crusty no knead bread on cutting board

It’s been way too long — way, way, way, way too long (if anyone gets that 90s song reference, brownie points for you. And an actual brownie if I could send you one.) — since I’ve made and posted a real, legit bread recipe for you.

I’m sorry. I really am.

But I hope you can forgive me because I made things like caramel macchiato muffins and Mexican chicken bakes in the meantime.

And now, here we are, finally with a real, legit bread recipe. But this time, it’s extra exciting. Why? Because it’s the start of a 12-week video series I’m planning to do fer ya. Every Thursday, not only can you expect a real, legit bread recipe to be posted, but I’ll also include a super/awesome/crazy/cool video of a tip and or trick related to baking. I’ve already made a full list on my Tips and Tricks page, but I know some of us are visual learners (read: me) and I thought it might be helpful to have video clips to go with each tip.

Plus, videos are way more super/awesome/crazy/cool than me just rambling about how you can bake bread. Way, way, way, way more — OK, I’ll stop.

toasting grains and adding to the dough

So anyway, let’s talk about the bread first, and then let’s roll the video. So this bread — it’s good. Like, really good. Not only is it no-knead (all my fellow lazy baker peeps say holla!), the exterior is crusty while the interior is soft (my FAVE). The toasted grains — or in my case, seeds and grains — give the bread an added earthiness in terms of flavor and also add a little oomph in the texture department. If you’re like me, you’re the girl who picks out the “textured” breads from the bread baskets at restaurants — the crunchy ones, the crusty ones, the ones with seeds inside or on top. Ain’t nobody got time for those plain, monotonous rolls.

no knead bread ready for baking

Anyway, this is most definitely a “textured” bread.

crusty no knead bread with toasted grains on cooling rock

And now for the video! I know bread baking can be a bit intimidating and the last thing you need is to go through the whole process of baking a beautiful bread only to find out it didn’t bake all the way through in the center. Bummer. Good thing there are a few tricks to figuring out when, exactly, a yeast bread is done:

Two things: One, when you test the bread I suggest you take it completely out of the oven and close the door again quickly before testing it so the oven retains its temperature. Don’t be like me.

And two, I apologize that you just had a peek into my very, very dirty oven. Don’t be like me.

There you have it, friends! A real, legit, simple, crusty, no-knead bread and a video to boot. Next week I may or may not have a recipe for which this bread is MAJOR for the dipping. Gotta love a good dipping bread.

And OK, OK, I’ll spare you the suspense. Here’s the song I was referring to, in case you couldn’t figure it out. Ah, memories.

sliced crusty no knead bread

No-Knead Grain Bread

A simple, no knead grain bread recipe with quinoa, millet and flax seeds!
Servings: 24 Slices
crusty no knead bread
Prep Time: 10 minutes
Cook Time: 30 minutes
Proof Time: 3 hours
Total Time: 3 hours 40 minutes
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Ingredients 

Instructions 

  • Melt butter in a medium skillet over medium-high heat. Add grains and/or seeds and cook 5 to 7 minutes, stirring often until toasted (if the grains/seeds start to pop, you can cover the skillet). Remove from heat; cool completely.
  • In a large bowl, stir together yeast, salt and warm water. Stir in flour and toasted grains with a wooden spoon until a dough forms and no dry parts remain. Cover bowl with lightly greased plastic wrap. Let rise in a warm place until doubled, about 2 to 3 hours.
  • Punch down risen dough. Divide dough in half; reserve one half in a covered bowl in the fridge.* Lightly dust a surface with flour and shape dough on surface into a round loaf. Lightly sprinkle cornmeal on a pizza peel or the back of a baking sheet; transfer loaf to peel. Cover with lightly greased plastic wrap or a tea towel and let rise 40 minutes to 1 hour until puffy.
  • When dough is halfway through its second rise, heat oven to 450 degrees F. Place a broiler pan on the bottom rack of the oven and a baking stone on the middle rack. Let the stone heat for 20 minutes.
  • Dust top of loaf with flour. Using a serrated knife, lightly score top of bread three times. Slide bread from peel onto stone. Pour 1 cup hot water into the broiler pan and quickly close oven door.
  • Bake bread 30 minutes until golden brown and tested for doneness.
  • *The second loaf can be stored in a covered container in the fridge for up to 2 weeks. If you want to bake both loaves the same day, leave the second loaf out for a full hour (instead of 40 minutes to 1 hour) before you plan to bake it, then proceed as directed.

Notes

Adapted from Artisan Bread in Five Minutes a Day
2 loaves
The nutrition facts were calculated using 1 cup of quinoa rather than a mix, so your choice of grains or seeds will impact the calories and nutrition information.

Nutrition

Calories: 93kcal, Carbohydrates: 18g, Protein: 3g, Fat: 1g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.3g, Trans Fat: 0.02g, Cholesterol: 1mg, Sodium: 219mg, Potassium: 61mg, Fiber: 1g, Sugar: 0.05g, Vitamin A: 16IU, Vitamin C: 0.001mg, Calcium: 6mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Stephanie Wise

Stephanie Wise is the founder and creator of Girl Versus Dough. She started sharing her bread baking adventures and recipes in 2009. Her love of bread only deepened as her skills and knowledge expanded. What began as a place to try others recipes quickly became a collection of her own creations!

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80 Comments

  1. Terica says:

    I made this recipe today and cooked one loaf in a dutch oven- and one with the steam method described in the original recipe.

    I also cooked a loaf using the no knead white bread recipe found elsewhere on this site and just added a cup of seeds. For that recipe- I followed it precisely- and only added 1 cup of seeds.

    After all of the loaves were done, I had a blind taste test with three men and three women. All of them agreed that the best loaf was made as follows:

    Use the crusty no knead bread with toasted grains recipe- but cook it for 30 minutes in a covered dutch oven at 450• remove lid and cook for another 5-10 minutes until crust is done.

    The main differences in loaves was as follows:

    The steam/ stone method made a short flat loaf with a great crust- but the interior was not as fluffy/ full of holes as using a dutch oven.

    The other recipe had a great crust- but the interior was very dense.

  2. Stephanie says:

    Terica — I’ve never done it that way, but it’s worth a try!

  3. Terica says:

    Could this be made in a dutch oven instead of on a stone?

  4. Stephanie says:

    Natalie — Yay! You can use a baking sheet in place of a baking stone. Happy baking and happy Thanksgiving!

  5. Natalie says:

    This looks beautiful!!!

    So I am cooking thanksgiving dinner tomorrow for the family and I was planning on making this bread. Unfortunately, it looks like my grandmother doesn’t have any kind of stone for the oven! Any suggestions?

  6. Stephanie says:

    Hannah — Not silly at all! Yes, if you want only 1 loaf, make sure to halve every ingredient. Happy baking!

  7. Hannah W. says:

    This is probably a very silly question, but if I only need 1 loaf, may I half the recipe? Or will that affect the bread? Sorry, I’m a first-timer at baking homemade bread!

  8. Stephanie says:

    Emily — Yay, I’m so glad you like it! As for the slits, I’d try making the cuts less deep and maybe only make one or two small slits — just enough for the bread to expand without breaking, but not enough to deflate (which, by the way, happens to me all too often). Hope that helps!