I need to give proper credit for the origin of this recipe.  I found it a while ago on ourbestbites.com (one of my favorite sites).  It is a long and tedious recipe to get through - so I will try to condense it into a quicker read.

First - my changes (and why)  When I want this bread, I don’t want to wait for up to two days to enjoy it.  When I get a hankering for warm bread, I’m all for gettin’ it done!  The original recipe calls for preparation with ice water and two rises of 3-10 hours, then 12-18 hours...  So - I changed the instructions.   If you want to see the original recipe (presented as a “Multi-Grain Bread Kit”) - click here.  It’s a fantastic presentation!

Next - I’m all for healthy grains, but not all over the bottom of my oven.  And flax seed is particularly nasty when it’s burning.  So - I will make it with half of the recommended amount of poppy, sesame, and flax seed. 

I will also mix half the seed mixture into the dough before I coat the loaf pan.  The other half I’ll divide between the bottom of the loaf and the top.  And I’m sure it will STILL drop off in the middle of baking and burn.  But this time I’ll place a baking sheet under the loaf pan to catch the seeds.

My (older) kids enjoyed this bread as much as I did - (but my grandkids would be mortified! ) It was delicious with Smooth-As-Silk Banana Squash Soup - doesn’t it look yummy swimming in that golden lake of soup?  I think I’m going to go make both of these again...

Multi-Grain No-Knead Bread

(adapted from ourbestbites.com)

Ingredients:

3 cups unbleached white bread flour

1/4 cup whole wheat flour

1/4 cup brown rice flour

2 Tbs rolled oats (not quick oats)

2-1/2 T granulated sugar

1-1/2 tsp table salt

1-1/2 Tbs EACH sesame, poppy, and flax seed  (I will use HALF this amt)

2 Tbs cornmeal

1 Tbs instant (direct) rapid rise yeast  (I told you I was impatient!)

scant 2 cups lukewarm water

1-1/2 Tbs canola oil

Directions:

Combine all dry ingredients (including yeast) - except for seeds and cornmeal. 

Pour warm water & oil in slowly, being careful not to add it all until you know it needs it.  I add just enough to make sure it cleans the bowl after mixing for a few minutes.  If you add too much, you’ll need to add additional flour (and although that isn’t going to ruin it, it will alter the texture) 

If you want it to rise once before forming into a loaf (as I said, next time I’ll just get it in the pan!) - add a small amount of oil to a separate bowl, then swirl dough around to coat - turning over to expose oiled side.  Cover and let rise. 

If you want to just get it rising immediately, allow the dough to “rest” for a few minutes before forming so it isn’t so tight and elastic. 

While it’s resting, sprinkle half the seed mixture into your greased loaf pan - coating well.  Then roll dough out into a rectangle, sprinkling with a little more of the seed mixture if desired. 

Shape into a loaf, place in pan, and brush with water. 

Sprinkle with all the remaining seed mixture. 

Using a sharp oiled knife, cut a 1/2” deep slash down the center. 

Allow to rise at room temperature until bread has reached the top of the loaf pan. 

Preheat oven to 425 degrees.  For a typical artisan-style chewy crust - bake with a pan filled with 1 cup of water on the lowest rack of your oven. 

Place your loaf on the upper rack one notch above the pan of water.  Bake for 35-45 minutes, or until it is nicely browned. 

Cover the top loosely with foil and continue baking for 20-25 more minutes. 

If you want to be sure it is done, insert a skewer and there should be just slightly moist particles clinging to the bottom portion. 

Remove and cool completely. 

Delicious with just plain butter - that way you can taste the wonderful combination of the toasted seed mixture.