This 10-grain bread is full of all kinds of goodness. To add to the nutritiousness, I topped the loaf with a mixture of flax, sesame, sunflower, caraway, poppy, and anise seeds.
I used Bob's Red Mill 10-grain cereal in this bread. It has wheat, corn, rye, triticale (a wheat and rye hybrid), oats, soy beans, millet, barley, brown rice, oat bran, and flaxseed. I've also used their 5-grain and 7-grain cereals in bread with great results. You can also mix your own multi-grain cereal for this bread (you may have to adjust the water).
The dough for this bread is mixed by hand, and then allowed to rise. Once the dough has risen, you can refrigerate it for up to 10 days before shaping and baking. I made enough dough for two small loaves, baking the first one the next day, and the second one seven days later. How convenient is that?!
The bread is fairly dense, similar to rye bread. It has a ton of delicious whole grain flavor, and is wonderful thinly sliced and spread with cheeses and smoked salmon, trout, or mackerel. It's also excellent served with soup.... perfect for winter lunches and dinners!
Many thanks to Pavani of Cook's Hideout for choosing this month's Bread Baker's theme, "healthy" bread. After the recipe, be sure to check out the links for a huge and amazing list of over 20 nutrient rich bread recipes for you to try.
Ten Grain No Knead Bread Recipe
- 1 cup ten-grain hot cereal (Bob's Red Mill)
- 1 1/2 cups white whole wheat flour
- 1 cup unbleached all purpose flour
- 1 3/4 tsp instant yeast
- 1 1/2 teaspoons Kosher salt
- 2 tablespoons vital wheat gluten
- 1 3/4 cups lukewarm water
- 1 tablespoon of a seed mixture of your choice
- In a large bowl or dough rising bucket, whisk together the cereal, flours, yeast, salt, and vital wheat gluten.
- Add the water and mix with your wet hand to fully incorporate the flour.
- Cover the bowl with plastic wrap and let the dough rise for about 2 hours. Refrigerate the dough for one to ten days in a covered (but not completely airtight) container.
- When ready to bake a loaf, remove half of the dough from the container and shape it into an elongated loaf. Cover the dough with oiled plastic wrap and let rise on a piece of parchment paper for about 90 minutes to two hours, until slightly risen.
- If you have a baking stone, place it on the middle rack of your oven, and place a broiler pan below the stone. Preheat the oven to 450 degrees F. (If you don't have a baking stone, you can bake the loaf on a baking sheet).
- When you are just about ready to bake the loaf, bring one cup of water to a boil. Brush the top of the loaf with water, and sprinkle it with a seed mixture of your choice. With a serrated knife, slash the loaf lengthwise with a 1/2 inch deep cut.
- Using a pizza peel or the back of a baking sheet, transfer the loaf, parchment and all, to the baking stone. Cover the oven window with a dish towel and pour the boiling water into the broiler pan, remove the dish towel, and immediately close the oven door.
- Bake the loaf for 30 minutes. Remove the loaf from the oven and cool on a wire rack before slicing.
Recipe adapted from Healthy Bread in Five Minutes a Day.
- Amaranth Flatbread from Mayuri's Jikoni
- Beet Rye Bread from What Smells So Good?
- Blueberry Almond Bread from Cindy's Recipes and Writings
- Brain Booster Pancakes from A Day in the Life on the Farm
- Chocolate Banana Flax Almond Meal Muffins from Spill the Spices
- Eggless Whole Wheat Brioche Buns from Gayathri's Cook Spot
- Grain-free Nutty Carrot Flatbread from A Baker's House
- Healthier Applesauce Spice Bread from Hezzi-D's Books and Cooks
- Healthy Whole Grain Bread from The Bread She Bakes
- Honey Almond Brioche from Kidsandchic
- Honey Oatmeal Bread from Food Lust People Love
- Multigrain Pesto Swirl Bread from Herbivore Cucina
- Oatmeal Crispbread (Oatmeal Knäckebröd) from Baking Sense
- Organic Honey Whole Grain Bread from Hostess At Heart
- Quick Whole Wheat Bread from Ambrosia
- Spiced Besani Paratha from Sneha's Recipe
- Sprouted Wheat Bread from Palatable Pastime
- Sweet Potato Bread with Honey from The Wimpy Vegetarian
- Sweet Potato Millet Bread from The Schizo Chef
- Ten Grain No Knead Bread from Karen's Kitchen Stories
- Whole Wheat Carrot Apple Walnut Quickbread from A Salad For All Seasons
- Whole Wheat White Bean Bread from Cooks Hideout
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.