No Knead Multigrain Bread
Deliciously chewy seed and grain bread, made in an hour with no kneading or waiting around required. Sounds impossible, doesn’t it? It is easier than you think with my recipe for No Knead Multigrain Bread.
Deliciously chewy seed and grain bread, made in an hour with no kneading or waiting around required. Sounds impossible, doesn’t it? It is easier than you think with my recipe for No Knead Multigrain Bread.
This recipe is tried and tested!
I’ve been making this recipe for many years – I just checked back through the archives and it first made an appearance on my website way back in 2013! Over the years I have tweaked and changed things around and I believe now this recipe is absolutely fool-proof.
To make this bread you simply stir the ingredients together in a bowl, pour the dough into a loaf tin and bake it in the oven until risen and golden. It works, I promise!
What does No knead Multigrain bread taste like?
This is a moist and rather dense loaf, perfect for toasting and slathering lavishly with berry jam or jelly. You could try slicing it thinly and serving with smoked salmon and cream cheese. It’s also delicious as part of a cheeseboard with some Sweet Fruit Chutney or Red Pepper Jelly.
I load it up with plenty of healthy grains and seeds which are what gives this load such a terrific flavour and texture. I find it keeps well for several days, is still good for toast after a week and freezes perfectly.
This is a great beginners loaf
No Knead Multigrain Bread is the ultimate beginner’s loaf and the perfect entry into the world of bread baking because it is just so easy. No, it’s not a multi-day sourdough extravaganza, but it is packed with flavour and goodness and comes together in a flash.
Why is it so quick? Is there a catch?
It’s all about science. The reason that this bread is so quick to make is twofold. Firstly, using a little more yeast than usual gives the bread a real kick start as it rises in the oven. Secondly the very wet dough (that’s called high hydration if we’re being technical) allows the gluten to develop quickly without kneading.
Calling all homesick New Zealanders!
The New Zealanders among my readers will recognise this bread as being very similar to our famous ‘Vogel’s’ bread, so if you are stuck abroad and feeling homesick, this is the recipe for you! For everybody else, once you try this wonderfully flavoursome bread I know you will be hooked.
Are you a bread baker? Or do you think it takes too much time? Check out more of my bread recipes by clicking here! Let me know what you think in the comments below! Happy baking, J.
FREQUENTLY ASKED QUESTIONS
Can I use different seeds in No Knead Multigrain Bread?
Yes, you can! Pumpkin seeds make a good alternative to sunflower seeds, and you can use chia instead of linseed/flaxseed. Poppy seeds are also delicious. Try to keep the proportions roughly the same as the recipe for best results.
Can I freeze No Knead Multigrain Bread?
Yes, I do it all the time. I wait until the loaf is completely cool, then I slice it and put it in a freezer bag. That way I can just take out a slice or two at a time for toasting when I need them.
Can I make this bread gluten-free?
I’ve not experimented with gluten-free flour, but I imagine it would work. The bread will be a lot more fragile though, so better suited to toasting than sandwiches.
No Knead Multigrain Bread
No Knead Multigrain Bread has to be the world’s easiest loaf. No kneading, no rising time, just mix the ingredients and bake in the oven until done. Full of healthy seeds and grains, this bread is delicious toasted and keeps well for several days.
Ingredients
- 350 g plain or all-purpose flour
- 150 g rolled oats
- 50 g wholemeal flour
- 3 Tbsp sunflower seeds
- 2 Tbsp sesame seeds
- 2 Tbsp linseed/flaxseed
- 1 Tbsp sugar or runny honey
- 1 ½ tsp sea salt
- 14 g dried yeast, 2 sachets
- 2 Tbsp vinegar
for the topping:
- seeds or oats, to taste
Instructions
- MIX THE DOUGH: In a mixing bowl, whisk together the flour, oats, wholemeal flour, seeds, sugar, salt and yeast. Pour in 500ml of warm water and the vinegar, then use a wooden spoon to stir vigorously for 2-3 minutes. The mixture will be very wet, like a loose porridge.
- POUR INTO LOAF PAN: Grease a loaf pan (approx 25cm long and 7cm deep) with a little oil, then line with baking paper (this is very important: the loaf will stick to the pan otherwise!) leaving a small overhang on each side. Pour the mixture into the prepared loaf tin, using a spatula to scrape it all out of the bowl. Smooth the surface, then sprinkle with your choice of seeds and oats, pressing down gently so that they stick.
- BAKE: Place the loaf tin on a baking tray in a cold oven. Turn the heat on to 200°C / 400°F / Gas 6 and bake for 70-75 minutes until the loaf is well risen and golden brown. I tend to bake this bread for longer as it is very moist, but it will depend on your oven. Remove from the oven and use the overhanging baking paper to lift the loaf out of the tin. Place the loaf on a cooling rack.
- COOL AND SLICE: When the loaf is cool enough to handle, gently peel off the baking paper, then allow to cool completely before slicing. I throw any of the seeds or oats that fall off the top into my muesli jar!
Notes
Be sure to leat the bread cool completely before slicing. Slicing too early can affect the structure of the finished loaf.
Cup and Imperial measurements are approximate. For best and most accurate results I recommend using digital kitchen scale.
When measuring salt in this recipe be sure to use level teaspoons. If you are sensitive to salt, start with 1 teaspoon.
Recommended Equipment
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition
Serving: 2slices | Calories: 306kcal | Carbohydrates: 54g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 485mg | Potassium: 181mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 4mg
Tried this recipe?I’d love to hear how it went! Please leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.
Love this recipe! Made it last weekend to take to a shared lunch and got loads of great comments from other guests. So easy to make and looks and tastes most impressive. Thanks Jay
Very happy you like this one and thank you for the lovely comment! I am glad everyone enjoyed it! 😍
I found the bread much too salty. I think it could be really good if there had not been so much salt. I wonder if the recipe is misprinted. I will try again, but greatly reduce salt. Had to throw out 3/4th of the loaf, it wasn’t edible that salty. (And no, no other ingredients used had added salt, as in the nuts).
Love this bread and how easy it is to make. Can I use more wholemeal flour and less white flour and get still a good result ?
Hi Christine! I am so happy you like this bread! We make it a lot in my family too. Apologies for the late reply, I’ve been busy at culinary school learning lots of new and exciting recipes to share here! Short answer it that, yes you can definitely adjust the ratios of wholemeal flour to plain flour, but bear in mind that it will be denser, so try a little more each time you bake it until you get to the consistency you want. You’ll have to optically judge the ‘wetness’ of the dough as all flours soak up liquids slightly differently. Let me know how you get on! J.
Hi Jay, I just moved from Asia to Germany, and still learn the flour type number here.
I use 405 for the white purpose flour.
What is the flour type no. for wholemeal flour in this recipe?
Will bake it soo.
Hi Rose, welcome to Germany! I am so happy you will make this bread! For the plain flour you can use either 405 or 550 (550 will give you a chewier bread but both are good). Strangely, wheat wholemeal flour doesn’t usually have a number in Germany, it is called Weizen Vollkornmehl, and you can reliably find it at DM, Alnatura or often at LIDL. DM is great for the seeds and things as well. Happy baking and wishing you a wonderful Advent and Weihnacht season! J.
Thanks for the reply, Jay.
I have baked your German cheese cake twice, and my German sister-in-law loves it..
Oh I am so happy she loves it! It has the seal of approval from my German in-laws too, so it must be good! 😉 J.
This response has been a long time coming! I got brave and changed the amounts of white flour and wholemeal flour to 300g white and 100g wholemeal flour. I’ve also tried it with spelt wholemeal flour and that gives it a slightly sweeter and nuttier flavour. These quantities work well so I haven’t made any other changes.
I notice in the photos with the recipe that the oats appear to be what in NZ are wholegrain oats. Are those just for the top garnishing of the loaf or have they also been used in the recipe as rolled oats ?
Hi Christine, oh I am so happy to hear about your experiments! Spelt flour is a great idea. Great catch about the oats, this recipe can be made with either type so I tend to use whatever is in my baking drawer (I have even used unsweetened muesli when I was on holiday once which worked out very well too!) Rolled oats give the bread a finer texture and less processed oats add a bit of chew. They definitely look better on the top of the loaf! J.