Best 2 No Knead 10 Grain Bread Recipes

Baking no-knead 10-grain bread is a rewarding and enjoyable experience that yields a delicious and nutritious loaf. With its combination of whole grains, nuts, and seeds, this bread offers a rich flavor and a hearty texture that complements a wide range of dishes. The no-knead method eliminates the need for extensive kneading, making it a convenient and accessible option for both novice and experienced bakers. Discover the secrets to creating a perfect no-knead 10-grain bread, from selecting the right ingredients to achieving the ideal rise and crust.

Let's cook with our recipes!

NO-KNEAD BREAD

No-Knead Bread image

Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort - only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf. (We've updated the recipe to reflect changes Mark Bittman made to the recipe in 2006 after publishing and receiving reader feedback. The original recipe called for 3 cups flour; we've adjusted it to call for 3 1/3 cups/430 grams flour.) In 2021, J. Kenji López-Alt revisited the recipe and shared his own tweaked version.

Provided by Mark Bittman

Categories easy, breads, times classics, side dish

Time 1h30m

Yield One 1 1/2-pound loaf

Number Of Ingredients 4

Ingredients

3 1/3 cups/430 grams all-purpose or bread flour, plus more for dusting
Generous 1/4 teaspoon/1 gram instant yeast
2 teaspoons/8 grams kosher salt
Cornmeal or wheat bran, as needed

Steps:

In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

10 GRAIN BREAD

10 Grain Bread image

This is a recipe that I modified from a co-worker's mom's white bread recipe. It made such soft bread I wanted to see if I could use the base as a multi-grain bread. Prep time doesn't include rise time.

Provided by tasb395

Categories Yeast Breads

Time 35m

Yield 4 loaves

Number Of Ingredients 12

Ingredients

1/2 cup ten grain cereal, I used Bob's Red Mill
1 cup water
2 eggs
1/4 cup oil
2 cups water, with
4 ice cubes (optional)
2 tablespoons instant yeast
5 tablespoons brown sugar
1 tablespoon salt
5 tablespoons gluten flour
7 cups whole wheat flour
1/2 cup whole flax seed (optional)

Steps:

Mix together the cereal and first amount of water in a saucepan and cook for about 10 minutes to soften the cereal.
If you want you can set it aside to cool or mix together with cool water and ice cubes to cool it faster.
Put all ingredients into a KitchenAid mixer. Mix together using the dough hook, once everything is mixed together knead for 2 minutes.
Place dough in a greased bowl and let sit for 1 hour or until doubled in size. I have also rushed this recipe and let it sit for as little as 15 minutes.
Punch down and divide into 4 equal pieces. I use a scale to ensure they are the same size. Shape dough and place into greased bread pans.
Let rise for 1 hour or until double in size.
Bake at 400 F for 15 minutes or until golden brown and the sound hollow when tapped on the bottom.
Remove from pans and cool on wire racks.

Tips:

Use a variety of grains to create a more flavorful and nutritious bread. Some good options include whole wheat, rye, barley, and oats.
Soak the grains in water for at least 8 hours, or overnight. This will help to soften them and make them easier to digest.
If you don't have a Dutch oven, you can bake the bread in a regular loaf pan. Just be sure to cover the pan with foil during the first 30 minutes of baking.
Let the bread cool completely before slicing it. This will help to prevent the bread from crumbling.

Conclusion:

No-knead 10-grain bread is a delicious and healthy bread that is easy to make. With a little planning, you can have fresh, homemade bread on your table in no time. So next time you're looking for a new bread recipe to try, give this one a try. You won't be disappointed!