Hearty Multi-Grain Bread
Homemade Chewy Multi-Grain Bread Without Kneading (No Mixer Required)
You can make crispy on the outside and chewy on the inside bread right at home, all without any kneading! For those looking to incorporate more healthy grains into their diet, this recipe uses a blend of bread flour, whole wheat, rye, oats, and a touch of French flour for wonderful flavor. No-knead bread dough is quite wet, which can make shaping a bit tricky initially, but the resulting texture—wonderfully crisp crust and a delightfully chewy interior—is absolutely worth it. It’s so delicious when fresh from the oven, you’ll find it disappears quickly! The crust is so crisp, you can almost hear a crackle when you gently press the top, much like a baguette. (A friendly tip: be cautious when trying this; the steam inside can be very hot! 😊) Let’s bake this wholesome, beautifully brown bread with rye and whole wheat!
Bread Ingredients- Bread flour 200g
- Whole wheat flour 150g
- Rye flour 50g
- Lukewarm water 310g
- Oatmeal 30g
- Instant dry yeast 2 tsp
- Vegetable oil (like grapeseed or canola oil) 35g
- Honey or corn syrup 30g
- Salt 1 tsp
Cooking Instructions
Step 1
In a clean airtight container or bowl, combine 310g of lukewarm water (it should feel comfortably warm to the touch). Sprinkle in 2 tsp of instant dry yeast and stir gently with a fork until the yeast is dissolved. Let it sit for about 5 minutes; you should see a slight foam form on the surface.
Step 2
To the yeast mixture, add 30g of honey (or corn syrup), 35g of vegetable oil, and 1 tsp of salt. The honey acts as food for the yeast, aiding fermentation, the oil keeps the bread moist, and the salt enhances the flavor.
Step 3
Now it’s time for the dry ingredients. Add 200g of bread flour, 150g of whole wheat flour, and 50g of rye flour directly into the bowl (no need to sift). Use a fork or spatula to mix until no dry flour streaks remain. You don’t need to knead vigorously.
Step 4
Finally, add 30g of oatmeal and stir again until all ingredients are well combined. Oatmeal adds a lovely nutty flavor and a pleasant texture to the bread.
Step 5
Once all the flour is incorporated and the mixture forms a single, wet mass, your dough is ready. It should be quite sticky and shaggy – this is perfectly normal for no-knead dough.
Step 6
Cover the bowl tightly with plastic wrap or a lid. Mark the original level of the dough or simply note its height. Let the dough undergo its first fermentation (proofing) in a warm place until it has doubled in size. This typically takes 1 to 1.5 hours, depending on room temperature.
Step 7
You’ll notice the dough has significantly increased in volume. Mine has just over doubled! (See photo) The exact proofing time can vary based on your kitchen’s environment.
Step 8
Gently deflate the risen dough by pressing down on it with your spatula. Don’t over-work it; simply push out some of the air. The wet dough should be easy to manage with a spatula.
Step 9
Generously flour your work surface or a large cutting board with extra flour (bread flour or whole wheat). It’s important to use enough flour to prevent the very sticky dough from adhering too much. Carefully transfer the dough onto the floured surface.
Step 10
Divide the dough into portions based on your desired bread size or number of loaves. For this recipe, I divided it into 4 equal pieces, perfect for individual servings. (See photo) Feel free to adjust the size as you like.
Step 11
Gently shape each piece of dough into a round ball. On your floured surface, tuck the edges underneath to create a smooth top. Place the dough balls onto a baking sheet lined with parchment paper or into baking molds, leaving some space between them. Cover with plastic wrap or a damp kitchen towel for the second proof.
Step 12
Since daytime temperatures are often warm, the second proofing usually goes quickly. The dough is ready when it has increased in size by about 1.5 times. Lightly mist the surface of the proofed dough with water; this helps achieve a crispier crust. Bake in a preheated oven at 220°C (425°F) for 25-30 minutes, or until golden brown.
