Multigrain Bread recipe

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Ingredients

3 cups all-purpose flour
1 cup whole wheat flour
½ cup wheat, rye, and flax hot cereal mix (such as Red River®)
1 teaspoon salt
½ teaspoon active dry yeast
2 ½ cups warm water

Nutrition Info

193.8 calories
carbohydrate: 40.9 g
cholesterol: : -
fat: 0.7 g
fiber: 3 g
protein: 6.1 g
saturatedFat: 0.1 g
servingSize: -
sodium: 235.9 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk all-purpose flour, whole wheat flour, wheat cereal mix, salt, and yeast together in a large bowl. Pour in water, stir until well blended. Cover bowl with plastic wrap and let dough rest at room temperature, 12 to 18 hours.

  2. Push dough gently to deflate, form into a ball. Transfer to a bread pan. Let dough rest, 2 to 4 hours.

  3. Preheat oven to 425 degrees F (220 degrees C). Make a 1/2-inch cut in the top of the dough.

  4. Bake in the preheated oven until crust is well-browned, about 45 minutes.

Recipe Yield

1 loaf

Recipe Note

No-knead bread recipe.

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