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 types of flour I’ve used here, I also added hemp seeds to the dough. These 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:
* Hemp seeds can be found in many stores or online. In order to keep the hemp seeds’ nutritional values 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.

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 (see notes)

1. In a large bowl, mix the sponge ingredients. Cover and keep in a warm place for 30 minutes.

2. Add the warm water to the bowl, along with the 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). Once you form the dough, 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. Brush two 10” (25cm) loaf pans with oil, and dust the bottom with a bit of whole wheat flour.
4. Add the hemp seeds to the dough, punch it down 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.

5. Preheat the oven to 350F (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 before releasing from the pan. (If needed, separate the bread from the sides of the pan with a dull knife.) Place on a rack, crust side up, to cool to room temperature before slicing.