Easy Multigrain Bread

Easy Multigrain Bread

Adapted from the New York Times infamous No-Knead Bread recipe, I started making my own version of this beautiful, easy homemade bread on the regular two years ago. This rustic bread is truly reminiscent of a French-style boule, which in my mind is as good as it gets. I love it’s crunchy crust and fluffy, air-pocked interior. It’s great for toast and even better for breakfast sandwiches!

Amy’s Easy Multigrain Bread:

What you’ll need:

  • 2 ¼ cups unbleached bread flour
  • 1/2 cup whole wheat all-purpose flour
  • 1/2 cup almond meal
  • ¼ cup ground flaxseed
  • 1 3/4 cups water
  • 1/2 tsp instant/rapid-rise yeast
  • 2 tsp salt
  • Rolled oats for a finishing touch

Note: You’ll also need a 6-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic). I use my trusty 5 1/2 quart Cuisinart dutch-oven and it does the trick!

How to make it:

  1. In a large bowl combine flours, almond meal, ground flaxseed, yeast and salt. Add 1 3/4 cups warm water and mix–using your hands–until it just comes together. The dough will be shaggy and sticky.
  2. Seal the bowl with plastic wrap and let dough rest for 12-18 hours.
  3. Sprinkle flour on a work surface and place your dough on it. Dust your dough with a touch more flour then fold it in on itself gently three to four times.  Cover it loosely with plastic wrap and let rest about 15 min.
  4. Using a little flour to keep your dough from sticking too much, gently and swiftly shape your dough into a ball. Generously coat a cotton dish towel with rolled oats, put the dough seam side down on the towel and dust the top with more oats. Cover with another cotton towel and let it rise for 2 hours. When it is ready, your dough will be more than twice it’s original size.
  5. A half-hour to 45-min before your dough is ready, pre-heat your oven to 500°F. Place a 6-quart heavy covered pot in your oven as it heats up (lid on).
  6. When your dough is ready (i.e. 2 hours have passed since you coated it in oats), carefully remove the pot from your oven. Slide your hand under the towel and turn your dough over into the heated pot, seam side up. Give the pan a good shake once or twice if you had a bad flip and your dough is unevenly distributed. No worries, it’ll sort itself out while cooking.
  7. Cover your pot with its lid and bake for 30 min, then remove the lid and bake for another 15 min until the loaf is golden brown. Let your boule cool on a rack for at least 20 min before diving in. Then, bon apetit!

Over-easy egg sandwich with arugula, lemon aioli, bacon and Frank’s Red Hot.

For a video tutorial on how to make the original recipe (i.e. just white bread flour) check out this video on YouTube.