Multigrain Bread


"No-knead bread recipe."
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14 h 55 m servings 194 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Whisk all-purpose flour, whole wheat flour, wheat cereal mix, salt, and yeast together in a large bowl. Pour in water; stir until well blended. Cover bowl with plastic wrap and let dough rest at room temperature, 12 to 18 hours.
  2. Push dough gently to deflate; form into a ball. Transfer to a bread pan. Let dough rest, 2 to 4 hours.
  3. Preheat oven to 425 degrees F (220 degrees C). Make a 1/2-inch cut in the top of the dough.
  4. Bake in the preheated oven until crust is well-browned, about 45 minutes.


  • Cook's Note:
  • You can place dough in a proofing basket in step 2 and bake on a baking stone in step 4 if preferred.

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