Multi-Grain No-Knead Bread


  • 2 tbsp rolled oats
  • 2 tbsp quinoa
  • 2 tbsp pepitas
  • 2 tbsp water
  • 1 1/2 cups lukewarm water
  • 1/2 tablespoon instant yeast
  • 1 1/2 teaspoons kosher salt
  • 2 cups all purpose flour
  • 1/2 cup rye flour
  • 1/2 cup wheat flour


In a small bowl, combine oats, quinoa, sunflower seeds, and 2 tbsp water. Let sit for 1 hour.

In a large mixing bowl combine salt, flours, and yeast. Mix in 1 1/2 cups lukewarm water and soaked oats and seeds. Mix only enough to combine; do not knead or overwork the dough. If necessary, use your hands to make sure all ingredients are incorporated.

Cover with a towel and allow to the dough to rise and collapse at room temperature. This should take about 2 hours. Cover the bowl with plastic wrap and place it in the refrigerator. It can be used anytime in the next 2 weeks, but let rest at least a day.

When ready to bake, on a floured surface shape dough into a ball, adding flour as necessary to work with it. Sprinkle a pizza peel or baking sheet generously with flour and cornmeal and place the loaf on the cornmeal. Allow to rest for 40 minutes.

Preheat the oven to 450F with a pizza stone on the center rack. In addition, place an old sheet pan on the bottom rack to use for steaming.

After the rest, use a serrated knife to cut several ½” deep slashes along the top. Slide loaf onto the pizza stone. Wearing an oven mitt, pour 1 cup of hot water onto the sheet pan and quickly close the oven door to fill the oven with steam. Bake for 35 minutes until brown and crispy. Remove from the oven and cool on a rack.

From A Couple Cooks


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