No-Knead Harvest Grains Bread

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dairy free, whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: one 9" to 10" round loaf

Recipe photo

The strength and mellow flavor of multiple grains make this bread great for toasting, or for sandwiches stuffed with summer's best produce.

No-Knead Harvest Grains Bread

star rating (12) rate this recipe »
dairy free, whole grain
Hands-on time:
Baking time:
Total time:
Yield: one 9" to 10" round loaf
Published: 01/21/2013

Ingredients

Tips from our bakers

  • If you don't have a lidded baking crock, bake the bread in a long covered baker following the same recipe directions. Alternatively, bake the bread in a 9" x 5" loaf pan for 60 to 70 minutes.
  • To add slashes to the bread, as pictured: once the loaf is risen, slash it three or four times on the diagonal, and re-cover with the lid. Bake in a preheated 400°F oven for 40 to 45 minutes, then remove the lid and continue to bake until it becomes deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F.
  • For a lighter, less grainy loaf, reduce the quantity of Harvest Grains Blends to 1 cup.
  • For a lighter, higher-rising loaf, knead the dough gently for a few minutes in a stand mixer after the flour has been incorporated. While this takes the loaf beyond the strict bounds of "no-knead," it does help its rise.

Directions

Note: Thanks to reader feedback, we've re-tested this recipe and have added some tips (at left, below) to yield a lighter, higher-rising loaf.

1) Using your hands or a mixer at slow speed, mix all the ingredients until a sticky dough forms, working the dough just enough to incorporate all the flour.

2) Cover the bowl with plastic wrap, and let the dough rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit.

3) Turn the dough out onto a floured surface, and form it into a round loaf to fit a 9" to 10" round lidded baking crock.

4) Place the dough in the lightly greased crock, smooth side up. Cover with the lid and let rise at room temperature for about 2 hours, until it becomes puffy. It should rise noticeably, but it won't double.

5) Put the bread in a cold oven, and set the oven temperature to 450°F.

6) Bake the bread for 45 to 50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until it becomes deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F.

7) Remove the bread from the oven, turn it out onto a rack, and cool before slicing.

Yield: one 9" to 10" round loaf.

Reviews

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  • star rating 02/28/2015
  • docsimonson from KAF Community
  • It tastes so good, but it is so dense. Next time I make this, I will cut back on the grains, and I will try to use the grains that were specified in the recipe. I didn't have those, so I substituted a cup of 10 grain ground cereal and a quarter cup each whole flax and whole millet. The loaf did rise, though not a lot. As I said, it is dense. It will be wonderful toasted and spread with honey. Maybe I should bake in a preheated oven as one of the tips said.
    We'd love to troubleshoot this recipe with you. Give us a call at the Baker's Hotline: 855-371-2253. Barb@KAF
  • star rating 12/24/2014
  • Hawaii from Honolulu hi
  • Very yummy recipe.
  • star rating 09/14/2014
  • Lisa from Wiesbaden, Germany
  • This bread was wonderful! I cut down the Harvest Grain blend to 1 cup and pre-heated my oven and Dutch oven before baking. It turned out perfect!
  • star rating 02/19/2014
  • member-meganlizwilliams from KAF Community
  • I really liked this recipe when I made but, I was wondering if it would be possible to make it 100% whole wheat? How would you suggest altering the yeast and water content for that?
    For recipes written using all purpose and whole wheat flour, you can use up to 50% whole wheat flour. Going beyond that proportion will require using a recipe that was tried and tested using just whole wheat flour (we wish it was as easy as just using all WW and adjusting a few ingredients, but haven't found that to be successful). Happy Baking! Irene@KAF
  • star rating 01/17/2014
  • member-alangsdorf1 from KAF Community
  • made this bread for the first time today. Great flavor....truly a "staff of life" type of bread, very grainy and full-bodied. I used the extra gluten recommended by one reviewer, put the slashes in (see sidebar) and then used a preheated oven. Worked very well. Might take the lid off sooner next time: after 40 instead of 45 minutes, to get a darker crust. I used a meat thermometer to judge doneness (205 degrees) and it worked well.
  • star rating 11/26/2013
  • worf_data from KAF Community
  • I have made this bread several times now. Used slight variations each time. I find using all purpose flour resulted in a much denser bread, but if I added 2 tbsp of gluten to the all purpose flour, then it rose greatly. I used a cast iron dutch oven instead of the prescribed croc pot to make the bread.
  • star rating 06/10/2013
  • alice from phillipsburg, nj
  • I have now made this more than ten times, each time successfully. I followed the instructions precisely. However, I used a cast iron lidded pot instead of ceramic. The result was terrific. No complaints from me!
  • star rating 06/03/2013
  • LavandulaLady from KAF Community
  • Just made a loaf this morning. I loved the idea of all the grains/seeds in this recipe. However, the lower rating comes from the bread sticking to the pan COMPLETELY; I ended up breaking this bread into pieces to get it out of the pan. It still tastes great, but I will modify my technique next time. I've been making the slow rise bread for a year, but I've put it into my lidded, enameled-clad, cast iron dutch oven that's already been heated for 1/2 hr in a 475* oven. So it's blazing hot, but never once has it stuck like it did today. Therefore, I will either return to that method, or I will make a parchment-paper sling to fit under the bread so I'll be able to lift it out. Bottom line: I'm not a fan of the cold-start method and will return to what I know works.
  • star rating 05/26/2013
  • Sharon JD from metro NY
  • Like others, I found this quite dense, still loved it though. Next time will do as others suggest and reduce the grains to 1 cup and maybe add some additional water. I wonder if adding some sugar/honey and a bit of butter would enhance the flavor? Has anyone tried that modification? The KAF no-kneed oatmeal bread has both of those ingredients, am thinking of modifying the recipe that way too. So many recipes, so little time :)
    Density in bread is often from measuring just a bit too much flour/not enough water OR allowing the loaf to under-proof/over-proof. By all means feel free to reduce the grains and add a bit of water: the dough should be quite sticky and tacky at the end of kneading. Aim for the texture of your cheek! As for adding other things to boost flavor: more butter/sugar will decrease the activity of the yeast and make it harder on them to leaven. Go easy when adding more of either--usually an extra TBS is plenty! Kim@KAF


  • star rating 05/01/2013
  • Marguerite from San Francisco, CA
  • The directions as written made a *very* dense dough that did not rise at all, even after 12+ hours at room temperature. Perhaps there is an error in the amount of water to be added or the amount of flour? I used a scale & measured ingredients by weight (water by volume). The instructions state that the dough will rise substantially and become bubbly, but the consistency after mixing was similar to stiff bread dough after in mixing in a bread machine (maybe a little stiffer), and nothing changed during the time it spent sitting at room temperature. I proofed my yeast and this is good.
    Please give our Baker's Hotline a call so we can troubleshoot this recipe with you!-Jon 855-371 2253
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