since the refrigeration made the yeast dormant).

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At this point, the dough might seem a bit wet, but that is how it is supposed to be. Place the dough into a lightly oiled 9×5 inch loaf pan. Let it sit covered again for about an hour, allowing it to rise again.

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Preheat your oven to 375 degrees F. Remove the plastic bag so the dough can rest for about 10 minutes while your oven is preheating. Bake for about 45-50 minutes (until the internal temperature of the dough is 180-190 degrees F). Rotate the loaf in the oven halfway through the baking duration for even baking.

Remove the bread from the pan after 15 minutes. Allow the bread to cool on a wire rack until it reaches room temperature. You can then slice it and either store it in the fridge or freeze it.

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As a warning, because it is more of a wet dough, the bread might seem a bit more dense, but it is delicious!

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