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Healthy Texas Vegan

No-Knead Multigrain Bread

You can enjoy homemade bread with this No-Knead Multigrain Bread recipe that is so easy to prepare. The smell of this warm bread baking in the oven is quite pleasant. It is so delicious and can be used as toast, for sandwiches or to accompany any meal. Oil-free and dairy-free! This recipe comes from the Artesian Bread with Steve YouTube channel. I have linked the video below. 
Print Recipe
Course: Breakfast, Dinner, Lunch, Snack
Ingredients Equipment Method Video Notes

Ingredients
  

  • 16 oz cold tap water
  • 1-1/2 tsp salt
  • 1/4 tsp yeast
  • 1 tbsp sesame seeds
  • 1 tbsp flax seeds
  • 1-1/2 cups bread flour
  • 2 cups wheat flour
  • 1/2 cup whole oatmeal

Equipment

  • 2 9 x 5 loaf pans or a Dutch oven for baking

Method
 

  1. Add the first 5 ingredients to a large bowl and stir to combine.
  2. Next, add the bread flour, wheat flour and oatmeal.
  3. Stir well to combine being sure to scrap the sides and bottom of the bowl. Place plastic wrap over the top of the bowl.
  4. Allow to proof on the counter for 8-24 hours (can be overnight).
  5. Spray the bottom and sides of a 9 x 5 loaf pan or you may use a Dutch oven.
  6. Stir the bread dough to de-gas and stretch the dough.
  7. Sprinkle the sides and top of the dough with more whole oats, if desired.
  8. If using a loaf pan, add the dough to the pan and add a second loaf pan on top. Secure the top loaf pan with binder clips. Or place the dough in a Dutch oven that has been lightly sprayed (sides and bottom).
  9. Allow to proof for an additional 30-60 minutes.
  10. Preheat the oven to 400°.
  11. Bake for 40 minutes with the top on and then an additional 15 minutes with the top off.
  12. Enjoy!

Video

Notes

This bread can be baked with what is referred to as a "poor man's Dutch oven." This is made by placing one loaf pan on top of the other and securing it with binder clips. I can also be baked in a Dutch oven.