Multigrain Bread Recipe – Mother Earth News


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The mixture of nuts and seeds on this multigrain bread contains heart-healthy monounsaturated and polyunsaturated fats.

This recipe for multigrain bread is taken from the new book Healthy bread in five minutes a day: 100 new recipes using whole grains, fruits, vegetables and gluten-free ingredients (Thomas Dunne Books, 2009). This is the long-awaited sequel to the hugely popular Artisan bread in five minutes a day: the discovery that is revolutionizing home baking, who taught us how to make delicious, crispy artisan bread in just a few minutes of work. We brought you this basic technique in our article Five minutes a day for fresh bread. Now you can use the no-knead storage dough method with even healthier recipes. To order one of the fabulous cookbooks (and get loads of other delicious yet easy recipes!), visit MOTHER EARTH NEWS Shopping. If you have any questions about these recipes, please post them in the comments section at the end of this article, and the baking experts at King Arthur Flour will answer them.

10 grain bread

For the 10-grain product, we opted for a hot cereal available nationally from Bob’s red mill, rather than the harder-to-find 10-grain flours stocked by health food co-ops. Either will work, but you may need to adjust the amount of water.

This recipe makes enough dough for four 1-pound loaves and can easily be doubled or cut in half.

2 cups 10-grain hot cereal (Bob’s Red Mill brand), uncooked
3 cups whole-wheat white flour (made from wheat varieties with pale, mild-tasting bran layers)
2 cups unbleached all-purpose flour
1 1/2 tbsp (2 packets)
granulated yeast
1 tablespoon kosher salt (or to taste)
1/4 cup vital wheat gluten
3 1/2 cups lukewarm water
1 to 2 tablespoons of mixed seeds to sprinkle on the crust: sesame, flax seeds, caraway, sunflower, poppy and/or anise

Whisk together cereals, flours, yeast, salt, and Vital Wheat Gluten in a 5-quart bowl or covered (non-airtight) food container.

Add water and mix without kneading, using a spoon, food processor (with dough attachment) or heavy-duty stand mixer (with paddle). You may need to get your hands wet to incorporate the flour if you’re not using a machine.

Cover (not tightly) and let dough rest at room temperature until it rises and collapses (or flattens on top), about 2 hours.

The dough can be used immediately after the initial rise, although it is easier to handle when cool. Refrigerate it in a lidded (not airtight) container and use it within the next week.

On the day of baking, dust the surface of the chilled dough with flour and cut off a 1 pound piece (grapefruit size). Sprinkle more flour and quickly shape into a ball by stretching the surface of the dough down on all four sides, rotating the ball a quarter turn as you go.

Lengthen the ball into an oval. Let the bread rest for 90 minutes (40 minutes if using fresh, unrefrigerated dough), covered with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment paper. Alternatively, you can let the bread sit on a silicone mat or greased cookie sheet.

Thirty minutes before baking, preheat the oven to 450 degrees Fahrenheit, with a baking stone near the middle rack. Place an empty grill tray on any other rack.

Just before baking, use a pastry brush to paint the top crust with water. Sprinkle with the seed mixture and cut the bread with parallel cuts 1/4 inch deep, using a serrated knife.

Slide the bread directly onto the hot stone (or place the silicone mat or cookie sheet on the stone if you used one). Pour a cup of hot water into the grill tray and quickly close the oven door. Bake for about 30 minutes, until golden brown and firm. If you used parchment paper, a silicone mat, or a cookie sheet under the bread, gently remove it and bake directly on the baking stone or oven rack for about two-thirds of the baking time. (Smaller or larger loaves will require adjustments to the resting and baking times.)

Let cool on a wire rack before slicing.

Visit to find educational texts, photographs, videos and a community of other bakers working five minutes a day. Our website is interactive; we answer your questions ourselves. Happy baking and enjoy all the bread!

More Healthy No-Knead Bread Recipes

The master recipe: artisan whole grain bread
Anadama Cornbread Recipe
Cinnamon Raisin Whole Wheat Bagel Recipe
Easy, no-knead crispbread
Five minutes a day for fresh bread

To verify Healthy No-Knead Bread Recipes for bread baking tips, ideas and nutritional information.

Posted on October 28, 2009


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