No Knead Multigrain Bread

Need a Good Boat-Bread Recipe?
Try . . . “No Knead Bread”

Nothing equals the aroma of homemade baking bread, a delicious addition to any otherwise plain meal. “No Knead Bread” makes perfect loaves, even in your cramped galley space with little mess, just a large bowl. I use two small bread pans for my “No Knead Bread” to save a little baking time and then have an extra loaf to share at potluck or gift to friends, wrapped in foil with a bow. You cannot fail making this bread! I even left the oats out once and it was still a success!

No Knead Multigrain Bread

Yield: 1 loaf or two small loaves
Preparation Time: 5 minutes
Cooking and resting time: 2 hours & 15 minutes

1 package active dry yeast
1 _ cups of warm water (100-110 degrees)
2 cups all-purpose flour
2 tablespoons honey
2 tablespoons unsalted butter, melted
1 teaspoon salt
1 cup whole wheat flour
_ cup uncooked old-fashion rolled oats
Non stick pan spray

• In a large bowl, whisk the yeast into the warm water until it dissolves. Cover with and set aside for about 15 minutes (mixture should become slightly foamy on top and cloudy throughout).

• Stir in the all-purpose flour, honey, melted butter and salt until well incorporated. Mix in the whole-wheat flour and the cereal, place a clean kitchen towel over the top of the bowl and place the bowl in a warm place away from any drafts to double in size, about 1 hour.

• Fold the dough with a spatula to deflate it. Grease a 9 by 5 inch loaf pan or two small loaf pans with the pan spray and transfer the dough to the pan. Cover with the kitchen towel and set aside until the dough has doubled in size, about 25 minutes.

• Preheat the oven to 375 degrees. Bake until browned and until the loaf sounds hollow when the top is tapped, about 35 minutes or 30 minutes for smaller loaves. Remove from the oven and the pan and cool on a wire rack before slicing and serving.


Linda Borum aboard “Sea Dream”, a Great Harbor N47 trawler