No-knead Multi-grain Bread

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Ingredients

Dry Ingredients

  • 2.9 poundFlour, all-purpose
  • 0.5 poundMultigrain blend
  • 0.16 poundRice, Brown
  • 15.0 gramYeast

Liquid Mixture

  • 0.16 poundCracked Wheat
  • 2.45 poundwater
  • 0.16 poundSugar, brown
  • 45.0 gramButtermilk Powder
  • 0.25 poundHoney
  • 23.0 gramsalt

ThermoMix Recipe

  • 370.0 gramwater
  • 24.0 gramSugar, brown
  • 15.0 gramButtermilk Powder
  • 40.0 gramHoney
  • 8.0 gramsalt
  • 24.0 gramCracked Wheat
  • 525.0 gramFlour, all-purpose
  • 75.0 gramMultigrain blend
  • 24.0 gramRice, Brown
  • 6.0 gramYeast, Instant

Instructions

1

Soak the cracked wheat in the water overnight.

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2

Add remaining Liquid Mixture ingredients to the cracked wheat and water, mixing till the ingredients disolve.

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3

Mix the dry ingredients together to distribute the rice and yeast.

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4

This can be done right in the dough box.

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5

Pour the liquid into the dry mixture

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6

Mix the dry and liquid mixtures, following the detailed instructions for the no-knead baguette.

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7

After 20 minutes, stretch the dough, following following the detailed instructions for the no-knead baguette.

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8

After another 20 minutes, stretch the dough again.

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9

After yet another 20 minutes, stretch the dough yet again.

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10

Let dough ferment for 2 and a half hours. It should raise nicely.

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11

Turn the dough out onto a table, size and shape. In the picture there are eight 5 oz. rolls. If you make such rolls out of the entire dough, you should get about 21.

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12

Or, you can shape them, and put them in a loaf pan. These are 2 pound loaves, but the pans are a little bigger. If you go about 1.65 pounds, you should get about 4 loaves.

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13

Spray the dough with water, and sprinkle with poppy seeds.

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14

Allow to raise till doubled in bulk, about an hour.

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15

Bake in a pre-heated 350 degree oven, time appropriate to the size being baked. The rolls took about 20 minutes, the bread about 40. Turn out onto a rack and cool.

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16

ThermoMix:

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17

Place the first 6 ingredients (of the ThermoMix ingredient list) into the TM and process at speed 2, reverse, for 5 minutes.

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18

Add remaining ingredients and process at speed 4 for 5 seconds. Then set to knead for 6 minutes.

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19

Four your work surface very well.

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20

Turn the TM pitcher upside down on the floured work surface. Release the base and allow dough to fall onto floured work surface. Using a spatula, remove the blade from the dough, scraping dough bits off the blade and out of the TM bowl.

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21

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22

Flour the top of the dough

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23

Pat out the dough

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24

Fold the dough.

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25

Allow dough to rise for 45 minutes.

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26

Fold the dough again

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27

Place in a bread pan. Allow to rise. Length of time depends on many factors, but will be at least an hour. It's ready when it's ready. That means light touch leaves a dent in the dough.

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28

Preheat oven to 350 while dough rises.

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29

Wet top of dough with water and sprinkle poppy seeds over top.

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30

Bake for about 40 minutes at 350, or until internal temp is above 190.

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31

Allow to cool.

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32

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33

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Recipe Complete!

Enjoy your No-knead Multi-grain Bread!

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