No knead Multigrain Bread


This tasty bread is very easy to make: it only requires a bit of mixing – and waiting in between. If you have a day around the house, this is the project to choose.

Using rye and buckwheat flour, as well as flavoring the bread with dill and coriander seeds, was inspired by Scandinavian and East European breads. However, the texture of this bread is nothing like the dense breads of these regions, but rather, it is light and airy, with a thin crust. This was achieved by letting the sponge proof slowly and letting the dough proof twice, all while baking the bread in relatively low heat.
On top of the different flours I’ve used here, I also added hemp seeds to the bread. The highly nutritious seeds add a nice, nutty crunch to the bread.
Once baked, your house will not only be filled with wonderful aroma of freshly baked bread, but you will also have two healthy and tasty bread loaves to enjoy.

Notes:
* In order to keep the hemp seeds’ nutritional value when used in baking, temperature of less than 350F (175C) is required.
* The bread can be frozen, whole or sliced, for up to one month. So it makes sense to bake two loaves at one time.

Makes: 2 loaves
Prep time: 20 minutes
Proofing time: about 2 hours
Baking time: 1 hour

Ingredients:
For the sponge:
1 cup whole wheat flour
1 cup white flour
1 package (¼ oz/7 grams) dry yeast
1½ cups warm water
For the dough:
1½ cups warm water
1 cup dark whole rye flour
1 cup millet flour
1 cup whole buckwheat flour
1 cup spelt flour
1½ Tbs salt
1 Tbs coriander seeds, lightly crushed
1 Tbs dill seeds
¼ cup olive oil
1 cup hulled hemp seeds
1. In a large bowl, mix the sponge ingredients. Cover and keep in a warm place for 30 minutes.

2. Add the warm water, rye flour, millet flour, buckwheat flour, spelt flour, salt, coriander and dill seeds, and mix well. (The dough should be quite soft and sticky. Don’t be tempted to add more flour). Add the oil and roll the dough in it. Cover the bowl and keep in a warm place for about 50 minutes, or until the dough doubles in volume.

3. Generously brush with oil two 10” (25cm) loaf pans and dust the bottom with some whole wheat flour. Add the hemp seeds, punch down the dough and mix again. Divide the dough between the prepared pans. Cover the pans with plastic wrap and keep in a warm place for about 40 minutes, or until the dough reaches the rim of the pans.

4. Preheat the oven to 345F (175C). Place the uncovered pans on the middle rack of the oven, and bake for about 1 hour, until the breads form a noticeable brown crust.
5. Take out of the oven and leave in the pans for 5 minutes. If needed, separate the bread from the sides of the pan with a dull knife. Turn over gently to release the breads, and then turn again, to place over a rack, to cool to room temperature.

47 thoughts on “No knead Multigrain Bread

  1. judilyn says:

    My recipe makes twelve nice sandwich rolls that we use for the week, and we are out of them. I have a bunch of new Penzey’s spices to play with, too, so that is a big motivator. I love sprinkling different things on top, and then trying to guess what they were! Have a new one called Tuscany – very potent and yum!

    Liked by 1 person

  2. Rini says:

    It’s a long lost art this day and age to make homemade bread, but having a recipe requiring minimal kneading or waiting for the dough to rise helps. Your healthy recipe makes it look easy and nothing beats homemade. :)

    Liked by 1 person

  3. Tracey O'Brien says:

    This bread looks fabulous, Ronit. No knead, you say? Well, I’m a big fan of anything that requires low effort but delivers great flavour. Such an interesting combination of flours and love the touch of spice too with the coriander seeds. Definitely need to try this.

    Liked by 1 person

  4. Karin, theaustriandish says:

    That looks scrumptious and healthy. And definitely interesting ingredients – I have never seen hemp seeds or dill seeds in Austrian shops before. Some members of my family bake similar bread as you did, but they use slightly different ingredients. If I find dill seeds and hemp seeds I will ask them to try them when baking.

    Liked by 1 person

  5. cookingwithauntjuju.com says:

    I haven’t made fresh bread in awhile, mainly because I would eat it all :) Four flours and lots of seeds. Interesting about the temp when hemp seeds lose their nutritional value – I wonder what other ingredients in baking/cooking are affected the same way. Wish I could have a slice with my soup today :)

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you Judi, wish I could deliver some for your dinner. :) Fresh bread is indeed tempting, so I freeze most soon after baking, which helps a bit…
      Hemp seeds were new to me, so I googled for more info and saw the recommendation regarding the temperature. I’m guessing most nuts can keep their nutritional values better with lower temperatures, but haven’t checked into specific ones yet.

      Like

  6. nahdalaskitchen says:

    Great combination of seeds~! I especially love the buckwheat and millet combo, both are grains/seeds rarely found in even the best artisan bakery products. I can almost taste it already… just a hint of butter on a still-warm slice mmmmh~

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you Diana. I love experimenting with different types of flour, especially ones that, as you say, are not found in most bakery products. It makes baking homemade breads even more worth while. I too love adding butter when the bread is still warm – and sprinkle some coarse salt on top. So good! :)

      Like

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