Multigrain Bread

There's no kneading involved in this recipe for multigrain bread that yields a rustic loaf with a chewy interior and a deep golden crust.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 194 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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

Step 3

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

Step 4

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