Awesome No-knead Multigrain Bread

 

This is an overnight no-knead bread. Started on the morning of the first day and baked in the evening of the second day. If you have trouble with this recipe, suggest starting with the NYT no-knead bread. This bread is inspired by that recipe.

Make 2 loaves.

• 1/4 cup 3-grain cereal (I use Red River cereal). Alternatives: Any 3,5,7,9,11 grain mix that you can find at a bulk store.(Tip: the odd numbered ones are better!  ☺)
  
• 1 cup boiling water
• 1/2 cup rolled oats ("old fashioned", not instant or quick)
  
• 2 T chia seeds. Alternates: flax seeds
  
• 2 T pot barley (pearl barley is OK)
• 2 T rye flakes. Alternates: barley or triticale flakes
  
• 2.5 cup boiling water
• 3 cup water
  
• 2 t salt
• 1 t instant yeast
  
• 7.5 cup flour

 Morning of the first day:

1. In a medium bowl, add multigrain cereal and 1 c. boiling water. Stir and set aside.
2. In a medium bowl, add oats, chia, barley, barley flakes and 1.5 c. boiling water. Stir and set aside.
3. Let both bowls soak all day

Evening of the first day:

1. Add contents of the two bowls to a large mixing bowl. Mix briefly.
2. Add 3 c. water & salt to mixing bowl. Mix for 2 min.
3. Add yeast. Mix briefly.
   
4. Add flour to bowl, 1 c. at a time, mixing 1 min between each addition. The resulting dough should be shaggy/sticky. If it is too watery, add a little flour.
   
5. Put in a large bowl, cover and put the bowl in a place to rise. 
   

 Evening of the second day:

1. Split the dough and put it directly into two well buttered 4"x9" baking tins. No need to work the dough. I usually just pour the dough into one tin, cut the flow with a butcher knife and shift to the second tin.
   
2. Place somewhere warm to raise for 45 min
3. 15 min before the dough is finished raising, put a large covered pot or dutch oven into the oven and start the oven at 450°F
4. When the bread has finished rising, put the 2 baking tins into the large pot and cover it with the top. Put in the oven and bake
   
5. At 45 min, remove the top and bake for an additional 20 min
6. Remove from oven and place on cooling rack for 10 min
7. Remove bread from baking tins and allow to cool