Multigrain Bread | The Best Recipes

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Multigrain Bread

"No-knead bread recipe."

Ingredients :

• 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

Instructions :

Prep : 10M	Cook : 10M	Ready in : 14H55M

• Whisk 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.
• Push dough gently to deflate; form into a ball. Transfer to a bread pan. Let dough rest, 2 to 4 hours.
• Preheat oven to 425 degrees F (220 degrees C). Make a 1/2-inch cut in the top of the dough.
• Bake in the preheated oven until crust is well-browned, about 45 minutes.

Notes :

• You can place dough in a proofing basket in step 2 and bake on a baking stone in step 4 if preferred.

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