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Multi Grain Whole Wheat no knead Bread

Multigrain Whole Wheat no knead Bread
Artisan Bread with Steve (modified)

16 oz water
1 tsp salt
¼ tsp quick action yeast
¼ c Shipton Mill 5 Seed Blend
¼ c Organic 7 seed blend
1 Tbsp Extra Virgin Olive Oil
2 c Shipton Mill Canadian Strong White Bread Flour (or Shipton Mill Organic Traditional White flour)
1 ½ c Shipton Mill Heritage Blend Stoneground Wholemeal Flour
½ c Porridge Oat Flakes

Add salt, yeast, seeds to the water and stir with handle of wooden spoon
Add olive oil and stir
Add flour and porridge oats. Stir and mix with handle of wooden spoon
Scrape sides of bowl with spatula
Cover and proof 8 - 24 hours (overnight is good)

If using a cast iron Dutch Oven: degas, pull and stretch the dough, roll into a ball, dust the dough with flour and sprinkle with porridge oats. Spray with non-stick or line with parchment paper

Roll into a long loaf (to fit in the bread cooker) and put into the cast iron oven

If using a ‘Poor Person’s Dutch oven’ degas, pull and stretch the dough, garnish with oats by rolling the dough ball in the oats with the handle of the wooden spoon. Line bread tin with parchment paper.

Pour the dough into the ‘Poor Person’s Dutch Oven’. Cover with another bread tin and clip together.

Both methods:
Proof for 30 - 60 minutes. Preheat the oven to 400 ° F or Gas Mark 6
Put the rack in the lower 1/3 of the oven and bake for 40 minutes with the top on and 3 - 15 minutes with the top off, depending on the crust you want.
Artisan Bread with Steve YouTube